White chocolate and cranberry fudge recipe

Photo: White chocolate and cranberry fudge recipe

Takes: 10 mins to prepare and 15 mins to cook, 1 hr to cool
Serves:10

Ingredients

350g (12oz) granulated sugar
25g (1oz) unsalted butter
170ml (6fl oz) can evaporated milk
100g (3½oz) dried sweetened cranberries
300g (10oz) white chocolate, chopped

Preparation

Cut a piece of baking parchment large enough to line a shallow 25x20cm (10x8in) baking tin or a 1kg (2lb) loaf tin.

Put the sugar, butter, and evaporated milk in a large heavy-based pan. Heat gently until the sugar has dissolved completely.

Bring to the boil, stirring continuously with a wooden spoon, then reduce the heat and simmer for 5 minutes. It is a good idea to set a timer for this.

Immediately remove from the heat then add the cranberries and chocolate. Allow the chocolate to melt, then quickly stir the mixture and pour straight into the tin. It will thicken immediately.

Spread into the tin and chill for an hour or so until firm. Cut into squares.

Use a piece of card to make a festive box for the fudge. Line with baking parchment, decorate with ribbon, and attach a message.

Adopted from Tesco Realfood

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Cranberry Christmas cake cubes recipe

Photo: Cranberry Christmas cake cubes recipe

Takes; 20 mins to prepare and 1 hr 25 mins to cook, 15 mins to cool

Makes: 12 squares

Ingredients

185g (6½oz) dried cranberries
300g (10oz) sultanas
300g (10oz) raisins
200g (7oz) dried apricots, chopped
200g (7oz) dried figs, chopped
100g (3½oz) toasted hazelnuts, chopped
350g (12oz) plain flour
zest of 2 oranges
2tsp mixed spice
1tsp ground cinnamon
300g (10oz) butter
300g (10oz) light muscovado sugar
6 medium eggs, beaten

Preparation

Preheat the oven to gas 3, 170°C, fan 150°C. Grease and line the base and sides of a straight-sided, 33x25cm (13x9in) rectangular cake tin that is about 6cm (2½in) deep with nonstick baking paper.

Place the dried fruit, hazelnuts, flour, orange zest and spices into a large mixing bowl and stir to combine.

Beat the butter and sugar with an electric mixer until creamy and pale. Gradually whisk in the eggs. Add a little flour if necessary to help prevent curdling.

Add the egg mixture to the bowl of dry ingredients and gently stir to combine. Pour into the cake tin and use a spatula to lightly smooth the surface. Place in the centre of the oven and bake for 30 minutes. Reduce oven to gas 2, 150°C, fan 130°C and cook for a further 45-55 minutes until dark golden, firm, and a skewer comes out clean.

Set aside to cool, then turn out and leave upside down. Cut into squares.

To decorate
Print out our Christmas tree stencil below. Cut out in cardboard, place on the cakes and dust with icing sugar. The cakes will store in a cake tin for up to 2 weeks.

Adopted from Tesco Realfood

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Christmas Mendiants Recipe

Photo: Christmas Mendiants Recipe

Takes: 10mins to prepare, 10mins to cook and 30mins chilling time
Serves: 4

Ingredients

300g dark chocolate, roughly chopped
25g mixed candied peel
50g whole blanched almonds
25g pine nuts
15g unsalted pistachios

Preparation

Grease and line two baking sheets with greaseproof paper.

Place the chocolate in a large, heatproof mixing bowl and sit over a saucepan of gently simmering water. Stir occasionally until melted, then remove from the heat. Spoon 1tbsp of the melted chocolate at a time onto the baking sheets, spaced apart; the chocolate will spread out naturally into a round.

Decorate each with a mixture of the nuts and mixed candied peel. Chill for 20-30 minutes until the chocolate has set. Line in rows on a presentation tray when ready to serve.

Adopted from Tesco Realfood

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Gozleme Recipe

Photo: Gozleme Recipe

Try your hand at making this rustic Turkish snack stuffed with silver beet and salty feta. Once these moreish parcels are off the barbie, devour them hot with a squeeze of lemon.

To Prep 0:40
To Cook 0:30
INGREDIENTS 8
DIFFICULTY EASY
SERVINGS 6

Ingredients

600g (4 cups) plain flour
1 tsp salt
410ml (12/3 cups) warm water
125ml (1/2 cup) olive oil
250g feta, finely grated
100g fresh ricotta, crumbled
4 shallots, trimmed, finely chopped
6 cups (1 bunch) finely shredded silverbeet leaves

Method

Step 1 Sift flour and salt into a bowl. Make a well in the centre. Add water and 2 tablespoons of oil. Mix until a dough comes together. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Cover and set aside overnight to rest.

Step 2 Divide the dough into 6 equal portions. Roll out 1 portion on a lightly floured surface to a 45 x 20cm rectangle.

