STEAMED CHRISTMAS PUDDING

This is my favourite part of the menu, I do have a sweet tooth.  You can microwave this recipe by covering with clingwrap and microwaving on 30% (medium-low) power, 30 to 45 minutes or until done.  Be careful not to overcook when microwaving.

250ml (1 cup) seedless raisins
250ml (1 cup) sultanas
125ml (1/2 cup) brandy
250ml (1 cup) flour, sifted
10ml (2 tsp) ground mixed spice
7ml (1 tsp and a bit) baking powder
5ml (1 tsp) bicarbonate of soda
pinch of salt
125ml (1/2 cup) pecan nuts, chopped and toasted
250ml (1 cup) fresh breadcrumbs
3 extra-large eggs, beaten
375ml (1 - 1/2 cup) soft brown sugar
250g prunes, pureed
60ml (4 tbs) oil
finely grated rind of one orange
30ml (2 tbs) orange juice
3 carrots, scraped and grated

1.  Combine raisins, sultanas and brandy in bowl, set aside to macerate.
2.  Sift together flour, spice, baking powder, bicarbonate of soda and salt into separate bowl, stir in nuts and crumbs.
3.  Whisk together eggs and brown sugar, stir in prune puree, oil, orange rind and juice, and carrots.
4.  Combine all ingredients, stir well.  Spoon into a greased and base-lined 1.5 litre pudding basin, level surface.
5.  Cover with double layer of grease-proof paper, then foil tie firmly with string.
6.  Stand on trivet in deep saucepan, pour in enough boiling to come two-thirds of way up sides of basin.
7.  Cover tightly with lid and folded tea towel.  Steam three hours, replenishing with boiling water as necessary.
8.  Test by inserting skewer into centre - it should come out clean.  Turn out onto heated serving plate, flame with brandy, serve hot with Caramel Orange Brandy Sauce.

Serves 12 to 1

I know that after reading the recipe you already have thought....no ways!! Well, I agree that is why this is a recipe where the microwave comes up top.
Try that or settle for the bought product which cannot even compare. If you still don't want to make a Christmas pudding the following recipes should tempt you.

SESAME ROAST POTATOES and GREEN BEANS WITH GARLIC MUSTARD DRESSING

15 - 18 medium potatoes, peeled
seasoned self-raising flour for coating
75ml (5 tbs) sunflower oil
freshly ground black pepper
coarse salt
60ml (4 tbs) sesame seeds

1.  Parboil potatoes in lightly salted boiling water, five to seven minutes, drain and cool.
2.  Score surface with fork.  Roll in flour to coat, shake off excess.
3   Heat ol in roasting pan on top of stove, saute potatoes until lightly browned on all sides.
4.  Sprinkle with pepper, salt and sesame seeds.
5.  Roast in oven at 180 degrees Celsius for 45 minutes.
6.  Turn, baste, sprinkle with pepper, salt and sesame seeds.  Return to oven, rast a further 45 minutes or until potatoes are crisp and golden brown.
7.  Drain on absorbent paper towel.  Serve hot.

Makes 15 - 18 potatoes

Green Beans with Garlic Mustard Dressing

1 kg green beans, topped and tailed

Garlic Mustard Dressing:
60ml (4 tbs) olive oil
5ml (1 tsp) crushed garlic
10ml (2 tsp) wholegrain mustard
salt and freshly ground black pepper
375ml (1 - 1/2 cup) sour cream

1.  Boil or steam beans until crisply tender, five to seven minutes, drain.

Garlic Mustard Dressing:
Heat oil in saucepan, saute garlic with mustard and seasoning a few minutes.  Remove from heat, stir in sour cream.   Add bean, toss well to coat.  Serve at once.

Serves 15

LOIN OF LAMB WITH FETA AND SPINACH STUFFING

Ask your butcher to de-bone the loin of lamb.

2kg boned loin of lamb
red wine for marinade

Feta and Spinach Stuffing:
250g packet frozen chopped spinach, thawed
125h button mushrooms, wiped and sliced
4 spring onions, chopped
2 cloves garlic, crushed
30ml (2 tbs) butter or margarine
250ml (1 cup) stale breadcrumbs
15ml (1 tbs) chopped parsley
60 feta cheese, crumbled

1. Marinate the meat in wine overnight.
2. Place spinach in sieve, press out liquid, set aside.
3. Pace mushrooms, spring onions, garlic and butter in bowl, microwave on 100% (high) power, three minutes.
4. Stir in breadcrumbs, parsley, cheese and spinach.
5. Remove meat from marinade.  Spread stuffing over loin and roll up.
6. Secure with string at 30mm intervals (if you find this a bit tricky, get someone to help you)
7. Place meat on roasting rack in pan, cover with aluminium foil shiny side in.  Cook on 160 degrees Celsius for 20 to 25 minutes per 500g or until well done.  Baste the meat during cooking.

