Christmas Mincemeat Loaf Cake

Mincemeat Loaf Cake, a festival dessert that is super easy to make with just a few simple ingredients. If you happen to have a some mincemeat left in a jar and a few dried fruit, you can put them to great use in this moist and flavourful cake that tastes exactly like Christmas. Perfect for this time of year when we are all so busy!

Mincemeat Loaf Cake is the best easy festival bake. If you love mince pies or want something quicker, lighter an easier than a full Christmas fruit cake with your afternoon tea, this is the perfect bake for you.

This Mincemeat Loaf Cake is like a fruit loaf, but with a deliciously Christmasy flavour to it. Or a slightly lighter version of a Christmas cake. If you have made mince pies and still have some mincemeat to use up, this is the perfect way of doing that.

Mary Berry's Mincemeat Loaf Cake is a perfect easy, one bowl bake-and it is a perfect recipe for using up that half empty jar of mincemeat. You can't go wrong with a Mary Berry recipe and this one is a real classic. A light fruit cake that's perfect with a cup of tea or a glass of mulled wine.

I make these Mincemeat Loaf Cakes every Christmas to give as gifts and they always go down really well.

• 150g soft butter
• 225g mincemeat
• 150g soft light brown sugar
• 225g self raising flour
• 2 medium eggs
• 100g glace cherries, optional
• 100g sultanas, raisin or mix fruits
• 2 tbsp milk
• 50g blanched almonds, for decoration

Method:

Preheat oven to 180ºC/160ºC for fan assist oven.

Grease and line 2 1lb loaf tins.

Mix all the ingredients except for the blanched almonds together until they are well incorporated.

Spoon the mixture into your loaf tins. Stud with blanched almonds/halved cherries.

Bake for 45 minutes to 50 minutes or until the cakes are shrinking from the sides, risen and golden and a skewer inserted in the middle comes out clean.

You can "feed" tis cake with brandy or rum if desired-once the cakes are cool, poke little holes in the top of the cakes with a skewer and drizzle with a pastry brush over your alcohol of choice!

 

Turmeric Sourdough Bread

We all know how important turmeric is for our health. So what can be better than a turmeric loaf made with some sourdough starter and love. This is a simple sourdough bread and all you need to have are time and patience. It takes around a day to make (depends on the climate in your country) but it is worth it, especially since you don't need to be hands on the entire time. Just a little time here and there and you have a lovely homemade loaf ready to eat.

Ingredients:

• 270g bread flour
• 30g whole wheat flour
• 207g water
• 21g cold water added along with salt
• 6g turmeric powder
• 60g levain
• 6g salt

Method:

Mix water with flour and turmeric powder, cover, let it rest 1 hour for autolyse. During the autolyse process flour absorbs water, becoming fully hydrated. This activates gluten development.

After an hour, add sourdough starter. Mix on low speed of your mixing machine for 2-3 minutes. You can also use your hand to mix the dough. Cover, let it rest for 30 minutes.

After 30 minutes up, add salt and extra water. The process of adding extra water is called bassinage, it helps to tighten up gluten. Mix on low speed of your mixing machine for 2-3 minutes, or mix well with your hand. The dough should come up together, but still be sticky on the bottom.

Continue gluten development and structure building by performing stretches and folds during the warm fermentation period. Leave to rest 30 minutes.

Spray your worktop with water, wet your hands to perform lamination. Lamination is the process of stretching the dough as thin as you can without ripping it. Spread the pumpkin seeds all over the dough, fold and let it rest for 45 minutes.

Perform 3 stretches and folds every 45 minutes. Performing stretches and folds will help with gluten development. Keep monitoring the dough, if it rises too fast, you can shorten the time between stretches to 40 minutes or less.

After the final stretch, let the dough proof for 30 minutes. You should see some bubbles on the surface, the dough has to become lighter. We are looking for 40%-5-% rise.

After 30 minutes of proofing, transfer the dough onto a worktop and dust the worktop with flour. Flip the dough over so the floured side faces down. Fold the dough onto itself so the flour on the surface remains entirely on the outside of the loaf. This will become the crust.

Place the dough round on a worktop and let it rest for 30 minutes uncovered.

Dust the dough with flour. Use a dough scraper to flip it over on to a worktop so the floured sides face down.  Starting with the side closest to you, pull the right 2 corners of the dough to the left, then fold them up into half of the dough. Repeat this action with the other sides too.

Finally, roll the dough. Shape it into a smooth, taut roll. Transfer the roll, seam side up, to a prepared proofing basket.

Cover it with plastic and let the dough rest for 15 minutes. Then transfer the dough to rise for 14-24 hours in the refrigerator.

