CRISTMAS DESSERTS

Here are the recipes of several desserts and sweets for Christmas:

 

                                               CHOCOLATE YULE ROLL

A delicious Christmas dessert.

For the filling:

1 ½ cups icing sugar

½ cup butter, at room temperature

1 ½ tbsp cocoa

1 pinch of salt

2 tbsp coffee flavoured liqueur Tia Maria

½ cup whipped cream

 

For the sponge cake:

2 tbsp melted butter

½ cup cocoa

2 tbsp plain flour

6 eggs

2/3 cup sugar

Vanilla

2 tbsp icing sugar

 

For the chocolate ganache:

100 ml cream

100 g dark chocolate, finely chopped

1 heaped tsp Greek honey

(Heat cream and mix everything well together until a thick, glossy sauce is formed)

 

First, start preparing the filling.  In a bowl whip butter with icing sugar, cocoa, salt and Tia Maria, at a high speed.   Fold in the cream and set aside.

 

Preheat oven to 200 C (400 F) and brush a buttered tin, lined with baking parchment with melted butter.

 

Combine cocoa, salt and flour well together in a bowl and sift to break up the lumps.  Whip eggs and sugar in another bowl until light and fluffy.  Add ½ the cocoa and the vanilla and stir for 1 minute.  Whip in the remaining cocoa for a few seconds.  Switch to high speed and stop until the dough is moist and not fully blended.

 

Pour the batter into the prepared tin and spread out with a spatula, leaving some room around the edges.  Tap the tin to knock out possible bubbles.  Bake for 8-10 minutes until the top is dry and the edges of the cake pull away from the sides of the tin.

 

Dust a piece of parchment with icing sugar to cover an area slightly larger than the sponge cake.   Remove the cake from the oven and run a flexible knife around the edges of the tin and sprinkle with icing sugar over the top of the cake.  Also, run a spatula under the parchment to make sure it does not stick to the pan.

 

Quickly reverse the cake on the sugared area, remove the parchment and dust the cake with icing sugar.  Gently roll up the cake inside the parchment and allow to cool for 15 minutes.

 

Unroll the cake and spoon the butter cream on top, spread to the edges and roll up over the frosting.  Sprinkle with icing sugar, wrap in cling film and  refrigerate for 6 hours at least.

 

Before serving, garnish with chocolate ganache and maraschino cherries.  

 

 

                                       CHESTNUT AND CHOCOLATE CAKE  

225 g (7 ½ oz) dark chocolate, melted

6 eggs, separated whites whipped stiff with a pinch of salt

125 g (½ cup) butter, softened

1 pinch salt

500 g (1 lb) chestnut puree

2 tbsp rum

1 vanilla

¾ cup sugar

 

Preheat oven to 180 C (350 F) and grease a round baking tin and line its base with buttered baking parchment.

 

Melt the chocolate with the butter and put aside to cool. Whisk yolks with sugar until pale and fluffy.  Add the chestnut puree, the chocolate and butter mixture and stir until well combined.  Gently fold in ¼ of the whipped egg whites to  lighten the batter and then fold in the remaining egg whites until no streaks of white are visible. 

 

Pour the batter into the prepared tin an bake for 30-35 minutes or until a tester inserted into the centre of the cake comes out clean.  When cold cover with chocolate ganache and enjoy!  

                                           MUMMY'S CHRISTMAS PUDDING

This is a recipe for a lovely Christmas pudding that was given to my Mother by Irish neighbours when she first went to India. 

Fruits Glasses:

200 g (6.6 oz) lemon

250 g (8.3 oz) orange

250 g (8.3 oz) bitter orange

250  g (8.3 oz) cherries

250 g (8.3 oz) pears

250 g (8.3 oz) dried apricots

250 g (8;3 oz) prunes

300 g (10 oz) raisins 

150 g (5 oz) almonds, blanched, roasted and chopped

200 g (6.6 oz) apples, peeled, cored and finely chopped

250 ml (1 cup) METAXA brandy

(Finely chop all the fruit, place in a bowl, sprinkle with brandy and stir 6 times a day for 48 hours) 

250 g (8.3 oz ) margarine

400 g (13.3 oz) sugar

8 eggs, separated, whites whipped stiff with a pinch of salt

375 ml (1 1/2 cup) orange juice

1/8 tsp grated nutmeg

1/8 tsp ginger powder

1/2 tsp cinnamon powder

400 g (13.3 oz) dried breadcrumbs

125 ml (1/2 cup) METAXA brandy

Whipped cream

Brush 2 bowls with sunflower oil also place 2 pieces of oiled parchment at the base of each bowl. 

Whip sugar and margarine very well, add the egg yolks, one at a time, beating well each time stir in the spices and pour in the orange juice alternatively with the dried breadcrumbs, in 3 stages, stir in the fruit mixture and finally fold the whipped egg whites gently but thoroughly together.  

Fill the oiled bowls with the batter and cover with greased baking parchment rounds. also cover with foil and cook in a steamer for 1 hour.  Cool and refrigerate until ready to serve.  Serve hot, with ignited brandy and fresh cream,  Happy Christmas!    

                                              CHRISTMAS CHEESECAKE

500 g (1 lb) dark chocolate, melted, reserve 1/2  cup for garnishing

250 g (8.3 oz) butter biscuits, roughly chopped

1 1/2 cups raspberry marshmallows and extra to serve

1/2 cup glace cherries 

1/2 cup, blanched and roasted almonds

62.5 ml (1/4 cup)  hot water

2 tsp powdered gelatine soaked in iced water and squeezed dry

500 g (1 lb) cream cheese, softened

2/3 cup sugar

1/3 cup desiccated coconut

2 vanillas

125 ml (1/2 cup) thick cream

250 g (8.3 oz) raspberries

300 ml (10 fl oz) thick ccream, whipped

Mini pink and white marshmallows to serve

2 tbsp chopped roasted pistachios

Grease a 22 cm (8.6 inch) springform tin and line base and sides with greased baking parchment.

Add biscuits, marshmallows, cherries and almonds to the melted chocolate and press mixture into the base of the prepared tin.  Melt the soaked gelatine in hot water and stir until dissolved, and cool for 5 minutes.  

Using an electric mixer beat cream cheese, sugar, coconut and vanilla until light and fluffy.  Gradually add cream whipping until the mixture thickens slightly  With the motor running add the dissolved gelatine, beating until just combined.  Fold in the raspberries and pour the mixture into the tin, level the top and refrigerate for 6 hours until set. 

Transfer the cheesecake to a serving dish and garnish with extra whipped cream, mini marshmallows and raspberries. Drizzle with melted chocolate, sprinkle with pistachios and serve.      

This is not a dessert, but a lovely Christmas salad. 

 

 

                                        BEETROOT AND WALNUT SALAD

 

500 g (1 lb) beetroots, boiled in salted water, peeled and cubed

200 g (1 tub) Greek yoghurt

1 cup chopped walnuts

 

Dressing:

6 tbsp olive oil

2 tbsp tarragon vinegar

Salt and freshly ground white pepper to taste

1 tsp mustard

1 tsp honey

(Whip all the ingredients until thick)

½ cup chopped parsley

1 tbsp snipped chives

 

Place the beetroots in a bowl and add the yoghurt and walnuts evenly over.  Pour ½ the dressing over, toss gently and taste.  Add extra dressing, if necessary.