Christmas cake

The traditional Christmas cake has become an age old tradition. No matter whether you serve it cold with custard or warm with ice cream, Christmas cake is always a crowd pleaser.

So what do you need to make a fantastic Christmas cake?

For the fruit cake you’ll need:

80g of golden syrup and

80gm of treacle

50gof honey

250g of brown sugar

200ml of double cream

15g of mixed spice

250g of unsalted butter

1 tsp of orange extract

1 tsp of lemon extract

6 medium free-range eggs

350g of currants

50g of raisins

350g chopped pitted prunes

350g of glace cherries

500g of white flour

½ tsp of bicarb soda

2 tsp of apricot jam (boiled and sieved)

Brandy, whisky or orange juice (for feeding the cake)

For the brandy butter frosting you’ll need:

300g of icing sugar

50g of butter

25ml of double cream

25ml of brandy

Method

Cake

1. Preheat the oven to 170C and line a 25cm round, deep cake tin with non-stick paper.

2. Place the syrup, treacle, honey, sugar, cream and spices in a saucepan and bring to the boil. Pour the mixture into a large mixing bowl, add the butter in pieces and stir until melted, then add the orange and lemon extract.

3. Beat the eggs until smooth and add to the mixture with the fruit.

4. Mix the flour and soda together, then stir this through evenly.

5. Spoon into the tin and bake for about 2-2½ hours, or until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin, then carefully remove from the tin.

6. When cold, spoon the brandy/whisky/boiled orange juice (whatever you have chosen) liberally over the cake. Then wrap the cake well with cling wrap and leave in a cool, dark place for 3-4 days before icing.

Brandy butter icing

1. Measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it.

2. Pour the melted butter with the cream and brandy into the sugar and mix well until smooth.

3. Spread the icing onto the top of the cake and make small peaks using a knife. Set aside for a few hours, or until the icing has set.

4. Dust with icing sugar before serving.

5.

And there you have it – an easy Christmas cake that is sure to impress your guests or even double as a great gift idea or a personalised touch to a Christmas hamper. All you need to serve it with is a bit of custard and maybe a mug of eggnog or Irish coffee. If you are making a few new dishes over the festive season, why not compile them into a professionally bound book and give them to your guests? It will make for a great gift and a memorable keepsake. All you need to do is gather the recipes and organise a booklet printing.

The best thing about this recipe is that you can make it well in advance – 3 months in fact. All you need to do is wrap it well in cling wrap and store in a cool, dark place, in between ‘feeding’ it every 4 -5 days with brandy, whisky or boiled orange juice.

Linsey’s Shepherd’s Pie

Ingredients:
1/4 cup unsalted butter
1 pound chopped lamb shoulder or lamb fillet, trimmed of most fat and cut into small, 1” cubes.
1 cup chopped yellow onions
2 carrots, chopped
1 stalk celery, cut into ½” slices.
½ cup frozen green peas
1 1/2 teaspoons salt
1 teaspoon ground black pepper
4 ounces shitake mushrooms, wiped clean and sliced
1 bay leaf
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 1/4 cups lamb or beef stock
3 tablespoons Worcestershire sauce
Potato Topping
1 pound potatoes
1/8 teaspoon ground nutmeg
1/2 cup heavy cream
1/2 cup white cheddar, grated

Lightly grease a 6-cup baking dish and set aside.

• Melt 2 tablespoons of the butter in a large sauté pan over medium high heat. Add the lamb and cook until starting to brown, about 3 minutes.
• Add the onions, carrots, 3/4 teaspoon salt, and 1/2 teaspoon of the pepper, and cook, stirring, for 2 minutes.
• Add the celery, mushrooms and bay leaf and cook, stirring, until their liquid is almost all gone, about 4 minutes.
• Add the tomato paste and cook, stirring, until starting to color, about 1 to 2 minutes.
• Add the flour and cook, stirring, for 1 minute.
• Gradually add the stock and Worcestershire sauce, and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
• Add peas.
• Cover and continue simmering until thickened, about another 10 to 15 minutes.