Preheat your oven to 220ºC, place the dutch oven with lid inside for 20 minutes. Remove the dough from the fridge.

Flip it over on a baking paper, score it with a sharp knife or blade or a scoring lame. Transfer on to the dutch oven, cover with lid and bake for 15 minutes. Remove the lid  and reduce the oven temperature to 200ºC. Bake for 20 minutes until golden brown.

Enjoy!

Pear & Onion Chutney

Pear and onion chutney with a hint of heat from chili is the perfect way to spice up any Christmas leftovers. It makes the ideal accompaniment to cold meat, or you could even serve a dish of this chutney with your after-dinner cheese platter.

The word chutney is derived from a Hindi word, chatni, meaning "to lick" or "to eat with appetite". I am sure you will agree with me, once you have tasted this pear and onion chutney, that this is a most appropriate description. This pear and onion chutney is lip-smackingly good.

The sweetness of the pears and onions, combined with the tartness from the vinegar and the heat from the chili come together perfectly, providing the typical chutney blend of sweet, sour and spicy flavours.

Ingredients:

• 225g white onions, finely chopped
• 675g firm fresh pears, finely chopped
• 150g sultanas
• 60ml red wine vinegar
• 25g dark brown sugar
• ½ tsp chili flakes
• 1 tbsp olive oil

Method:

Peel the pears, discard any pips and chop into 1 cm pieces. For a smoother chutney, you can grate the pears.

Peel the onions and chop into a fine dice. For a smoother chutney, whizz the onions in a food processor. Do not grate the onion as this will create too much onion juice which will give a bitter taste.

Fry the onions on a low heat in 1 tablespoon of olive oil until just starting to soften.

Add the remaining ingredients, stir well, and bring to the boil.

As soon as the chutney starts to boil, turn down the heat to a low simmer, cover the pan with a lid and leave to simmer for approximately 1 and a half hours, stirring occasionally.

The chutney will be done when it turns thick and syrupy and leaves a clean trail on the bottom of the pan when you draw a spoon through it.

If the chutney is still watery after 1 hour and 15 minutes, remove the lid for the final 15 minutes to allow it to thicken.

Pour the hot chutney into warm sterilized glass jars and seal.

Store unopened in a cool dark place for up to 6 months. Once opened, store in the refrigerator and use within 6 weeks

Nutella Chocolate Cake

This Nutella Chocolate Cake recipe is every Nutella lover's dream cake! It's a moist chocolate cake with delicious Nutella icing, all covered in chocolate ganache. Delish!

This is my go-to chocolate cake recipe because it is super soft and very chocolate-y. Perfect for birthdays and celebrations and a delight to chocaholic everywhere! I wanted a maximum icing to cake ratio, so I made four layers of cake so that I could have plenty of Nutella icing piled between them. I only have 2 8 inch pans though, so I baked two cakes at a time.

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Ingredients:

Chocolate Cake:

• 260g plain flour
• 400g sugar
• 85g unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 240ml (1 cup) buttermilk
• 240ml (1cup) vegetable oil
• 1½ tsp vanilla extract
• 240ml (1cup) boiling water

Nutella Frosting:

• 445g salted butter, softened
• 180g shortening
• 620g Nutella hazelnut spread
• 1150g icing sugar
• 5-6 tbsp milk

Chocolate Ganache:

• 170g semi-sweet chocolate chips
• 120ml double cream
• Ferrero Rocher chocolate for decorations

Method:

Prepare four 8 inch cake tins with baking paper in the bottom and grease the sides.

Add all the dry ingredients to a large bowl and whisk together.

Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well.

Add vanilla to boiling water and add to mixture. Mix well. 

Pour into four 8 inch cakes pans and bake at 150ºC for about 25 minutes, or until a skewer comes out clean. Remove cakes from oven and allow to cool for about 10 minutes, then remove to cooling racks to cool completely.

Make icing while the cakes cool. Beat together butter and shortening until smooth.

Add Nutella and mix until smooth.

Slowly add half of the icing sugar and mix until smooth.

Add 2-3 tbsp milk and mix until smooth.

Slowly add the remaining icing sugar and mix until smooth.

Add more milk until the frosting is the right consistency.

Once the cakes are cool, remove cake domes from top with a serrated knife. 

Place first layer of the cake on a plate or cake board. Add about ¾ cup of frosting and spread into an even layer.

Add second layer of cake and add another ¾ cup of frosting and spread into an even layer.

Add third layer of cake on top and add another ¾ cup of frosting and spread into an even layer.

Top frosting with fourth layer of cake, then frost the outside of the cake. 

