Food photography Marta Miklinska, Food Styling by Jette Virdi (from cookbook Enjoy!)

White Christmas Biscuit Cake- Recipe 12 of 12 from Enjoy!

White Christmas Biscuit Cake

Food photography Marta Miklinska, Food Styling by Jette Virdi (from cookbook Enjoy!)

Food photography Marta Miklinska, Food Styling by Jette Virdi (from cookbook Enjoy!)

Ta Dah! Recipe 12 of 12.  So I set myself the task of sharing 12 recipes from ‘Enjoy!’ over 12 weeks until Christmas and here we are!!!! It really does just sneak up in the end.  I love it.  I love the lights.  I love the buzz.  I love the frenzy in town and even the panicky feeling that you’ve forgotten something.  I did tweet during the week about something that bugs me though, the idea of the ‘PERFECT’ Christmas, that’s absurd.  We’re being sold perfection as something achievable and desirable and if it does exist then it would imply that there is just one version, the ‘perfect’ version of Christmas.  But Christmas is a unique experience to us all, the things that make us buzz, the movies that we want to watch, the rituals of gift-opening etc.. they vary in every household.  I’m wishing you all a unique and real Christmas.
In light of uniqueness here’s a recipe for a Biscuit Cake instead of traditional fruit Christmas Cake.  There’s still plenty of time and if you’ve kids they’ll love getting involved in the decoration.
Note:
A ‘springform tin’ is one used for cheesecakes that has a spring release on the side so that you can remove it easily.
White Christmas Biscuit Cake
You will need:
For the biscuit cake:
110g unsalted butter, softened
110g dark chocolate (at least 70% cocoa solids)
110g caster sugar
225g McVitie’s Rich Tea biscuits
Assortment of finger biscuits and sweets, to decorate
For the topping:
5 x 58g Mars bars
3 x 100g bars of white chocolate
Method:
Line a baking tray with non-stick baking paper . Place the ring of a springform tin on the paper – you aren’t using a cake tin, just the ring with the base removed to shape the cake.
Beat the butter until it’s smooth, then beat in the caster sugar.
In a separate bowl, break the biscuits into almond-sized pieces.
Melt the dark chocolate (I use the microwave) and gradually beat it into the butter mixture until smooth. Add the broken biscuits and stir well to cover with the cake mix.
Spoon the chocolate biscuit mix into the cake ring. Press it down and out to the sides with the back of the spoon until it’s even. Place the cake in the fridge to set overnight.
The next day, remove the cake ring from the set cake. Turn the biscuit cake upside down and place it on a wire rack – the bottom will be smoother, and it will now be the top. Put some parchment paper underneath the wire rack to catch the drips from the melted chocolate.
Cut the Mars bars into small pieces and melt them in a saucepan with a couple of tablespoons of water, mixing well to form a smooth topping. Pour the melted Mars bar topping onto the biscuit cake and chill it in the fridge for 1 hour. You can keep the piece of parchment paper to use it again for the next layer of melted chocolate.
Break the white chocolate bars into small pieces and melt them in a bowl in the microwave. Remove the cake from the fridge and set the rack back over the piece of parchment paper. Pour the melted white chocolate over the chilled biscuit cake, then carefully transfer the cake from the wire rack onto a cake stand or serving plate.
Have fun decorating with Christmas-themed sweets on top and white chocolate finger biscuits around the side.
Enjoy!
& Have a wonderfully unique Christmas!! Sheila.

A Christmas Collection - selection of recipes - Sheila Kiely

A Christmas Collection

A Christmas Collection is a gathering of some of my favourite celebration food from the blog….

a. Melon & Mint      b. Pear & Black Pudding..   c.Vol Au Vent    d. Pate &
e.Roulade 
     f. Galia & Parma     g.Canapes  h.Golden Granola

Centre : Florentines 

I hope you like this selection, you can also search by ingredients over in the sidebar or Christmas if that’s the kind of food you’re after.

‘Til next time, Sheila.

Food photography Marta Miklinska, Food Styling by Jette Virdi (from cookbook Enjoy!)

Golden Granola – Recipe 11 of 12 from Enjoy!

