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Christmas Recipes

Arts

Dill and Coriander Gravlax

23rd November 2019 Going Postal 1706 Comments

Here’s a recipe for that can be used for Christmas – we use it all the year round. I prefer Gravlax to smoked salmon – it’s cheaper and very moreish. I always wait until the [more…]

Arts

Apple Cranberry Stuffing

15th November 2019 honey the monster 3861 Comments

This is an easy to make apple cranberry stuffing I typically make for the holidays. The flavors are balanced so that the cranberry isn’t overpowering. We use dried cranberries because they aren’t overpowering. I don’t [more…]

Arts

Medlar Jelly

12th November 2019 Going Postal 2112 Comments

Ingredients 2.5 kg ripe medlars 600g unripe medlars 3 small unripe apples or 20 crab apples 3 lemons 3 litres water 1.5 kg granulated sugar Pinch of saffron 1/4 teaspoon of cinnamon 2 ground cloves [more…]

Rookwood, Going Postal
Arts

Artisan Bread

8th November 2019 Rookwood 2747 Comments

You know who you are. You can cook, possibly even turn out a decent meringué or even a soufflé, but the mere thought of baking a loaf of bread fills you with irrational fear. The [more…]

Arts

Pistachio Ice Cream

17th December 2018 OldTrout 2769 Comments

Ingredients : 8oz (225g) unsalted, shelled pistachio nuts 1 pint (570ml) double cream 1 pint (570ml) single cream 4oz (110g) golden caster sugar 8 large egg yolks 1 1/2 tablespoons of custard powder   Method [more…]

Arts

Christmas Chestnut Soup and Bacon Croutons

3rd December 2018 Going Postal 3314 Comments

I have one rule for Christmas Day: Everything must be home made. No pre-prepared shop stuff because it’s naff. This is an easy starter for Christmas Day. I love soups for Christmas Lunch/Dinner because they’re [more…]

Cooking

Saucisses en croûte

17th November 2018 El Cnutador 3010 Comments

Dead easy recipe for a midweek treat. Prep time – 15 mins Cook time – 30 – 40 mins You will need: 2 packs of good quality sausages 1 pack of bacon 1 medium sized [more…]

Cooking

Pheasant and Leek Pie with Filo Crust

13th December 2017 Colin Cross 1888 Comments

GP’s 2017 Advent Calendar of Cuisine If you are lucky enough to have access to pheasants this recipe is well worth a try. Makes a great meal and looks good enough for Boxing Day lunch [more…]

Cooking

Snert – Dutch Winter Soup

29th November 2017 bobo 2213 Comments

Snert (pronounced like ‘Shnayrrt’ as much as anything) is a hearty pea soup traditionally eaten in Holland during the winter months. It is usually accompanied with a thick slice of dark rye bread topped with [more…]

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