With Christmas fast approaching, I thought I’d start playing with some ideas for the season, and being a fan of Mince Pies, decided to put my own twist on this popular classic, with Glace Cherries and (typically) a splash of Honey Jack Daniel’s.
1 375g pre-made Puff Pastry sheet (from which I was able to make 12 pies)
1 jar of Traditional Mincemeat (though I didn’t use the whole jar)
Jack Daniel’s Tennessee Honey
Cut out the pastry bases with a cookie cutter, and place in a buttered baking tray, along with a cherry in each one.
Spoon out some mincemeat meat into a bowl, and add a splash or two of JD, just enough so that it mixes in with the mince without making it too runny. Spoon this mix into each pie.
Cut out the pastry tops with a smaller cookie cutter, place on top of each, then apply a milk wash.
Place in the middle of a pre-heated oven at gas mark 6 (400 degrees F) for 20 minutes.
Done! Quick and easy, ideal for snacks, dessert or party food. I’m already looking forward to making more this year.
For a while now I’ve been meaning to try making an actual Banoffee Pie (many of my previous experiments have included bananas and/or a banoffee theme), but rather than repeat what others have done, I wanted to try to create something unique. After recently discovering that I do actually like peanut butter in the right amount (I hated it as child), I thought it’d be an ideal addition, and just to add something a little extra, some crisped rice cereal too.
I must say the photos could’ve been better, but I hope this quick and easy idea appeals to you regardless.
1 pre-made sweet pastry base
1 can of Carnation Caramel
A handful of Rice Krispies
Applying the peanut butter was a bit fiddly….
Next was the crisped rice.
Then the caramel sauce was added a little at a time and spread around.
I then placed it in the fridge for a short period….done!
Tasted great, and the peanut butter compliments the banoffee taste really well. I’d make this one again.
Shortly before Easter, a friend suggested that I “make something Easter-themed”. I agreed. “Make a flan!”, he then suggested. He may have been joking at this point, but that was enough to get the ideas flowing, ideas which then turned into a Mini Egg Pie (the Rocky Road Pie I also made was a practise of-sorts for this, though luckily that became something good too).
It’s a simple enough recipe; take a handful of different types of miniature eggs, and cover them in melted cooking chocolate.
1 300g (large) bar of milk chocolate for cooking
1 ready-made sweet pie crust
Strawberry flavoured frosting powder
Lay the eggs out in the pie crust, then cover evenly with the melted chocolate.
Allow to cool, chill overnight in the fridge, then cover with icing sugar or flavoured icing powder.
I then proceeded to take many photos….
If you’ve got any leftover chocolate or eggs, or need an idea for next Easter (I’d originally hoped to get this posted sooner), here you are. I should point out that yes, I know that many people may think that the words ‘leftover’ and ‘chocolate’ don’t belong together at all!
After recently discovering that a certain well-known supermarket has launched a Bourbon Biscuit Chocolate Spread, I couldn’t resist the idea of seeing what I could do with it – I opted to go back to the old tried and tested pastry swirl recipe. It’s simple and doesn’t take long to prepare and cook.
– 1 sheet of puff pastry (I used a pre-rolled sheet)
– Bourbon Biscuit Chocolate Spread (though I’m sure regular Chocolate Spread and Bourbon biscuits will suffice!)
– A handful of crushed Hob Nob biscuits
– Mini marshmellows
Lay out the pastry, and apply a layer of spread, allowing for space to fold, as demonstrated.
Sprinkle the crushed Hob Nobs (as generous as you choose to be) and the marshmellows on top, fold and repeat.
Continue until you’re just left to fold the final pastry layer to cover. Apply a milk wash, then place in the oven, pre-heated at gas mark 7 for 15-20 minutes.
When ready, it’ll look something like this.
It’s nice to eat either warm or chilled, as a sweet snack or dessert.
For many, bacon is the very peak for perfection. Others will crave chicken when hunger hits. I lean towards the latter, plus I’ll try anything that’s either wrapped in pastry or covered in barbecue sauce, so it was inevitable that I’d try a twist on a Hunters Chicken recipe – I knew I was on to a winner with this one. I neglected to use cheese though. This is a really simple recipe and doesn’t take long to prepare.
320g of puff pastry (I opted for a pre-rolled sheet)
Your prefered brand of barbecue sauce
4 rashers of bacon, cut into smaller pieces
About 240g of cooked and chopped chicken breast
Fry your bacon as normal, just long enough to give it a little crispness, then put to one side, and pre-heat the oven to gas mark 7 (425 degrees F).
Lay out your pastry and, leaving a space of around 3.5 inches, place some of the chicken on the pastry. Add some pieces bacon on top, then top with barbecue sauce. Also remember to leave a little space at each end, to allow for sealing.
Cover this part of the filling with the blank pastry, as shown, then repeat the previous step and cover again.
Add more filling, on top of the previous layers, then cover with the remaining pastry. Seal and apply a milk wash, then place on a greased baking tray. Place in the middle of the oven, and cook for about 23 minutes, and rotate the tray halfway through cooking.
I was quite happy with the end result, tasted great and everyone enjoyed it. Another recipe worth repeating sometime.