Christmas Goodies
Discussion
Anyone else started the Christmas prepartions? What's your Christmas food tradition?
I'm going to start my Christmas Cake tomorrow, I have last years mincemeat for mince pies, so will make a batch soon for next years.
My Mum always used to make a round Christmas pud, and I think I might give this a go this year.
Cheese straws will also be churned out in bountiful quantities.
Maybe we could add some pictures especially of our Christmas Dinner.
I'm going to start my Christmas Cake tomorrow, I have last years mincemeat for mince pies, so will make a batch soon for next years.
My Mum always used to make a round Christmas pud, and I think I might give this a go this year.
Cheese straws will also be churned out in bountiful quantities.
Maybe we could add some pictures especially of our Christmas Dinner.
I ordered all the meat (plus Turkey) on Saturday - pretty much got the menu set out. I'm going to brine and smoke the turkey (courtesy of Adam Perry Lang) this year for something a little different.
The Christmas cake is traditionally made by my mum from her mum's recipe - it'll be winging its way from Australia any day now, food miles schmood miles. The christmas pudding is also a grandmother recipe (dad's side this time) which i'll be making soon.
The Christmas cake is traditionally made by my mum from her mum's recipe - it'll be winging its way from Australia any day now, food miles schmood miles. The christmas pudding is also a grandmother recipe (dad's side this time) which i'll be making soon.
Edited by Todzilla on Monday 15th November 16:26
It has to be the big G for Christmas
Not God. No Goose or Guinea fowl, both are 10 times better than turkey.
Rather than one big dry 20 lb turkey why not buy one goose and 4 guinea fowl to put round it, that will blow their socks off.
If you can't get one of the Queens swans of course. Sshh, I didn't say that.
Regards
Andy
Not God. No Goose or Guinea fowl, both are 10 times better than turkey.
Rather than one big dry 20 lb turkey why not buy one goose and 4 guinea fowl to put round it, that will blow their socks off.
If you can't get one of the Queens swans of course. Sshh, I didn't say that.
Regards
Andy
Tumbler said:
I'm going to start my Christmas Cake tomorrow, I have last years mincemeat for mince pies, so will make a batch soon for next years.
hmm home made mince meat- anyone have any extra special recipes- to be honest i love Robinsons so a recipe that imrpoves on the tflavour but maintains that sort of consistency and texture would be brilliant. Huntsman said:
Zeek said:
Edit: Yep - here it is! http://www.bbc.co.uk/programmes/p0053klm
Edited by Zeek on Tuesday 16th November 19:26
Smells lovely though, makes me feel drunk just having a good ole sniff!75 g plain flour
salt and freshly ground pepper
40 g butter
40 g Cheddar cheese, or any other hard cheese, Gruyere is nice
1 egg yolk
Then I vary between a smidge of Parika & Chilli or 1 level tsp French mustard, have also used the dried English.
Mix into a firm pastry consistancy, I add a little water if it's dry, roll out, cut into strips, then bake at 180 for about 30 mins.
Mine don't really rise, will try and make a batch this week and take pictures, they are nothing like the ones you buy, more buttery and melty.
salt and freshly ground pepper
40 g butter
40 g Cheddar cheese, or any other hard cheese, Gruyere is nice
1 egg yolk
Then I vary between a smidge of Parika & Chilli or 1 level tsp French mustard, have also used the dried English.
Mix into a firm pastry consistancy, I add a little water if it's dry, roll out, cut into strips, then bake at 180 for about 30 mins.
Mine don't really rise, will try and make a batch this week and take pictures, they are nothing like the ones you buy, more buttery and melty.
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