8. For last 20 minutes cooking remove the foil to brown the meat.

Serves 12 - 15

ROAST TURKEY WITH COUSCOUS STUFFING

The recipe may seem lengthy and it is but we don't have turkey every week and Christmas only comes around once a year.  Let's start!  I know some of you don't like turkey, well you can use a Cornish hen in similar way - pour 250ml (1 cup) stock, wine or fruit juice around base of roasting pan before covering with foil.   Cooked brown or wild rice may be used instead of couscous, if preferred.

Couscous Stuffing:




375ml (1 1/2 cups) couscous









250ml (1 cup) pecan nuts, chopped
5 spring onions, trimmed and chopped
60ml (2 tbs) chopped fresh basil or 15ml (1 tbs) dried sweet basil
1 onion, finely chopped
5ml (1 tsp) crushed garlic
10ml (2 tsp) finely grated lemon rind
10ml (2 tsp) oil
15ml (1 tbs) lemon juice
salt and freshly ground black pepper
2 eggs, lightly beaten
125g rindless streaky bacon, chopped

Sausage Stuffing:

250g pork sausages, skinned
1 onion, finely chopped
15ml (1 tbs) chopped parsley
125ml (1/2 cup) fresh breadcrumbs
salt and freshly ground black pepper
125g rindless streaky bacon, chopped

Turkey:

4kg - 6kg turkey, cleaned, washed, patted dry
salt and pepper
80g butter, melted
250g rindless streaky bacon rashers

Let's cook the turkey!

Couscous Stuffing:

1. Soak couscous in just enough water to cover, 10 minutes.
2. Saute nuts, spring onions, basil, onion, garlic and lemon rind in oil a few minutes, remove from heat.   Stir in remaining ingredients except bacon, combine well.
3. Season turkey inside and out.  Stuff body cavity with couscous stuffing, followed by chopped bacon.

Sausage Stuffing:

1. Combine all sausage stuffing ingredients, push into neck-end of turkey, packing firmly under breast sin.
2  Truss turkey using string or small skewers to keep neat shape.
3.  Brush turkey with melted butter, cover breat with bacon rashers.  Brush again, place on rack if roasting pan, cover lightly with foil.  Roast at 160 degrees Celsius allowing 25 to 30 minutes per 500g.
4.  Test by piercing thickest part of leg with skewer - juices should run clear. 
5,  Serve hot, surrounded by grilled prune and bacon rolls and/or cocktail sausages wrapped in bacon.
6. Make a thin gravy from pan drippings, flavour with port or sherry.

Serves 12 to 15

HAVE YOU PLANNED YOUR CHRISTMAS MENU?

Recipes you can choose from for your Christmas menu

Many South African's don't have the traditional Christmas dinner preferring to have a braai at the pool with salads.  I have a menu to share.  You don't have to follow the menu, maybe use a recipe or two in your own menu

Prawn and Papino Salad

Roast Turkey with Couscous Stuffing

Moulded Cranberry Salad

Loin of Lamb with Feta and Spinach Stuffing

Apricot Glazed Ham

Sesame Roast Potatoes

Green Beans with Garlic Mustard Dressing

Steamed Christmas Pudding

Caramel Orange Brandy Sauce

Spanish Cream with Chocolate Sauce

Honeycomb Cream

 

 

Prawn and Papino Salad

 

Serves 12 to 15

Mangoes or melon may be used instead of papinos, if preferred.  Allow six to eight prawns per person.

 

1.5kg cooked prawn tails

125ml (1/2 cup) olive oil

15ml (1 tbs) chopped chives

10ml (2 tsp) grated fresh ginger

5ml (1 tsp) sugar

salt and freshly ground back pepper

1 onion, finely chopped

2 red chillies, seeded and chopped

finely grated rind of one lemon and one orange

45ml (3 tbs) chopped fresh coriander

120g pakt mixed salad leaves

3 papinos, peeled, seeded and sliced

10 - 12 cherry tomatoes, halved

1.  Combine first 12 ingredients in mixing bowl, marinate prawns one hour.  Drain, reserve marinade. 
2.  Line individual serving plates with lettuce, top with prawns, papino slices and cherry tomatoes.
3. Spoon a little marinade over salad before serving.