Preheat the oven to 400 degrees F.
Meanwhile, place the potatoes in a medium pot and cover with salted water by 1-inch. Bring to a boil and cook until tender, about 10 minutes. Drain in a colander and return to the pot. Over low heat, mash the potatoes with a potato masher. Add the remaining 2 tablespoons of butter, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and nutmeg, and mash to incorporate. Add the heavy cream and mix well. Remove from the heat.
Remove the pot with the meat from the heat. Remove the bay leaf. Spoon into the prepared dish and top with the mashed potatoes, smoothing the top. Sprinkle the cheese over the top and bake until browned and bubbly on top, 10 to 15 minutes. Remove from the oven and serve immediately.
Serves 4

Lindsey Paholski is a freelance writer, food and restaurant critic and more than passable cook. She enjoys riding her motorcycle in and around her current residence of Indianapolis and among her passions she advocates on behalf of Colorado Technical University

But not to worry—with a few simple ingredients, you can make dishes that feed your body and allow you to keep on your academic grind. From breakfast to dinner, you can make your own delicious brain food.

Morning munchies for mind motivation

If you need a cup of coffee to jumpstart your day, you’re in luck: coffee is rich in antioxidants, vitamins and minerals. Of course, the caffeine doesn’t hurt either—though too much caffeine can trigger an addiction, so be mindful of how much you drink. And loading it with cream and sugar just adds calories, so sweeten your java lightly. For sustenance, consider oatmeal with blueberries: both oatmeal and blueberries give you protein and complex carbs that will give you energy for your morning.

Sharp midday meals

Dark leafy greens and fish like canned salmon and tuna are filling and can be whipped into a quick salad. Fish is a great source of lean protein, and leafy greens are packed iron, calcium and a host of other vitamins and nutrients. If you’re not a meat-eater, you can substitute beans and legumes like lentils. Soybeans are another great source of protein: you can find frozen edamame (unshelled soybeans) in most grocers’ freezers and snack on them throughout the day.

Sensible suppers

You don’t have to spend a lot of time cooking to make yummy dinners that provide brain power. Fish fillets can be dressed up with a little olive oil and lemon. And pasta with a simple tomato sauce or fresh tomatoes is loaded with the antioxidant lycopene, which has been studied for its possible protection against free radical brain cell damage. Finally, whole grains like wheat berries and quinoa are packed with protein and fiber. Those two grains will give you more energy to keep going; they’ll also keep you “going,” which is important, too!

Smart snacking

You can’t go wrong if you trade your cheese puffs and potato chips for raw fruits and veggies like carrots, cherry and grape tomatoes, and broccoli. Instead of store-bought ranch dip, whip some chickpeas (also high in fiber and protein). Nuts are a great snack—full of healthy fats, protein and fiber— just a handful can satisfy your before-dinner cravings. Be careful with snacking on nuts, though, since even healthy fat can cause weight gain.

While all of these foods are healthy, moderation is key: you won’t become a genius by overindulging in any of these foods. If you have allergies, you should look for foods that can offer the same benefits. Maintaining a healthy diet isn’t just good for your brain; it’s also good for your body. Take care of your body and your brain, and they’ll take care of you.

This was written by Lindsey, a freelance editor and writer living in the Midwest. She is writing on behalf of American Intercontinental University.

Here are a few Devon restaurants that you can explore, while you stay here.

Arundell Arms Restaurants: If you wish to discover the best food in England, Arundell Arms Restaurant is a must visit for you. Our dishes are prepared with fresh local produce. The finest quality ingredients are sourced from local suppliers. Steven Pidgeon, the head chef is always busy at inventing new dishes that will leave the guests ask for more. He has been elected as one of the 80 master chefs of Great Britain. Do you want to savor modern British Cuisine? You must check the dishes prepared by Steven. The food is prepared with much care and presented beautifully.

Woodlands Restaurant: This dining destination is so popular that it attracts many non-residents who love to enjoy quality food. Savor the unique dishes amidst of an elegant surrounding. The friendly service is also a major reason for the restaurant being so popular. The delightful setting, the mouthwatering dishes and the quality service – all come together to make this restaurant a favorite of local people as well as tourists. The menu keeps on changing so that guests can taste the best produce the season offers. No matter what the occasion is, Woodlands Restaurant is sure to be the perfect dining venue for you.

The Cherrybrook: You can choice any item from the extensive four course table menu of The Cherrybrook and you will be equally satisfied to savor all the dishes. The food is good and the interior is comfortably furnished. You can also enjoy a dink at the cozy snug bar. While you browse the dinner menu just relax and taste a selection of locally brewed ales. This is a one of the most popular Devon restaurants and is always packed with guests. So book a table before you come here with your family or friends.

Egg and cheese recipes are very popular here in the USA.  Maybe it is because Wisconsin produces so much cheese that we need to find unique ways of eating it before it all goes bad.  That is just speculation on my part.

