• Festive Recipes to Enjoy

December 27, 2019

    Vegetable Leftover Tart
We all tend to panic and over shop at this time of year.  The fear of not having enough food in for our visitors, usually leads to quite a surplus in the days after the 25th.  
With this in mind, we are sharing this fab and super easy recipe courtesy of @SheerLuxe and @Waitrose.  
Feel free to adjust as needed to accommodate any allergies or food sensitivities. 
  • 500g block of Jus-Rol shortcrust pastry
  • Plain Flour for dusting
  • 350g of mixed cooked vegetables (carrots, parsnips, sprouts etc), roughly chopped
  • 100g of mature Cheddar cheese, coarsely grated
  • 3 medium Waitrose British Blacktail free-range eggs
  • 225ml of single cream
  • 150ml of whole milk
  • 1/4 20g pack of thyme, leaves only
  • Preheat the oven to 180˚C, gas mark 4. Roll the pastry on a floured surface to the thickness of a £1 coin. Place a 23cm x 4cm loose-bottomed tart tin on a baking sheet and line with the pastry, pressing it right into the corners. Leave the edges overhanging, prick the base and chill for 20 minutes.
  • Line the rested pastry case with parchment and baking beans. Bake for 20-25 minutes until the edges are golden brown. Remove the baking beans and cook for a further 10 minutes or until the base is a light golden colour. Cool for a few minutes then use a serrated knife to trim off the overhanging pastry.
  • Fill the pastry case with the leftover veggies and most of the cheese. Whisk the eggs, cream, milk and thyme leaves together until smooth, season well and pour in the tart case. Scatter over the remaining cheese and bake for a final 30-35 minutes, or until just set in the middle. Cool for five minutes, remove from the tin and then transfer to a cooling rack. Serve at room temperature or chilled with some mixed leaves.


    Festive Meringue

For the Meringue
5 large Egg Whites
300 g White Caster Sugar
1 tsp White Wine Vinegar
1 tsp Cornflour
1/2 tsp Vanilla Extract
For the Filling
450 ml Double Cream
2 tbsp Icing Sugar
Fruit - Blackberries, Pomegranate, Raspberries, Blueberries etc!
Freeze Dried Raspberries
Raspberry Coulis
Mint Leaves
1. Preheat your oven to 150C/130C Fan. Line a LARGE baking tray with baking parchment.
2. Whisk the egg whites with a mixer – until they form stiff peaks – when you reach this stage, start adding the sugar 1tsp at a time. Once all of the sugar is incorporated it should be glossy!
3. One at a time, whisk in the White Wine Vinegar, then the Cornflour, then the Vanilla and whisk till smooth!
4. Using a small bowl in the middle of the parchment paper, dollop the mixture around it so that once you remove the bowl, it’ll be a ring shape like a wreath!
5. I use a tablespoon and do a large spoonful for each dollop and go round the small bowl till I have used all the mixture up. I then use a fork so spike up little bits to give it texture!
6. Carefully lift out the bowl and bake in the oven for 1 hour – turn off the heat of the oven and leave to cool completely in the oven, without opening the door. I bake my meringues late at night, and leave them to cool overnight to make things easier!
7. Prepare your fruit – chop up any fruits such as the strawberries, and clean all the berries thoroughly! Whip up the double cream with the Icing Sugar.
8. Spread/dollop/pipe the whipped up cream onto the meringue and then add the fruit on top! Add a sprinkle with Icing Sugar!

