Today we are having roast shoulder of lamb, cooked slowly with rosemary, garlic and sea salt. with various veg, can't decided between bread and butter pudding or home made rice pudding with nutmeg.
Frank. That tart sounds fantastic. have copied recipe for use at later date, thanks.
We're having sausage casserole, using veggie lincolnshire sausages. An old student days recipe. No pudding planned as we've all been snacking on the previous baking!
OH & daughter had made frangipani mince pies this afternoon! They're very nice, but I shall be doing my usual ones, with homemade mincemeat later this week. Pastry is a labour of love for me. My Mum's was wonderful, even my MIL said so! J.
We made our own mince meat for years then last year doing the math's I discovered I could get two large jars and a jar of apple puree for less than the cost of the dried fruit. Mixed the puree with the bought mince meat with a couple of drops of rum in one lot and made the pies. Result:- "just as good as you always make dad"? Now I even use jus roll on occasion as I find using some lard and butter the best way to make it but do not always have the lard, or the time to rest and cool the pastry. Topping are a taste thing I like to top some with a cup cake type mix then a blob of icing on top, handy if you are out of ground almonds. Hot mince pies with brandy butter are to die for.
Hi Frank - thanks for posting the frangipani recipe - will be giving that a try. My mother always used to add some orange marmalade to her mincemeat when making mince pies. I tried this, plus a tot of brandy, when making my last batch as there wasn't quite enough mincemeat left in the jar. Very nice!
Hi Caz, It was my being stationed in Bridgeend that I got my taste for marmalade in bread pudding, Nesta's mother did make a good one and would use marmalade on the bread.
just tried that ricotta cheese pud using frozen plums instead of pears and added a dollop of low fat creme fraiche. Delish - guest comments were it was like warm cheesecake. Thanks very much and on WW points it was only 3
As I will be eating out the next three days I am cooking a festive roast today, stuffed shoulder of pork, long and slow. Stuffing is mothers old recipe, onions sliced and cooked until soft in a drop of water, I did add some chopped pepper as well it was in the veg tray. freshly crumbed bread, sage from the garden salt pepper and a diced apple. Drain the onions and mix the lot in a bowl and add butter and work until it is all crumbed together then stuff pork shoulder and tie. That goes in the oven at 180 for two hours twenty. The potato's parsnip and more onion added later to roast all served up at one sharp if you come after that it will only be warm if the bin is on fire.
Posts
Today we are having roast shoulder of lamb, cooked slowly with rosemary, garlic and sea salt. with various veg, can't decided between bread and butter pudding or home made rice pudding with nutmeg.
Frank. That tart sounds fantastic. have copied recipe for use at later date, thanks.
Chris
Same here Twinkle Bell, but apple crumble for desert.
We're having sausage casserole, using veggie lincolnshire sausages. An old student days recipe. No pudding planned as we've all been snacking on the previous baking!
OH & daughter had made frangipani mince pies this afternoon! They're very nice, but I shall be doing my usual ones, with homemade mincemeat later this week. Pastry is a labour of love for me. My Mum's was wonderful, even my MIL said so! J.
We made our own mince meat for years then last year doing the math's I discovered I could get two large jars and a jar of apple puree for less than the cost of the dried fruit.
Mixed the puree with the bought mince meat with a couple of drops of rum in one lot and made the pies. Result:- "just as good as you always make dad"?
Now I even use jus roll on occasion as I find using some lard and butter the best way to make it but do not always have the lard, or the time to rest and cool the pastry.
Topping are a taste thing I like to top some with a cup cake type mix then a blob of icing on top, handy if you are out of ground almonds. Hot mince pies with brandy butter are to die for.
Frank.
Hi Frank - thanks for posting the frangipani recipe - will be giving that a try
. My mother always used to add some orange marmalade to her mincemeat when making mince pies. I tried this, plus a tot of brandy, when making my last batch as there wasn't quite enough mincemeat left in the jar. Very nice!
Caz
Hi Caz, It was my being stationed in Bridgeend that I got my taste for marmalade in bread pudding, Nesta's mother did make a good one and would use marmalade on the bread.
Frank.
Hi Artjak
just tried that ricotta cheese pud using frozen plums instead of pears and added a dollop of low fat creme fraiche. Delish - guest comments were it was like warm cheesecake. Thanks very much and on WW points it was only 3
Bjay
As I will be eating out the next three days I am cooking a festive roast today, stuffed shoulder of pork, long and slow.
Stuffing is mothers old recipe, onions sliced and cooked until soft in a drop of water, I did add some chopped pepper as well it was in the veg tray. freshly crumbed bread, sage from the garden salt pepper and a diced apple.
Drain the onions and mix the lot in a bowl and add butter and work until it is all crumbed together then stuff pork shoulder and tie. That goes in the oven at 180 for two hours twenty. The potato's parsnip and more onion added later to roast all served up at one sharp if you come after that it will only be warm if the bin is on fire.
Frank.
now since its Christmas eve,I think mince pie with high cholesterol cream ,closely followed by glass of port.
It was smoked haddock, mash & peas, keeping it simple before the gluttony kicks in!
Oh, and followed by a mince pie (local baker -yummeee)
Hope you all enjoy your Christmas dinners tomorrow folks.