Not only has casserole become more and more popular for breakfast but they have also moved into the ever more popular and sickening area of breakfast brunch casseroles.  There is something about the word “brunch” that really makes my skin crawl.  It is kind of like the new word, “linner”.  I know your sitting there trying to figure out what the heck linner means.  It is a combination of lunch and dinner.  That is also enough to make my skin crawl.

Luckily this recipe:  Egg Breakfast Casserole will calm me down and fill me up all at the same time.

How To Make Potato Bacon Egg And Cheese Casserole

Ingredients

• 1 pound sliced bacon, diced
• 1 medium sweet onion, chopped
• 8 large eggs, lightly beaten
• 4 cups diced cooked potatoes
• 2 cups shredded mild cheddar cheese
• 1 1 /2 cups small curd cottage cheese
• 1 1/4 cups shredded Swiss Cheese

Directions

1. Preheat the oven to 350F
2. Butter a 9×13 inch glass baking dish
3. Spread out the bacon and onion on a rimmed baking sheet and bake until the bacon is browned and crisp, about 10 minutes. Drain
4. Transfer the bacon and onion to a large bowl and stir in the eggs, potatoes, and cheeses.
5. Transfer to the prepared baking dish.
6. Bake, uncovered, for 25-30 minutes, or until the eggs are set.  Let stand for 10 minutes before serving.

You can always be certain that potato bacon casserole recipes will taste good.  Bacon is the most requested ingredient for most recipes.  People just can’t get enough of it.

Let us know what you think of our breakfast casserole recipes.  If bacon is not your thing then you might want to try a potato and sausage casserole recipe.

Is it just me or does bacon make everything taste better?  It seems that here at Potato Patch Recipes we use bacon quite a bit in our potato recipes.  Do you think that is a coincidence?  Maybe we are part of some grand conspiracy that is seeking to corner the bacon market by getting consumers to make loads of Crock Pot Bacon and Cheese Potatoes.

You know people believe weirder things!  But let’s leave the potato and cheese swindlers for another conversation.  Right now it is time for you to start cooking.

How To Make Bacon And Cheese Potatoes

Ingredients

• 3 medium Russet Potatoes (about 2 pounds), peeled and cut into 1 inch chunks
• 1 cup chopped onion
• 1/2 teaspoon seasoned salt
• 4 slices crisply cooked bacon, crumbled
• 1 cup (4 ounces) shredded sharp Cheddar cheese
• 1 tablespoon water or chicken broth

Directions

1. Place half of the potatoes in your slow cooker | crock pot.
2. Sprinkle one half of the onion and seasoned salt over the potatoes.
3. Top with one half of bacon and cheese.
4. Repeat layers, ending with cheese.
5. Sprinkle water or chicken broth over the top.
6. Cover and cook on low for 6 hours or on high for 3.5 hours.  Make sure the potatoes and onions are tender.
7. Stir gently to mix and serve hot.

Why not leave a comment and let us know how much you enjoyed our Slow Cooker Recipe:  Crock Pot Bacon and Cheese Potatoes.

The pesto in this recipe is like the cherry on top a creamy ice cream sundae.  It just really makes the dish special and unforgettable to your family and friends.  Try this meatless lasagna recipe and I promise you won’t be disappointed.

How To Make Meatless Lasagna

Ingredients

• 3 cups ricotta cheese or small curd cottage cheese
• 1 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 packages (10 oz each) frozen chopped spinach, thawed and drained
• 1 cup prepared pesto
• 4 cups prepared chunky pasta sauce with herbs
• 1 package (9 oz) no boil lasagna noodles..about 12 of them
• 2 cups shredded fontina or mozzarella cheese

Cooking Directions

1. Preheat the oven to 350f
2. coat a 9×13 inch baking dish with cooking spray
3. In a large bowl, mix the ricotta cheese, Parmesan cheese, egg, salt, and pepper.
4. In a medium bowl, mix the spinach and pesto.
5. Spread 1 cup of the pasta sauce over the bottom of the baking dish.  Arrange 3 noodles over the sauce.  Top with a third of the cheese mixture, then a third of the spinach mixture.  Repeat the layers 2 more times.  Top with the remaining 3 noodles and then 1 cup of sauce.
6. Bake, covered, for 35 minutes.  Uncover and sprinkle with the fontina or mozzarella cheese.  Return to the oven for 15 minutes, uncovered.  Let stand for 10 minutes before serving.

