Brie and Cranberry Tear & Share Christmas Tree Bread

Festive Brie and Cranberry Pinwheel Christmas Tree

I don't know about you but I do love a bit of festive baking at this time of year to get me into the Christmas spirit. So when the lovely people at Aldi got in contact recently and asked me to come up with a brand new festive recipe to share on my blog, I jumped at the chance. This rather yummy but super easy Brie and Cranberry Tear and Share Christmas Tree Bread is what I came up with and I must say it's very very good and also very moreish. I think I could polish off the lot given the chance.

The dough for this festive savoury tear and share bread is made in the breadmaker using Aldi's strong white bread flour, which takes a lot of the hard work and hassle out of making this recipe. If you don't have a breadmaker though, don't worry, just use this recipe (dough part only) and make it by hand instead.

Flavour combinations are endless but I wanted something quintessentially festive and you can't get much more so than brie and cranberry. Arranging the pinwheels into the shape of a Christmas tree gives it an extra Christmassy dimension and allows you to use it as a pretty centre piece on your Christmas table. A bowl of chestnut soup and you're away!

Festive Brie and Cranberry Pinwheel Christmas Tree

TIPS FOR THE FESTIVE TEAR AND SHARE BREAD:

  1. Meat eaters could add some chopped cooked bacon at the same time as the brie.
  2. Use leftover cheese from your Christmas cheeseboard. Stilton would be nice.
  3. Make this up in advance, freeze it then refresh in the oven for 10 minutes before serving.
  4. Serve with Chestnut Soup for a filling Christmas Eve lunch or Boxing Day supper

OTHER RECIPES YOU MIGHT LIKE:

  1. Christmas Soda Bread from Fab Food 4 All
  2. Orange and Anise Snowflake Bread by Domestic Gothess
  3. Sweet and Spicy Christmas Tree Bread by Tales From The Kitchen Shed
Brie and Cranberry Tear and Share Christmas Tree Bread

BRIE AND CRANBERRY TEAR AND SHARE CHRISTMAS TREE BREAD




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Brie and Cranberry Tear and Share Christmas Tree Bread
Brie and Cranberry Tear and Share Christmas Tree Bread
A festive tear and share Brie, Cranberry and Thyme Pinwheel Christmas Tree Bread, perfect with soup.
Ingredients
  • 1 1/4 TSP Dried Yeast
  • 550g Strong White Bread Flour
  • 2 TSP Salt
  • 1 TSP Sugar
  • 2 TBSP Olive Oil
  • 310ml Water
  • 150g Brie
  • 4 TBSP Cranberry Sauce
  • 25g Parmesan, grated
  • 2 Sprigs of Thyme, leaves only
Instructions
Step 1: Put the yeast, flour, salt, sugar, oil and water in your breadmaker and put it on a tear and share bread dough function. On my Panasonic it's program 16. Alternatively if you don't have a breadmaker use the recipe in the link I give above.Step 2: Once the dough has been made, roll it out to about 46 x 26cm on a floured surface.Step 3: Spread the cranberry sauce over the rolled out dough then cut thin slices of the brie and lay them across the dough. Sprinkle over the thyme and Parmesan.Step 4: Roll the dough up like a swiss roll then cut into 3cm slices. Lay the slices into a Christmas Tree formation on a baking tray lined with baking paper and leave to prove for a further 30 minutes.Step 5; Pre-heat the oven to 220°c/200°c Fan.Step 6: Bake for about 12-15 minutes. Serve warm with soup or let the bread cool then freeze for use at a later date.

Details
Prep time: Cook time: Total time:
Yield 8

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Festive Brie and Cranberry Pinwheel Christmas Tree


Festive Brie and Cranberry Pinwheel Christmas Tree

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Disclosure: I received Aldi shopping vouchers to buy the ingredients for this recipe. All thoughts are my own.

Review: Breakfast with Santa at Brewers Fayre


Last Sunday we were kindly invited to a special Breakfast with Santa event at Brewers Fayre, Loggans Moor, Hayle #BFBreakfastWithSanta. This post provides a quick run down of how the morning unfolded!

