Angela Nilsen - Good Food
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Packed with inspirational ideas, impressive menus and fantastic recipes, with this Christmas cookbook, festive foodies will find everything they need to make Christmas magical. Add sparkle to party food, rev up the Turkey roast, delight your guests with truly decadent desserts.
From canaps to Christmas cake, the team at BBC Good Food Magazine will take you every step of the way with mouthwatering, simple recipes that wont keep you in the kitchen for days on end.
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This eBook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorised distribution or use of this text may be a direct infringement of the authors and publishers rights and those responsible may be liable in law accordingly.
10 9 8
Published in 2007 by BBC Books, an imprint of Ebury Publishing
A Random House Group company
Photographs BBC Magazines 2007
Recipes BBC Magazines 2007
Book design Woodlands Books Ltd 2007
All recipes contained within this book first appeared in BBC Good Food magazine
All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner.
The Random House Group Limited Reg. No. 954009
Addresses for companies within the Random House Group can be found at www.randomhouse.co.uk
A CIP catalogue record for this book is available from the British Library.
To buy books by your favourite authors and register for offers visit www.rbooks.co.uk
Commissioning Editor: Nicky Ross
Project Editor: Helena Caldon
Designer: Kathryn Gammon
Production Controller: Katharine Hockley
eISBN 9781409071969
TRIED-AND-TESTED RECIPES
Editor
Angela Nilsen
Anything that can help make the hustle and bustle of cooking at Christmas easier and less stressful is bound to be valuable. Which is why this collection of our favourite festive recipes from Good Food Magazine has been carefully selected so that it can cover all your culinary needs.
Whether you are looking for creative ideas for edible gifts to make, quick and inspirational ways to decorate the cake or feed friends when they drop by for a casual drink or more formal supper they are all here. This little book is packed full of so many new ideas, both traditional and contemporary, from what to serve on Christmas day to impressive make-ahead desserts and clever new twists on baking classics such as mince pies and stollen youll find yourself spoilt for choice.
As all the recipes have been carefully tested in the Good Food kitchen for their simplicity and flavour, you can rest assured that your Christmas cooking will never be so easy or taste as good.
Angela Nilsen
BBC Good Food Magazine
NOTES ON THE RECIPES
Eggs are medium in the UK and Australia (large in America) unless stated otherwise.
Wash all fresh produce before preparation.
Recipes contain nutritional analyses for sugar, which means the total sugar content including all natural sugars in the ingredients, or added sugar which is sugar added to the recipe.
OVEN TEMPERATURES
Gas | C | Fan C | F | Oven temp. |
Very cool | ||||
Very cool | ||||
Cool or slow | ||||
Cool or slow | ||||
Warm | ||||
Moderate | ||||
Moderately hot | ||||
Fairly hot | ||||
Hot | ||||
Very hot | ||||
Very hot |
APPROXIMATE WEIGHT CONVERSIONS
All the recipes in this book list both imperial and metric measurements. Conversions are approximate and have been rounded up or down. Follow one set of measurements only; do not mix the two.
Cup measurements, which are used by cooks in Australia and America, have not been listed here as they vary from ingredient to ingredient. Please use kitchen scales to measure dry/solid ingredients.
SPOON MEASURES
Spoon measurements are level unless otherwise specified.
1 teaspoon = 5ml
1 tablespoon = 15ml
1 Australian tablespoon = 20ml (cooks in Australia should measure 3 teaspoons where 1 tablespoon is specified in a recipe)
APPROXIMATE LIQUID CONVERSIONS
metric | imperial | AUS | US |
50ml | 2fl oz | cup | cup |
125ml | 4fl oz | cup | cup |
175ml | 6fl oz | cup | cup |
225ml | 8fl oz | 1 cup | 1 cup |
300ml | 10fl oz/ pint | pint | 1 cups |
450ml | 16fl oz | 2 cups | 2 cups/1 pint |
600ml | 20fl oz/1 pint | 1 pint | 2 cups |
1 litre | 35fl oz/1 pints | 1 pints | 1 quart |
A simple, no-hassle mincemeat that makes a delicious and impressive festive gift.
50g/2oz blanched almonds
100g/4oz candied peel
1 Bramley apple, peeled, cored and chopped into large chunks
50g/2oz stem ginger, plus 2 tbsp syrup from the jar
50g/2oz glac cherries
50g/2oz ready-to-eat dried pineapple
225g/8oz each of sultanas, raisins, currants
140g/5oz shredded suet
225g/8oz light muscovado sugar
a pinch of salt
tsp each powdered ginger, mixed spice, nutmeg
grated zest and juice 1 orange
150ml/ pt brandy or dark rum
Takes 20 minutes Makes about 1.6kg/3lb 8oz
1 Sterilize the jars. Preheat the oven to 150C/Gas 2/fan oven 130C. Use jars with new rubber seals and spring-clip or screw-band fastenings, or jam jars with plastic-coated lids. Wash in hot, soapy water and rinse. Dry in the oven for 10 minutes.
2 In your food processor, pulse the almonds, peel, apple, ginger, cherries and pineapple together until finely chopped (but not mushy) then tip into a large bowl. In batches, pulse the sultanas, raisins and currants until just chopped a little bit, then add to the bowl.
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