12 Meals of Christmas – Day 12 – Croissant and Apple Butter Pudding

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

We’ve saved the best until last. The mighty croissant and apple butter pudding.

What separates this from a normal bread and butter pudding? The buttery croissants and apple pieces create a soft, sweet texture and flavour that will have you coming back for more. Additionally, this dessert can be enjoyed for breakfast throughout this festive weekend and it doesn’t cost the earth.

Before we get down to the recipe, I want to say a huge thank you to all of you who’ve read and supported the 12 Meals of Christmas. I have some ideas in the pipeline for 2018 that I think you’ll enjoy, but for now – grab yourself some croissants and have a go at making this beautiful dessert. I promise you, you will not be disappointed.

Croissant, Apple and Butter Pudding (Serves 4)

Four croissants, cut in half

75g of raisins

Two apples, peeled cored and sliced

400ml of milk

200ml of water

Three eggs

70g of caster sugar

Three heaped tablespoons of cornflour

A teaspoon of vanilla essence

A teaspoon of cinnamon

A sprinkling of caster sugar

Turn the oven to Gas Mark 5/180C. Into a saucepan on a medium heat, pour in your milk and water. Crack in your eggs, then begin to whisk the ingredients together. As you do so, drop in your vanilla essence, caster sugar and the three tablespoons of cornflour. Whilst you whisk, make sure that the ingredients aren’t sticking to the bottom of the pan. Once the custard begins to thicken to a consistency similar to single cream, remove it from the heat and start work on the croissants.

Taking an ovenproof dish, arrange your croissant pieces inside. Layer over your apple pieces, cinnamon and raisins before pouring over the custard. Finish this stage by scattering over a little caster sugar before popping in the pudding for the exciting part of the recipe.

Bake the pudding for around 35 minutes, or until the top is golden and the croissants have soaked up a good deal of the custard. Serve immediately with fresh cream for a delicious treat whatever the time of day. You can also keep a supply of pudding throughout the christmas period by storing it in an airtight container in the fridge for up to 3 days.

That’s a wrap for the 12 Meals of Christmas! If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to look back at all of the recipes featured.

 

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12 Meals of Christmas – Day 8 – Stuffed Peppers

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

In my vegetarian Christmas dinner, stuffed peppers are often the main event. For those of you who have never had them, they don’t sound all that filling – yet, after you’ve devoured one pepper, you’ll soon realise just how deceptive this dish can be. The beauty of stuffing any vegetable is that you can change your filling from day to day. It’s also really easy to do, making stuffed peppers the perfect dish for a midweek meal. Make batch of these and you can enjoy them right up until Christmas, saving yourself some money and time too.

Here, I’ve created a mix of colours to add a touch of extravagance to your winter afternoon. I’ve used vegan cheese to top these peppers, but cheddar, parmesan and Stilton will all do the trick just fine. If you are using dairy cheeses, pop the peppers back into the oven once you’ve grated the cheese on top and cook for a further 5 minutes, or until the cheese is properly melted.

Stuffed Peppers (Serves 2) VG (Without dairy cheese)

Three peppers, halved and de-seeded

Half of a courgette, chopped into small chunks

One onion, diced

A clove of garlic, crushed

Three florets of broccoli

A teaspoon of rosemary

A teaspoon of paprika

A couple of handfuls of vegan parmesan
or 25g of grated cheddar/crumbled Stilton

A couple of lugs of olive oil

Seasoning

Pre-heat the oven to Gas Mark 5/180C. Taking your pepper halves, arrange on a baking tray and dash over your olive oil, seasoning and a teaspoon of rosemary. Pop the peppers into the oven once it’s hot enough and then start preparing your filling.

Pop another lug of olive oil into a saucepan and turn the hob onto a medium heat. Slide in your onion first, and then a couple of minutes later slide in your courgette. Fry the vegetables until they start to turn brown before removing from the heat.

Once the peppers have been cooking in the oven for around 20 minutes, take them out and start filling them with your onion and courgette and then the crushed garlic. Slide your baking tray back into the oven for a further 10 minutes, to give the onion and courgette a good colour. If you’re adding dairy cheese, grate your Stilton, parmesan or cheddar over the tops of the peppers once the 10 minutes are up, before returning the peppers to the oven until the cheese starts to brown.

If you’re doing this the vegan way, go straight to adding the grated broccoli. You want to put the florets through the smaller holes as this will create a beautiful, slightly crunchy topping. Finally, add your vegan parmesan. This combo works fantastically with the roasted peppers and flavoursome filling.

If you’re doing it the dairy way, slide your peppers out of the oven. Pop them onto a work surface and grate the broccoli over the top as a garnish.

