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Unbelievably easy mince pies recipe

Unbelievably easy mince pies recipe
Related:  Mince Pies

Amazing Pickled and Marinated Vegetables Recipe : Jamie Oliver About Sterilizing Jars: Properly handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Tips: Jars should be made from glass and free of any chips or cracks. To sterilize jars before filling with jams, pickles or preserves, wash jars and lids with hot, soapy water. Use tongs when handling hot sterilized jars, to move them from boiling water. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. After the jars are sterilized, you can preserve the food. Recipe Excerpted from JAMIE AT HOME by Jamie Oliver.

A Mothers Ramblings: Prize Winning Wheat Free Cupcake Recipe During July, Top Ender and Baby Boy entered English Mums Bake Off in the Children's section with their Wheat Free Fairy Cakes. A few days back Heather from Eggs Cream and Honey (don't you just love that as a name?) who was judging the competition announced the winners and to our surprise Top Ender and Baby Boy won! We thought that it would only be fair that we share the recipe with you, so that you could recreate the winning Children's entry if you wanted! Ingredients 6oz Butter 6oz Caster Sugar 3 Eggs 1/2tsp Vanilla Extract 6oz Self Raising Flour (we use Doves Farm) 5 tbsp Milk Method Preheat the over to Gas Mark 6. Put the cake mix into paper cases, roughly half fill the cases and then bake for ten to fifteen minutes. This was originally a recipe that we took from a Doves Farm Flour Packet, but I am sure they won't mind me sharing it with you.

Easy Traditional Christmas Mince Pie Recipe Christmas just wouldn't be Christmas without mince pies. Why? Take a look at this easy recipe for the rich, sticky, sweet fruits wrapped in pastry. Delicious. Mince pies have been eaten as part of a traditional British Christmas since as long ago as the 16th century. Then, they were made of meat but are now made with sweet mincemeat; a mixture of dried fruits, sugar, spices and brandy. Home made mincemeat is quick and easy to make and there are also many great commercial brands out there to use instead. Suet is an important part of the mincemeat and is an animal fat, if you don't eat meat, look out for vegetarian version or make mincemeat using an alternative fat. Shortcrust pastry is my preferred mince pie case, some like puff pastry, you choose. Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes Yield: Depends on size of tin used. Ingredients: Preparation: Heat the oven to 205°C/400°F/Gas 6 Make the Pastry Place the flour, butter and salt into a large clean bowl.

Mulled Wine Recipe | Mary Berry I prefer the flavour of butter to suet in mincemeat – which makes it suitable for vegetarians – but use suet if you wish. The butter makes the mincemeat look slightly cloudy in the jar but this disappears once the mincemeat is cooked in mince pies, etc. Makes 4 x 370g jars Measure all of the ingredients except the alcohol into a large pan. Heat gently, allowing the butter to melt, then simmer very gently, stirring occasionally, for about 10 minutes.Allow the mixture to cool completely then stir in the brandy, rum or sherry.Spoon the mincemeat into sterilised jam jars, seal tightly, label and store in a cool place. TIP - I no longer use cellophane tops or wax paper. PREPARING AHEAD - Make the mincemeat up to six months ahead and store in a cool place. IN THE AGA - Follow stage 1, heat gently on the boiling plate, cover and transfer to the simmering oven for about 20 minutes. This recipe is taken from: Christmas Collection (Headline)

Tutorial: Make Your Own Bath Salts DIY After the busy Holiday season, if you’re anything like me, you ate too many sweets, drank too much cider, and generally feel like it’s time for a relaxing bath and a detox program. Here is a step-by-step tutorial on making your own detoxifying bath salts with items you can find at your local shops. You will need: Epsom Salts (available at most health food, pharmacies, and some bulk food stores)Bath Salts*Spice or Coffee GrinderHerbal Botanicals, optionalEssential OilsMeasuring CupsMixing SpoonSodium Bicarbonate (Baking Soda), optional.Presentation Containers *Bath Salts are available in a variety of styles, colours, and origins, each with their own composition of trace minerals, colour (such as pink Himalayan Salts), and purported health benefits. To make your Bath Salts, combine: 1 cup Epsom Salts½ cup sea salt, ground in a clean, dry spice or coffee grinder.1/8 – ¼ cup botanical additive. Pour into cellophane bags or jars, tie with ribbon or decorate accordingly. Feeling sluggish?

