The Best Guide for the NE3 Area

Christmas recipes

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  Brie and cranberry crostini

  Published: Wed, 08/10/2008 10:22

  A great combination or soft creamy cheese and deliciously sharp and sweet cranberries. The crostini is Italian in origin, but works well with a French twist.
  
  
  

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  Bûche de Noël (Chocolate chestnut log)

  Published: Wed, 08/10/2008 10:21

  A classic French Christmas treat, the light flourless sponge and chestnut filling make a welcome change to heavy chocolate logs available in the shops.
  
  

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• Christmas pudding and Brandy soufflé

  Published: Sun, 23/12/2007 09:35

  A fantastic recipe for using up left over Christmas pudding, yet again I find you don't really want this just after Christmas so I freeze the leftover pudding.

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• Turkey curry

  Published: Sun, 23/12/2007 09:34

  A spicy turkey curry, a great way to use up the last of the leftover turkey.

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• Cassoulet

  Published: Sun, 23/12/2007 09:33

  Traditionally cassoulet is made with confit of goose or duck, usually I remove the legs from my Christmas goose and confit them to use later

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• Swedish fish pie

  Published: Sun, 23/12/2007 09:32

  A twist on the classic fish pie, using up the leftover Gravalax, frozen prawns, mashed carrot and swede, stale bread and cream.

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• Potted Turkey and Ham

  Published: Sun, 23/12/2007 09:31

  This can also be made with goose, duck and beef. A great way to use up leftover scraps of meat.

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• Classic Sherry trifle

  Published: Sun, 23/12/2007 09:30

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• Boxing Day Buffet

  Published: Sun, 23/12/2007 09:25

  Most of the hard work has already been done, the pork pie, chutney, pickled onions, pickled cabbage and cold meats are in the fridge and ready to go.

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• Boxing Day breakfast

  Published: Sun, 23/12/2007 09:22

  Now usually I don't eat again after Christmas lunch until Boxing Day breakfast which means I'm starving.

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• Chestnut, Apple, Walnut and Celery Stuffing

  Published: Sun, 23/12/2007 09:20

  A tempting versatile variation on traditional chestnut stuffing, a perfect accompaniment for rabbit, chicken or pork.

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• The perfect gravy

  Published: Sun, 23/12/2007 09:14

  Just about the best gravy in the world, meaty and rich perfect with Christmas dinner, not too thick or over powering.

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• Brussel sprouts with chestnuts and bacon

  Published: Sun, 23/12/2007 09:13

  The contrast between sweet delicate sprouts and salty crisp bacon is divine.

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• Bread sauce

  Published: Sun, 23/12/2007 09:11

  The perfect accompaniment to roast turkey, bread sauce is a creamy slightly spicy sauce.

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• Carrot and swede mash

  Published: Sun, 23/12/2007 09:10

  A simple way of serving two vegetables in one, this dish also has excellent holding properties allowing you to cook it earlier in the day and free up some hob space.

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• Parsnip puree

  Published: Sun, 23/12/2007 09:09

  Puree parsnips provide a different texture and go down really well with kids for some reason.
  

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• Roast potatoes

  Published: Sun, 23/12/2007 09:08

  The best most crunchy, fluffy centred roast potatoes you will ever make.

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• Sage and onion stuffing

  Published: Sun, 23/12/2007 09:06

  A classic accompaniment to Roast Goose or Roast Turkey first popularised by Charles Dickens in a Christmas Carol.

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• Buttered Turkey

  Published: Sun, 23/12/2007 09:05

  Turkey is quite a lean meat and so can dry out when roasting, the method I use to prevent this is to make in essence a self basting turkey.

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• Roast Goose

  Published: Sun, 23/12/2007 09:04

  Over taken by turkey as the bird of choice for the Christmas table, but Goose is staging a comeback.

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• Tiramisu

  Published: Sun, 23/12/2007 09:03

  Tiramisu is slightly passé now but it is so right for winter, all that snowy rich mascarpone and booze soaked sponge, it's really just a post Italian trifle.

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• Raw Beetroot and Dill Swedish Salad

  Published: Sun, 23/12/2007 09:02

  A fantastic way to enjoy nutritious raw beetroot, this salad uses the flavourings of traditional Swedish gravalax and so works perfectly with smoked salmon.
  