Breakfast with Santa at Brewers Fayre

The kids had a lovely plated cooked breakfast with sausages, bacon, scrambled egg, hash browns and beans, whilst the adults could enjoy a Full English or the Continental breakfast option. There were blueberry muffins, croissants, pain au chocolat, fresh fruit, cereal, pancakes and yogurt (my favourite Yeo Valley Lemon Curd yogurt!). Special dietary requirements or allergies were catered for too.

Breakfast with Santa at Brewers Fayre

After breakfast the soft play opened and all three of them ran straight in to burn off some excess energy. I think there will be a lot of excess energy over the next few weeks and this was the perfect way to tire them out a bit.

Breakfast with Santa at Brewers Fayre

There was a lovely lady doing face painting too.

Breakfast with Santa at Brewers Fayre

Then it was time for the kids to meet Santa...a very realistic one at that. Unfortunately Heidi cried at the very sight of him so she missed out on the giant crackers. Overwhelmed I think the word is.

Despite Heidi's reluctance to sit on Santa's knee, all three of them had a lovely morning of festive fun. The staff played their part too, wearing their elf costumes with pride and ensuring the event ran as smoothly as it could. Some Christmassy music would have been nice to add to the atmosphere, but it's still November I suppose. Plenty of time for that!

Breakfast with Santa at Brewers Fayre

Breakfast with Santa can be booked now at your local Brewers Fayre. Santa will be stopping by on the 10th, 11th, 17th, 18th, 19th, 20th, 21st, 22nd, 23rd and 24th December 2016.

Disclosure: My family were invited to preview Breakfast with Santa at Brewers Fayre, Loggans Moor, Hayle. All thoughts are my own.

Meal Plan 28th November - 4th December 2016

Meal Plan


It's been a busy busy week here (when don't I say that?!) which culminated with a lovely weekend away exploring the most westerly part of the UK around Lands End. Despite the fact both hubby and I have lived in Cornwall all our lives, rather shockingly we've never been. That's been put right now and we got the obligatory photo to prove it (and paid £10 for the privilege..grrr!!). We then had a very nice overnight stay in Loggans Moor Premier Inn last night before attending the Brewers Fayre Breakfast with Santa event this morning. The kids had a great time and loved meeting Santa ...all apart form Heidi who balled her eyes out and refused to sit on his lap. Can't win em all Santa!

Breakfast with Santa


This week was also the week I decided it was time to go back over my oldest blog posts (dating way back to 2008) and re-take the photo's for the recipes. My photography skills, although still far from perfect are A LOT better these days and I think I can make the recipes look a little bit more appetising. My daughter kindly commented the other night that one recipe on the blog (which shall remain nameless), looked like a pile of cat sick. Her comment has spurred me into action. That's our meal plan's sorted for the next 6 months then (and probably beyond)! It' going to be a big job.

What's on your meal plans this week? Are you doing any festive baking yet? Keep your eyes peeled for a Brie and Cranberry Tear and Share Christmas Tree Bread which will be on the blog this week.

THIS WEEKS MEALS INCLUDE:


Monday 28th November
Pineapple Spiced Pork

Tuesday 29th November
Bacon and Leek Risotto

Wednesday 30th November
Hubby and I are off to the newly refurbished China Fleet Country Club to check out their Upper Deck Bistro

Thursday 1st December
Lasagne

Friday 2nd December
Sausage Noodle Stir Fry

Saturday 3rd December
Quiche and Salad

Sunday 4th December
Fridge Bottom Pasta

Sweet Potato and Blue Cheese Dauphinoise

Sweet Potato and Blue Cheese Dauphinoise

This Sweet Potato and Blue Cheese Dauphinoise is my most recent sweet potato creation, but definitely one of my best. Decadent and creamy, this vegetarian friendly dish would make a lovely addition to your Christmas lunch, either as a side or as a main dish for the veggie's in your house. I also have it on good authority it's a very 'hygge' dish. Hygge (pronounced 'Hue Gah') is a Danish word (although the Norwegians argue it's originally from them), that's very 'in' at the moment. It basically means creating an elevated state of cosiness....think people close to you, woolly socks, warm fire, candlelight...and most importantly comfort food. This dish most certainly ticks the comfort food box!

