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Sunday, December 29, 2013

Thursday, December 26, 2013

Eggnog

Traditional Christmas eggnog is a sweet dairy beverage containing milk,cream, sugar and eggs with added alcohol such as brandy, rum, whisky, bourbon, vodka or a combination.

Wednesday, December 25, 2013

White Christmas Cake

This is an Australian crispy no bake slice great for Christmas using rice Bubbles. They are great fun for kids to have fun with in the kitchen. Wrap some of the slices in cellophane which can make great Christmas presents.

Tuesday, December 24, 2013

Yule Log 2013

Yule Log or Buche de Noel is a distinctive old traditional cake made to celebrate Christmas and the winter solstice simulating the burning of a wooden log in the hearth. This is a very popular cake for a Christmas buffet.

Sunday, December 22, 2013

Saturday, December 21, 2013

Friday, December 20, 2013

Thursday, December 19, 2013

Spicy Hot Chocolate

This hot chocolate is a bit different from the rest delivering extra heat on a cold winter night.

Wednesday, December 18, 2013

Gingerbread House

Every Christmas I make gingerbread and this year I made a little house using a classic easy recipe.

Tuesday, December 17, 2013

Monday, December 16, 2013

Sunday, December 15, 2013

Saturday, December 14, 2013

Irish Porter Cake

This traditional delicious Irish fruit cake contains porter, which is a dark beer with luscious malt flavour.

Thursday, December 12, 2013

Gløgg

Gløgg is the classic Danish version of mulled wine containing ingredients such as red wine, sugar, spices such as cinnamon, cardamom, ginger, cloves and bitter orange and akvavit. To prepare Gløgg, spices are mixed into the wine, which is then heated to 60°-70° Celsius. The temperature should not be allowed to rise above 78.4° Celsius in order to avoid evaporation of the alcohol. When preparing glögg using spices the hot mixture is allowed to infuse for at least an hour and reheated before serving. Gløgg is a part of Christmas parties served with æbleskiver sprinkled with powdered sugar and accompanied with strawberry marmalade. Gløgg can also be made alcohol-free by replacing the wine with fruit or blackcurrant juice or by boiling the gløgg for a few minutes to evaporate the alcohol. In Denmark non-alcoholic Gløgg can be bought ready-made. These days there are many variations containing white wine, Madeira, brandy or vodka. Gløgg is very comparable in taste to modern Wassail or mulled cider.

Here is the recipe I use to make traditional Gløgg.

Wednesday, December 11, 2013

Tuesday, December 10, 2013

Pumpkin and Date Gingerbread

This is a superb moist quick bread to make with leftover cooked pumpkin or bought pumpkin purée.

Monday, December 9, 2013

Sunday, December 8, 2013

Klejner

Klejner are loop shaped fried biscuits traditional eaten around Christmas in Denmark and are made with flour, eggs, sugar, butter. The dough is rolled out and then cut into strips. The uncooked strips are covered in plastic wrap and left to rest for two hours in a cold place. They are then fried in either oil or Lard and the dough expands into shape. This is the recipe I use at home which creates klejner that is soft on the inside and crispy on the outside.


Saturday, December 7, 2013

Thursday, December 5, 2013

Hot whisky chocolate

This hot chocolate drink is perfect for the cold winter nights containing your favourite whisky.

Wednesday, December 4, 2013

Lemon Poppy Seed Bundt Cake

This simple Bundt cake is perfect for morning or afternoon tea plainly dusted with icing sugar.

Tuesday, December 3, 2013

Spicy Fruit Bread

A treat when freshly baked and spread with butter, try toasted for breakfast the next day.

Monday, December 2, 2013

Sunday, December 1, 2013

Chocolate Pumpkin Bundt Cake

This is a moist chocolate cake with the addition of pureed pumpkin and covered in chocolate ganaché.

Saturday, November 30, 2013

Polenta Bread

This magnificently textured bread is especially delectable freshly baked and also toasted served at breakfast or with soups.

Friday, November 29, 2013

Thursday, November 28, 2013

Hot Lumumba

The classic Lumumba drink is made with brandy, hot chocolate and whipped cream and served in a tall glass.

Wednesday, November 27, 2013

Tuesday, November 26, 2013

Pugliese Round Bread

The Pugliese bread is typified with moist dough which results in large holes in a well ordered crumb, a crunchy crust and is normally made in an oval shape completed with cuts using a sharp knife before baking.

Monday, November 25, 2013

Sunday, November 24, 2013

Layered Pumpkin Cake

This moist pumpkin cake layered with sweet cream cheese mixture and ganaché topping is an excellent cake for either dessert or afternoon tea.

Saturday, November 23, 2013

Friday, November 22, 2013

Thursday, November 21, 2013

Wednesday, November 20, 2013

Tuesday, November 19, 2013

Oblong Pugliese Bread

These classic types of white bread are created everywhere with small modifications in the process and turn out best with minimum handling after dough is mixed to generate bigger holes.

Monday, November 18, 2013

Sunday, November 17, 2013

Peach and Port Trifle

Trifle is an easy dessert to make as long as the product of the finished combination of ingredients delivers a superb creation and a superior amalgamation of flavours.

Saturday, November 16, 2013

Friday, November 15, 2013

Herb Crusted Veal Tenderloin

This tender piece of meat is perfect balanced with herbs and served with a red wine mushroom sauce.


Thursday, November 14, 2013

Skinny White Russian Cocktail

The White Russian was created uniting Tia Maria and vodka with a dash of fresh cream and is a correct everlasting classic cocktail. In this version the cream is replaced with skim milk.

Wednesday, November 13, 2013

Mixed Seed Soda Bread

Quick breads are the easiest bread to make and you can change the flavour to your taste. The dough to this buttermilk and soda bread is made similar to scones.

Tuesday, November 12, 2013