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Alternative Christmas Dinner Ideas By Brian Maidment Head Chef At The Belsfield

Alternative Christmas Dinner Ideas By Brian Maidment Head Chef At The Belsfield.

If you are looking to try something different this Christmas or if turkey just isn’t for you, Head Chef Brian Maidment at Laura Ashley Hotel The Belsfield has shared his suggestions on how to mix up your Christmas dinner this festive season.

Personalise It:

If you’re catering for various dietary requirements this Christmas, preparing individual Beef Wellingtons is sure to please all.

Beef Wellington is a hearty alternative to the traditional turkey and can easily be substituted for a vegetarian alternative filled with mushroom, butternut squash and beetroot. It might be a little more work than usual, but it’s sure to be well-received, and when served with all the trimmings you won’t miss out on a classic Christmas dinner either.

A Festive Steak Night:

For a truly unique Christmas meal try Venison steak, a lean game meat with a deep colour and rich flavour.

Serve with a blackberry and sloe gin sauce, rosemary and garlic Parmentier potatoes and fine green beans.

This quick recipe is perfect for those who want to avoid spending their Christmas Day in the kitchen.

Go vegan:

Christmas doesn’t need to be a meaty affair – it’s easy to make substitutions to the traditional turkey dinner, whether it’s nut roast, mushroom stuffing or vegan gravy.

But if you want to step away from the ordinary and go for something truly unique this year, try a baked squash filled with lentil stuffing, caramelised red onion, dried cranberries and kale.

This plant-based special will impress vegans and meat-eaters alike.

Festive Fish:

Whether you live by the coast or are inspired by the Italians when it comes to Christmas, swapping the turkey for seafood makes for a refreshing change.

If you don’t want to lose the taste of Christmas completely, try roasted Monkfish with sage and onion stuffing, which delivers on familiar festive flavours but with a twist.

This recipe is easy to prepare – the fish can go from fridge to table in under an hour, giving you more time to enjoy the festivities.

Alternative Christmas Dinner Ideas.

By Brian Maidment Head Chef At The Belsfield.

Guest Post By Brian Maidment Head Chef At The Belsfield:

On Christmas Day Laura Ashley The Belsfield is serving a three-course Christmas lunch followed by tea or coffee and festive petit fours, priced from £75 per person.

Guests can enjoy their Christmas lunch within the 2AA Rosette awarded Belsfield Restaurant while admiring breath-taking views of Lake Windermere and the Cumbrian Hills.

About:

A magician will be on hand throughout lunch to keep the whole family entertained, while children will also have an opportunity to meet Father Christmas and will be given a gift each.

Laura Ashley Hotel The Belsfield is a four-star luxury boutique hotel on the shores of Lake Windermere in the resort town of Bowness-on-Windermere in the Lake District.

The hotel sits amidst six acres of landscaped gardens with unrivalled views over England’s largest lake.

The Belsfield dates back to 1845 as a private home for the Baroness Von Sternberg with some of its original features still remaining.

Laura Ashley acquired the property in 2014 and The Belsfield underwent a huge refurbishment making Laura Ashley The Belsfield the second Laura Ashley hotel in the world.

Prices start from £149 for a classic room including full English breakfast.

The Belsfield is home to two restaurants catering to both casual and formal dining.

The 2AA Rosette Awarded Belsfield Restaurant is the ideal location for a sumptuous gourmet experience.

The Belsfield Restaurant pairs fine dining with views of the breath-taking scenery.

Sitting beneath crystal chandeliers, guests can enjoy a selection of delicious dishes such as Jerusalem artichoke & black truffle velouté, Goosnargh duck with fennel puree and pineapple pickle, and Stone bass with black garlic lentils and salt baked kohlrabi, as well as an extensive wine and cocktail list.

The Brasserie is a stylish yet relaxed eatery serving local Cumbrian produce and traditional British dishes including Fish & chips and Sticky toffee pudding.

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Love A Bit Of Cake: Wordless Wednesday Link Up

Love A Bit Of Cake: Wordless Wednesday Link Up.

Hello, friends. I am just trialling out a new linky if you are interested in joining us?

Love A Bit Of Cake: Wordless Wednesday Link Up.

