Monthly Archives: December 2012

Stained Glass Gingerbread

My mother ordered me to make these, because “she saw it done on TV” – I later found out it was inspired by Lorraine Pascale‘s  edible christmas tree decorations.

Whip up a batch of gingerbread, as I did last week and cut in to large shapes, I used hearts and circles. Then use a smaller cookie cutter and cut out the centre of the piece and place on a baking tray.

Gingerbread Cutting

Get your hands on some hard sugar based sweets, and as my mother advised my girlfriend “bash the hell out of them, while imagining it’s someone you dislike”. Our house was/is never peaceful!

Candy to Crush

Fill the centre of the gingerbread dough with roughly a table spoon of crushed sweets and pop them in the oven for 10-12 minutes at 180 Degrees Celcius.

Filling the  Gingerbread Window

Make sure to let them cool on the tray, as taken them off early could be a burning hot gloopy mess. And don’t put them anywhere too cold, because the sugar will crack!

Cook my little pretties

Serve to little hungry children – (support the dentists’ businesses.)

Done and ready to Nom

Stained Glass Gingerbread

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Festive Gingerbread men! A Nommy Nom for little Nomsters!

There is nothing like  a good old gingerbread man around the festive season. I love this really super recipe and often get a group of friends or family around for the decorating process. There is something exceptionally fun about university students spending an hour or two with their hands covered in smarties and icing decorating little gingerbread men.

Grab 350g of self raising flour (often I use plain flour, because this results in gingerbread men that don’t expand all over the place in the over, but they are often a little less chewy than otherwise, up to you though) and sieve the flour in to a bowl, add 1-2 teaspoons of ground cinnamon and 1-2 teaspoons of ground ginger, depending on how strong you like your spices. Pop 225g of soft butter in to the bowl and mix well and consistently until you have a bowl of crumbs. Add 175g of soft brown sugar and stir in.

In a separate bowl pour in 4 tablespoons of golden syrup and crack in an egg. Mix well with a fork. Then add this mix to the sugary crumbs in the other bowl and mix well until clumps start to form and it becomes a nice thick, but pastey dry dough. Knead well with hands and roll in to a nice ball. Wrap in clingfilm and pop in to fridge for about 2 hours.

Gingermen Ready for Decorating

When ready, get your cookie cutters, use a small amount of flour, enough to stop sticking and roll your dough out to 4-6mm thick and make your gingerbread men/cookies/people etc. Place on a lined baking tray and cook for 10 minutes at 180 degrees celcius, they might still be a little fragile so carefully place them on a wire rack and allow to cool.

Gingermen Gifts

Decorate. Nom. Package. Nom. Gift. Nom. EAT. Nom.

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Crunchy Hazelnut Meringue Christmas Cookies

These are possibly the easiest cookies I have ever made. Plus they go down a treat. I made them only because I had a surplus of ground hazelnut that was going to go out of date at the end of the year and I whipped these together from an awesome Swiss Christmas cookie book!

You will need:

350g ground hazelnut

4 egg whites

250g of caster sugar

some lemon zest

Egg Whites

Beat the egg white, until the peaks are stiff and the egg white remains in the bowl when turned upside down. Slowly add the sugar, until a meringue-ish texture appears. Then fold in the hazelnut and the lemon zest.

Amy 027

Using two teaspoons make small heaps on to lined baking trays, 5cm apart and leave to rest for 2 hours.

Amy 030

Bake at  180 Degrees Celsius for 20 minutes. Place on a rack to cool and serve with a coffee for some Chewy Nom time.

Amy 031

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Serious Adult Rocky Road – Christmas Pud Alternative

The Adult Rocky Road Mountain, is an alternative to a christmas pudding if you’re not into that – but it’s also a delicious dessert in itself, for any time of the year. It’s also very flexible so you can add whatever you’d like to suit it to a meal your are planning or a season of the year. Be inventive and make your own version! Nom nom nom! My hands were a little sticky, so the photos of the making process are lacking, but it is so nom, so its worth it without the step by step  pictures!

