Sunday, 30 December 2012

A pinch to a punch!

I love this time of year, mostly because its a time for family and friends, but food too is at the forefront of all of our priorities,and as you know: a gummy enjoys her nosh so I made this little punch a few weeks ago at a Christmas party, and it was a real crowd-pleaser, so much so I was nagged to put it up here. Make it for your party guests this new year eve! Chin-chin! 

Its that Thyme of punch

Ingredients: for a med jug quantity
  • thumb size piece of ginger
  • castor sugar (according to taste)
  • juice of 3 lemons
  • 300 ml gin 
  • 3 sprigs of thyme
  • Sprite zero

Slice the ginger finely, using a pestle and mortar make a paste with the ginger. Add the sugar  to the jug. Add the ginger paste and stir together.Add the lemon juice followed by the gin and then the sprite zero. Lastly add the thyme. Give the punch a good stir. Chill in the fridge for an hour before serving.

Enjoy, gummy x 

Thursday, 20 December 2012

At home. For Christmas

Mella's Tiramisu

Prep time: 4hrs 30min                                                              Serves: 8


6 egg yolks
1 cup sugar
1 1/4 cup mascarpone cheese
1  3/4 heavy whipping cream
3 packets of boudoir biscuits/ lady fingers 
1/2 cup cold espresso (strong)
1/2 cup brandy
1 tbsp cocoa powder


Make a sabayon, by placing the egg yolks and  sugar together in a bain-marie, on a low heat. After a few minutes the sugar will begin to melt, remove the bain-marie from the heat and whip up the eggs and sugar until thick and lemon in color. Add the marscarpone to the sabayon.

In a seperate bowl whisk the cream to stiff peaks before folding into the sabayon mixture. The mixture should be thick and creamy. Combine together the brandy and espresso in a small bowl and dip the fingers *boudoir into the liquid ensuring not to soak them. You want them to be slightly moist. In a lasagna dish or square tin, arrange the fingers in rows neatly next to each other.Spoon over half of the mixture on top so that the fingers are covered. Repeat this step again laying with fingers first then cream. Do this twice. Keep refrigerated overnight. Sprinkle with cocoa powder before serving to table.



Wednesday, 5 December 2012

Christmas cookies

I have decided to decorate my tree this year with homemade cookies, here is how to do yours too.

Spiced Ginger Cookies

Yield: 40 biscuits    prep: 40min  Cooking time: 15min

  • 175g dark muscavado sugar
  • 85g golden syrup
  • 100g butter (unsalted)
  • 3 tsp ground ginger
  • 1 tsp ground cinnamon
  • 350 plain flour (sifted) + for dusting
  • 1 tsp bicarb
  • 1 egg (lightly beaten)
  • 300g white chocolate
  • food colourings (colours of your choice)
  • silver balls
In a heavy based saucepan, heat the sugar, syrup and butter until butter has melted. Sieve the spices and flour together in a large bowl. With the bicarb, dissolve in a separate small bowl with a little water. Make a well in the center of the dry ingredients and add the butter and sugar mixture. Add the egg and the bicarb soon after and mix well to combine. You should form a soft dough. Wrap in clingfilm and set aside to cool. Place in the fridge for 1 hr before taking it out for rolling.

In the meantime, preheat the oven to 180 degrees Celsius.Place the dough on a lightly floured surface, and knead gently remembering to not over-work the dough. Cut out shapes (Christmas themed) and place on a lightly greased baking tray. The cookies will rise so be sure to separate the cookies evenly. 

Make a hole in the cookies with a skewer, big enough for hanging on your tree.Place in the oven for 12-15min, bake until golden brown.Remove from the oven and cool.

In the meantime, melt the white chocolate. Color the chocolate as you wish. You could also do as many colors as you like. Decorate the cookies with the melted chocolate and place the balls on top.

The edible decorations will last a week.

Have fun-its Christmas!

Love G.Chews