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How To Celebrate National Afternoon Tea Week At Home:

To celebrate National Afternoon Tea Week (12th – 18th August 2019), Simon Bradley, Head Chef at De Vere Cotswold Water Park – a stunning hotel situated amongst the rolling hills of the Cotswolds and surrounded by 152 lakes - has shared his top tips on how to enjoy the traditional British pastime at home.

How To Celebrate National Afternoon Tea Week At Home.

A Twist On A Classic - Caribbean Afternoon Tea:

We had a mini heatwave here in the UK yesterday. I spent all afternoon in the garden yesterday, getting the grass cut and table and chairs out of storage. All ready for eating outside in the garden. New research revealed today has found that Caribbean cooking is the least tried cuisine in the UK, with only 27% of Brits having tasted Jamaican food and only a handful having tried dishes from other islands including Dominica (3%), Barbados (2.5%) and St Lucia (2%).

A Twist On A Classic - Caribbean Afternoon Tea.

Festive Afternoon Tea at Laura Ashley The Tea Room:

*Guest Post*

Love afternoon tea?

Fancy having a Festive Afternoon Tea at Laura Ashley The Tea Room?

Festive Afternoon Tea at Laura Ashley The Tea Room.

Halloumi And Watercress Brunch Salad (Vegetarian):

Lazy weekends are the ideal time to make the perfect brunch. So, if you’re looking for a recipe for a leisurely repast, and one which is nutritious and delicious too, these three new watercress recipes are certain to appeal.

Halloumi And Watercress Brunch Salad (Vegetarian).

Winter Trifle With Blackberries: Afternoon Tea Recipes

Winter Trifle With Blackberries: Afternoon Tea Recipes.

For those who love celebrating with food but also want to look after their gut over the Christmas period, Dr Joan Ransley has created two new festive delicious dishes that are full of flavour, colour and gut-healthy ingredients - a Brussel Sprout, Chestnut and Sage Risotto, which serves as an ideal vegetarian or vegan option, and a sweet Winter Trifle with Blackberries. You can find Brussel Sprout, Chestnut and Sage Risotto, recipe here.

Winter Trifle With Blackberries:

Trifle is a firm favourite on the Christmas menu. This winter-themed trifle is made with blackberries and, as an optional extra, can be flavoured with sloe gin or a favourite liqueur.

The wonderful thing about trifle is it can be adapted to meet all dietary preferences including vegetarians or vegans.

This recipe contains ground almonds and blackberries which are both packed with dietary fibre and good for gut health. Blackberries are a rich source of anthocyanins which give them their deep purple colour. Anthocyanins in blackberries have been shown to modulate gut bacteria and may have an important anti-inflammatory effect in the body.

The sponge in this trifle is vegan and made using aquafaba (the liquid in canned chickpeas) rather than eggs.

Winter Trifle With Blackberries: Afternoon Tea Recipes

Winter Trifle With Blackberries:

Preparation time: 30 minutes
Cooking time: 30 minutes

Serves 8 - 10

Ingredients:

For The Sponge:

100g aquafaba (liquid drained from canned chickpeas)
100g caster sugar
100g plain flour
1 tsp baking powder
25g ground almonds
40g dairy free spread melted
zest of half a lemon

For The Jelly:

50g bramble jelly
3g agar agar (half a sachet)

For The Custard:

2 tbsp custard powder
568ml semi-skimmed milk (or non-dairy milk if making this dish vegan)
2 tsp sugar

Plus:

250g blackberries, cut in half
50ml sloe gin or liqueur of choice or fresh orange juice

To Serve:

150ml whipping cream or non-dairy cream

Method:

Preheat the oven to 170 C/150C fan/gas mark 3. Line an 18cm rectangular cake tin with baking parchment.

For The Sponge:

Whisk the aquafaba in a bowl with an electric whisk until stiff.
Gradually add the caster sugar and continue whisking until stiff and glossy.
Place the flour, baking powder and ground almonds into a bowl and mix well before adding the whisked aquafaba and sugar.
Stir through the melted non-dairy butter and lemon zest.
Pour the sponge mix into the cake tin and bake for between 15 and 20 minutes or until the surface of the cake is firm to touch.
Remove from the oven and place the cake on cooling rack until cool.