The blue cheese and Parmesan contrast so well with the sweetness of the potatoes and the creaminess of the sauce and I would be more than happy to eat a bowlful of this for dinner with nothing else. In fact, I did just that with the leftovers. I used some award winning Blacksticks Blue cheese in this recipe, which was kindly sent to me to try, but stilton would work well too. If you have lots of cheese hanging around from Christmas Day, why not use a mixture of cheeses and serve this up for your boxing day leftover feast?

Another bonus of this recipe is that it's made in one pan, so less washing up during the busy festive period. The dauphinoise recipes I've made in the past usually require you to part cook the sliced potatoes in the cream on the hob, before spooning into an ovenproof dish for the oven. Not this one! One shallow casserole dish is all you need.

I hope you enjoy this sweet potato dauphinoise as much as we did!

Sweet Potato and Blue Cheese Dauphinoise

TIPS FOR MAKING THE SWEET POTATO DAUPHINOISE:

  1. Slice the sweet potatoes as thinly as you can. If you have a mandolin use that.
  2. Try this dish with different herbs. Sage and rosemary would work well.
  3. Use leeks or shallots instead of onion if that's what you have.
  4. If you weren't serving this as a vegetarian dish, add some leftover Christmas ham.

OTHER SWEET POTATO RECIPES YOU MIGHT LIKE:

  1. Sweet Potato Fish Pie from Taming Twins
  2. Sweet Potato and Butter Bean Burgers from Munchies and Munchkins
  3. Mexican Sweet Potato and Puy Lentil Mole from Tinned Tomatoes
  4. Sweet Potato, Chickpea and Spinach Curry from me!
Sweet Potato and Blue Cheese Dauphinoise

SWEET POTATO AND BLUE CHEESE DAUPHINOISE




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Sweet Potato and Blue Cheese Dauphinoise
A creamy one pan sweet potato and blue cheese dauphinoise recipe made with award winning Blacksticks Blue Cheese
Ingredients
  • 1 Large Sweet Potato, peeled and sliced thinly
  • 1 Onion, sliced thinly
  • 2 Garlic Cloves, chopped
  • 2 Sprigs of Thyme, leaves only
  • 400ml Double Cream
  • 75g Blue Cheese, crumbled
  • 75g Parmesan, grated
  • Salt and Pepper
Instructions
Step 1: Preheat the oven to 200c.Step 2: In a large shallow casserole gently fry the onion, garlic and thyme for 5 minutes until soft. Pour in 300ml of the double cream and half the parmesan, reserving the rest until later.Step 3: Place the sweet potato slices into the pan, pour over the reserved cream and sprinkle over the reserved parmesan and crumbled blue cheese. Let it gently bubble away on the hob for 20 minutes before placing in the oven for 30 minutes to brown on top. Step 4; Make sure the sweet potato is cooked through by piercing with a sharp knife. If it's not then cover with foil and place back in the oven, checking every 5 minutes or so.

Details
Prep time: Cook time: Total time:
Yield 6 as part of a roast

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Sweet Potato and Blue Cheese Dauphinoise

Sweet Potato and Blue Cheese Dauphinoise


If you enjoyed this Sweet Potato and Blue Cheese Dauphinoise then make sure you check out my Sweet Potato and Butter Bean Stew... I'm on a roll with sweet potatoes at the moment!

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Meal Plan 21st - 27th November 2016

Meal Plan 21st - 27th November 2016

Well the weeks are really rolling around quickly now. I've been organised this weekend and packed up some Christmas pressies to send to Australia and New Zealand first thing tomorrow. I even contemplated writing my Christmas cards on Saturday afternoon, but the kids didn't let that happen. I might take a stash to bed with me tonight. I'm a bit sad and post mine off on the 1st December every year.

As well as presents and cards I'm also thinking about festive recipes to share with you this Christmas. I've got an amazing Sweet Potato and Blue Cheese Dauphinoise recipe on the blog tomorrow (photo below), which would make a lovely veggie side dish for your Christmas Turkey.  Make sure you keep your eyes peeled for it.

In other festive news the kids are looking forward to our Breakfast with Santa at a local Brewers Fayre next weekend - the review will be on the blog next Sunday. That's when Christmas will really start for us...although I refuse to allow any tree's (we have 3) or decorations up until the first weekend in December! Can't understand why some people have them up now.

Anyway enough rambling....this weeks meal plan can be found below.

