Chocolate & Chilli Fudge

Ingredients 

• 550g unrefined caster sugar
• 550ml double cream 
• 75g liquid glucose
• 150g melted dark cooking chocolate 
• ½ teaspoon chilli powder

Put the sugar, double cream and liquid glucose in a deep pan.  Slowly heat together, stirring continually, until the sugar melts then fast boil until the thermometer reaches 118^oC.  Turn off the heat and add the chocolate and chilli powder, mix really well and pour into a 22cm square non-stick tin quickly.

Leave the fudge overnight to set then turn out and cut into squares.  Delicious!

Brussel Sprout & Gorgonzola Tart

Ingredients

• 300g brussel sprouts, cut in half or broccoli
• 4 eggs
• 200ml crème fraiche or double cream
• handful flat-leaf parsley, chopped
• Salt and pepper
• 25cm tart case, baked blind
• 150g crumbled Gorgonzola or Stilton

Heat the oven to 180C/350F/gas mark 4.

Steam the brussel sprouts until just cooked, leave in the colander to dry.

Mix together the egg and cream, add the chopped parsley and season.  Spread the cooled broccoli over the base of the tart case.  Add the Gorgonzola to the tart, packing it into the gaps and making sure the tart is nice and full.  Pour over just enough of the egg mixture to reach the rim of the case.  Bake for 20 minutes, until just set.

Remove and leave to cool slightly before serving.  Serves four.

Dan Lepard's Mulled Wine Plum Jellies

 

Ingredients:

• 500g dark plum flesh, skin on, stones cut out, chopped 
• 250ml red wine
• 500g granulated sugar, plus extra
• ½ tsp each ground cinnamon and nutmeg
• Pinch ground cloves (optional)
• 50ml of lemon juice, about 1 small lemon
• 125ml liquid pectin

Line the base and sides of an 18cm square cake tin with nonstick baking paper.

Put the plums and wine in a blender and purée until smooth but with flecks of peel visible. Tip into a saucepan with the sugar, spices and lemon juice, and bring to a boil. Skim off any froth that comes to the top, and then boil for approx 25 minutes, stirring often with until it hits 105C.

Remove from the heat, stir in the pectin, return to a boil and cook for 10 minutes, stirring constantly, until it reaches 106C. Pour into the tin and leave to cool for three to four hours.

Cut the jelly into cubes, roll in sugar and place on a baking tray lined with nonstick paper. Turn the oven to its lowest setting (40-50oC), leave the door ajar and dry them out for an hour and a half to two hours (alternatively, the jellies will dry if left at room temperature for a few days).

Remove, roll carefully in extra sugar and leave to cool.

Enjoy with cheese after dinner or with dark chocolate!

Harpenden!



Taken from the top of the best sledging hill in Harpenden



Gingerbread Men - Felt Christmas Tree Decorations

Design and cut out paper template for men.

Cut out two men from felt, ie, front and back of man.

On one piece, sew on eyes and shirt buttons.

Blanket stitch both front and back together using white embroidery thread.  Start on the side of the face, when you are at the other side of the face, fill man with toy stuffing, fold a piece of ribbon and place the cut edges in between the felt, sew through ribbon and blanket stitch to start.

Hang!

Fruit & Nut Biscotti

Ingredients

• 250g spelt flour
• 170g - 250g unrefined muscovado sugar
• 1/2 tablespoon baking powder
• 3 medium organic eggs, lighted beaten
• 55g plump sultanas
• 55g dried cherries, cut in half
• 55g pitted dates, chopped
• 75g shelled pistachio nuts
• 55g whole blanched almonds
• 55g of shelled hazelnuts
• finely grated zest of 1 lemon

Preheat the oven to 180c. 

Mix the flour, sugar and baking powder in a large bowl.  Add half the beaten eggs, and mix well.  Then add more egg little by little until the dough takes shape (you may not need all the eggs).  If it's too wet add some more flour.  Add the fruit, nuts and lemon zest and mix well.

Divide the dough into six and roll each sixth into a sausage shape, about 3cm in diameter.  Place at least 6cm apart, on baking parchment on baking trays.  Wetting your hands when rolling out helps to prevent the dough sticking to your hands.  Lightly flatten the sausages and bake until golden brown, about 20-30 minutes.  Remove from the oven and leave for 10 minutes to cool down and firm up. 

Reduce the oven temperature to 140c.

With a serrated knife, cut the biscotti on the diagonal into 5mm slices and lay these on the baking trays to cook for a further 12 minutes.  Turn the biscotti over and cook for the third time for 10-15 until pale golden.  When ready remove from the oven and place on cake racks to cool.

Enjoy!