Christmas Hamper Edibles

Spiced Cranberry Cookies

This is a recipe from my ‘Christmas Hamper Idea’ book (a book where I keep magazine clippings, recipes, notes on bits and pieces I might want to make for Christmas) and one I hadn’t tried out until this year.

xmasbiscuits2

xmasbiscuits

  • 100g light muscavado sugar
  • 100g golden caster sugar
  • 225g self-raising flour
  • 255g unsalted butter
  • 1 tsp allspice
  • 175g dried cranberries
  • 1 egg, beaten
  • 2 tsp of grated orange zest

Heat your oven to 170C. Cream the butter and sugars together. Add the beaten egg and mix together. Sift in the flour and allspice and mix into the wet ingredients. Finally stir in the cranberries and orange zest. Place balls of cookie dough the size of a large conker on baking sheets, leaving space between each. Flatten slightly. Bake for 12-15 minutes until slightly firm and golden.

Chocolate Fudge

This recipe is from a free recipe booklet from ASDA about 2 or 3 years ago. It is the best recipe I have ever found for fudge.

  • 25g butter
  • 275g caster sugar
  • 150ml evaporated milk
  • 1/2 tsp vanilla extract
  • 75g mini marshmallows
  • 200g milk chocolate chips

Line the base and sides of a shallow 20cm square cake tin with baking parchment. Put the butter, caster sugar, evaporated milk, vanilla extract and a pinch of salt in a pan and stir over a low heat until the sugar dissolves. Bring to the boil and simmer steadily for 10 minutes. Remove from the heat, add the marshmallows and chocolate straight away. Stir until melted. Pour into the cake tin, level the top and leave to cool. Put in the fridge to set.

Mauritian Curry Powder

This recipe is from Shelina Permalloo’s Sunshine on a Plate, recommended to me by my boyfriend (he actually suggested I put this particular gift of a curry powder in my hampers). I then coupled the curry powder with two recipes which use curry powder.

currypowder

currypowder2

  • 40g coriander seeds
  • 40g cumin seeds
  • 20g fennel seeds
  • 10g fenugreek seeds
  • 10-15 dried curry leaves
  • 3 dried red chillies
  • 20g ground tumeric
  • 1/2 small cinnamon stick

Toast the coriander, cumin, fennel and fenugreek seeds in a smoking hot frying pan without oil for a few minutes until the coriander seeds start to pop and the spices start to release their aromas. Allow to cool and then place the toasted spices in a spice grinder, along with the cinnamon stick, curry leaves, red chillies and tumeric. Grind until you have a fine powder, Place in an airtight container, away from direct sunlight and use as soon as possible.

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