Serve with a simple salad and dressing for the ultimate, healthy experience. You can also add fresh herby potato wedges if you want to be naughty.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

12 Meals of Christmas – Day 5 – Beetroot and Goats Cheese Tagliatelle

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

Now, this is one perfect recipe for the weekend. Wholesome pasta, creamy goats cheese and tangy beetroot will make your mouth water. Because of the cheese, this isn’t as healthy as the other recipes – yet, we’ll be making up for this by packing as many vegetables into this dish as we can, giving you your 5-a-day in the best way possible.

I have an obsession with pasta, and I’m sure that those of you who are reading this do too. There is something particularly comforting about enjoying it in the winter – the filling pasta, the flavours of the vegetables and, of course, the indulgent cheese all make a dish that you can enjoy again and again.

Beetroot and Goats Cheese Tagliatelle (Serves 2)

Two or three handfuls of tagliatelle

Two cooked and peeled beetroots

100g of goats cheese

One red pepper, chopped and de-seeded

One red onion, chopped

Five cherry tomatoes, chopped

A teaspoon of rosemary

A tablespoon of olive oil

Two cloves of garlic, crushed

Half a head of broccoli, chopped up

Seasoning

Into a saucepan, gently heat a tablespoon of olive oil. Slide in your chopped red onion and half of the crushed garlic. Stir until the onion and garlic start to brown, adding your chopped red pepper and the teaspoon of rosemary. Following the pepper, add your tomato slices and the chopped beetroot. Keep the heat to a medium heat as you cook, you don’t want to burn the vegetables. Drop in your broccoli florets and a little seasoning before placing a lid over the top of the saucepan and leaving it to continue cooking for around 5 minutes, so that you really bring out the flavours.

Grab yourself a saucepan and pop in the pasta. Pour enough boiling water to cover and turn your hob onto a medium heat. Cook until soft and drain, setting aside.

Once the vegetables have started to turn brown and soften, pop in your goats cheese and combine along with the last portion of crushed garlic. Remove the pan from the hob and continue to stir through the cheese until it melts into a creamy consistency.

Serve up the pasta, followed by the vegetables in the creamy sauce. Scatter over extra pepper and enjoy with a fresh salad or garlic bread for a fine weekend treat.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

 

 

12 Meals of Christmas – Day 3 – Beetroot, Orange and Ginger Cake

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

Cake. Everyone loves it. And by combining beetroot, orange and ginger, you get a taste-combination that sums Christmas up in the perfect way. Of course, ginger can divide opinion – I’m not the keenest ginger fan myself. Yet, by dropping in just a teaspoon of the spice, the three flavours will make those wrap up and watch TV days all the better. You’ll also be the envy of your friends by producing this moreish cake – and best of all, it takes nothing to make!

Beetroot, Orange and Ginger Cake (Serves 6)

One beetroot

An orange

A teaspoon of ginger

200g of self-raising flour

200g of demerara sugar

200g of margarine

A teaspoon of baking powder

Three eggs

Icing (optional)

Four heaped tablespoons of icing sugar

Two tablespoons of water

Preparing fresh beetroot might look scary at first, but it returns far better results than buying it pre-boiled. Start by dropping four beetroots into a saucepan and covering them with boiling water. Place a lid over the top and cook the beets on a medium heat for around 20 minutes, or until your knife can cut through them easily. Once they’re tender, remove them from the heat and plunge the beetroots into cold or ice water. After 2 or 3 minutes, the skin should peel off of the roots. When all of the skin is removed from the beetroot, place three of the roots into an airtight container and store in the fridge for tomorrow’s recipe.

Pre-heat the oven to Gas Mark 5/180C. Line and grease a medium-sized cake tin and set to one side. To start making the cake, place the self-raising flour, margarine, baking powder, sugar and ginger into a bowl and, taking your fingertips, combine the mixture so that it resembles a crumble topping.

Next up, make a well in the centre of the cake mix and crack in three eggs. Add to this the zest of one orange and squeeze in a good bit of juice to make the cake extra zingy. With a spoon, carefully fold the mixture – making sure that your pulling air into the batter and combining all of the ingredients together thoroughly. With your batter made, slide the mixture into the cake tin and place it into the oven for around 35 minutes.

When a knife or cake skewer comes out clean, turn your cake onto a cooling rack and begin making the icing. Into a jug, pop in your icing sugar and then follow this with a couple of drops of water. If the icing is not thick enough (something I have not perfected yet), keep adding a little dash of icing sugar at a time until you get the consistency you want. Squeeze another little dash of orange into the icing and grate some zest too.