Step 3 Combine feta, ricotta, shallot and silverbeet in a bowl. Top one half of the dough with one-sixth of the feta mixture, leaving a 3cm border. Fold in half to enclose the filling. Use a rolling pin to seal the edges. Repeat with remaining dough and feta mixture.

Step 4 Preheat a barbecue flat plate on medium-low. Drizzle over a little remaining oil. Cook 2-3 gözleme, drizzling over a little remaining oil, for 5 minutes each side or until golden. Repeat, in 2 more batches, with the remaining gözleme and oil. Cut into slices.

Notes

Allow overnight standing time.

Nutrition

Energy 2797kJ
Fat saturated 10.00g
Fat Total 31.00g
Carbohydrate sugars 1.00g
Carbohydrate Total 74.00g
Dietary Fibre 5.00g
Protein 20.00g
Cholesterol 34.00mg
Sodium 970.89mg

All nutrition values are per serve.

Australian Good Taste - March 2012 , Page 85
Recipe by Jody Vassallo

Photography by Ben Dearnley  

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Mudardara with Prunes and Orange Peels Recipe

Cuisine: Arabic
Category: Levant
Serves: 6 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 15 minutes
Cooking time : 45 minutes

Ingredients

2 cubes MAGGI® Chicken Bouillon or 20 g

4 cups water or 1 liter, hot

2 cups green lentil or 350 g, washed and drained

2 tablespoons olive oil

1 medium onion or 125 g, sliced

1 cup prunes or 150 g, seeded and roughly chopped

1½ cups american rice or 300 g, soaked for 1 hour and drained

1 teaspoon ground cumin

2 teaspoons ground cinnamon

2 tablespoons dried orange peel

Preparation

Place the MAGGI® Chicken Bouillon , water and the green lentil in a medium rice pot and bring to boil. Cover and simmer over a low heat for 10 minutes or until lentil is halfway cooked. Drain lentils reserving both Stock & Lentils separately.

Heat Olive Oil in a medium pot, fry Onion for 2 minutes, then add the Prunes and sauté for another 2 min or until onion becomes golden in color.

Add soaked Rice, Coriander Powder, and Cinnamon powder and Orange Peels and stir for few seconds. Add 3 cups or 750 ml from the reserved lentil stock and the boiled lentil.

Bring to boil with constant stirring. Cover and simmer for 20-25 minutes or until rice and lentil are completely cooked and water is completely evaporated.

Serve hot or cold as a salad.

Nutritional Information Per Portion of 300g

Energy : 479.00 Kcal
Protein : 19.00 g
Carbohydrate : 85.00 g
Fats : 7.00 g

Adopted from Nestle Family

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Lebanese Chicken Moghrabiah Recipe

Cuisine: Lebanese
Category: Poultry
Serves: 10 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 25 minutes
Cooking time : 2 hours

Ingredients

7 tablespoons vegetable oil

1 medium onion, cut into large cubes

½ kg beef, cut into large cubes

3 tablespoons ground caraway

1 bay leaf

1 cinnamon stick

1 teaspoon ground black pepper

4 cubes MAGGI® Chicken Bouillon

12 cups water or 3 liters

2 small whole chickens or 2 kg, cut each into 8 pieces

25 small onions, very small ones, peeled

2½ cups moghrabiah or 600 g, dried

2 cups canned chickpeas or 2 cans

3 tablespoons corn flour, dissolved in 2 tablespoons water

pinch of salt, to taste

pinch of ground black pepper, to taste

Preparation

Heat 2 tablespoons of oil in a pot. Add onions, meat and cook for 7 minutes until lightly golden brown. Add 8 cups of water, caraway, bay leaf, cinnamon stick, black pepper and MAGGI® Chicken Bouillon cubes. Cover and cook on low heat for 1½ hours or until the meat is cooked. Remove the meat and reserve the stock.

Meanwhile, place the chicken pieces in an oven tray and roast them for 45 minutes until golden brown.

In a casserole, heat 2 tablespoons of oil, add onion shallots and cook for 5 minutes. Add the remaining water and cook for 10 minutes until onions are tender. Remove the onions and reserve the stock.

Mix the stock from the meat and from the onions together, adjust the taste with salt and pepper if necessary.

In a large pot, heat the remaining 3 tablespoons of vegetable oil. Add the dried Moghrabiah and fry on low heat with constant stirring until grains turn to golden brown.

Gently pour a cup of stock, stir from time to time until it is completely absorbed. Repeat the step until the Moghrabiah is tender, but not too soft.

Mix in some of the onions and meat to the Moghrabiah grains and remove from heat.

Pour the remaining stock in a casserole, bring to boil add the corn flour and cook for 2 minutes. Add the rest of chickpeas, onions, and the cooked meat, and remove from the heat.

Place the Moghrabiah in a large serving dish, place the hot grilled chicken on top and serve the sauce aside.  

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