Let us know how you liked this meatless lasagna recipe.  And if you have any comments or improvements to the recipe let us know.

How To Make The Duck Confit Recipe

Ingredients

• 1 pound Great Northern or pea beans
• 1 package (12 oz) salt pork, skin removed
• 1 1/2 pounds smoked ham hocks
• 1 large sweet onion, quartered
• 1 carrot, peeled and cut into chunks
• 1 clove garlic, quartered
• 2 pounds pork spareribs, cut into 2 slabs
• 1 teaspoon kosher salt
• 1 duckling (4-5 pounds) excess fat removed

Cooking Directions

1. Wash the beans and pick over, removing any pebbles or dirt.  Put in a large pot and add cold water to cover.  Soak overnight and drain.
2. Preheat the oven to 300F.  Transfer the beans to a large 6-8 quart earthenware pot and add water to cover.  Place the salt pork in the center of the beans and add the ham hocks, onion, carrot, and garlic.  Top with spareribs and sprinkle with salt.
3. Bake the beans for 3 hours, uncovered.  Check the moisture and add water if necessary.
4. Split the duck in half and place on a foil-covered baking pan.  Roast, skin side up, right along with the cassoulet, for 3 hours.  The duck should be very tender.  Remove the skin and bones from the breast, cut up the meat, and place on top of the bean casserole.  Push the duck legs and thighs into the beans.  Remove the meat from the ham hocks, chop, and add to the beans.
5. Bake the beans for 2 hours longer, or until most of the liquid has been absorbed.

There is no doubt that duck recipes are not the favorite Sunday choice in America.  But if you take a trip over to Europe, or France in particular, you will find confit duck on the monthly rotation of just about any household.

Cooking duck is more an art then a chore.  It is so tasty no matter how you prepare it.  Most people have tried roast duck which is a good start.  It is a good start because most of us really are not that much into French food.

We will take the plunge with a good duck breast or a Peking duck.  But if you daring and decide to take the plunge with duck then this Duck Confit recipe will serve you well.

Although this recipe has more than just a few ingredients, it is still simple, easy, and fast to prepare.  This side dish recipe can be made ahead, yes it is a make ahead recipe.  But make sure that you keep it refrigerated until serving time.

How To Make Homemade Potato Salad Recipe

Ingredients

• 6 large potatoes (about 3 pounds)
• 1 cup Italian salad dressing
• 8 hard cooked eggs, sliced
• 1 bunch green onion, thinly sliced
• 3 celery ribs, chopped
• 1 medium green pepper, chopped
• 2/3 cup chopped seeded peeled cucumber
• 1 cup mayonnaise
• 2/3 cup sour cream
• 2 teaspoons prepared mustard
• 1 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. Place the potatoes in a large pot and cover with water
2. Bring to a boil
3. Reduce heat.  Cover and cook for 30-35 minutes or until tender
4. Cool for 15 minutes or until easy to handle
5. Peel and dice potatoes into a large bowl
6. Add salad dressing; gently toss to coat
7. Let stand for 30 minutes
8. Stir in the eggs, green onions, celery, green pepper, a d cucumber.
9. Combine the remaining ingredients
10. Add to the potato mixture; gently toss to coat.

If you made it to this recipe site than you are already aware that we love potatoes and potato recipes  here.  A good potato recipe is worth its weight in gold.  Potatoes are a food eaten all over the world and so is potato salad.  We hope you enjoy this Potato Salad Recipe.

In all seriousness, we all like to eat healthy food.  This Healthy Gourmet potato salad recipe is a veggie lovers delight.  It is fast, easy, simple, and quick to cook.  It can be a make ahead recipe that is the best potato salad recipe for summertime food, picnic recipes, or summertime recipes.

Can you, “The Healthy Gourmet” really think of a better dish for a salad cup or a better free and easy addition to your side dish recipes list?  I’m sure you can’t.  This is not just an easy gourmet recipe.  It is also a vegetarian gourmet recipe.  And just for kicks it makes great leftovers.

As a Healthy Gourmet you will want to put your best make from scratch homemade potato salad on the table.  Well this is one of our healthy recipes and it is also a healthy vegetarian recipes

How To Make The Healthy Gourmet Potato Salad

Now you can watch as your family goes crazy over this Healthy Gourmet potato salad.  A vegetarian recipe delight no doubt.

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We welcome your comments and suggestions on this Healthy Gourmet potato salad recipe or any other potato recipes.