Ingredients

Curry Paste
5 Tablespoons ground coriander
7 Tablespoons ground cumin
1 Tablespoon Paprika
1 Tablespoon Turmeric
1 Tablespoon chilli powder
1 finely chopped fresh chilli
1 inch grated fresh ginger
1 bulb garlic crushed
1 cup vegetable oil

Roast Chicken
1 Large Roast Chicken, cleaned thoroughly
Olive Oil

Fry ginger, garlic and chilli in medium-hot oil for 2 minutes, add the spices and stir fry for a further 2 minutes. Place in an air tight jar and store in the refrigerator.

Clean the chicken. Make slits through the skin, quite deep as this allows the paste to penetrate the chicken. Coat the chicken thoroughly in the paste, especially making sure it sinks well into the cuts. Place in a bowl and leave to marinade for as long as you feel fit. I prepared mine in the morning for use in the evening, ensuring a maximum curry flavour.

When ready place the chicken in a roasting bin and drizzle on a little olive oil. Place in a hot oven for standard roast chicken cooking time, ensuring the chicken is throughly cooked. Serve hot! (although delicious with salad cold too)
 

Ingredients
1llb of Cherries
100g of Sugar
50ml of Water
1tbsp of Cherry Brandy

Destone the cherries (or leave this to the eaters if you are willing to take them risk of them choking!).

Place the cherries in a saucepan, throw in the water, sugar and cherry brandy (can be substituted with other liquor if you wish).

Bring to boil and cook until a syrup forms on the bottom - a couple of minutes does the trick, be careful not to allow it to burn or stick! Reduce the heat and cook until the cherries are softened and glisten.

Allow to cool, place in an airtight container and keep in the fridge. Its that simple.

Ingredients
4 Pork chops
1 Onion - thickly chopped
1 Bulb of Garlic
1 Stock Cube (Pork if possible, but chicken or beef acceptable)
1 tps Pimienton Dulce
Salt & Pepper
Olive Oil
500ml Water

Place the pork in an oven proof dish. Spread over the onion, and unpeeled garlic cloves. Drizzle over olive oil, and season with pimienton dulce, salt and pepper.

Roast in an oven for around 30 minutes until cooked.

Remove the pork, and place the tin on the top. Add the 500ml water of heat. Throw in the crumbled stock cube and stir until all the meat juices are cleaned from the bottom. Squash the garlic cloves as you do so until all the contents mingle with the rest of the sauce. Remove the skin. I would not sieve, but if you wish to, then do so now.

Place the pork on a serving platter and drizzle over the juices. Enjoy with roast potatoes.

Ingredients

1 kilo of plums (preferably very ripe)
100g of Sugar
100ml of water

Wash and de-stone the plums. Throw them in a pan with the water and sugar. Cook on a low heat until they fall. Push through a fine mesh and cool.

Wonderful served with yoghurt, ice creams or anything else that takes your fancy. My most recent is a tart version of the plum sauce served as a sauce for Pavalova (my very own creation!)

INGREDIENTS

1. Mix the brewed coffee and 2 tbsp of the liqueur in a bowl and set aside.
2. Set a double boiler.
3. Beat yolks. Add the sugar and salt to the yolks and beat continuosly over your double boiler until the mixture reaches 160 degrees F. When ready, the mixture should be thick and lemon-colored. Remove from heat.
4. Add the extra chocolate liqueur and beat into the egg mixture.
5. Add the mascarpone and beat until smooth. Set aside.
6. In a separate bowl, whip the heavy cream to medium peak. Mix about 1/3 of the cream to the egg-mascarpone mixture, to lighten it. Then mix in the rest, folding lightly until no white steaks remain. Reserve.
7. Dip each of the Godiva Hazelnut Praline biscuits video poker strategyonline europa casinotop online kasinosrealistisches internet kasino,realistisches online casino,realistisches casinocasino spiele kostenlos spieleninternet online casinosunstar casino netrussisches rouletteamerican slotskasinospiele onlinetop internet casinoonline casino spielenonline casino livecasino tycoononline baccarat spielegluck spielcasino online hamburgkeno spielebaccarat rulescasino online pokerblack jackslotmaschinen spielenwww casino on net comkasinos im internetroulette casinosinternet kasinosglucksspiel gesellschaftplay baccarat onlinefreeware spiele casinocasino club comtexas holdem game,texas holdem poker online,texas holdem5 draw pokeronline poker geldpoker downloadenonline poker um geldpoker turnierewww poker net debwin poker bonus codetexas holdem kostenlos online spielenwww poker gameomaha poker onlineparadise poker bonusmindest einsatzstrip poker full gamepoker mit bonustexas holdem pceinzahlungs bonus code party pokerholdem poker spielanleitungpoker spielregeln downloadpoker regeln raise into the coffee-liqueur mixture for a moment. Place the biscuits in a serving dish ( a 9″ x 13″ ), repeat this process until you have a single layer of biscuits as your base.
8. Cover with a layer of the mascarpone mixture. Sprinkle the crushed Godiva Petite Mousse biscuits evenly across the mascarpone layer. Repeat the last 2 steps until you reach the top of the dish, finishing with a mascarpone layer. Dust the cocoa over the Tiramisu, cover with plastic and refrigerate for at least 6 hours, preferably overnight.
9. Garnish with a Godiva Dark Truffle heart biscuit and serve.

