Search Results for 'Christmas'

Preheat the oven on CircoTherm to 160°c and place wire racks on shelf positions 1 and 3. Grease and base line 3 x 20cm shallow cake pans. Sift the flour, baking powder, bi carb soda and spices and set aside. Using a stand mixer, beat the butter, sugars and golden syrup until creamed. Add the eggs, one at a time, beating well between each addition. Add half the sifted flour and mix on a low speed until just combined. Add the buttermilk and continue mixing on a low speed until just combined then finish with remaining sifted flour. Divide the mixture evenly between the prepared cake pans then bake for 35 to 40 minutes or until cooked when tested with a skewer. Remove the cakes from the pans and allow to cool completely, upside down on a cooling rack. While the cakes are cooking, make the frosting. Place the cream cheese, butter and vanilla into the bowl of a stand mixer and beat on a medium speed to combine. Gradually add the sifted icing sugar and beat to form a creamy frosting. Place approximately 1 ⅓ cups of the frosting into a bowl and add a few drops of green food colouring. Mix well to combine then place into a piping bag fitted with a star pipe and set aside until needed. Place one cake onto a serving plate and spread with a layer of icing of the uncoloured frosting. Repeat with the remaining two cakes, then spread the remainder of the frosting around the cake layers. Pipe the coloured frosting to form Christmas tree shapes on the top of the cake and sprinkle the trees with Christmas sprinkles.

Heat the oven to 160 C CircoTherm®. Grease and line 2 x 8 inch round cake tins. Put the oil, yogurt and eggs in a bowl and whisk together. In another bowl, whisk the rest of the cake ingredients and mix together. Now add the dry ingredients to the egg bowl and whisk it all together. Pour this mixture into the two prepared tins and bake for 25-30 minutes until a skewer inserted comes out clean. Let the cakes cool completely. In a bowl, mix the cream cheese, double cream and icing sugar together and whisk until it forms soft peaks. Place one cake on the serving plate and spread half the cream on top. Put the second cake on top and spread the rest of the cream. Sprinkle the nuts on top and serve!

Roast the walnuts without oil in a pan. Chop coarsely and set aside. Wash the lettuce and spin dry. Cut the beetroots into strips, the figs into wedges. Peel and fillet the oranges. Set the fillets aside, squeeze the juice from the rest of the oranges, collect the juice. Mix with oil, vinegar and honey to make a dressing. Season with salt and pepper. Preheat the oven to 230 C Grill option. Cut the goat’s cheese into 2 cm thick slices, place on a baking sheet lined with baking paper. Pluck rosemary needles from the stems, chop finely. Spread honey and rosemary on the goat’s cheese. Gratinate the goat’s cheese in the preheated oven (2nd rack from the top) for about 5 minutes. Mix the salad with dressing, arrange on plates with orange fillets, beets, figs and goat cheese. Serve sprinkled with walnuts and pomegranate seeds. Tip: For a Christmas touch, toast 4 slices of bread, cut out stars and serve with the salad!

In a small bowl combine the fruit, brandy, orange rind and spices. Mix well, cover and stand 6 hours or preferably overnight. Preheat oven on CircoTherm® to 160°C. In a bowl combine the shortbread crumbs, almond meal, mixed spice and melted butter, mix well. Press the crumbs evenly across the base of a greased and fully lined 24cm spring form pan. Bake for 12 minutes, allow to cool. Reduce the temperature to 140°C. Beat the cream cheese with the sugar until just combined (see note), add the eggs and mix well. Fold through the sour cream and fruit until well combined then spoon the mixture over the prepared base. Bake for 45 minutes until set around the edges but still a little wobbly in the middle. Turn the oven off, place a tea towel in the door so it remains ajar and allow the cheesecake to cool completely in the oven. Refrigerate until required. To make the sauce, place the sugar into a medium saucepan and cook using induction setting 6 or 7, shaking the pan and moving the sugar about gently until it begins to melt. Keep moving the pan and sugar about until it is fully melted then cook a further minute or so until an even deep golden colour. Remove from the heat and very gently pour in the cream, stirring as you do so. Return to the heat and stir until smooth then add the brandy. Note, it may be necessary to stir the sugar once in a while but this can interfere with the caramel.... keep stirring to an absolute minimum.  Allow to cool then refrigerate until required. Reheat gently if desired. To make the Christmas trees lay the pocky sticks onto a sheet of baking paper. Spoon the melted chocolate into the corner of a small snap lock bag (or into a paper piping bag). Twist the bag then snip the end and pipe over the pocky sticks/pretzels in sweeping movements to form the shape of a Christmas tree. Various shapes and sizes will look great. Decorate with cachous before the chocolate sets. Allow to set at room temperature, then carefully remove from the paper. Store in a airtight container until required. To assemble, spread the cream over the cheesecake and top with a drizzle of sauce. Decorate with Christmas tree decorations and serve immediately.