Serve at room temperature

 

 

 

Easy Coconut Macaroons

This is really a very easy recipe.  DONT use skim milk condensed milk, and make sure the oven has been preheated at 200 degrees Celsius before baking.  Another hint I found useful, was to use coconut that is not too fine.  The mixture should not have a runny consistency, it should be firm and easy to work with.  Let's bake.

What you need:

397g can full cream sweetened condensed milk
200g - 240g (2-1/2 to 3 cups) desiccated coconut
5ml (1 tsp) vanilla essence
pinch of salt
halved glace cherries to decorate

1.  Combine all ingredients, except cherries, mix well.
2.  Grease a baking tray well.
3.  Place spoonfuls of mixture on tray, top with half a cherry.
4.  Bake in preheated oven at 200 degrees Celsius for 10 to 12 minutes, or until light brown.
5.  WATCH AS THEY BURN EASILY.

Makes 24 to 30

Coconut Ice

My Mom's recipe which I converted to microwaving, quick an easy.  Make two batches first the white then pink.

450g white sugar (about 2 cups and 4 tbs)
150ml (about 1/2 cup and 1 tbs)
200g (2-1/2 cups) desiccated coconut
red food colouring

1.  Microwave sugar and milk in a large bowl on 100% (high) power for 9 minutes, stirring every 2 minutes during cooking cycle.
2.  Add coconut and mix well.  Spoon mixture into a square or oblong dish.
3.  Make the second batch and colour with red food colouring to get a pink colour.  Spread over the white layer.  Allow to cool, then cut into squares.

Hint:

If you want to make a small batch then use one recipe at step 2 half the mixture spoon into a small square dish.  Colour the remaining mixture with red colouring to a pink colour and spread over the white layer.  Work quickly as the mixture sets quickly.

More gifts from you kitchen

I promised my husband I would make a batch of fudge and, a promise is a promise.  This recipe was developed way back in 1981 and has been a favourite.  Make sure you use butter and full cream condensed milk just gives that extra creamy taste.  Oh and let me give you a hint, don't be tempted to use a microwave plastic dish I did many years ago and the hot fudge mixture caused the bottom to drop out.

Caramel Fudge

500g (2-1/2 cups) castor sugar
125g butter
397g can condensed milk
5ml (1 tsp) vanilla essence

1. Combine castor sugar, butter and condensed milk in a deep, heat resistant 3.5 litre bowl.  Microwave on 100% (high) power for 4 minutes.  Stir with a wooden spoon until sugar has dissolved.
2. Microwave on 100% (high) power for 8 minutes.  Add vanilla essence and beat rapidly with a spoon until mixture thickens.
3.  Pour into a greased 200 mm square dish and smooth on top.
4.  When fudge begins to set, mark in squares with a knife.   Alloiw to cool completely then break up and store in an airtight container.

Makes 24 squares

Variations:

Add nuts, desiccated coconut, chopped dried fruit or slivers of glace cherries at step 2 before microwaving the mixture.

Peanut Brittle

Lets try Peanut Brittle with some step-by-step pics, yes Alisha made the peanut brittle under my watchful eye.  It is so easy.

What you need:

375ml (1 1/2 cups) unsalted peanuts
250ml (1 cup) sugar
125ml (1/2 cup) golden syrup
pinch of salt
5ml (1 tsp) vanilla essence
60ml (4 tbs) butter or margarine
10ml (2 tsp) bicarbonate of soda

Step 1:  Place nuts, sugar, golden syrup and salt in a very large, heat resistant bowl, microwave on 100% (high) power, four minutes.  Remove from oven using oven gloves, stir until sugar has dissolved, microwave on 100% (high) power, three minutes.

 

Step 2:  Add vanilla essence and butter, blend well, microwave on 100% (high) power, two to three minutes.

 

 

Step 3:  Add bicarbonate of soda, stir until light and foamy.  Pour immediately on to a lightly butter baking tray, spread mixture quickly with a wooden spoon.

 

Step 4:  Allow to cool, break into pieces and store in an airtight container.

