Chicken Stuffed with Herby Mascarpone

Quick, easy and delicious. Thank you BBC Good Food

3 tbsp mascarpone
1 tbsp finely chopped rosemary
1 garlic clove, crushed
2 chicken breasts, skin on
4 slices prosciutto
splash olive oil
juice of half a lemon

• Heat oven to 200C/fan 180C/gas 6. 
• Mix the mascarpone with the rosemary, garlic and seasoning. 
• Place the chicken breasts on a board and lift, but don’t detach, the skin. 
• Put a spoonful of the mascarpone mix under the skin of each breast. 
• Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.
• Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. 
• Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.
• Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. 
• Spoon the juices over the chicken and serve with potatoes and green beans.

Apple Cinnamon Loaf

Thank you The Happier Homemaker

1/2 cup brown sugar packed
1 1/2 teaspoon ground cinnamon
2/3 cup white sugar
1/2 cup butter, softened
2 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 cup milk
1 apple, peeled and chopped

• Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan. 
• Mix brown sugar and cinnamon together in a bowl and set aside. 
• Beat white sugar and butter together in a bowl using an electric mixer until smooth and creamy. 
• Beat in eggs, 1 at a time, until incorporated; add vanilla extract.
• Combine flour and baking powder together in another bowl; stir into creamed butter mixture. 
• Mix milk into batter until smooth. 
• Pour half the batter into the prepared loaf pan. 
• Next add half the apples and half the brown sugar cinnamon mixture. 
• Lightly pat apple mixture into batter. 
• Pour the remaining batter over apple layer 
• Top with remaining apples and add more brown sugar/cinnamon mixture. 
• Lightly pat apples into batter; swirl brown sugar mixture through apples using a finger or spoon.
• Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 30 to 40 minutes.

Almond Delight Macaroons

A cookie that combines Coconut, Almonds and Chocolate...Delicious. Thank you Canadian Living

3 egg whites
1/2 cup granulated sugar
1/2 tsp almond extract
2 cups unsweetened desiccated medium coconut
1 tbsp all-purpose flour
16 dark chocolate–covered almonds
3 oz dark chocolate, melted
1/4 cup sliced almonds

• In bowl, whisk together egg whites, sugar and almond extract 
• Stir in coconut and flour. 
• Let stand until liquid is absorbed, about 5 minutes.
• Roll by heaping 1 tbsp into 16 balls. 
• Press 1 chocolate-covered almond into centre of each 
• Reshape mixture around almond to cover completely. 
• Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. 
• Bake in 300ºF (150ºC) oven until starting to brown on top for 20 to 25 minutes. 
• Let cool on pan on rack.
• Drizzle macaroons with melted chocolate. 
• Overlap 3 almond slices on top of each. 
• Refrigerate until chocolate is set, about 15 minutes.  
• To Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.

 

Stollen Wreath

A lovely change to the traditional festive cake. All the smells, look and taste of Christmas. Thank you Good Food magazine,

85g raisins
50g dried cranberries, plus extra to decorate
100g carton mixed peel
4 tbsp dark rum
550g strong white bread flour
2 x 7g sachets easy-bake yeast
50g golden caster sugar
pinch nutmeg
zest 1 lemon
85g butter, cut into pieces
250ml milk
1 egg, beaten, plus extra beaten egg to glaze
50g pistachios, peeled and chopped, plus extra, sliced, to decorate
300g marzipan (bought or homemade)
100g fondant icing sugar
holly sprig, to decorate

• Mix the raisins, cranberries and mixed peel in a bowl 
• Pour over the rum, then leave to soak while you make the dough. 
• Tip the flour into a large bowl and stir in ½ tsp salt, the yeast, sugar, nutmeg and lemon zest. 
• Rub the butter in until the mix is like fine crumbs. 
• Warm the milk to hand-hot, then mix into the egg. 
• Pour the milk into the flour mix 
• Stir with a round-bladed knife to make a soft dough, adding a drop more milk if needed to mop up any dry crumbs in the bottom of the bowl. 
• Gather the dough into a ball, then knead for 3-4 mins on a lightly floured surface. 
• Put the dough into a lightly oiled bowl 
• Cover with cling film and leave until the dough has risen to double the size (about 45 mins-1 hr). 
• Knead the dough 2 or 3 times, then roll out to a rectangle about 37cm x 17cm. 
• Stir the chopped pistachios into the soaked fruits 
• Spread one-third of the fruit mix down the centre of the dough, leaving all the edges uncovered. 
• Fold each side into the centre to overlap slightly. 
• Press the edges with the rolling pin to seal. 
• Turn the dough, then repeat the rolling out and spreading of the fruit twice more. 
• Roll out to a final rectangle that is 55cm x 16cm. 
• Roll the marzipan into a sausage shape, so it’s slightly shorter than the length of the dough. 
• Place it down the centre. 
• Roll the dough over the marzipan, then turn the dough over so the join is underneath. 
• Lift onto a buttered baking sheet, then curl the dough round a buttered 12cm round cake tin 
• Brush the ends with a little beaten egg and pinching them well together to seal.
• Cover and leave to rise for 30-45 mins or until puffy and doubled in size.
• Heat oven to 190C/fan 170C/ gas 5. 
• When the dough has doubled, brush with beaten egg and bake for about 25 mins until golden. 
• Cool on the baking sheet briefly, then transfer to a wire rack.  
• Make up the icing. Stir 2-3 tsp water into the fondant icing sugar and 
• When the stollen has cooled, drizzle the icing over. 
• Scatter over the extra cranberries and pistachios and decorate with holly.

 hint :  If you don't have a 12cm round cake tin for making the central hole in the stollen, 

          use an 800g empty clean food can (the hole will be slightly smaller).

