A Cornish girl's food adventures

Tag: Christmas

Christmas Cheesecake

Christmas Cheesecake

The big day may be over with for another a year but that doesn’t mean that we’re done with the feasting – as far as I’m concerned that doesn’t finish until the clock strikes January! This rich, creamy cheesecake is the perfect dessert for this […]

Chocolate chestnut meringues

Chocolate chestnut meringues

Christmas is a time of year when those of us who love to cook (and eat) have the chance to show off a bit and create wonderfully indulgent and delicious dishes. It is also, unfortunately, a time of year when no-one really has an hour […]

Cranberry clementine panna cotta

Cranberry clementine panna cotta

This is such a classic Christmas combination. Tart cranberries and sweet fragrant orange combined with all the luxury and indulgence we deserve at this time of year. Panna cotta is also a fantastic dessert for the festive season, when we’re all so busy and could do with a few more hours in the day to get everything done. You can make this dessert well ahead of time, even a couple of days if you need to, and then just forget about it until your guests are ready for pudding. It’s also really quite quick and easy to prepare. Do I need to give you any more reasons to make it?

Ingredients
serves 4
250ml whipping cream
250ml whole milk
zest of 2 clementines
1 vanilla pod
1 tbsp sugar
3 leaves of gelatine
70g cranberries
40g sugar
juice of two clementines

Soak the gelatine in a little cold water and set it aside.
Combine the cream, milk, sugar, clementine zest and vanilla in a pan and gently heat it but don’t let it get too hot. Remove the pan from the heat and fish out the vanilla pod, if you like you can scrape out the seeds and stir them into the cream mixture.
Squeeze the excess water from the gelatine and then stir this into the cream, ensuring that it dissolves. Set this aside to cool to almost room temperature.


Once cooled you can give it a stir and pour it into pretty glasses or jars and then transfer it to the fridge to set.
Combine the cranberries with the sugar and clementine juice in a small pan and gently simmer until the fruit has cooked down and become pulpy. Set this aside to cool and use it to top the panna cottas once they are set.

Gingerbread Honeycomb

Gingerbread Honeycomb

What do you call this? Honeycomb? Cinder toffee? Hokey pokey? Mr Colonial Cravings always laughs at me when I call it hokey pokey, but that’s what we call it in Cornwall and I think it’s pretty cute. Whatever name you have for it, this gingerbread […]

Crochet mug cosy

Crochet mug cosy

A homemade gift is always extra special. It’s the fact that you’ve gone to the trouble to make something for someone rather than just buying them something. This makes a really nice little stocking filler. It doesn’t use very much wool and works up very […]

Brandy butter biscuits

Brandy butter biscuits


I don’t know about your neck of the woods but near me, as soon as Christmas is done and dusted, all the supermarkets reduce the price of their festive goodies, usually to make space for Easter treats. This includes brandy butter, which is actually a pretty good ingredient, basically someone has saved you the bother of creaming together some butter and sugar for you. And after Christmas it’ll also save you pennies on the cost of butter, the stuff I used in these cost me 20p from M&S!

These are such lovely little crisp, buttery morsels of deliciousness, and they’re so quick to make too. In fact it took me longer to pipe them all out of my cookie press that it did to actually make the dough. You don’t have to use a press at all either, you can simply chill the dough a bit and then just roll it into balls and squash them with a fork. Thrifty and easy!

Ingredients
makes a heap!
125g brandy butter (room temperature)
40g butter (also room temperature)
125g plain flour
25g cornflour
pinch of salt
zest of 1 clementine (optional)

Pre-heat your oven to 190°c.
Cream together the butter, brandy butter, salt and clementine zest and then sift in the flour and cornflour. Beat it together until you have a fairly soft dough. Either put the dough into a cookie press and pipe them onto a non-stick baking sheet or chill the dough for 5-10 minutes and then roll little balls of dough and squash them with a fork.
Bake the biscuits for about 10 minutes, until they are just starting to colour around the edges and then transfer them to a wire rack to cool.

Fennel and apple sausage rolls

Fennel and apple sausage rolls

Sausage rolls are a Christmas classic. I say that, but to be honest I haven’t eaten a sausage roll (or any kind of meat for that matter) for over 20 years. But never the less they certainly make an appearance on the Christmas at my […]

Ginger and dark chocolate fudge

Ginger and dark chocolate fudge

Our annual festive fudge making session is done and dusted for another year! I missed out last year because we didn’t come back from Maryland for Christmas and my friend Rach had to go solo. This year we got to revive the tradition though with […]

Aztec hot chocolate

Aztec hot chocolate

spiced hot chocolate

This summer we visited Ecuador on our way back from the US to the UK (yeah, I know, it’s not the most direct route!) I bought a big block of spiced hot chocolate back with me as an edible souvenir (the best kind). You just chop it up and melt it with milk to produce deliciously rich, thick, warmly spiced hot chocolate.
In spite of its size it’s not going to last forever though so I thought I had better set about working out a recipe to recreate it when it does eventually run out. Cinnamon, chili and dark chocolate are always delicious together and the touch of cornflour gives it a gloriously velvety feel. This is a real treat.

chili hot chocolate

Ingredients
makes 2
80g dark chocolate
400ml milk
2 tsp cornflour
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
pinch of chili powder (or to taste)
splash of rum (optional)
whipped cream to serve

Aztec hot chocolate

Finely chop the chocolate and add it to a pan with the milk. Whisk in the cornflour and flavourings and then set the pan over a low heat. Whisk or stir the pan until everything has melted together and the cornflour has thickened the hot chocolate a little. Add the booze, if you’re using it, and then pour into mugs and top with whipped cream.

spiced hot chocolate

Mincemeat and saffron kugelhopf

Mincemeat and saffron kugelhopf

I’ve said it many times but I’ll say it again…Christmas cake is not for me. Icing belongs in my food hell. I just can’t bear it. And the cake is just too rich for me, I’ll have a token slice every year but really and […]