Olympic Torch Cake Cones It’s not easy to be a torch bearer. You have to be nominated and only 8000 people in the UK were chosen this year. Oh, and you have to be inspirational…or something. Then, you get to run around and try not to be the klutz who drops it, since you will invariably be photographed as a symbol of national pride. These “torches” are much easier to handle…and much tastier! Ingredients: 1 box of cake mix, plus whatever ingredients are required by the mix (I used chocolate, but feel free to use whatever you prefer)16 ounces of frosting that complements the cake mix (I used chocolate frosting for chocolate cake)16- 24 sugar cones16 ounces of vanilla frostingRed, orange, and yellow food coloringPastry bag and 1M tip 1. 2. 3. 4. 5. Holding the sugar cone in one hand, place the icing tip in the middle of the cone, squeeze, and pull away. It should look kind of like this: Keep it up until the top of the cone is covered with frosting. Do you like my choice of holder? 6.

Mince Pies – Celebrate Christmas with these Delicious Pastry Treats | Yellow "How To" One of the great treats of Christmas is a fresh mince pie served warm from the oven. These delightful pastry confections are a versatile accompaniment, going as well with wine as they do with a cup of tea or coffee. The name, “mince” pies may be misleading to some as the “mincemeat” in question contains no meat at all. Instead, the filling for these small pies is made from a mixture of dried fruits, nuts, spices, suet and brandy and gives a taste somewhat related to that of Christmas pudding. History Mince pies have been a popular Christmas food since the 16th century. It is unclear exactly how mince pies became so strongly associated with Christmas. This evolution of the mince pie into a staple Christian celebratory food is also reflected in the star which often forms the lid of the pie today – a pastry representation of the star which led the Magi to Bethlehem. Recipe Ingredients: 225g plain flour50g sugar175g butter1 egg yolkCold waterIcing sugar for dusting225g fruitmince Tradition

Yule Log (Buche de Noel) Recipe With Picture - * Chocolate Sponge Cake: Preheat your oven to 450 degrees F (230 degrees C) and place the oven rack in the center of your oven. Butter, or spray with a nonstick vegetable spray, a 17x12 inch (43x30 cm) baking pan, line it with parchment paper, and then butter and flour the paper (or spray with a nonstick vegetable/flour spray). In a bowl, whisk the flour with the cornstarch, cocoa powder, and salt. Next, remove 1 tablespoon (15 grams) of the granulated white sugar called for in the recipe and set it aside. It will be added to the whipped egg whites. Then, place the two eggs and three egg yolks, along with the remaining granulated white sugar and vanilla extract, in the bowl of your electric mixer, fitted with the whisk attachment (can use a hand mixer). In a clean bowl, with the whisk attachment, (or with a hand mixer) beat the egg whites and cream of tartar, on medium low speed, until soft peaks form. Chocolate Frosting: Place the chopped chocolates in a medium sized heatproof bowl.

Home-made Christmas Mincemeat - Mincemeat Recipes You can buy some very good mincemeat, but when it is home-made it really is in another league, and once you make it yourself, you'll never look back. Makes 6 lb (2.75 kg) This recipe is from Delia's Christmas Easy Magazine 2003 All you do is combine all the ingredients, except for the brandy, in a large mixing bowl, stirring them and mixing them together very thoroughly indeed. Then cover the bowl with a clean cloth and leave the mixture in a cool place overnight or for 12 hours, so the flavours have a chance to mingle and develop. After that pre-heat the oven to gas mark ¼, 225°F (110°C). Cover the bowl loosely with foil and place it in the oven for 3 hours, then remove the bowl from the oven. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds, it will encase all the other ingredients. When the mincemeat is quite cold, stir well again, adding the brandy. When filled, cover with waxed discs and seal.