Apple & Cherry Strudel

Nothing tops a festive feast like a homemade strudel - try this elegant version with apple and cherries.

3 Golden Delicious apples, peeled, cored, thinly sliced  
680g btl morello cherries, drained  
100g (1/2 cup) caster sugar  
2 tbs fresh lemon juice  
2 tbs kirsch (optional)  
1 tsp ground cinnamon  
Melted butter, to grease 10 sheets filo pastry  
60g butter, melted  
100g pkt almond meal  
Pure icing sugar, to dust  
Whipped cream, to serve

• Combine the apple, cherries, sugar, lemon juice, kirsch and cinnamon in a large bowl. 
• Set aside for 2 hours to macerate. Drain.
• Preheat oven to 180ºC. 
• Lightly brush a baking tray with butter. 
• Place the filo on a clean work surface. 
• Cover with a dry tea towel, then a damp tea towel (this prevents it drying out). 
• Brush 1 filo sheet with melted butter. 
• Top with another filo sheet. Brush with melted butter. 
• Repeat with melted butter and remaining filo. 
• Sprinkle with the almond meal. 
• Place the filling along 1 long side, leaving a 6cm-wide border at each end. 
• Fold in the ends and roll up firmly to enclose. 
• Place, seam-side-down, on the prepared tray. 
• Brush with remaining butter.
• Bake for 25 minutes or until golden. 
• Dust with icing sugar. Serve with whipped cream.

 

Cranberry Bread Pudding with Orange Hard Sauce

Absolutely amazing. Thank you One Perfect Bite

14 ounces (approximately 7 large) stale croissants, cut into 1-inch cubes and lightly toasted
1 cup dried, sweetened cranberries
4 large eggs, lightly beaten
3 cups half-and-half
1/2 cup packed light brown sugar
1/4 cup butter, melted and cooled
1/4 teaspoon salt
1-1/2 teaspoons cinnamon
3/4 teaspoons ground ginger
3/8 teaspoons allspice or ground cloves
3/8 teaspoons nutmeg
1 tablespoon vanilla
1 tablespoon freshly grated orange zest
1/3 cup freshly squeezed orange juice

Topping:
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice or ground cloves
1/8 teaspoon ground nutmeg

Orange Sauce:
1/4 cup butter
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 cup water
1 tablespoon freshly grated orange zest
1/2 cup freshly squeezed orange juice
1 teaspoon vanilla

• Preheat the oven to 350 degrees. 
• Generously grease a 2 1/2-quart (9x11 x3-inch) baking dish.
• Arrange half of croissants pieces on bottom of prepared dish 
• Sprinkle with cranberries, then cover with remaining croissants. Set aside.
• Combine eggs, half-and-half, 1/2 cup brown sugar, melted butter, salt, spices, vanilla, orange zest and juice in a blender container
• Pulse until well combined. Pour mixture over cubed croissants, pressing down with back of large spoon to moisten. 
• Allow to sit for 30 minutes.
• To make topping, combine 1/4 cup brown sugar and spices in a small bowl; sprinkle on top of croissant mixture.
• Place dish in a large roasting pan; transfer pan to middle shelf of the oven. 
• Pour hot water into roasting pan until it comes halfway up the sides of dish. 
• Bake until the custard is softly set, about 55 minutes.
• While pudding bakes, prepare Orange Sauce: 
• Combine butter, 1 cup brown sugar, flour, salt, water, zest, juice and vanilla in a heavy 2-quart saucepan Cook over medium heat until mixture thickens and looks syrupy.
• Allow pudding to cool about 20 minutes before serving. 
• Pass the sauce separately in a sauce boat.

 

Cranberry Walnut Bread

Full of cranberries, a hint of zesty orange and a crunch of walnuts, ideal any time. Thank you We Do Fun Here

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons butter, melted
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup coarsely chopped walnuts

• Preheat oven to 325 degrees; grease a 9-by-5-inch loaf pan, and set aside.
• In a large bowl, combine the dry ingredients.
• In another bowl, beat egg. Add orange juice, peel, butter and hot water. 
• Add to flour mixture, stirring just until moistened.
• Gently fold in cranberries and walnuts.
• Spoon batter into prepared pan.
• Bake for 60 minutes or until a toothpick inserted near the center comes out clean.
• Transfer pan to a wire rack; let bread cool 30 minutes.
• Invert onto rack, then immediately turn right side up to cool completely