For The Jelly:

Place the bramble jelly into a saucepan with 250 mils of water and agar agar.
Bring to the boil and cook for 3 minutes.
Boiling activates the agar agar so it will set firm.
Pour the liquid bramble jelly into a small dish so it can set as a slab.
Allow the jelly to cool and set. This will take about half an hour.

Make up the custard according to the instructions on the pack. Whisk the cream until stiff.

To Assemble The Trifle:

Cut the sponge and the jelly into small cubes about one cm across and place in the bottom of either one large trifle bowl or, individual glass serving dishes.
Sprinkle the sloe gin, liqueur or orange juice over the sponge and jelly.
Pour over the custard and allow to cool before dotting with whipped cream just before serving.

Cooks Tip:

Trifles are made of four components, Fruit, jelly, custard and cream.
These components are very adaptable to meet a range of dietary preferences.
Ready made custard and sponge can be used if time is short.
The jelly can be made with gelatine if the dessert is not for vegetarians.
The trick is getting the layers to look attractive.
Trifle never fail to impress.

Variation:

Blueberries, strawberries or raspberries can be used instead of blackberries.

Guest Post:

Love Your Gut is an initiative of Yakult UK Limited, in association with Guts UK charity, Bowel & Cancer Research, St Mark’s Hospital Foundation, The IBS Network, Bowel Disease Research Foundation and the Primary Care Society for Gastroenterology.

A national campaign, Love Your Gut has been raising awareness of the importance of gut health for 21 years through expert tips, recipes, case studies, digestive health news and more.

For more information visit Love Your Gut. Follow them on Facebook @LoveYourGutOnline and Twitter: @loveyourgut and join the conversation with #LoveYourGut #GutTalk

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Brussel Sprout, Chestnut And Sage Risotto (vegetarian/vegan)

Brussel Sprout, Chestnut And Sage Risotto (vegetarian/vegan).

With the festive season often bringing an array of rich food and drink, it can spell a less than merry Christmas for those who suffer from a sensitive gut.

For those who love celebrating with food but also want to love their gut over the Christmas period, Dr Joan Ransley for Love Your Gut has created two new delicious dishes that are full of flavour, colour and gut-healthy ingredients.

With a Brussel Sprout, Chestnut and Sage Risotto, which serves as an ideal vegetarian or vegan option, and a sweet Winter Trifle with Blackberries, which is guaranteed to steal the show, there’s no need for eating with a sensitive gut to be bland and boring this festive season.

A risotto is a great meal to serve as a vegetarian or vegan option at Christmas. Brussels sprouts and chestnuts are easily available over the winter months.

Brussels sprouts belong to the family of cruciferous vegetables. Cruciferous vegetables contain a sulphur-containing phytochemical called glucosinolate, which is responsible for the distinctive smell and bitter flavour.

Cooking and digestion break down glucosinolates into compounds called isothiocyanates that have been researched for their anti-cancer effects.

How To Make Brussel Sprout, Chestnut And Sage Risotto (vegetarian/vegan):

Preparation time: 15 minutes
Cooking time: 20 minutes

Serves 4

Ingredients:

180g cooked, whole chestnuts roughly chopped
200ml of semi-skimmed milk (or plant milk if making this dish vegan)
2 tbsp olive oil
1 medium onion, finely chopped
250g risotto rice (arborio or carnaroli)
200g pearled spelt
125ml dry white wine (optional)
1.5l vegetable stock
5–10 fresh sage leaves, finely chopped
75g Parmesan cheese, grated, or non-dairy hard cheese for the vegan version of this recipe.
200g Brussels sprouts, halved
2 springs of fresh thyme, leaves stripped from the stem

Method:

Put 100g of the cooked chestnuts in a saucepan with milk and bring to a simmer for 3 minutes. Remove from the heat and allow to cool a little before blending in a liquidiser to make a smooth chestnut purée. Set aside for later.
Heat one tablespoon of oil in a large saucepan, add the onion and cook gently for a few minutes until the onion has softened but not coloured.
Add the rice and pearled spelt to the saucepan and stir for a few minutes until the grains become coated in a little oil from the pan. Add the wine, if using, and continue to cook until it has evaporated.
Begin adding the stock to the rice and spelt mixture, a ladleful at a time. (Reserve 50 ml of stock to cook the sprouts a little later). Continue to stir the risotto until all the stock is added and the rice and spelt grains are firm but not chalky when bitten into. This will take about 15 minutes. The spelt remains slightly chewy when cooked.
Add the chestnut purée, half the cheese and half of the chopped sage leaves to the rice and spelt mixture and stir well. Add a little more stock to the risotto if required. It should be creamy and not too dry. Taste the risotto and adjust the seasoning if required.