Sweet Potato Dauphinoise


Monday 21st November
Slow Cooker Chilli Con Carne

Tuesday 22nd November
Chilli Pasta Bake with Broccoli

Wednesday 23rd November
Prawn Noodle Stir Fry

Thursday 24th November
Slow Cooker BBQ Pulled Chicken

Friday 25th November
Homemade Pizza's

Saturday 26th November
Carbonara with Garlic Bread

Sunday 27th November
Breakfast with Santa at Loggans Moor Brewers Fayre!

Giveaway: Win a Morton's Traditional Taste Norfolk Black Turkey for Christmas

Morton's Traditional Taste Turkey

Morton's Traditional Taste Turkeys are even more succulent this year! Rob Morton and his team have built a Himalayan salt chamber to dry age the birds so they're juicier and more flavoursome when they land on your dinner table on the 25th December!

The salt in the chamber contains negative ions and when it's combined with the right temperature, humidity and UV light those negative ions counteract the positive ions of the turkey which in turn creates a juicier bird with bags of flavour. Long gone are the days when you need to turn to your gravy for rescuing dry turkey meat. The moisture is locked in before you even put it in the oven.

Based at Hall farms in Norfolk, Rob Morton and his family make sure the birds enjoy the best of animal welfare. The award winning free range turkeys are slow grown without any antibiotics or growth promoters...because they just don't need it. They even planted 400 tree's earlier this year to provide more shelter for the birds.

Morton's Traditional Taste handily offers next day delivery to UK mainland addresses. The turkeys arrive carefully packaged in ice packs and biodegradable wool insulation, ensuring they retain their freshness - I can vouch for that myself. I'm really looking forward to tucking into my Morton's turkey this Christmas and I'll be posting some turkey leftover recipes on the blog soon!

Morton's Traditional Taste have kindly offered one of their Norfolk Black free range turkeys to one of my blog readers this Christmas. To be in with a chance of winning this great prize all you need to do is fill in the Rafflecopter widget below. Please note this competition is for UK mainland residents only please.

Rob Morton

a Rafflecopter giveaway


Giveaway: Joseph Joseph BarWise™ Range

Joseph Joseph BarWise™ Giveaway

BarWise™   is a stylish range of innovative bar tools from Joseph Joseph that revolutionises the way you open bottles. The intuitive design makes opening capped or corked bottles far easier than with conventional openers. I'm lucky enough to be giving away a BarWise™ Bottle Opener Gift Set (RRP £20) including a corkscrew and magnetic bottle opener, along with a Bottle Tops Worktop Saver (RRP £17) and QuickSnap™ Plus Ice Cube Tray (RRP £12) in this BarWise™ themed competition. All you could possibly need for your Christmas drinks party!

Joseph Joseph was launched in 2003 by brothers Anthony and Richard with the goal of creating functional problem-solving household products with a design led focus. From humble beginnings, the business has now grown to become an award winning international houseware brand sold in over 100 countries across the globe.

Joseph Joseph

To be in with a chance of winning this fab prize, all you need to do is fill in the Rafflecopter widget below. UK entrants only please.

QuickSnap™

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Honey Ale Mac n Cheese

Honey Ale Mac n Cheese

Mac 'n' Cheese is by far and away my favourite comfort food. You only need to look at my weekly meal plan posts to realise how often it features. Recently I've been trying some variations to my usual recipe, including a very tasty Sweet Potato Mac n Cheese and a cauliflower and broccoli one too. I've also spied a yummy looking Chorizo and Butternut Squash version over on Farmersgirl Cooks which has gone on my list to make soon!

I usually use the roux method for making my cheese sauce, cooking the macaroni separately before stirring it in at the end. This recipe however uses a completely different method, with the macaroni pasta cooking in the milk and ale sauce before stirring in the grated cheese and placing under the grill to give it a bit of colour. It's a truly one pan meal, which makes cleaning up afterwards nice and easy!

The ale I used in this was a Hiver Honey Ale and it gave the dish a welsh rarebit kind of flavour. It's really rich (just the way I like it) and uses extra strong cheddar and mozzarella cheese for some extra lovely gooeyness! You just want to dive straight into the pan, it's that good.