To make the chocolate ganache, place the chocolate chips in a medium sized bowl.

Heat the double cream just until it starts to boil. Pour over the chocolate chips and let it sit for 2-3 minutes, then whisk until smooth.

Drizzle the chocolate ganache around the edge of the cake, then pour the remainder if the ganache on top of the cake and spread evenly. 

Allow the ganache to firm up a bit, then pipe the remainder of the frosting around the top edge of the cake and top each swirl with a Ferrero Rocher chocolate.

Triple Chocolate Cake

I was looking for an easy and fuss free chocolate cake that will then "dress-up" to make an impressive showstopper birthday cake for a chocolate lover. After a long search, I found this excellent recipe from thecrumbykitcen.com . 

The cake is filled with whipped chocolate ganache, fluffy homemade chocolate buttercream and top off with a few chocolate truffles, so every bite is a burst of chocolate! This cake is actually very easy to assemble and is perfect for birthdays.

The moist triple chocolate cake is so much better than a box cake mix. This cake is super fluffy and moist. It is even moist when cold!

Ingredients:

 Chocolate Cake:

• 205g plain flour or 1½ cups
• 300g sugar or 1½ cups
• 75g cocoa powder or ¾ cup
• 1½ tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs, room temperature
• 1 cup butter milk, room temperature*
• ½ cup vegetable oil
• 2 tsp vanilla extract
• ½ cup boiling water

Chocolate Ganache-for filling and truffles:

• 225g dark chocolate
• 240g double cream
• some cocoa powder & sprinkle, for the truffles

Chocolate Butter Cream:

• 225g butter
• 375g icing sugar
• 65g cocoa powder
• 1½ tsp vanilla extract
• ¼ cup double cream

Method:

For Chocolate cake:

Preheat the oven to 175ºC/160ºC for fan assist oven. Line three 6 inch cake pans with baking paper, set aside. 

In a large bowl, combine all the dry ingredients  and whisk until blended. With a spoon, create a well in the middle.

Add the eggs, buttermilk, oil and vanilla extract and stir until combined. Scrape down the sides of the bowl and add the boiling water. Whisk until well combined.

Divide batter evenly between the three cake pans and bake for 30-35 minutes, or until a skewer inserted comes out clean.

Allow the cakes to cool in the pans for 5 minutes, then remove to cooling rack to cool completely.

For Chocolate Ganache:

Chop the chocolate and place it in a large bowl. Set aside.

Heat the cream in a saucepan over medium-low heat until the mixture begins to steam. Do not simmer or boil.

Pour the warm cream over chopped chocolate in a bowl. Let it sit for 5 minutes, melting the chocolate slowly.

Whisk or stir the cream and chocolate together gently until it is combined into a smooth ganache. 

When ganache is cool, divide it between two bowls. Use a hand mixer fitted with a whisk attachment and whip up one bowl until it is fluffy  and thickened. Be careful not to over-whip, otherwise it will be impossible to spread.

Cover and place the second bowl of ganache in the refrigerator for at least 2 hours, until set.

Once the ganache is firm, use a small scoop to portion out 1 tablespoon sized balls. Roll them quickly between your palms until round and smooth.

Roll truffles around in  cocoa powder or sprinkles until completely coated. Transfer to a baking paper lined plate and refrigerate until ready to use.

For the Whipped Chocolate Buttercream:

Place softened butter and 100g icing sugar in a large bowl. Using a whisk attachment, mix until combined, scrape the bowl, and repeat with the remaining icing sugar, adding 100g at a time. When all icing sugar has been added, turn the speed to medium-high and whip about 5 minutes, until pale and fluffy, scraping the bowl as needed.

Add the cocoa powder and vanilla and blend on low for 1 minute. Add the double cream in a slow drizzle as it mixes.

Once the  mixture is mostly combined, turn off the mixer and scrape down the sides and bottom of the bowl.

Whip buttercream on medium-high speed for 4-5 minutes, until it is silky, light and fluffy.

To Assemble the Cake:

Using a sharp serrated knife, carefully slice any domed tops off each cooled cake layer.

Place a layer on a cake board or plate and, using an offset spatula, fill and spread ½ of the whipped ganache to cover layer. Repeat with the remaining layer.

Skim ice the top and sides of the cake, smoothing out the buttercream. Place in the refrigerator for 30 minutes before continuing.

Use the remaining buttercream to rough ice the top and outside of the cake, creating swirls and swoops with your spatula. Garnish bottom half with sprinkles, and pipe remaining buttercream into rosettes on top of the cake. Top with truffles.