Drizzle the icing over the cake, starting at the centre and spread it evenly over the surface with a knife. Serve up immediately for “friends” (yourself, of course) or keep back for work lunches by placing into an airtight container and storing.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

 

12 Meals of Christmas – Day 2 – Leek and Kale Curry

Christmas and curry: two of our greatest inventions. So, it only makes sense to combine them. In fact, curry – with it’s colour, spicy flavours, warmth and wholesome goodness – could fit into the Christmas menu very well if you can part with your turkey. This applies to those vegetarians out there who might be stuck between two big meat-eaters (I feel for you).

To celebrate Christmas, I’ve launched a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

See the first festive recipe here.

Using two hardy wintry vegetables, kale and leeks, in this curry makes it the ideal comfort food – with the best bit being that you won’t pile on the pounds after two helpings (a very likely outcome once you get a taste of the first mouthful).

And below, you can follow my winter-warming recipe and make your very own fantastic leek and kale curry:

Leek and Kale Curry (Serves 3) Vg

One leek, chopped

Two handfuls of kale

One chilli, chopped and de-seeded

A teaspoon of cumin seeds

A teaspoon of paprika

A teaspoon of turmeric

A teaspoon of garam masala

25ml of soya or dairy yoghurt

Seasoning

 

You want to start by grabbing a saucepan and heating a dash of oil over a medium flame. Pop in your slices of leek and fry these for 5 minutes, stirring occasionally. As the leek fries, slide in the cumin seeds, seasoning and turmeric. Follow this with a crushed clove of garlic, chopped chilli pepper, the paprika and the garam masala. Fry the dry ingredients until the leeks begin to brown, making sure that you continue to stir as you go, adding a little water as you go.

When the leeks are beginning to brown, pop in your kale leaves. Drop in a little extra water, turning the hob down to a low heat and placing a lid over the saucepan. Leave the kale for around 5 minutes to wilt.

In the meantime, set up your rice to boil. Using your hand to measure out a portion, drop into another saucepan as much rice as you might need – Pour over boiling water and turn the hob onto a high heat for around 5 minutes, or until the water is steaming. Once the water is bubbling, remove the rice from the heat and place a lid over the top, leaving the grains to soften up for around 10 minutes.

Remove the lid from your curry saucepan and taking your 25ml of yoghurt, pour this into the other ingredients. Follow this up with the additional garlic, give everything a good stir and place to one side until the rice is cooked through.

Once the rice has softened, drain and serve. Be generous with your curry as it really is something!

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to stay up to date with all of the meals featured.

 

12 Meals of Christmas – Day 1 – Roasted Leeks and Parsnip Mash

We all fancy ourselves as a cooking pro, right?

Of course, not all of us have the time, equipment or the money to be a gourmet god. Or perhaps we do?

To celebrate Christmas, I’m launching a brand new blog series covering the twelve days of Christmas with the 12 Meals of Christmas. Each day you’ll be getting an exciting christmassy recipe to help you save money and your belly for the big day.

All of my meals are veggie, as I am a vegetarian. However, you can add meat to dishes such as today’s offering. In fact, this leek and parsnip mash dish is highly versatile – add roast potatoes and vegetables and you have yourself a far healthier version of a meaty feast, or leave it in.

When buying your ingredients, grab an extra leek, yoghurt, paprika, cumin, tumeric and garam masala for tomorrow’s recipe!

Roasted Leeks and Parsnip Mash (Serves 1)

One leek, halved

A tablespoon of honey

A dash of vegetable oil

Three parsnips, peeled and chopped

A tablespoon of magarine

A teaspoon of cumin seeds

Two pinches of rosemary

25ml of soya or cow’s milk

Seasoning

Whack the oven onto gas mark 6/200C. Taking a baking tray, lay out your two leek halves. Drizzle vegetable oil, a dash of rosemary, honey and seasoning over the leeks before placing them into the oven for around 35 mins.

Into a saucepan, drop in your parsnip chunks. Cover these with boiling water and turn the hob onto a medium heat. Add your cumin seeds, before placing the lid over the parsnips and cooking them for around 20 minutes, or until the chunks are fairly easy to slice through with the knife.

Once this is done, remove your parsnips from the boil and drain. Taking a masher, begin to combine the margarine, seasoning and the soya or cow’s milk in with the parsnips. Once the mash is smooth, set to one side.

Take the leek halves out of the oven and serve up. Add your parsnip mash on the side and finish off by making gravy. This recipe can be adapted for roast dinners and more – make it as big or as small as you like. More importantly, sit back and enjoy your moment of gourmet godliness.

Stay tuned tomorrow for more from the 12 Meals of Christmas. If you enjoyed this recipe, I’d love to hear from you. Drop me a comment below!

Don’t forget to follow me on Twitter and Instagram to keep up to date with all of the meals featured.