To Cook The Sprouts:

Add the remaining 1 tbsp of olive oil to a non-stick frying pan together with the thyme leaves. Place the sprouts cut side down in the pan and cook until golden brown. Turn each sprout over and add the remaining stock. Cook the sprouts for another couple of minutes until they are cooked through.
Add the remaining chopped cooked chestnuts, chopped sage leaves, Brussels sprouts and cheese to the risotto and serve.

Cooks Tip:

To get ahead with this recipe prep up the ingredients in advance. Begin cooking the dish and stop half way through adding the stock to the rice and spelt before they are fully cooked. At this point turn off the heat. Brown the Brussels sprout halves and set on one side.
Twenty minutes before you are scheduled to eat, warm the remaining stock and continue to cook the risotto.

Variation:

Pearled barley can be used instead of pearled spelt. Tender stemmed broccoli could be used instead of Brussels sprouts. Garlic oil can be used instead of olive oil for added flavour.

Brussel Sprout, Chestnut And Sage Risotto (vegetarian/vegan).

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Granola, Berries And Yogurt Parfaits For Parfaits Day

Granola, Berries And Yogurt Parfaits For Parfaits Day.

Hello friends, love a nice and tasty breakfast?

Do you fancy making some Granola, Berries And Yogurt Parfaits For Parfaits Day?

Granola, Berries And Yogurt Parfaits For Parfaits Day:

Serves 1

Ingredients:

50g Strawberry granola crunch cereal
50g Blueberries
50g strawberries, washed, hulled and cut into quarters
150g Natural Greek yoghurt
A spoon of honey optional

Method:

1.) Grab a nice glass jar of your choice to serve your granola in. It could even be an old recycled jam jar, cleaned out.

2.) In a couple of little bowls weigh out all your ingredients.

3.) Layer up the ingredients inside your serving jar a few spoonfuls at a time.

4.) Enjoy.

What do you think of this breakfast idea?

Do you fancy trying it?

Granola, Berries And Yogurt Parfaits For Parfaits Day.

You Might Also Like These Breakfast Ideas:

Speedy Granola Parfait: Using Sugar Free Granola:

Are you looking for some new breakfast recipe ideas?

Or something a little different.

Adding fruit to your breakfast gives you a nice healthy start to the day.

Also a lot healthier than sugary cereals.

Frozen fruit is good too.

Simply take out of the freezer the night before and defrost it overnight in the fridge.

Speedy Granola Parfait: Using Sugar-Free Granola.

Crispy Crunch Fruity Snack:

This tasted amazing.

Me and the children loved making these up.

We layered our favourite crispy crunch cereals up with natural yoghurt, strawberries, banana, and pineapple. It was delicious!

Crispy Crunch Fruity Snacks.

Granola And Fruit Breakfast:

A yummy granola and fruit breakfast. I usually like a Weetabix, muesli or granola topped up with fruit for breakfast before my run, walks with Mollie The Border Collie or a trip to the gym.

It gives me a little energy boost!! Sometimes I like them with milk, other times natural yoghurt. Depending on my mood!

Granola And Fruit Breakfast.

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Festive Afternoon Tea at Laura Ashley The Tea Room

Festive Afternoon Tea at Laura Ashley The Tea Room.

*Guest Post*

Love afternoon tea?

Fancy having a Festive Afternoon Tea at Laura Ashley The Tea Room?

Festive Afternoon Tea at Laura Ashley The Tea Room:

Get into the Christmas spirit with Laura Ashley The Tea Room’s festive afternoon tea, ideal to enjoy with family or friends this Yuletide.

