It’s Christmassssss!

14th December 202015th December 2020
by thefoodwife

I thought I’d do a bumper post with links to some of my favourite recipes for this time of year. There will be savoury and sweet recipes and plenty of ideas for what to do with all that left over turkey!

If you fancy making your own mincemeat, but are looking for a slimmer version, why not try my Fat-Free Bramley Apple and Vintage Cider Mincemeat my latest batch had the addition of amaretto instead of the rum. Delicious. You can use it in my Mince ‘Pie’ Cupcakes with Custard Buttercream for a festive themed baked treat. On the theme of amaretto, if you’re looking for an alternative showstopper dessert for the big day, take a look at The Food Wife’s Chocolate and Amaretto Italian Cheesecake. Make ahead and easily made gluten-free.

When it comes to the main event, my favourite part of the Christmas dinner is always the ‘stuffing’. Here is my take on it with my Pork and Pear Stuffing. This year I’ll be following the same principles but using dried apricots in place of the pear.

And after the 25th? Well you may well have a lot of left overs. We deliberately buy a bigger bird in order to create some exciting post Christmas meals such as a Vietnamese soup with a post-festive twist, my Turkey Pho or my sticky Korean Turkey Baos. If you’re looking for less fuss then give my Turkey Tagine or Coronation Turkey a whirl.

If Turkey isn’t your bag, then you may have bought a different joint. Pork or Beef will work wonders in my recipes for Ragù.

And finally, wave goodbye to this year and see in the next with my New Year Rocky Road . It won’t disappoint (the rocky road, that is. I can’t guarantee anything about 2021).

Gingerbread

9th December 20209th December 2020
by thefoodwife

Gluten free and vegan, this is my go to recipe for gingerbread. Today we made glittery Christmas trees and gingerbread people. Easy and quick to make! Perfect to make with your little people. Of course you don’t have to make these gluten free or vegan. By all means use regular flour and butter, if you like.

Ingredients:

125g of vegan baking block
100g light soft brown sugar
65g golden syrup
300g gluten-free plain flour
1 tsp gluten-free bicarbonate of soda
2 tsp ground ginger
1/2 tsp of ground cinnamon.

Step 1: Preheat oven to 180c (fan). Line baking trays with parchment.

Step 2: Melt 125g of vegan baking block with 100g light soft brown sugar and 65g golden syrup. Set to one side.

Step 3: In a bowl mix 300g gluten-free plain flour, 1 tsp gluten-free bicarbonate of soda, 2 tsp ground ginger and 1/2 tsp of ground cinnamon. Add the molten fat and sugar and stir until you have a smooth dough.

Step 4: Allow to cool for a few minutes and then tip out on to a large piece of grease proof paper. Top with another piece and then use your hands on top of the paper to spread the dough out until a few mm thick.

Step 5: Use your chosen cutters to press out shapes and carefully transfer to your lined baking sheets (you will need to be delicate as the dough tears easily at this stage) and then into the oven for 10-12 minutes until golden.

Step 6: Remove and allow to cool (wait about 15 minutes before transferring them to a wire rack to cool fully and then decorate as you wish).

Keep in an air tight container for up to a few days.

Number Biscuits

20th November 202020th November 2020
by thefoodwife

Makes 16-20 biscuits

In an effort to help the first Food Baby (not a baby anymore!) with learning his numbers we spent a wet lockdown afternoon making these fun number biscuits. We made them both gluten and dairy free but you don’t have to. You also don’t have to make them in the shape of numbers!

Made with gluten-free flour (so that The Food Husband could help us out with eating them) they were lovely and powdery soft when eating. We used brightly coloured icing to decorate and went with a more is more approach…

Ingredients:
100g butter or vegetable baking block
100g caster sugar
1 large egg
1 tsp vanilla extract
275g (gluten-free) plain flour
1/4 tsp xanthan gum (if using gluten-free flour)

Step 1: Combine the fat and sugar until smooth, add the egg and vanilla and mix. Add flour (& xanthan gum if using) and mix until a smooth dough is formed.

Step 2: Roll out on a lightly floured surface until approx 1cm thick. Cut into desired shapes.

Step 3: Lie apart on a lined baking sheet and bake for 10 mins at 170c fan. Allow to cool on a wire rack before decorating with icing made using icing (powdered) sugar, a little water, plus any colours you like. Let the icing set before tucking in!

Banana, Walnut and Carrot Loaf Cake

16th October 202016th October 2020
by thefoodwife

Serves 8-10

My vegan banana muffins were such a big hit with many of you, that I’ve tried my hand at some more vegan baking. This time also making it gluten-free (although you can just use regular flour if you’re not avoiding gluten).

This is a banana loaf cake, spiced and with added carrot, apple, sultanas and nuts to make a, sort of, carrot cake. Even my banana-hating husband enjoyed it.

I’ve used walnuts in the cake and as a topping, but if you want to make this nut-free, just leave them out.

Ingredients:
3 large (approx 330g) very ripe bananas, mashed
60g vegetable oil
120g light soft brown sugar
300g (gluten-free) plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 carrot (approx 75g), finely grated
1 eating apple (approx 50g), finely grated
50g walnuts, chopped
50g sultanas
1 heaped tsp mixed spice

Optional topping: 4 chopped walnuts and 1 level tbsp light brown sugar

Step 1: Pre-heat your oven to 180c (fan) and line a loaf tin.

Step 2: With the exception of the optional topping ingredients, combine all other ingredients in a bowl. This is a stiff mix but try not to over mix it. Tip into the lined loaf tin and smooth with the back of a spoon.

Step 3: If using the topping, sprinkle over the top and then transfer to the hot oven and bake for 50 minutes.

Step 4: Remove from the oven and allow to cool in the tin for 30-40 minutes before removing and cooling on a rack.

(Gluten and Dairy Free) Chocolate and Peanut Cookies

26th September 202026th September 2020
by thefoodwife

Makes 12

Chocolate and peanut is a brilliant combination and this gluten and dairy free cookie is a great recipe to have up your sleeve. If you want to make them double chocolate then add the chips listed as an optional ingredient.

These can be prepared ahead of time, and the dough left to chill in the fridge, or indeed the freezer! Prefect for unexpected guests!

If you have no need to make these dairy and/or gluten free, use butter and regular plain flour (and omit the xanthan gum).

Ingredients:

100g dairy free baking block, softened
100g caster sugar
100g light soft brown sugar
1 large egg
150g gluten free plain flour
2 tsp baking powder
1/4 tsp xanthan gum
30g cocoa powder
1/4 tsp fine salt
100g chunky peanut butter
Optional: 50g dark chocolate chips (gluten and dairy free)

Step 1: Cream together the fat and sugar

Step 2: Beat in the egg followed by the dry ingredients

Step 3: Warm the peanut butter in the microwave for 30 seconds and then fold through the mix (along with the chocolate chips if using)

Step 4: Roll into a fat sausage and wrap in greaseproof paper and then chill for 30 minutes (or longer).

Step 5: Divide into 12 discs and arrange on two lined baking trays, spaced to allow them to spread.

Step 6: Bake in a preheated oven at 160c (fan) for 11 minutes.

Step 7: Remove and allow to cool (they will firm up on cooling)