Honey Ale Mac n Cheese

TIPS FOR MAKING HONEY ALE MACARONI CHEESE


  1. Try using a combination of different cheeses. Blue Cheese would work well
  2. Add some breadcrumbs on top before grilling to give it extra crunch
  3. Serve with a crisp green salad and glass of wine

OTHER MAC N CHEESE RECIPES YOU MIGHT LIKE


  1. Gooey Macaroni Cheese with Gammon from Jam and Clotted Cream archives
  2. Creamy Cauliflower Macaroni Cheese from Tinned Tomatoes
  3. Slow Cooked Spinach and Tomato Macaroni Cheese from A Mummy Too

Honey Ale Mac n Cheese

HONEY ALE MAC N CHEESE



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Honey Ale Mac n Cheese
A gooey and creamy Mac n Cheese recipe made with Honey Ale....a bit like welsh rarebit in taste.
Ingredients
  • 2 Garlic cloves, chopped
  • 50g Butter
  • 500ml Milk
  • 250ml Ale
  • 1 TSP Dijon Mustard
  • 200g Mozzarella Cheese, grated
  • 100g Mature Cheddar, grated
  • 1 TBSP Italian Seasoning
  • 220g Macaroni
Instructions
Step 1: In a large frying plan or oven proof shallow casserole, melt the butter over a medium heat and gently fry the garlic for 2 minutes.Step 2: Stir in the milk and ale until combined then tip in the macaroni. Stir every now and then until macaroni is cooked through - it takes about 20 minutes. Step 3: Preheat the grill. Stir through the mustard and grated cheeses then place under the grill for 5 minutes until bubbling. Sprinkle with Italian seasoning and serve.

Details
Prep time: Cook time: Total time:
Yield: 4 servings


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Honey Ale Mac n Cheese

Honey Ale Mac n Cheese


Disclosure: I was sent some bottles of Hiver Ale for recipe development purposes. All thoughts are my own.

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Meal Plan 14th - 20th November 2016

Meal Plan 14th - 20th November 2016

We've had a pretty relaxing weekend here, enjoying the Rugby on Saturday afternoon with a bit of cooking and baking thrown into the mix too. I made a Double Lemon Drizzle Loaf Cake and Marmalade Loaf for the freezer - you can never have too many cakes stashed away! I also made a Banana Bread with some rather black looking banana's from the fruit bowl, which will be perfect after school snackage this week.

Marmalade Cake
MARMALADE CAKE MADE FOR THE FREEZER



Monday 14th November
Smoked Mackerel and Pea Carbonara

Tuesday 15th November
Slow Cooker Meatballs

Wednesday 16th November
Cashew Prawn Stir Fry with Egg Fried Rice

Thursday 17th November
Fish Fingers, Sweet Potato Wedges and Peas

Friday 18th November
Panini's with Coleslaw and Salad

Saturday 19th November
Cauliflower and Lentil Curry

Sunday 20th November
Pineapple Spiced Pork with Noodles

Smoky Sweet Potato and Butter Bean Stew

Smoky Sweet Potato and Butter Bean Stew

The days are most definitely getting colder here in Cornwall and that calls for warming comfort food in my book. This is a lovely hearty vegetarian stew perfect for the colder evenings, with diced sweet potatoes, butter beans and spinach cooked in a tasty smoked paprika and tomato sauce. You can't beat the flavour of smoked paprika for pepping up a dish and I love how it gives the stew a lovely smoky undertone.

I'm happy to eat this in a bowl with no accompaniments, but the kids and hubby always prefer some carbs with their meals. I served the stew up with some fresh crusty bread to mop up the yummy tomatoey juices and some salty crumbled feta to sprinkle on top, but rice or couscous would work well too. I also find it tastes better the next day as it gives the flavours time to develop, so make it up the night before and leave it in the fridge ready to reheat. I think it would work pretty well in a slow cooker as well - just add the butter beans and spinach an hour before serving so they don't overcook.

Right, I'm off to pick the last of the Bramley apples now to turn into these moreish Apple Crumble Bars, but I'll be back later this week with another warming Autumnal recipe for you.

Have a good week everyone and remember to wrap up warm - it's freeeezing out there.