Golden Granola
Treat yourself over Christmas to a delicious crunchy start to your day with this scrumptious golden baked granola.  Thankfully most of my kids don’t eat it & I’ll have a jar of it to sprinkle over yoghurt etc. during the holidays.  Makes for a beautiful gift if you get hold of a nice jar.

Food photography Marta Miklinska, Food Styling by Jette Virdi (from cookbook Enjoy!)

Food photography Marta Miklinska, Food Styling by Jette Virdi (from cookbook Enjoy!)

You will need:
150g porridge oats
150g combination of mixed dried fruit, nuts and seeds (you choose)
50g desiccated coconut (leave it out if you’re not a fan)
4 tbsp golden syrup or runny honey
3 tbsp rapeseed oil
Method:
Preheat a fan oven to 160°C.
Mix the oats, mixed fruit, nuts and seeds and the desiccated coconut on a baking tray.
Drizzle the golden syrup or honey and the oil over them and mix thoroughly with a fork so that nothing is left completely dry.
Toast the granola mixture in the preheated oven for 25 minutes, tossing it with a fork at 5- or 10-minute intervals as it cooks to ensure even toasting.
Leave to cool on the baking tray, then store in an airtight container.
To serve for breakfast, layer up the granola with some natural yoghurt and fruit.
Enjoy! ’til next time, Sheila.

Food photography Marta Miklinska, Food Styling by Jette Virdi

Red Onion Relish – Recipe 10 of 12 from Enjoy!

Food photography Marta Miklinska, Food Styling by Jette Virdi

Food photography Marta Miklinska, Food Styling by Jette Virdi

Simple to make.  Just add time!  As below in the picture you can see how a dollop of red onion relish can lift a simple crostini.  Great in any sandwich or even as a pizza topping and perfect on a cheese board, a jar of this would make a very welcome gift for the foodie in your life.

Caramelised Red Onion Relish
 You can store caramelised red onion relish in a jar in the fridge for a couple of weeks to use whatever way you fancy.
Makes 2 medium jars (2 x 350ml Kilner)
You will need:
6 medium red onions
2 tbsp rapeseed or coconut oil
4 tbsp balsamic vinegar
2 tbsp dark muscovado sugar (or any dark brown sugar)
Method:
Peel, halve and thinly slice the red onions. Heat the oil in a frying pan over a low to medium heat and gently soften the sliced onions for 35 minutes.
Raise the heat to medium and add the balsamic vinegar and muscovado sugar. Stir well and cook for 3–4 minutes, then set aside to cool before spooning into sterilised jars.
Enjoy!
‘Til next time, Sheila.

Food photography Marta Miklinska, Food Styling by Jette Virdi

Cranberry Croque Monsieur – Recipe 9 of 12 from Enjoy!

Cranberry Croque Monsieur
Look at this for a beautiful image, I can’t believe that it was photographed in my home.  It really shows how something very simple can be spectacular.  There is a misconception that because I am a food blogger with 2 published recipe books that the food in my house is always amazing. It’s not!  There are days when I am so busy with work that I don’t have time to shop or cook and there is always a frozen pizza or two in my freezer.  I am not a purist food saint.  Food made from fresh ingredients will always taste better than frozen food though and on one of the busy days I would definitely opt for this glorious croque monsieur over a pizza.   This will be an excellent use of any left-over baked ham and cranberry sauce after Christmas and that cheese, there will definitely be left-over cheese.

Food photography Marta Miklinska, Food Styling by Jette Virdi

Food photography Marta Miklinska, Food Styling by Jette Virdi

Cranberry Croque Monsieur
Serves 1
You will need:
2 slices of granary or multi-seed whole-wheat bread
Butter
Cranberry sauce
Cooked ham slices
Cheddar cheese slices
Rocket leaves
Red onion, thinly sliced
Method:
Heat the sandwich toaster. Butter both sides of the bread, then smear one side with a generous layer of cranberry sauce. Cover with slices of ham and cheese and a scattering of rocket leaves and sliced onion. Close the sandwich, toast until golden brown and enjoy!
‘Til next time, Sheila.