Set oven to Top/Bottom heat at 200°C. Place one sheet of puff pastry onto a piece of baking paper on top of a cutting board and cut out a Xmas tree outline. Take care not to cut through the baking paper.  Place the offcuts of pastry to one side and use to cut out a star shape for the top of the tree. Spread the dulce de leche over the entire pastry tree.  Sprinkle with the chopped pecans. Place the second sheet of pastry over the top of the first.  Press down gently so you can follow the outline of the bottom sheet to cut out the tree outline to match. Lightly score a triangular central “trunk” on your tree from the top of the pastry to the bottom.  Begin to cut the branches of the Xmas tree horizontally at 2cm intervals on each side. Once all the branches are cut, begin to twist them away from you until they are all curled. Place a pastry star on the top of the tree. Brush the tree with the beaten egg then gently lift the baking paper with the tree on top onto the universal tray. Place into the oven on Level 3 and bake for 18-20 minutes until golden in colour. Remove from the oven.  Mix the raw sugar and cinnamon together in a small bowl.  Brush the tree with melted butter then sprinkle with the sugar mixture. Enjoy by tearing off branches for serving with some extra dulce de leche which has been gently warmed for easy dipping on the side.

To make this Christmas stuffing recipe, preheat the oven on CircoTherm® to 180˚c and place the wire rack on shelf 2.   Place the cubed bread into a large mixing bowl.   Heat a large frying pan over a high heat, Induction level 8.  Add half the oil then add the prosciutto, onion and garlic and fry for 4 to 5 minutes or until the onion is golden and the prosciutto is becoming crispy. Add the fried mixture to the bread. Return the pan to the heat and add the remaining oil. Saute the fennel for 2 to 3 minutes or until lightly golden. Add this to the bread mix with the remaining ingredients and mix well.  Spoon the mixture into a greased 2 litre oven proof dish. Cover with foil and cook for 15 minutes. Remove the foil and continue to cook for 25 to 30 minutes or until Christmas stuffing is golden. 

To make your Wagon Wheel Christmas Truffles, place the butter and golden syrup in a small saucepan and place on a low heat, Induction level 3 until butter is melted. Mix well to combine.   Break the biscuits into pieces and place into a food processor & process to a fine even crumb. Add the nutmeg and melted butter mix and continue to process until blended.  Spread the raspberry jam all over each marshmallow. Place some biscuit crumb mix into the palm of your hand then place a marshmallow on top. Spoon more biscuit crumb mix over the top & carefully mould the biscuit mix around the marshmallow squeezing firmly & shaping into a ball. Chill until completely firm, overnight if possible.  Combine the chocolate & copha in a small saucepan and place over a low heat, Induction level 1. Pour the chocolate into a glass or jug. Place a bamboo skewer into the centre of a chilled biscuit ball & carefully dip in the chocolate to completely coat. Place onto a tray lined with baking paper, remove the skewer and sprinkle with crushed dried raspberries. Repeat to coat all the biscuit balls. Allow the chocolate to set before serving.  

Preheat oven on CircoTherm® to 160˚C and place the wire rack on shelf 2 (see note if you have an oven with VarioSteam or a Multipoint Meatprobe). Combine the cream cheese, butter, Parmesan and tarragon in a small bowl and mix well to combine. Season with pepper. Carefully lift the skin from the turkey breast with your fingers to separate it from the flesh then place the cheese mixture between the flesh and the skin. Brush the olive oil over the turkey and season with salt and pepper. Combine the celery, onion & garlic in a bowl with the olive oil and toss to combine. Place into an ovenproof dish and pour the stock over the vegetables. Place the prepared turkey breast on top then cover the dish with foil. Cook for 45 minutes then remove the foil and baste the turkey with the pan juices. Continue to cook, uncovered, basting occasionally for a further 50 to 60 minutes or until juices run clear when the turkey is tested with a skewer. While the turkey is resting increase the oven temperature to 200˚C and line the universal tray with baking paper. Leaving the grapes on the stem lay them onto the tray and brush or spray with olive oil to coat. Season with salt and pepper. Cook on shelf position 3 for 8 to 10 minutes or until the grapes begin to blister. Serve with the turkey.

To make these Christmas wreath biscuits, preheat the oven on CircoTherm® to 150˚C and line two baking trays with baking paper.  Place the butter, sugar and vanilla in a bowl and using an electric mixer beat until pale and creamy. Add the flours and mix until just combined. Place the mixture into a piping bag that has been fitted with a star pipe. Pipe the mix into circles approximately 6cm in diameter onto the prepared trays (see note).  Bake on shelf positions 1 and 3 for 12 to 14 minutes or until lightly golden.  Cool on trays then drizzle or pipe with melted chocolate and decorate the Christmas wreath biscuits with sprinkles.