How Much Does Afternoon Tea Cost:

Priced from £25 per person, diners can feast on seasonal favourites including a selection of festive finger sandwiches such as turkey with cranberry sauce, smoked salmon and cream cheese, roast beef with horseradish sauce, and mature cheddar with mulled apple chutney.

What Is In An Afternoon Tea:

The afternoon tea will be served with cranberry scones with clotted cream and Laura Ashley preserves and a selection of festive handmade cakes.

Guests will also receive a choice of freshly brewed tea or coffee, or to add a touch of sparkle to their festive celebration, guests can also opt for a glass of Prosecco with their tea for just £1.

Where About Is The Laura Ashley The Tea Room:

Festive afternoon tea is available at Laura Ashley The Tea Room in Burnham Beeches, Coventry, and Solihull from 25th November 2019.

Other Afternoon Tea Menus Available:

Vegetarian and gluten-free menus are also available on request at each Tea Room.

Laura Ashley Afternoon Tea Style:

Laura Ashley The Tea Room is decorated in signature Laura Ashley style featuring products from Laura Ashley’s accessories, creating an elegant and comfortable space - perfect for indulging in the most British of pastimes.

How To Book Afternoon Tea:

To book visit Laura Ashley The Tea Room.

Instagram – @Lauraashleythetearoom.

Twitter – @LATheTeaRoom.

Facebook – Laura Ashley The Tea Room.

About The Laura Ashley The Tea Room:

The first Laura Ashley The Tea Room opened in Solihull in 2017 followed by the first in the South of England at Burnham Beeches Hotel in summer 2018 and Coventry in October 2018.

Signature Style:

Laura Ashley The Tea Room is decorated in signature Laura Ashley style featuring products from Laura Ashley’s accessories creating an elegant and comfortable space - perfect for indulging in the most British of pastimes.

What To Expect At Afternoon Tea:

Guests can expect all the British afternoon tea classics including a selection of freshly made finger sandwiches and fancy cakes and patisserie selections which change regularly and include modern interpretations of British classics created using seasonal produce.

Menus Available On Request:

Vegetarian, vegan and gluten-free menus are also available on request at each Tea Room.

*Guest Post*

Festive Afternoon Tea at Laura Ashley The Tea Room.

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How To Celebrate National Afternoon Tea Week At Home:

To celebrate National Afternoon Tea Week (12th – 18th August 2019), Simon Bradley, Head Chef at De Vere Cotswold Water Park – a stunning hotel situated amongst the rolling hills of the Cotswolds and surrounded by 152 lakes - has shared his top tips on how to enjoy the traditional British pastime at home.

How To Celebrate National Afternoon Tea Week At Home.

A Twist On A Classic - Caribbean Afternoon Tea:

We had a mini heatwave here in the UK yesterday. I spent all afternoon in the garden yesterday, getting the grass cut and table and chairs out of storage. All ready for eating outside in the garden. New research revealed today has found that Caribbean cooking is the least tried cuisine in the UK, with only 27% of Brits having tasted Jamaican food and only a handful having tried dishes from other islands including Dominica (3%), Barbados (2.5%) and St Lucia (2%).

A Twist On A Classic - Caribbean Afternoon Tea.

Theres Always Time For Tea.

You Can Find Me Here:

Pop Over And Find Me On Claire Justine And Fashion On A Shoestring Too.

Walnut And Cherry Yule Log: Christmas Recipe

Walnut And Cherry Yule Log: Christmas Recipe.

How yummy!

If you are looking for some yule log recipes to try out this year, you have come to the right place. Fancy making a classic yule log recipes with a modern twist?

Walnut And Cherry Yule Log: Christmas Recipe:

Prep: 30 minutes plus cooling
Cook: 10 minutes

Serves 10-12

How To Make:

3 medium eggs
100g golden caster sugar
75g plain flour
3 tbsp cocoa powder plus extra for dusting (25g)
50g Walnut Pieces, chopped
100g chestnut puree
2 tbsp icing sugar (20g)
150ml double cream
425g can black cherries, drained and roughly chopped

For The Icing:

50g butter, softened
100g icing sugar, sifted
2 tbsp cocoa powder (15g)
1-2 tbsp milk
50g Walnut Pieces, chopped

Method:

