Just remembered I said I'd set up a new topic for us to post ideas and recipes for homemade presents. Bit late in the evening for me to be doing recipes, but I'll do them in the next few days. I have a really easy peppermint 'bark, recipe and a rather nice sounding caramel and calvados sauce that I though would make lovely presents.
I think this will be a great thread. We all have so many ideas.
Well done...tee hee
Ok, here's mine:-
Easy homemade cheese biscuits
Buy a pack of puff pastry, roll out roughly to an oblong about 10" long x 4" wide x 3/4" thick. Either sprinkle smoked paprika, chilli powder or curry powder over, or spread with Marmite or pesto or tomato puree or peanut butter. Put a couple of handfuls of grated cheese in the middle third. Fold down the top third over the cheese, fold up the bottom third. Press the sides together with your rolling pin, give the parcel a 1/4 turn. Roll out again to a rough oblong, repeat the spice/spread/cheese topping, folding, turning etc - do this twice (so you've done it three times in all). Leave to rest for 10 or 15 mins, then roll out to a big oblong, thinly. Use a cutter to make biscuit shapes, or just cut it into fingers with a big knife. Place them on a lined baking sheet, brush with egg and sprinkle with grated parmesan (or cheese of your choice). Bake in a medium hot oven for about 15 mins or until nicely lightly browned. Cool on a wire tray.
Store in an airtight tin or they freeze well. One pack of pastry will make 50 or so biscuits.
You could of course flavour them with your own ideas - garlic puree, finely diced onion, seeds, diced bacon? Whatever, they're scrumptious and very moreish!
learning to love veg…..except celery :-O
Tub of glacé cherries in a jar, cover with dark rum and forget! When you remember them about the time you make the C cake, drain the rum and use to soak your cake fruit in. Drain the rum soaked cherries and coat in melted dark chocolate. I put them in clear bags and tie with a piece of ribbon. They are like liqueur cherries and very yummy. I just call them chocolate rum cherries.
On a similar thread, I buy jars of maraschino cherries ( if I can find them, I buy the ones still on stalks, but hard to get hold of nowadays) drain them on kitchen paper for a day or so, wrap in rolled out marzipan, leave to dry for a day or so, then dip in chocolate andmputminto petit four cases. Oddly, there never seems to be as many at the end as there was when I started
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