December 19, 2014

Christmas Calendar 2014 Day 19 - Christmas Scones with mincemeat

When I saw this recipe by Lavender & Lovage on Christmas mincemeat scones, I knew at once, that I need to make my own version of scones with my home-made mincemeat. However, I decided to use my usual scone recipe, as it contains plenty of butter and therefore does not become to dry even 2.3 days after baking.

As the mincemeat brings quiet some liquid, I decided to increase the level of flour, otherwise the scone dough becomes to wet.

Christmas Scones: - 12 pieces
  • 500 g cake flour
  • ½ teaspoon salt
  • 1½ teaspoon baking powder
  • 50 g sugar
  • 125 g cold butter
  • 1 egg
  • 2 dl milk
  • 300 g mincemeat
  1. Whip the milk and egg together.
  2. Mix the flour, salt, baking powder and sugar together in a mixing bowl.
  3. Cut the cold butter into small pieces.
  4. Grind the butter pieces into the flour mix.
  5. Add the milk and egg without kneading it a dough.
  6. Add the mincemeat, still without kneading it into a dough.
  7. Place the dough on a pieces of baking paper.
  8. Roll the dough into a longer roll.
  9. Heat the oven (conventional) to 250'C.
  10. Cut slices of the scone dough with a size of 3 cm. 
  11. Bake the scone at 250'C for 10-15 minutes.

December 18, 2014

Christmas Calender 2014 Day 18 - Nougat ice cream

Well, if the weather can not bring cold, ice and snow for Christmas, when you have to make your own ice in form of this nougat ice cream. Nougat is another key ingredients in many types of Christmas candy, so why use nougat in ice cream ? I got this idea for making nougat ice cream, tasting a home-made version at some of my friends.

So if you have some nougat left after having made your Christmas candy, why not try to turn into ice cream as another version of Christmas candy ?

Nougat ice cream:
  • 630 g whole milk, 3-3.5% fat
  • 39 g skimmed milk powder
  • 96 g sugar
  • 32 g glucose syrup as powder
  • 6 g ice cream stabiliser
  • 200 g nougat
  1. Dry-mix all the powder ingredients. Pout them into the milk, as the milk is whipped.
  2. Pour the milk base into the a cooking pot and put in chunks of nougat as well.
  3. Heat the ice cream mix over medium heat until hot, but not boiling.
  4. Pour the ice cream mix into a plastic container with a lid on.
  5. Cool down the ice cream mix in the refrigerator, let the mix stand for minimum 4 hours or night over.
  6. Whip the ice cream mix prior to freezing it.
  7. Pour the mix into the ice cream machine and freeze it into ice cream, which takes around 30-40 minutes.
  8. Store the ice cream in the freezer.

December 17, 2014

Christmas Calendar 2014 Day 17 - Liquorice balls

I think that you already know, that I have an addiction to liquorice !!! so when I found this recipe on lakridskugler by Louisa Lorang, I knew at once, that I had to make this liquorice balls myself.

I decided to use a combination of combination of both raw liquorice powder and liquorice powder, as this is giving a stronger taste of liquorice. If you have a preference for strong liquorice powder I suggest, that you only use raw liquorice powder. The final taste is excellent without being to sweet.

Liquorice balls a la Louisa Lorang: - 20 balls

  • 200 g almonds
  • 2 soft dates - without stone
  • 1 tablespoon raw liquorice powder
  • 1 tablespoon licorice powder
  • 2 tablespoon agave syrup
  • tablespoon cocoa powder
  • 1 tablespoon licorice powder
  1. Slip the almonds by placing them in boiling water, which makes it easy to remove the skin of the almond.
  2. Dry the almonds with kitchen towels.
  3. Dry the almonds in the oven at 180'C for 3-4 minutes, they should change colour.
  4. Let the almonds cool down.
  5. Blend the almonds in a food processor to all right-fine almond flour.
  6. Add dates and blend the mass again
  7. Add in the liquorice powder and agave syrup. Blend until the mass sticks together.
  8. Roll the liquorice marzipan into approx 20 balls.
  9. Mix the cocoa and licorice powder together, and roll the balls in the powder mix.
  10. Store the balls cold in air tight container.