Chunks of Rocky Road Nom

Get all the ingredients ready, take some away as you like and add others to your taste!

 

Sunflower oil 3-4 teaspoons, 50g popcorn popped (this is about half an average microwave bag), 50g of desiccated coconut, 100g pecan nuts, 200g flaked almonds, 100g hazelnuts, 100g shelled pistachios, zest of one large orange, 50ml of stem ginger syrup, handful of each of the following: dried cranberries, sultanas, dried cherries, tukish delight (the real stuff), crystallised ginger, crushed biscuits, ginger nut, digestives (whatever crunchy biscuity cookies you like!) AND don’t forget a good handful of chopped up marshmallows (I like using pink and white ones, it looks prettier when you cut it up!) You will also need 400g of good quality dark chocolate, 70% is best.

For the top I use 100-200g of white chocolate, orange juice  and/or another couple of dessert spoons of desiccated coconut.

 

Prep a bowl by lining it with crumpled grease proof paper (the crumpling will give it texture when you tip it over at the end, and will allow for the topping to fill into all the cracks!)

Pop all the chocolate into a bowl over water and heat until melted stirring as often as you can.

Meanwhile pop the popcorn in a pot with a little oil and pop them (if you’re using microwave popcorn add a bit of oil to the pot anyway and heat). When the popcorn is all popped, remove off the heat and take out any kernels that havn’t popped. Add the ginger stem syrup (if you don’t want the ginger vibe going on I have done this using golden syrup or if you’re very stuck a liquid glucose would probably also work!). Once the sugary-oily mix is warm and sloshy get all those dry ingredients and add it on top of the oily-sugary popcorn – that is the nuts, the fruits, the tukish delight and marshmallows, the biscuits and whatever you’d like to add!  Mix well so that they are all lightly covered with the liquid.

 

Once the chocolate is melted pour it over the mix in the pot and mix thoroughly again making sure to coat everything well in the chocolate too! Pour the mix into the bowl with grease proof paper and leave it for a good few hours in a cold room or a fridge! I usually pop it in the fridge over night.

Open up the package, and turn it upside down so that the pudding shape is round the right way on the bowl. The crumpled grease proof paper should have done its job and left craters for the topping to flow into. Melt some white chocolate, once melted add some icing sugar, a handful of desiccated coconut and  the juice of an orange. Mix well and pour over the chocolate rocky road mountain. Let it cool a little before you pop it back in the fridge.

Serve with a big knife and some good coffee.

Adult Rocky Road

 

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Spiced Chicken Noodle Nom Nom

Reasonably often I have to whip up a quick lunch. I have often tried to leave some kind of seasoned or flavoured chicken in the freezer to make post-defrosting food making a little quicker. Here, I had my spiced chicken in the freezer and defrosted it overnight in the fridge. The chicken was previously cut into 1-2 inch long chunks and mixed with my spicey paste (salt, pepper, tablespoon of paprika, dried garlic, dried ginger and a dash of both ground cumin and coriander). Once I had left it marinading for a little while, I popped the chunks in a bag and froze them.

Marinated Chicken Nom


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Here I had them defrosted and threw them into a pan with a little oil. Cook until brown or a little crispy outside and tender inside the chunk. The paprika makes everything a delicious red colour.

While the chicken is cooking, I got a packet of dried egg noodles and popped them in to a pot of boiling water. I cooked them for 10 minutes, because they were slightly thicker then your average egg noodle and I like them soft-ish. (But cook to whatever texture you prefer).

Oodles of Noodle Boiling

I then chopped up some spring onions and crumbled a load of feta cheese.

Spring Onion and Feta

When the chicken is cooked and the noodles are done, drain the noodles and pour in to the chicken pan. Add spring onions and feta and mix well. Eat. Enjoy. Eh-nom nom nom nom.

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