Preheat the oven to 200oC, gas mark 6. Grease and line the base and sides of a 30x20cm Swiss roll tin.
Whisk the eggs and sugar together for about 3-4 minutes until pale and thick. Mix together the flour, cocoa and walnuts and fold into the egg mixture. Pour into the prepared tin and gently spread to the sides. Bake for 10 minutes.
Sprinkle a little cocoa onto a large sheet of parchment and upturn the Swiss roll onto it. Peel off the parchment from the base and then roll it up from the longest end with the paper inside and allow to cool completely.
Whisk the chestnut puree and icing sugar together until smooth then add the cream and whisk until soft peaks form. Unroll the Swiss roll, spread with the cream mixture and scatter over the cherries then roll it back up into a log.
To make the icing, whisk the butter in a medium bowl until pale, gradually whisk in the icing sugar and cocoa powder and whisk until fluffy, adding a little milk if the mixture is too thick.
Cut a thick diagonal slice from one end of the log. Arrange the log onto a serving plate then place the slice on the side with the cut against the cake to make a branch.
Spread the log and branch with icing (but not the ends) and use a fork to make a bark effect. Scatter with walnuts and serve.

Cooks Tip:

Try spreading the cake with your favourite jam before adding the cream instead of adding cherries.

Walnut And Cherry Yule Log: Christmas Recipe.

Recipe and image courtesy of California Walnuts.

From indulgent festive bakes such as California Walnuts & Cherry Yule Log, California Walnut Panettone Bread & Butter Pudding and California Walnuts and Cranberry Pie, to Christmas classics California Walnuts Nut Loaf, Baked Figs with California Walnuts and Camembert and California Walnuts and Chestnut Sausage Rolls, or lighter options California Walnuts Superfood Christmas Salad and California Walnuts Winter Slaw, walnuts can be added to a host of recipes the whole season through.

Christmas Nut Loaf With California Walnuts

Christmas Nut Loaf With California Walnuts.

Hello friends.

Are you looking for Christmas recipes?

How about making a Christmas Nut Loaf?

Today I am sharing one of California walnuts recipes with you.

Christmas Nut Loaf With California Walnuts.

How To Make:

Prep: 15 minutes
Cook: 20-25 minutes

Serves 4-6

You Will Need:

1 tbsp oil
1 onion, chopped
2 cloves garlic, chopped
400g can kidney beans, drained and rinsed
180g pack whole chestnuts
150g Walnut Pieces, roughly chopped
50g cranberry sauce plus extra to serve
1 tsp mixed spice
2 tbsp roughly chopped oregano
100g fresh breadcrumbs
125ml hot vegetable stock

Method:

Preheat the oven to 200oC, gas mark 6. Grease and line a 1kg loaf tin.
Heat the oil in a small frying pan and fry the onion and garlic for 3-4 minutes until golden. Allow to cool slightly.
Place the kidney beans and chestnuts in a food processor and roughly chop. Transfer to a large bowl and mix in the onions, walnuts, cranberry sauce, spice, herbs, and breadcrumbs, season well. Mix in the stock, press into the prepared tin and bake for 20-25 minutes or until golden.
Cut into slices and serve with extra cranberry sauce and vegetables.

Cooks Tip:

Press the mixture into large balls and bake for 15 minutes to serve as part of a buffet. Try using cannellini beans or chick peas instead of the kidney beans.

Christmas Nut Loaf With California Walnuts.

Recipe and image courtesy of California Walnuts.

From indulgent festive bakes such as California Walnuts & Cherry Yule Log, California Walnut Panettone Bread & Butter Pudding and California Walnuts and Cranberry Pie, to Christmas classics California Walnuts Nut Loaf, Baked Figs with California Walnuts and Camembert and California Walnuts and Chestnut Sausage Rolls, or lighter options California Walnuts Superfood Christmas Salad and California Walnuts Winter Slaw, walnuts can be added to a host of recipes the whole season through.

Christmas Nut Loaf With California Walnuts.

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Pop Over And Find Me On Claire Justine And Fashion On A Shoestring Too.

Walnut And Chestnut Sausage Rolls: Afternoon Tea

Walnut And Chestnut Sausage Rolls.