  Festive Cocktail / Mocktail 

It's always lovely to entertain this time of year and what better way to create that festive spirit, that with a special festive cocktail/mocktail!
Mocktail Version - No Alcohol
  • 6 cups apple cider
  • 1/2 cup caramel syrup
  • 3 cups sparkling water
  • 2 tsp cinnamon
  • 2 apples
  • Rosemary sprigs, around 6
  • Golden brown sugar for rimming
  1. In a pitcher mix well the apple cider with the caramel syrup and add the cinnamon.
  2. Cut the apples into thin slices and add them to the pitcher. Add the rosemary sprigs and let it sit for 20 minutes.
  3. After the 20 minutes have passed, pour the sparkling water into the pitcher. Mix.
  4. Grab the glasses and rim them with the golden brown sugar.
  5. Pour the caramel apple pie mocktail into the glasses.
  • 8 ounces organic apple cider 
  • 4 ounces bourbon
  • 4 tablespoons honey-thyme simple syrup
  • 4 teaspoons lemon juice
  • Splash of club soda to taste
  • Dash of cinnamon to taste
  • To garnish:
  • 4 thin apple slices
  • 2 thin lemon slices
  • 2 thyme sprigs
  • 2 cinnamon sticks
  1. Fill a cocktail shaker with ice
  2. Add the honey-thyme simple syrup, bourbon, and apple cider to shaker
  3. Shake until well-mixed
  4. Add the lemon juice and club soda, shake until well-mixed
  5. Pour into 2 glasses over ice
  6. Garnish with 2 thin apple slices, a slice of lemon, a sprig of thyme, and a cinnamon stick
  7. Serve and enjoy!


 Gingerbread and Mascarpone Cake

Ingredients - For the Cake
  • 2 cups all-purpose flour
  • 1 cup white whole wheat flour can sub AP as well
  • 3/4 tsp salt
  • 3 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1 and 1/2 tsp ginger
  • 1/4 tsp nutmeg
  • 2 sticks salted butter, softened
  • 2/3 cup brown sugar, packed
  • 1 cup granulated sugar
  • 4 eggs room temp
  • 2 tsp vanilla
  • 1 cup molasses not blackstrap!
  • 1 cup buttermilk see note if you want to use regular milk
Ingredients - For the Frosting
  • 20 tbsp butter, softened 2 sticks + 4 tbsp
  • 6 ounces cream cheese, softened
  • 10 ounces mascarpone cheese no need to soften!
  • 6 cups powdered sugar, sifted
  • 2 and 1/2 tbsp milk
  • 2 tsp vanilla
  • 1/8 tsp salt
For the Sugared Cranberries + Rosemary Trees
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1 cup granulated sugar, for rolling
  • 7 sprigs fresh rosemary
  • 1/2 cup fresh or frozen cranberries


1. Make the Sugared Cranberries & Rosemary:
Mix water and sugar is a pot on the stove. Bring to boil, then reduce heat to simmer, stir until sugar is dissolved. Remove from heart and dip rosemary. Set aside on a plate lined with parchment paper for 15 mins. Add cranberries into the mixture in pot. Cover with dishtowel and let sit for 10 minutes. Remove cranberries (save syrup) set aside with rosemary and wait until dry 15mins+.
Once dry time is completed roll in a bowl of granulated sugar and leave to set for 10 mins.
2. Prep: Grease (we used butter) three 9-inch cake pans. Preheat over to 350 degrees.
3. Make the cake: Whisk together the dry ingredients. In a separate bowl mix together softened butter, brown and white sugar. Add eggs, molasses and vanilla, mix everything together.
Add 1/3 of the dried ingredients and 1/3 of the buttermilk and continue until everything is all mixed together. 
Evenly distribute between the 3 cake tins. Bake for 14-16 minutes. Let the cake cool in the pans for 10mins.
4. Make the frosting: In a large bowl cream the butter. Add cream cheese and mix together. Add the mascarpone cheese until creamy. Sift in icing sugar, 2 cups at a time. Mix until well combined. Add milk, vanilla and pinch of salt - mix until well combined.
5. Assemble & Frost Cake: Place one layer of the sponge onto a cake tray and frost - spreading the frosting a bit over the edges. Repeat with second and third layer. Dot the spare frosting in random places on the sides. Use a cake smoother/scraper to smooth the frosting by holding it against the cake. Continue until to achieve the desired effect.
Create a swirl on the top of the cake with a small spoon and apple the sugared rosemary trees and cranberries.


We really hope you enjoy trying out these recipes! It may take a few tries to get them looking as perfect as these images, but they should still delight your guests this festive season!


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