Smoky Sweet Potato and Butter Bean Stew

TIPS FOR MAKING THE SWEET POTATO AND BUTTER BEAN STEW

  1. Use Butternut Squash in place of the Sweet Potato
  2. Add different types of beans, such as borlotti or kidney beans
  3. For an extra kick add 1 chopped red chilli with the onions and garlic

OTHER VEGETARIAN RECIPES YOU MIGHT LIKE

  1. Smoked Vegetable Stew from Tinned Tomatoes
  2. Cypriot Vegetable Stew from Tin and Thyme
  3. Hearty Chickpea and Sweet Potato Stew from Tinned Tomatoes

Smoky Sweet Potato and Butter Bean Stew

SMOKY SWEET POTATO AND BUTTER BEAN STEW




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Smoky Sweet Potato and Butter Bean Stew
A rich vegetarian stew recipe with sweet potatoes, butter beans and spinach in a tomato and smoked paprika sauce
Ingredients
  • 1 Red Onion, sliced
  • 1 Garlic Clove, chopped
  • 1 Sweet Potato, chopped into 2cm dice
  • 1 TBSP Smoked Paprika
  • 400g Tin Chopped Tomatoes
  • 100ml Vegetable Stock
  • 400g Tin Butter Beans, drained
  • Handful of Spinach
Instructions
Step 1: In a large casserole fry the onions, garlic and sweet potato for 10 minutes then stir in the smoked paprika.Step 2: Add the chopped tomatoes and stock and simmer on a low heat for around 30-40 minutes until the sweet potato is cooked through.Step 3: Add in the butter beans and spinach and cook on low until the spinach has wilted.Step 4: Season with salt and pepper and serve the stew with crusty bread.

Details
Prep time: Cook time: Total time:
Yield 4

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Smoky Sweet Potato and Butter Bean Stew

Smoky Sweet Potato and Butter Bean Stew

If you like the look of this recipe then you definitely will want to try my Spicy Sweet Potato, Chickpea and Spinach Curry. I'm also linking this recipe up to A Mummy Too's #recipeoftheweek.

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Meal Plan 7th - 13th November 2016

Meal Plan 7th - 13th November 2016

Did you watch any fireworks at the weekend? We wrapped up and watched a public firework display at the local Rugby Club on Friday, then went to a friends bonfire party yesterday evening. My goodness it was SO cold on Saturday night. When we got home I had to have a hot bath to warm up - my feet and hands were completely numb. Winter is most definitely on the way so I've included lots of warming comfort food on this weeks meal plan to help us acclimatise.

We're off out to a local pub with family this evening for a belated birthday meal for my son. Looking forward to not having to cook!

Have a good week!

Monday 7th November 
Sweet Potato and Butterbean Stew - recipe will be on the blog soon

Tuesday 8th November
Spaghetti Bolognese

Wednesday 9th November
Chicken Kievs, Rice and Vegetables

Thursday 10th November
Smoked Mackerel Carbonara

Friday 11th November
Brie and Bacon Panini's, Coleslaw and Salad

Saturday 12th November
Prawn and Cashew Nut Noodles

Sunday 13th November
Fridge Bottom Frittata for the adults and fish finger sarnies for the kids!

Chocolate Popcorn Bark

Peanut Butter Caramel Popcorn Bark

I made a batch of this Chocolate Popcorn Bark to take to a friends Fireworks party tonight...and if you would like to make it for your bonfire party later you still have time! It's super quick to make and after an hour or so in the fridge you have a chocolatey sweet treat just perfect for parties. As long as you've lined your baking tin with baking paper, it can just be popped out onto a chopping board and cut with a sharp knife into shards.

I was recently sent some Pop Works Popcorn to try, so I used the Peanut Butter Caramel flavour (very moreish) on this bark, but any ordinary pocorn would work just as well. I also picked up some Peanut Butter Dragees from Lidl recently so added them on top to give it a double peanut butter hit. If you didn't have any peanut butter dragees then something like M&M's would work too. You can be as creative as you want really and I'm already dreaming up Christmas themed bark to make.

I hope you all have fun at your fireworks parties tonight - wrap up warm, it's freezing out there! Stay tuned for the weekly meal plan which will be on the blog tomorrow.