 

 





Chocolate Crunchies

Chocolate Crunchies

250ml (1 cup) flour, sifted
250ml (1 cup) rolled oats
250ml (1 cup) sugar
250ml (1 cup) desiccated coconut
5ml (1 tsp) bicarbonate of soda
30ml (2 tbs) cocoa powder
125g butter or margarine
30ml (2 tbs) golden syrup

Topping:

250ml (1 cup) icing sugar, sifted
30ml (2tbs) cocoa powder
30ml (2 tbs) butter or margarine
5ml (1 tsp) vanilla essence
30ml (2 tbs) milk

To make the crunchies:

1. Combine dry ingredients.
2. Place butter and golden syrup in a heat-resistant bowl, microwave on 100% (high) power, one to two minutes.  Add mixture to dry ingredients and combine well.
3. Press mixture into a lightly greased 250mm square container, microwave on 50% (medium) power, six to eight minutes, then on 100% (high) power, one to two minutes.

Hint:  I find pressing the mixture down halfway through cooking time results in a smooth, even top.  Use a potato masher works well.

Topping:  Combine all ingredients, mix well, microwave on 100% (high) power, one to two minutes or until mixture is smooth.  Pour over crunchies while still hot, allow to cool, then cut into squares.
Makes 36

To bake conventionally:
Press into a greased and lined 250mm square baking pan.  Bake at 180 degrees Celsius for 20 minutes.  Spread topping over crunchies while hot.  Allow to cool before cutting into squares.

Gifts from your kitchen

Today is a holiday here in South Africa, lovely sunshine weather so I think it is a good idea to give you those recipes I promised.  We only have nine days to Christmas and shopping is a nightmare.  Yesterday I went to the mall (I don't like mall shopping) managed to get what I wanted.  Got home tired, my feet and legs were aching,  I prefer my kitchen where I can work

 

at my own pace.  Enjoy!

Where are the Christmas puddings?

I've just come back from the mall and I am absolutely exhausted!  What makes my shopping expedition even worse is, I wanted to buy a Christmas pudding.  No luck.  I guess you want to know why I am buying instead of making.  My granddaughter Alexandra loves my summer version of Christmas pudding.  I take a 900g pudding and a litre vanilla ice-cream.  Break the pudding up into crumbs and mix into the vanilla ice-cream, spoon into a ring-mould dish (I have a glass one) and freeze.  To serve turnout out onto a serving plate and decorate with fruit or just serve (as I do) with a Orange Brandy Sauce.  Simple and easy to make.
Getting back to my shopping expedition.  From Woolworths to Pick-n-Pay I just could not find a 900g ordinary (please no fancy puddings) pudding made with lots of fruit and brandy. Checkers had puddings, ummm?  What has happened to Warings?  Some stores did not even know what I was talking about??  That's my story I will post you my recipe and results.  Also keep viewing my blog as I am going to give you some lovely recipes for gifts from your kitchen.

Cherry Toppping

Vanilla Ice Cream with Cherry Topping

60ml (4 tbs) flour
2.5ml (1/2 tsp) ground cinnamon
30ml (2 tbs) butter or margarine, melted
425g can stoned black cherries, drained
15ml (1 tbs) fresh lemon juice
one litre vanilla ice cream
fresh mint to decorate

1. Sift together flour and spices into small bowl. 
2. Stir in melted butter.
3. Arrange cherries in lightly greased pie plate, sprinkle with lemon juice.
4. Sprinkle crumb mixture over cherries, microwave on 100% (high) power, four to five minutes.
5. Allow to stand a few minutes until crispy.  Spoon over ice cream.
6. Serve at once, decorate with mint leaves.

Serves four

Spend less time in the kitchen!

Hi everyone,  the holidays are here schools are closing for the December holidays.  It's time to spend more time with friends and family.  I've got two quick microwave desserts which can be made in five minutes. 

Peppermint Crisp Pudding

I've made these in individual serving glasses but you can use a square dish or any dish of your choice.  You also don't have to use digestive biscuits, here once again the choice is yours.  The recipe will serve about six.

200g packet digestive biscuits, crumbled
60g butter or margarine, melted
15ml (1 tbs) soft brown sugar
90g Peppermint Crisp bars, broken into pieces
3 extra-large eggs, separated
30ml (2 tbs) hot black coffee
Peppermint Crisp and whipped cream to decorate

1. Combine biscuit crumbs, melted butter and brown sugar.
2. Divide half mixture among six tall dessert glasses.
3. Place chocolate in a heat-resistant bowl, microwave on 50% (medium) power, or until melted, stirring once.
4. Lightly beat egg yolks and coffee, add to chocolate, mix well.
5. Beat egg whites until stiff, fold gently but thoroughly into chocolate mixture.
6. Spoon half chocolate mixture over biscuit layer, top with remaining biscuit mixture.
7. Spoon remaining chocolate mixture over top, allow to set in refrigerator
8. Decorate with whipped scream and slivers of Peppermint Crisp before serving.

Serves six