* 1 cup chocolate cookie crumbs
* 3 tablespoons white sugar
* 1/4 cup butter, melted
* 1 (10 ounce) package frozen raspberries
* 2 tablespoons white sugar
* 2 teaspoons cornstarch
* 1/2 cup water
* 2 cups white chocolate chips
* 1/2 cup half-and-half cream
* 3 (8 ounce) packages cream cheese, softened
* 1/2 cup white sugar
* 3 eggs
* 1 teaspoon vanilla extract

DIRECTIONS

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

If you would like to look at our existing collection of christmas recipes please go here.

8 oz wholewheat biscuits, crushed
4 oz melted unsalted butter
Dash of schnapps - to taste (Peach or whatever goes with oranges and Vodka)

Filling:
2 blood oranges
2 fl oz vodka
12 oz cream cheese
12 oz Mascarpone cheese

Base:
Crush the biscuits in a large plastic bag, put into a bowl and stir in the melted butter then lightly press the biscuit mixture into the base of an 8? loose bottomed round cake or flan tin, refrigerate to set

Filling:
Take the zest off one orange using a zester, put to one side
Then peel and segment the oranges
Place the segments into a bowl and pour over the vodka, stir, cover and put to one sidePut the orange segments in a sieve set over a bowl to drain
Beat the mascarpone and cream cheese until smooth then fold in the orange segments, add a little of the vodka - to taste
Spoon the mixture into the base and smooth the top, sprinkle over the orange zest
Chill for two hours

2 large chicken breasts, skinned and flattened
2 oz melted butter
1 clove of garlic, crushed
½ tbsp fresh oregano
8 slices of Jamon Serrano
Salt and freshly ground black pepper

Method

Flatten each chicken breast between two pieces of cling film

Mix together the butter, garlic, oregano, salt and pepper and divide into two. Spread some over each of the chicken breasts. Lay 4 slices of Jamon Serrano on top and roll up each escalope, ensuring the sides are tucked in - secure with a cocktail stick.

Transfer to a baking dish, brush the remaining flavoured butter over the outside of the rolls and cook in a preheated oven set to 180 degrees Celsius for 20 minutes, turning occasionally

Remove from the dish, cut each piece into rounds and place in a serving dish

Pastry:
9 oz plain flour
1 tsp salt
6 oz unsalted butter, cold, cut into small pieces
4 tbsp ice water, plus more if needed
Zest of 1 unwaxed lime – finely chopped
1 egg

Fruit Filling:
3 cups fresh blueberries
2 cups cherries, quartered
2 cups white currants
¼ cup unrefined caster sugar
¼ cup cornflour
1 tbsp Lime Juice

Method

Sift the flour and salt together in a large bowl, stir in the lime zest, using a round bladed knife, cut the butter into the mixture until it resembles fine breadcrumbs. Gradually add the iced water until the dough just holds together - without being wet or sticky. Test by squeezing a small amount of the dough, if the pastry is still too crumbly add a little more water – a dessertspoon at a time

Turn the dough out onto a clean work surface, divide in half, and place each half on a piece of cling film. Shape into disks, wrap in cling film and refrigerate overnight

Roll out the dough between two pieces of cling film into a 12” circle. Take off one piece of cling film and use the second to fit the pastry into an 8” pie plate, pressing around the edges. Trim pastry leaving a ½” overhang. Fold edge of dough over or under, and crimp. Roll out remaining dough to the same size, place on a baking sheet and place both pieces of pastry into a refrigerator to chill – for about 45 minutes
Put the different types of fruit into separate bowls

Place the sugar, cornflour and Lime Juice into a small jug and stir to combine, divide between the three bowls and stir to combine.

Spoon the blueberries around the outside of the pastry case, add the white currants next, place the cherries into the centre, ensuring the mixture is nicely rounded towards the centre of the pie

Remove the second piece of pastry from the refrigerator and cut into ½” strips, lay across the pie making a lattice – cut off any excess and crimp the edges

Break the egg into a small bowl and whisk. Lightly brush with the beaten egg and refrigerate for an hour

Preheat the oven to 200 degrees Celsius and place a baking tin on a shelf in the lower half of the oven

When the oven is up to temperature, place on the baking sheet and bake until the crust begins to turn a light golden brown, approximately 15 minutes, reduce the temperature to 180° Celsius, bake for another 45 minutes – turning the pie twice during the cooking time. The crust should be golden brown and juice thickened and bubbling

Transfer the pie dish onto a wire rack to cool completely

Best eaten on the day it is baked, or keep a maximum of 2 days covered with cling film