December 16, 2014

Christmas Calendar 2014 Day 16 - Almond confect

I need to fill up some of my metallic tins, so they are ready for Christmas and the guests coming by to eat me "out of the house" !

I have located this recipe somewhere in a magazine, which I have forgotten the name of.

Almond confect:
  • 200 g almond splits
  • 1 egg white
  • 100 g white chocolate
  • 1 teaspoon freeze-dried raspberry
  • 1 teaspoon raw liquorice powder
  1. Mix the almond splits with egg white.
  2. Roast the almonds in the oven at 175'C, until the splits are golden in colour.
  3. Temper the white chocolate.
  4. Mix in the almonds into the melted chocolate. Stir everything very well together.
  5. Place a teaspoon of the chocolate coated almonds on the baking paper.
  6. Sprinkle the almonds pieces with raspberry and liquorice powder.
  7. Let the almond confect piece dry, before they are placed in air tight container.

December 15, 2014

Christmas Calendar 2014 Day 15 - Christmas TUC cake

The TUC cake recipe is one of my most overall popular blog posts, so I decided to twist this recipe into a perhaps coming classic Christmas cake recipe ?

I replaced the hazel nuts with almonds, as some people are allergy to hazel nuts. And besides from vanilla sugar I have added into some German Lebkuchen spice. Cinnamon alone or combination of cinnamon, cardamon, ginger and cloves could be another option, if you have no Lebkuchen spice in your kitchen.

  • 150 g TUC biscuits / salty biscuits
  • 350 g sugar
  • 2 teaspoons vanilla sugar
  • 2 tablespoon Lebkuchen spice
  • 200 g almonds
  • 7-8 egg whites
  1. Grind the almonds.
  2. Crush the biscuits into a fine powder
  3. Mix the biscuits with almonds, sugar, Lebkuchen spice & vanilla
  4. Whip the egg white stiff
  5. Blend the egg white into the dry powders
  6. Pour into a baking form, diameter 22 cm
  7. Bake at 175'C for 30-40 minutes

December 14, 2014

Simon Lévelt Christmas tea for my tea pot 29

During my recent business trip to Amsterdam I came back with a suitcase full of various interesting Dutch teas. And now the time has come for me to taste the first of these five teas, and having the time of year in mind, I decided to start of with the Christmas version in form of Simon Lévelt Christmas tea version.

This sinterklaas thee could actually plays the role of potpourri with both it´s look and smell of potpourri !!! The Christmas tea does not contain any tea leafs at all, as it made from orange peel, cinnamon, almond pieces, red beet pieces and flavour. The outcome of using this tea is cup full of red coloured liquid with refreshing flavour of orange. However, it is a long way from the usual black teas, which I traditional prefers.

Christmas Calendar 2014 Day 14 - Cherry Muffins

What to do, if you have some leftover cherry sauce from making ris a la mande, so you bake these muffins using cherry sauce. I have found the recipe in the magazine "Isabellas" (issue 02/2014), and I have no changes at all to it.

Cherry Muffins: - 10 muffins
  • 50 g butter - melted
  • 2 eggs
  • 150 g sugar
  • 200 g (cake) wheat flour
  • 2 teaspoon baking powder
  • 170 g cherry sauce - blended - glass of M&S Morello Cherries in Kirsh from my last shopping expedition to England 
  • 200 g Greek yogurt
  1. Heat the (conventional) oven to 200'C.
  2. Whip egg and sugar into a foamy mass.
  3. Pour in the melted butter, after it has cooled down, and whip again.
  4. Sieve in the flour and baking powder into dough.
  5. Pour in the cherry sauce. Stir everything into a homogeneous mass.
  6. Fill the dough into 10 muffin form.
  7. Bake the muffins in the middle of the oven at 200'C for 25 minutes.
  8. Cold down the muffins.
  9. Enjoy a muffin together with a cup of tea / Christmas tea


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