 Note: *You can substitute the shop bought buttermilk. Each cup of  buttermilk, you can use 1 tablespoon of lemon juice or white vinegar, plus enough milk to measure 1 cup. Whisk it together, then let stand for 5 minutes to allow the acid to curdle the milk.

** You can divide this batter between two 8-inch cake pans if you prefer. For larger cake with taller layer or  more than 2 layers, you will need to make an extra half batch of batter.

Chicken Pathia

What is Pathia? Pathia is an ancient Indian Parsi form of curry predominantly available in the curry house of the United Kingdom. It is hot, sweet and sour with use of chillies and tamarind. It is based on a blend of tamarind and lime, with jaggery to help the balance and chillies for heat.

Fast forward hundreds of years and chicken pathia arrived on the UK's shore, blowing curry lovers away. It is thought that this fantastic hot sweet and sour curry was brought to the UK by Bangladeshi chefs, keen to create a rival for the sweet and sour dishes so popular in Chinese restaurants all over the country.

Unlike korma and tikka massala, which are very creamy, heavy and calorific curries, pathia-a Parsi dish which us a fusion between Persian (Iranian) and Gurarat cuisines-has a tomato base and is sweet, sour and spicy in flavour.

A lip-smacking tangy curry with plenty of heat. The tanginess comes from the tamarind, lemon juice and tomato, but this is balanced out with a little sweetness too-almost like a curry version of sweet and sour but with a lusciously tick sauce.

You can make it as hot as you like, or you can go milder if you prefer. I love the tang of this curry, with a little bit of sweetness coming from the addition of a little sugar.

Ingredients:

• 1 large onion, peeled and roughly chopped
• 2 cloves garlic, peeled
• 2 tsp minced ginger
• 3 tbsp vegetable oil, you can use ghee if you prefer
• 3 chicken breast, about 600g, cut into bitesize chunks
• ½ tsp ground cinnamon
• 2 tbsp medium curry powder
• ½ tsp hot chilli powder
• 1 tsp paprika
• ¼ tsp ground fenugreek
• ½ tsp tamarind paste
• 1 tbsp lemon juice
• 2 tbsp sugar
• ¾ tsp salt
• 400ml passata
• 2 tbsp tomato puree
• 2 red chillies, roughly chopped
• ¼ cup chicken stock

Method:

Add the onion, garlic and ginger to a mini food processor or a hand blender and blend to a paste.

Heat the vegetable oil in a large frying pan over a high eat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.

Add the chicken and cook for 2-3 minutes, stirring often, until sealed.

Turn the heat down to medium and add the cinnamon, curry powder, chilli powder, paprika, ground fenugreek and tamarind paste. Cook for 1 minute, stirring constantly.

Add in the lemon juice, sugar, salt, passata, tomato puree, chopped chillies and chicken stock. Bring to the boil, them simmer for 10 minutes or until the sauce consistency reach the thickness that you like.

Serve with fresh coriander, a slice of lemon and boiled rice.

Chicken Jambalaya

Quick and easy one-pot rice dish, full of flavour, slightly spicy and very satisfying! It's great to serve at parties and it reheat well. It's a bold and zesty dish packed with Cajun jambalaya flavours!

Jambalaya is a popular Louisiana-origin dish of Spanish, French and West African influence, consisting mainly of meat and vegetables mixed with rice. It's hearty, tasty and easy!

Ingredients:

• 650g chicken, cut into bite-size pieces
• 2 tbsp Cajun seasoning
• 3 tbsp olive oil
• 450g chorizo sausage
• ½ onion, diced
• 2 stalks celery, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 2 cloves garlic, minced
• 1 can plum tomatoes, crushed
• 1 tsp oregano
• 2 cups chicken stock
• 1 cup white rice

Method:

Season the chicken pieces with 1 tbsp of Cajun seasoning. Heat 1 tbsp oil in a large skillet over medium-high heat. Once heated, add the chicken to the pan and cook for 5-7 minutes until browned on all sides. Transfer the chicken to a plate.

Heat another tablespoon of oil in the skillet. Add in the sausage, cooking until browned. Transfer the sausage to the plate with the chicken.

Heat the remaining tablespoon of oil in the skillet. Add in the onion, celery and peppers. Season with salt and pepper, and sauté until softened. Add in the garlic and cook for another minute.

Stir in the crushed tomatoes, 1 tbsp of Cajun seasoning, oregano, chicken stock and rice. Bring the mixture to a boil and then reduce to a simmer. Cover the pan and cook for 20-25 minutes or until the rice has cooked and the liquid has absorbed. Stir in the chicken and sausage and cook until everything is heated through. 

Give the jambalaya a good stir. Season with salt and pepper to taste.