Hello friends, fancy making some Walnut And Chestnut Sausage Rolls?

Great for any parties you might be planning this Christmas.

Perfect for any afternoon tea too.

How To Make Walnut And Chestnut Sausage Rolls:

Prep: 20 minutes
Cook: 20-25 minutes

Makes 24

You Will Need:

1 tbsp oil
1 onion, finely chopped (175g)
450g sausagemeat
50g dried cranberries
100g Walnut Pieces, roughly chopped
100g whole chestnuts, chopped
6 sage leaves, chopped
50g fresh breadcrumbs
500g pack puff pastry
1 medium egg, beaten

Walnut And Chestnut Sausage Rolls: Afternoon Tea

Method:

Preheat the oven to 200oC, gas mark 6.
Heat the oil in a small frying pan and fry the onion for 3-4 minutes until golden, allow to cool slightly then mix into the sausagemeat with the cranberries, 75g roughly chopped walnuts, chestnuts, sage and breadcrumbs, season well.
Divide the pastry into 3 and roll each into a 34 x 15cm rectangle. Place a third of the filling in a sausage shape along the long length of each pastry. Brush one of the edges of pastry with egg and roll up to seal in the filling. Brush the rolls all over with the egg. Finely chop the remaining walnuts and roll the logs in to evenly coat.
Cut each roll into 8 sausage rolls and place on 2 large baking trays, pastry seal side down. Bake for 20-25 minutes or until golden.

Cooks Tips:

These are great for a buffet or snack at Christmas time.
Try using the filling as a stuffing for roast turkey, pork or chicken, or make larger sausage rolls for a supper dish.

Walnut And Chestnut Sausage Rolls Recipe and image courtesy of California Walnuts.

Walnuts have long been considered synonymous with the festive season. Often enjoyed freshly cracked open with a nutcracker, or more commonly bought already shelled, walnuts are used in a variety of sweet and savoury seasonal dishes – or simply enjoyed on their own!

The unique taste and texture of walnuts makes them a supremely versatile ingredient and means they can do so much when it comes to Christmas cooking. Incorporating them into seasonal starters, sharers, mains and desserts will add crunch, sweetness, colour, texture and more.

What do you think about these tasty sausage rolls?

Could you just eat one or two now?

Walnut And Chestnut Sausage Rolls: Afternoon Tea.

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Superfood Christmas Salad.

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Superfood Christmas Salad: Nice And Healthy

Superfood Christmas Salad.

Hello friends, fancy making a Superfood Christmas Salad?

Today I have a tasty superfood salad recipe to share with you.

How To Make Superfood Christmas Salad:

Prep: 15 minutes
Cook: 30 minutes

Serves 2

You Will Need:

450g sweet potato, diced
2 tbsp olive oil
¼ ciabatta loaf, torn into bite-sized pieces (70g)
50g Walnut Halves
150g kale
200g cooked roast turkey, torn into pieces
50g pomegranate seeds
3-4 tbsp Caesar dressing

Superfood Christmas Salad: Nice And Healthy

How To Make:

Preheat the oven to 200oC, gas mark 6.
Place the sweet potatoes on a baking tray and toss in 1 tbsp oil then roast for 20 minutes or until tender. Remove to a bowl to cool. Add the ciabatta to the same tray and toss in the remaining oil, cook for 5 minutes then scatter the walnuts to one side of the tray and roast for a further 5-8 minutes until golden.
Meanwhile, cook the kale in boiling water for 2-3 minutes, drain and run under cold water, squeeze out excess liquid.
Toss kale with the sweet potato, turkey and pomegranate seeds and place on a serving platter. Top with the ciabatta croutons and walnuts, drizzle over the dressing and serve.

Cooks Tip:

Try using leftover roast parsnips instead of sweet potato, great for using up leftovers from the Christmas dinner.

Superfood Christmas Salad: Nice And Healthy.

Recipe and image courtesy of California Walnuts.

What do you think about this simple superfood salad recipe?

Do you fancy trying it?

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Baked Figs, California Walnuts And Camembert.

Walnut And Chestnut Sausage Rolls.

You Can Find Me Here:

Pop Over And Find Me On Claire Justine And Fashion On A Shoestring Too.