Christmas

[destresserai]

Present wise I am completely done except for any additional stocking fillers I want to get for the children but they have enough as it is so won't be any harm if I don't pick anymore up!

I was able to place my meat order with the butcher yesterday so that's all done and I have my list ready for both my online shop (for all the heavy things) and my little list for the bits I want to go in and personally choose (most of which will be from M&S). So really thats me completely organised - I can just sit back with a smug face and watch everyone else run about like headless chickens moaning about how much they have got to do.

[Ms Thrifty]

Won't you now be planning ahead for Easter, Destresserai?!

[BettyBoop]

oh my god...christmas and easter as my worst chocolate times!....love christmas though!

[destresserai]

Won't you now be planning ahead for Easter, Destresserai?!

HaHa HeeHee - not just yet. That will start in about February. I only b*y eggs for hubby and the kids. All my nieces and nephews get small gifts. I usually b*y pretty mugs and fill with little chocs or just b*y two bars of normal choc and tie them with a pretty ribbon. Easter eggs are the biggest waste of money ever - you only p*y for the packaging so try to avoid them.

I do tend to have loads for lunch but it tends to be more buffet based so quite easy to arrange although we are thinking we may go away for the easter holidays next year.

[anakin]

Just over two months to go!

Anyone got any fail safe veggie recipes? I'm thinking of making a savoury tart or filo parcel of some kind for my one veggie guest, but would ideally avoid mushrooms (love them but want something different) and don't want to use meat substitues. Thanks!

[destresserai]

As long as nuts are not a problem why not try:-

Luxury Nut & Seed Loaf with Cranberry, Apple and Brandy Sauce

225g bulgar wheat
330ml boiling water
3 x 15ml spoons soya sauce
175g pistachio nuts
175g pine nuts
225g blanched almonds
175g cashew nuts
110g hazel nuts
110g sunflower seeds
110g poppy seeds
250g onion, finely chopped
4 x 15ml spoons fresh and finely chopped parsley
2 x 15ml spoons dried thyme
4 large free range eggs, lightly whisked
4 x 15ml spoons olive oil
A little oil for pouring on roast

1. Place wheat in a mixing bowl and pour on the boiling water and soya sauce.
Cover and let swell for 25 minutes.
Grind nuts and seeds to a medium fine consistency.
Mix together with the wheat. Stir in the parsley, thyme, onions, eggs and oil.
Mix well and allow to stand.

2. Oil a large baking sheet and line with greaseproof paper.
Form a loaf shape with the nut mixture, about 10cm wide, press firmly together and prick the top with a fork.
Pour on a little oil and sprinkle with some extra nuts (optional) and cap loosely with a foil hood.
Bake in oven 190°C/375°F/Gas Mark 5 for 40 minutes.

3. Take off hood, baste with oil on baking sheet and continue to bake for a further 10 minutes.
Place in a large serving dish, then cool, easing off the paper as you do so.
Cover with the hood until ready to garnish.

For the sauce

275g cranberries
275g cooking apples, cored and thinly chopped
150ml apple juice concentrate
50ml water
60ml brandy

4. Cook all the ingredients except the brandy together for about 20 minutes.
Add the brandy and re-heat for 30 seconds.
Serve as an accompaniment.

[anakin]

Thanks Destresserai She's not a fan of nut roasts, but thanks for posting it!

[destresserai]

Thanks Destresserai She's not a fan of nut roasts, but thanks for posting it!

I will go through my books and see what else I can come up with for you. Not being a veggie nothing jumps to mind.

[anakin]

I will go through my books and see what else I can come up with for you. Not being a veggie nothing jumps to mind.

Most kind! Am thinking of a veggie tart of some kind as I know she likes them and I can either make one big one or a few little ones (I'll have to try my handiwork of course!!)

[destresserai]

piquant pepper tart

Preparation Time: 50 mins
Cooking Time: 30 mins

Serves: 8

Ingredients

1 onion, thinly sliced
400g red peppers, thinly sliced
2 cloves garlic, crushed
2 tbsp olive oil
1 tbsp sugar
1 tbsp balsamic vinegar
2 eggs
200g crème fraiche
1 tbsp freshly grated parmesan
Handful shredded basil leaves
Salt & pepper
24cm baked blind shortcrust savoury tart case


Instructions

1. Prepare shortcrust pastry case and bake blind.

2. Cook onion in olive oil for 10 mins over a low heat. Add red peppers and cook for 20 mins. Next add garlic and cook for 5 mins. Turn heat up, add sugar and caramelise. Add balsamic vinegar and reduce. Allow to cool.

3. Beat eggs and whisk together with crème fraiche. Season and add half the parmesan. Mix the shredded basil leaves into this custard.

4. Place pepper mix into tart case. Pour in basil custard and sprinkle over the remaining parmesan.

5. Bake in a preheated oven at 140°C for 30 mins until set.



Hope this is more suitable!