Christmas – The Food Wife

Coconut Ice

2nd July 2024
by thefoodwife

Makes 900g

If there is one thing that takes me back to my primary school fayre it is the little bags of pink and white coconut ice, tied in small cellophane bags that the year 6 children had made. I couldnâ€™t wait until I was old enough to make them to sell. Well, here we are 28 years since I made them for my year 6 stall, and Iâ€™ve made my own (neon!) pink and white morsels.

These are super simple, can be scaled up or down and require no cooking, just vigorous stirring and setting in the fridge until ready to cut into cubes.

Ingredients:

300g condensed milk

450g icing sugar

150g desiccated coconut (unsweetened)

Red/Pink food colouring

Step 1: Combine the condensed milk and icing sugar in a bowl, it will take a lot of mixing and be a very stiff mixture.

Step 2: Divide into two equal amounts in two bowls. Add a drop of food colouring to one bowl and stir until fully combined.

Step 3: Add 75g of desiccated coconut to each bowl and mix again.

Step 4: Line a 7×7 or 8x8inch tin with grease proof paper. Spread one bowl of mixture evenly (you could use a sheet of clingfilm or grease proof paper over the top and press with your hands to create a smooth, flat layer). Remove the clingfilm/paper and top with the next bowlâ€™s contents. Use the same sheet of paper/film to smooth again.

Step 5: Set in the fridge until set (a few hours or overnight) before cutting into squares.

Store in a sealed container (they should last a couple of weeks like this).

Dark Chocolate Peppermint Creams

2nd July 20242nd July 2024
by thefoodwife

Makes 20

These no-cook minty sweets, are another blast from the past! Iâ€™ve coated half of each in dark chocolate, but you can entirely cover them if you fancy.

My four year old loved the bright green of these and announced heâ€™d be having them for pudding, the day we made them!

Ingredients:

250g icing sugar

1 egg white

Peppermint extract

Green food colouring (optional)

100g dark chocolate (gluten-free/dairy-free as required)

Step 1: Combine the icing sugar with a few drops of the peppermint extract and a drop of food colouring (if using) and slowly add the egg white, a little at a time, until you have a smooth pliable dough. You might not need the full amount of egg so just add this bit by bit.

Step 2: Roll the dough into a sausage shape and divide into 20 pieces.

Step 3: Have a lined tray ready, and then take each piece of dough and roll it into a ball before gently flattening it into a disc onto the lined tray. Once all 20 are made pop them in the fridge to firm up.

Step 4: After at least a couple of hours, melt the dark chocolate in a bowl in the microwave. Do this in 30 second bursts, stirring after each time until melted and smooth.

Step 5: Carefully dip each disc in the melted chocolate and replace on the lined tray. Return to the fridge to fully set.

Store in a sealed container in the fridge until ready to devour!

Sugar Mice

2nd July 20242nd July 2024
by thefoodwife

These are the cutest little mice and are hardly a recipe at all, rather instructions for little (or big!) hands to make using ready made icing.

Whilst these arenâ€™t the crystally sugar mice (which have the sort of texture of Kendal mint cake) that you can still buy in old fashioned sweet shops, they are perfect to make at home.

Ingredients:

Ready made icing

Strawberry laces sweets (or similar)

Edible shimmer (optional)

Step 1: For each mouse measure out 30g of ready made icing, in the colour of your choice. Knead with your hands until smooth and pliable and then roll it in to a small sausage shape, then smooth one end into a round little bottom and the other in to a slight point for the nose.

Step 2: Use a cocktail stick (or similar) to make a hole in the rear end about 3/4 cm deep and insert a piece of the sweetie laces, cut to about 5cm long. Push it in as far as your hole goes and then use your fingers to gently pinch the icing around the tail and smooth it so itâ€™s neat.

Step 3: Take a small piece of icing and make two small balls for the ears. Press each ball flat between your finger and thumb to make a little circle and then carefully smooth these onto the top of the head of the mouse, again use your finger to gently smooth the icing.

Step 4: Use the cocktail stick to poke two little eyes beneath the ears and then set each mouse to one side.

Step 5: If you like you can decorate the mice. I used an edible shimmer to lightly colour the mice.

Store in a sealed container until ready to eat!

Cheeky Biscoff Twists

21st December 202321st December 2023
by thefoodwife

Makes 10 twists

These couldnâ€™t be easier and only need 2 ingredients and 20 minutes.

Ingredients:

1 sheet of ready rolled puff pastry

2 heaped tbsp of smooth biscoff spread (I heated it for 30 seconds in the microwave to make it runny)

Optional: Icing sugar to serve

Step 1: Preheat the oven to 200c (fan) and line a large baking tray.

Step 2: Take the sheet of ready rolled puff pastry, spread half of it with the biscoff spread then fold the other half on top.

Step 3: Cut into 10 equal strips, and twist!

Step 4: Spread on the lined baking tray and bake for 18 mins.

Step 5: Dust with icing sugar and serve!

Chocolate Bourbon Tiffin

21st November 202321st November 2023
by thefoodwife

Makes 16 squares

I love tiffin. Itâ€™s also known as refrigerator cake, as thereâ€™s no baking required. Setting the cake in the fridge results in a rich biscuity chocolate concoction, studded with other sweet treats. Adaptations are listed below to make these vegan and/or gluten-free.

Ingredients:

150g butter/vegan baking block

75g caster sugar

75g golden syrup

30g cocoa powder

150g chocolate bourbon biscuits (gluten-free/vegan if required), crushed to a mix of powder and chunks

2 handfuls of sultanas

2 handfuls of mini marshmallows (gluten-free/vegan if required)

100-200g dark and/or milk chocolate (gluten-free/vegan if required), melted.

Optional: Iâ€™ve made mine extra special with two tubes of Rolos (these should be gluten-free but unfortunately are not vegan)

Step 1: Line an 8×8 inch baking pan with grease proof paper.

Step 2: Over a medium low heat, melt the butter, sugar, syrup and cocoa together until smooth, remove from the heat and allow to cool slightly.

Step 3: In a bowl combine the crushed bourbon biscuits, sultanas, marshmallows and rolos (if using) and then stir through the cooled molten cocoa mix until fully combined.

Step 4: Tip into the lined pan and press out until it is in one smooth and level layer. Place in a fridge to set for half an hour.

Step 5: Smooth over the molten chocolate (100g will give a thin layer, 200g a thicker) and cover and place in the fridge to set for a couple of hours until everything is firm. Once fully set, cut into 16 squares using a hot knife.

Store in a sealed container in the fridge for up to a week.