[AngelBabe]

Gomel?

[AngelBabe]

Mulled Wine

Ingredients:

1 bottle red wine

2 fl. oz. (50ml) sherry

1 dessert apple

8 cloves

1 tsp. ground allspice

pinch of nutmeg

2 tbsps. clear honey

Cooking Instructions:

Wash the apple then stud with cloves and bake for about 10 minutes

Pour the wine and sherry into a large boiling pan then stir in allspice, nutmeg and honey

Add the part-baked apple then bring to the boil while stirring occasionally

Reduce the heat and simmer for 10 minutes

Serve hot, straight from the pan

Egg Nog

Ingredients:

1 egg

1 tbsp. brandy

8 fl. oz. (225ml) milk

quarter teaspoon vanilla

1.5 tbsp. castor sugar

pinch salt

nutmeg

Cooking Instructions:

Beat the egg until stiff then slowly add the sugar

Add the milk and brandy and mix again

Pour into a tall glass and stir in the vanilla

Dust the top with grated nutmeg and serve

Christmas Party Punch

Ingredients:

Three and a half pints (2 litre) red wine

One and a half pints (825ml) water, boiling

1 wine glass of brandy

1 wine glass of Cointreau

2 cloves

12 cubes sugar

2 oranges

1 x 2 inch (5cm) stick of cinnamon

Cooking Instructions:

Gently pour the wine into a saucepan and then add the sugar, cinnamon, cloves and thinly pared rind of one orange

Place the pan over a gentle heat and increase the heat to near boiling point, being careful not to allow the wine to boil

Add the brandy, Cointreau and water then stir well

Strain the liquid into a punch bowl

Ladle the punch into warmed glasses and serve

[AngelBabe]

Chestnut Loaf

Description/Notes:

For a really delicious alternative Christmas meal, serve thick slices of this chestnut loaf with red cabbage, sprouts and roast potatoes. Great for vegetarians and non-vegetarians alike

Ingredients:

10 oz. (275g) tin chestnut puree

1 lb. (450g) potatoes

1 medium onion, finely chopped

1 small turnip

4 oz. (125g) fresh breadcrumbs

1 tsp. dried sage

1 egg

1 tsp. dried basil

salt and black pepper

olive oil

Cooking Instructions:

Boil and mash the potatoes, boil and mash the turnip and lightly fry the onion

Pre-heat the oven to 345F, Gas Mark 4, 180C

Mix together the potato, onion, turnip, chestnut puree, breadcrumbs and herbs

Season to taste

Lightly beat the egg and blend it into the mixture to bind it together

Oil a 1 lb. (450g) loaf tin with olive oil and spoon in the mixture, spreading it evenly

Bake in the pre-heated oven for one to one and a half hours or until firm

Turn out on to a heated serving dish and serve hot in thick slices with your selection of festive accompaniments

[AngelBabe]

Vegetarian Christmas Roast

Ingredients:

For the Roast:

1 large onion, thinly sliced

8 oz. (225g) dark brown lentils

4 oz. (125g) brazil nuts, shelled and finely chopped

4 oz. (125g) walnuts, shelled and finely chopped

4 oz. 9125g) hazelnuts, shelled and finely chopped

2 tbsp. chopped thyme

2 tbsp. chopped parsley

1 tsp. chopped rosemary

4 tbsp. dry red wine

salt and ground black pepper

1 tbsp. chopped savory

1 bayleaf

For the stuffing

4 oz. (125g) whole-wheat breadcrumbs

6 sage leaves, chopped

5 tbsp. dry red wine

4 tbsp. olive oil

1 onion, sliced and chopped

salt and ground black pepper

For the Topping:

3 oz. (75g) whole-wheat breadcrumbs

4 tbsp. olive oil

2 tbsps sesame seeds

Cooking Instructions:

Put the lentils, sliced onion and bayleaf in a pan of water, bring to the boil and continue boiling until they are well softened

Remove the bayleaf then drain and mash the onion and lentils

Add the nuts to the lentil puree then stir in the herbs, wine and seasoning

For the stuffing gently cook the onion in the oil until the onions soften

Remove the pan from the heat and mix in the breadcrumbs, seasoning, sage and red wine

Take a flat ovenproof dish and spread half the lentil and nut mixture over the base

spread the stuffing mixture over it then cover with the remaining lentil mixture

Shape the whole to resemble an oblong loaf with the stuffing completely inside

Mix together the topping mixture of breadcrumbs, oil and sesame seeds then press the mixture over the roast

Bake in pre-heated oven at 400f, gas mark 6, 200C for about 45 minutes or until the topping mixture is brown and crispy

[AngelBabe]

Joan of Arc?

[AngelBabe]

Wow ty PP1
christmas shopping spree in Paris , just what i wanted
look forward to next Quiz

[AngelBabe]

Angel Babe
Nice, but has naughty lapses. High marks in the good deeds department. Better than average manners. Hopefully, thoughtfulness will continue to be as good as last month. Neatness needs improvement!

[AngelBabe]

@lou-lou wrote:

@~*Lucky*~ wrote:

Pucker up boys lol…

hehe, that time of year again… who would you like to be snogging under the misteletoe this year???

would have to be angel* and AngelBabe me thinks lol :wink: :D :D

mwahh my sexy lil JC hotties

paah to snoggin men, they aint worth the tissue paper they were drawn on :twisted: :twisted:

puckers up for loulou :wink: :D

[AngelBabe]

i have lots of hidden talents and skills :wink:
and loads of veggie recipes also
and its ure turn to make the tea :D

[AngelBabe]

MAIDS OF HONOUR CAKES

1 cup all-purpose flour
1 tablespoon granulated sugar
1/4 cup butter
1/4 cup milk

2 tablespoons butter, softened
3/4 cup granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon nutmeg
2 eggs, beaten
2 tablespoons cream sherry or brandy
3/4 cup ground almonds
2 tablespoons seedless raspberry preserves

Preheat the oven to 375°F.
Combine 1 cup flour and 1 tablespoon sugar.
Cut in 1/4 cup butter until very small and crumbly.
Sprinkle one tablespoon of milk at a time over the dough until
moistened and form dough into a ball.
On a lightly floured surface, roll dough out to 1/8 inch thickness.
Cut into 2-3 inch circles using a cookie cutter. Press circles into
the bottom and up the sides of ungreased mini muffin cups, set aside.
In a medium bowl, cream together 2 tablespoons butter, 3/4 cup sugar
and 1 tablespoon flour.
Beat in the eggs and sherry, then stir in the ground almonds.
Place 1/4 teaspoon of jam into the bottom of the lined cups.
Cover with 1 tablespoon of the almond mixture.
Bake for 15 to 20 minutes until the tops are lightly browned.
Allow to cool slightly before removing from muffin tins to cool on
wire racks.

[Author]

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