Peanut Butter Caramel Popcorn Bark

CHOCOLATE POPCORN BARK




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Chocolate Popcorn Bark
Peanut Butter Chocolate Caramel Popcorn Bark. A no bake chocolate treat and perfect for kids birthday parties.
Ingredients
  • 200g Milk Chocolate
  • 200g White Chocolate
  • 75g Peanut Butter Dragees
  • Handful of Popcorn (I used Pop Works Peanut Butter Caramel flavour)
Instructions
Step 1: Line a 20 x 30cm tin with baking paper.Step 2: Melt the milk chocolate and white chocolate in two separate bowls (I melt in the microwave - be careful not to burn the chocolate).Step 3: Once the chocolate has cooled slightly swirl both the milk and white chocolate into the tin reserving a few spoons for drizzling on the top.Step 4: Sprinkle over the popcorn and peanut butter dragee's then drizzle over the reserved chocolate. Chill for a few hours in the fridge. Cut with a knife into shards to serve.

Details
Prep time: Cook time: Total time:
Yield 16 pieces

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Peanut Butter Caramel Popcorn Bark
















If you like the look of this Popcorn Bark recipe then make sure you check out these Mars Bar Slices - another fab no bake chocolate treat, perfect for parties

Mini Smoked Salmon Cheesecakes

Mini Smoked Salmon Cheesecakes

It's never too early to start planning your Christmas meals....well, not in my book anyway. I've usually pulled Nigella Christmas (and Delia too) off the shelf by early October and drafted a rough plan in my notebook with recipes I'd like to make over the festive season (although to be honest it constantly evolves and changes right up to the big day).  These lovely mini savoury cheesecakes were developed for the Walkers Shortbread Oatcakes Delight Blogger Challenge recently and I was keen to share them with you as I think they would make a fabulous no bake, make ahead starter for your Christmas Day meal. I do know some of you don't do starters on Christmas Day though (lightweights!) so they would make equally good light lunches too with a bit of salad and coleslaw on the side.

If you're a regular reader of this blog you will know I absolutely LOVE cheesecake of any description. My favourite at the moment is this amazing Chocolate Honeycomb Salted Caramel Cheesecake with my no bake chocolate orange cheesecake coming a close second. However, I'd seen some savoury cheesecake recipes on Pinterest recently and was keen to give them a try. I thought the Walkers Thick and Crunchy Oatcakes would make the perfect cheesecake base when blitzed in a food processor and mixed with a bit of melted butter.... and I was proved right! The cheesecake topping was super simple too and who can resist the cream cheese, smoked salmon and horseradish combo?!

I used some some mini loose bottomed fluted tart tins for these mini cheesecakes but if you wanted to make one large cheesecake to cut into slices, then a 20cm springform tin would be ideal. These no bake savoury cheesecakes are great for the busy Christmas period as they can be made up to 3 days ahead of time, leaving you free to wrap the presents and eat mince pies!

The ingredients below make 4 mini cheesecakes (my mini tart tins are 7cm diameter) but the recipe can be easily doubled or trebled if you're feeding a crowd. If you didn't have enough mini tart tins there's no reason why you couldn't make them in ramekins either.

Mini Smoked Salmon Cheesecakes

MINI SMOKED SALMON CHEESECAKES - THE PERFECT MAKE AHEAD NO BAKE STARTER




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Mini Smoked Salmon Cheesecakes
Mini no bake Smoked Salmon Cheesecakes with an oatcake base and cream cheese, smoked salmon and horseradish topping. Perfect for a make-ahead Christmas starter.
Ingredients
  • 8 Oatcakes (I used Walkers Thick Oatcakes)
  • 50g Salted Butter, melted
  • 300g Full Fat Cream Cheese
  • 1 TSP Horseradish Sauce
  • 75g Smoked Salmon, chopped
  • 1 TBSP chopped Chives
  • Juice of 1/2 Lemon
Instructions
Step 1: Crush the oatcakes either in a food processor or with a rolling pin then stir in the melted butter. Press 1/4 of the mixture into each mini tart tin (need to have a removable bases) and put in the fridge to chill while you make the topping.Step 2: In a large bowl mix together the cream cheese, horseradish, smoked salmon, chives and lemon juice then spoon equally into the tart tins.Step 3: Return cheesecakes to the fridge overnight before removing from the tins to serve.

Details
Prep time: Cook time: Total time:
Yield 4 mini cheesecakes

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Mini Smoked Salmon Cheesecakes
















Disclosure: I was sent a selection of Walkers Shortbread Oatcakes for recipe development purposes. All thoughts are my own.

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