Mincemeat Loaf For Christmas Morning - MS Word document for downloading

I think this recipe originally came from a Reader’s Digest cookbook. Christmas Lunch in our house is a very movable feast. It gradually dawned on me that it would be lovely to start Christmas Day with a special breakfast. I came across this recipe and couldn’t wait to try it.

Be warned, though - it can have consequences if served for breakfast with lots of Buck’s Fizz and black coffee! The friends who shared it with us that first year staggered home. Even though they spent much of the rest of the day recovering, they did ask to be invited again! I tucked in, like everyone else. As I hadn’t prepared the Brussel Sprouts the night before, I ended up feeding my family frozen ones! That is something I have never been allowed to forget (amongst other things!).

Mincemeat Loaf is made like garlic bread, but with brandy butter and mincemeat, (homemade, of course). Allow about half a French stick or baton per adult, plus a bit. It’s difficult to give quantities accurately for the mincemeat and brandy butter. It’s according to taste, really. It’s very rich and filling, so you need to bear this in mind when making it up. A little bit of plain bread with each slice is very refreshing.

Preparation time: about 10 minutes for 3 loaves. I prefer to make the loaves up and pop them in the freezer (for up to 3 months), allowing them to thaw out overnight, in the fridge. You could make them up on Christmas morning and pop them straight in the pre-heated oven for 10-15 minutes at 180C- Gas Mark 4.(The fruit will be very hot, so take care!)

Cooking time: as above, immediately before serving. Turn the oven right down and keep unopened loaves warm until required.

This quantity serves 4 adults.

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Banana Custard - MS Word document for downloading

My husband loves this dessert! Banana custard is so quick and easy to make, especially if you make the sauce in the microwave. Raspberry, strawberry and black currant jam are the ones we prefer in the bottom of the dish, but why not experiment?

Serves 2 - so you might want to double the quantity

Preparation time: 3 minutes

Cooking time: about 8 minutes, in a 750w microwave (cooking times will vary for a higher or lower wattage microwave)

Custard forms a skin very quickly when cooling. In “proper” (i.e. staged) food photography, they usually use yellow paint for custard, as it looks smooth and glossy! “Proper” food photographs would also have used a lit cigarette behind the dish to give the appearance of steam. Read more »

Chocolate (Walnut) Brownies - MS Word document for downloading

Measuring out the ingredients accurately does take a few moments with these delicious Chocolate Brownies, but then you just mix them altogether ever so quickly, even if you are not using a food processor. This recipe makes two trays - pop one batch in the freezer, where it will stay happily for 4-6 months, if it gets the chance!

This also makes a delicious pudding, served warm, with a little cream.

A friend asked me yesterday how I had the energy to do all the cooking I do when I get in from school and where do I find the time? It’s simple, really. I try to make good use of oven heat and my time. So, if, for example, I was reheating one of the casserole dishes, like the Devilled Chicken, I would only need to prepare vegetables to accompany the first part of the meal. I might decide to make these Brownies and cook them in the main oven with the chicken, serving a small portion as a pudding that evening. Read more »

Pork In Stuffing - MS Word document for downloading

This Pork in Stuffing meal takes minutes to prepare and smells just so appetising as it cooks!

Feeds 4

It needs a sauce with it, so I make that in the microwave to cut down the washing up. You can vary the stuffing mix - ones with apricot and apple are good, as well.

Preparation time: 5 mins

Cooking time: 45 -55 minutes, depending on the size and thickness of the steaks. Read more »