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• Russian salad

  Published: Sun, 23/12/2007 09:00

  A change from coleslaw this salad utilizes left over vegetables to give a wonderfully creamy and light salad.
  

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• Blini

  Published: Sun, 23/12/2007 08:59

  These Russian pancakes are traditionally made from Buckwheat flour and eaten with caviar, but this lighter version sits in the stomach a little better.

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• Gravalax

  Published: Sun, 23/12/2007 08:57

  A perfect lighter meal at Christmas time still very indulgent but not too heavy.

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  Pork pie

  Published: Fri, 21/12/2007 13:37

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  Peppermint creams

  Published: Fri, 21/12/2007 13:36

  Perfect little white minty nuggets, elegantly wrapped they make a lovely homemade Christmas gift.

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  Stollen

  Published: Fri, 21/12/2007 13:35

  A traditional Austrian Christmas fruit and marzipan sweet bread. A great alternative to mince pies or Christmas cake.

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  Mince pies

  Published: Fri, 21/12/2007 13:34

  Lets turn that homemade mincemeat that's been maturing into some outstanding mince pies with an extra rich short crust pastry.

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• Baked Ham

  Published: Fri, 21/12/2007 13:33

  Wonderful served hot with Cumberland sauce or cold between two doorstops of white bread with English mustard.

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  Brandy butter

  Published: Sun, 09/12/2007 19:36

  A classic accompaniment to Mince pies or Christmas pudding. Super simple to make and easy to adjust to your own taste.

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  Cocktails

  Published: Sun, 09/12/2007 19:33

  Put some effort in; don't just open a bottle or two, it's Christmas - get into the party spirit with a delicious cocktail.

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  Sweet and salty bar nuts

  Published: Sun, 09/12/2007 19:30

  Perfect to nibble on while knocking back a cold beer. These nuts are crunchy, sweet and salty, much butter than opening a bag of dry roasted peanuts..
  

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  Mini Welsh rarebit bites

  Published: Sun, 09/12/2007 19:28

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  Canapés; Arancini

  Published: Sun, 09/12/2007 19:26

  A perfect vegetarian canapé, using left over risotto to make the most wonderfully crisp nibbles with melting mozzarella centres.

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  Tree decorations

  Published: Wed, 28/11/2007 20:17

  My children love to make these pretty decorations, but I fear not all of them make it to the tree.
  
  

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• Gingerbread house

  Published: Wed, 28/11/2007 20:11

  A cute sweet treat from the continent is popular in Germany and Scandinavia, let you kids help you make and decorate your own beautiful gingerbread house.

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  Decorating the Christmas Cake

  Published: Wed, 28/11/2007 20:05

  Not as difficult as it sounds - there are two methods which I use to get around having to try and be neat. The first is by far the easiest.
  
  

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  Cranberry sauce

  Published: Sat, 17/11/2007 10:20

  The addition of cherry brandy gives and extra sweetness and depth of flavour. Perfect with your Christmas bird or Cold cuts.
  
  

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  Party Food to make ahead and freeze

  Published: Sat, 17/11/2007 10:15

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  Confit of Duck

  Published: Sat, 17/11/2007 09:57

  A wonderful way to preserve duck or goose, you can simply roast or grill it after storing or even make it into the marvellous French cassoulet.
  
  

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  Chutney

  Published: Sat, 17/11/2007 09:56

  I love the contrast of fruity, sweet and spicy chutney with a hunk of cheese and bread. This recipe is for plum chutney, the last of the plums are still available in November.

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  Flavoured Vodka

  Published: Sat, 17/11/2007 09:55

  Vodka is the perfect spirit to flavour as it has very little flavour of it's own, you can flavour with pretty much any spice, my favourites are Chilli, Vanilla and Cinnamon.

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  Spicy, sweet onions

  Published: Sat, 03/11/2007 13:35

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  Pickled Onions

  Published: Sat, 03/11/2007 13:34

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  Christmas pudding

  Published: Sat, 03/11/2007 13:33

  Much nicer than anything you can buy, if you only make one of these recipes make it the Christmas pudding.

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  Sloe Gin

  Published: Sat, 03/11/2007 13:31

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  Mincemeat

  Published: Sat, 03/11/2007 13:29

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  Christmas cake

  Published: Sat, 03/11/2007 13:26

  Now I will make no apologies for it - this cake is very heavy on the booze, and for the best results it should be ‘fed' every week up until you ice it.

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