Posts by The Pink Whisk:
Day 12 – Christmas Scones
December 12th, 2012
How about leaving something a little bit different for Father Christmas this year?
A Christmas Scone filled with cream would send him on his way just nicely!
Ingredients:-
225g self-raising flour
50g butter, cold diced
20g caster sugar Read the rest of this entry “
Day 11 – Cheese Oatcake Crackers
December 11th, 2012
A lovely little addition to the Christmas Cheeseboard for Day 11 of TPW 12 Days of Christmas
Ingredients:
120g oatbran (cereal aisle in the supermarket)
160g porridge oats
salt and black pepper
85g flavoursome Cheshire cheese
50ml olive oil
100ml hot water Read the rest of this entry “
Day 10 – Carrot and Houmous Filo Rolls
December 10th, 2012
Day 10 of the 12 Days and it’s something else for the buffet table – or for snacking on at lazy Christmas lunches
Ingredients:
3 sheets of Filo Pastry
130g grated carrot
100g houmous
30g butter, melted
Makes 12.
Preheat the oven to 180c (fan)/200c/Gas Mark 5.
Melt the butter and set to one side with a pastry brush at the ready.
Mix together the grated carrot and houmous in a small bowl.
Lay out the sheets of filo pastry and cut into quarters using a sharp knife.
Taking one piece of pastry at a time, lay it out flat.
Add a spoonful of the carrot and houmous mixture towards one short end.
Brush the surface of the pastry completely with melted butter.
Fold in the two long edges.
Now start to roll up from the end, sealing the filling inside.
Transfer to baking tray either well greased or lined with baking paper.
Keep on rollin’!
Once they’re all rolled up, brush them all over with the remaining melted butter.
Bake them in the oven for 6-8 minutes until crispy and golden brown.
Easy peasy – time to serve!
These can of course be made and frozen in advance. Just don’t eat one to test otherwise they’ll be none making it to the freezer!
Carrot and Houmous Filo Rolls
Ruth Clemens, Baker Extraordinaire
Day 9 – Christmas Tuiles
December 9th, 2012
Day 9 and today is a posh desert – Lemon Posset with Christmas Tuiles!
Ingredients:
2 egg whites, large
120g caster sugar
60g plain flour
55g butter, melted and cooled Read the rest of this entry “
Lemon Posset
December 9th, 2012
Simple ingredients to make a delicious Desert!
Ingredients:
3 lemons, zest and juice
500ml double cream
150g caster sugar
Makes 4. Read the rest of this entry “
Day 8 – Toffee Popcorn!
December 8th, 2012
In our house, Christmas is a time for snuggling up on the sofa together in front of a roaring fire. Baked Toffee Popcorn is always a welcome addition to our Christmas Movie watching (plus it’s one of the last few Saturdays before the big day, so I know you’ll need something quick and easy to rustle up today!)
Ingredients:
125g popping corn
1 tbsp vegetable/sunflower oil
100g soft light brown sugar
115g butter
1 tbsp golden syrup
3 tbsps water
2 disposable foil roasting trays. Read the rest of this entry “
Day 7 – Chocolate Mincemeat Bear Claws
December 7th, 2012 
How about a Chocolate Mincemeat Bear Claw for Day 7 of The Pink Whisk 12 Days of Christmas – a great alternative to a Mince Pie!
You will need:
1/2 x qty of Danish Pastry – recipe here
1 x qty of Chocolate Mincemeat recipe here
1 egg, for egg wash
A little icing sugar to dust
Plus, hungry volunteers to eat them!
Makes 6.
So it’s Danish Pastry out of the fridge – it’ll be puffed up like this.
We only need half the pastry to make 6, so cut it in half and save one portion.
Roll out the Danish Pastry into a large square on your worksurface lightly floured to stop it from sticking
Using a sharp knife, or roller type pizza cutter neaten off the edges and cut the pastry into 6 rectangles.
Add a good spoonful of the Chocolate Mincemeat to the centre of each piece of pastry.
Fold up each and press the edges together to seal the pastry.
Make four cuts in the long sealed edge using a sharp knife and transfer them to a baking tray lined with baking paper.
Now we need to wait for them to rise, as the pastry is cold from the fridge it will take a while for the yeast to start working. Throw a clean tea towel over them and set them to one side until they have gone nice and puffy (this can take a while, I’d approximate 4 hours unless your house is red hot!)
Once they’re getting there preheat the oven to 180c (fan)/200c/Gas Mark 6.
Brush the tops with beaten egg and bake in the oven for 15 minutes until golden brown.
Dust with a little icing sugar and serve!
Chocolate Mincemeat Bear Claws
Ruth Clemens, Baker Extraordinaire
Chocolate Mincemeat
December 7th, 2012 
A brilliant way to sparkle up a regular jar of Christmas Mincemeat – turn it into Chocolate Mincemeat. And before you all turn your noses up at the idea, I was a real non-believer….until I tried it!
Ingredients:
1 x 411g jar of Mincemeat
1 1/2 tbsps cocoa powder
1 tbsp water Read the rest of this entry “
How to Make Danish Pastry
December 7th, 2012
How to make Danish Pastry – useful for all sorts of treats!
Ingredients:
350g strong white flour
40g caster sugar
1 1/2 tsp dried fast action yeast Read the rest of this entry “
Day 6 – Sausage and Bacon Cranberry Tarts
December 6th, 2012 
A little something savoury for Day 6 of our 12 Days – I’m thinking buffet table or simply scoffing them straight off the cooling rack! x
Makes 12.
Ingredients:
1 x qty Savoury Shortcrust Pastry recipe here Read the rest of this entry “
