Christmas Sugar Cookies

Christmas Sugar Cookies

300g caster sugar

140g butter

2 large eggs

1 tbsp vanilla extract

2 tbsp milk

550g plain flour

2 tsp baking powder

1/2 tsp salt

200g glace cherries, chopped

In a large bowl, beat the sugar and butter together until pale and creamy. Gradually beat in the eggs, vanilla and milk. Mix the flour, baking powder and salt together in a new bowl, then add a few spoonfuls at a time to the butter mixture, stirring with each addition to combine, Fold in the cherries through the dough, then shape into two logs. Wrap the logs in cling film. Freeze one for a later date and chill the other for at least 2 hours. Heat the oven to 180C fan and butter 3 non-stick baking trays. Unwrap the cling film from the chilled log and use a large knife to slice rounds the thickness of a £1 coin. Lay the cookies on the trays and bake for about 5-6 mins. Cool on wire racks. THEY WON’T LAST LONG, YOU HAVE A SPARE IN THE FREEZER.

Wishing you all a Merry Christmas,

Mr Greedy



Baileys Cheesecake

Baileys Cheesecake

With the flavours of a coffee liqueur, the creamy Baileys mixture topped with a thin intense layer of black coffee jelly, a must to finish a Christmas meal.

11g pack powdered gelatine, plus 1 tsp

175g shortcake biscuits, crushed to crumbs

85g butter, melted

250g tub quark

250 tub mascarpone

150ml Baileys cream liqueur

142ml pot double cream, lightly whipped

2 large eggs

140g caster sugar


1 heaped tsp powdered gelatine

150ml strong black coffee,

sweetened with 2 tbsp caster sugar

Measure 5 tbsp cold water in a small bowl, sprinkle over the gelatine and leave to soak for 5 mins until spongy. Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear.

Mix the biscuit crumbs and butter together, then press onto the base of a buttered 20 cm loose bottomed cake tin. Use the bottom of a glass tumbler to flatten. Chill. Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream. Whisk the eggs and sugar in a large bowl until thick, pale and creamy, then fold in the cheese cake mixture and pour onto the biscuit base. Chill for 3 – 4 hours or until set. For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer, DON’T POUR IT ON OR YOU WILL DISTURB THE CREAMY LAYER. Chill until set; will keep in the fridge for 2 days. To serve the cheesecake, wrap a hot tea towel around the outside of the tin, then gently ease out the cake. Serve in smaller wedges.



Chocolate and Cranberry Cookies

Chocolate and Cranberry Cookies

125g unsalted butter, softened

125g light muscovado sugar

2 med eggs, lightly beaten

2tsp vanilla extract

225g wholemeal SR Flour

25g cocoa

75g dried cranberries

12 pecan halves

100g bar white chocolate, roughly chopped

100g bar milk chocolate, roughly chopped

Heat the oven to180C fan. Put the butter and sugar into a mixer and beat together until soft and fluffy. Gradually beat in the eggs and vanilla extract. Remove bowl from mixer and sift in the flour and add the cranberries and chopped chocolate. Mix the dough together with your hands. Knead lightly, then wrap in cling film and chill for at least 30min. Cover 2 baking sheets with baking parchment. Divide mixture into 12 and roll into balls. Place on the parchment. Flatten with the heel of your hand and top with a pecan half. Bake for about 15 mins until just firm and leave on the tray to form and serve while still warm. Will keep in an airtight container



Hazelnut Cake

Hazelnut Cake

140g butter

200g caster sugar

6 eggs, separated

2 tbsp SR flour, sieved

200g ricotta

200g blanched hazelnuts, roasted, and coarsely ground

3 tsp lemon zest [ about 1 lemon ]

For the glaze

8 tbsp apricot jam

50g dark chocolate, grated

handful of whole hazelnuts

To serve

250g mascarpone

2 tbsp clear honey

Heat oven to 180C. Butter a round 23cm shallow cake tin. In a large bowl beat together the butter and half the sugar. Gradually add the egg yolks and continue to beat until light and fluffy, fold in the sieved flour. In a separate bowl, beat the ricotta with a fork, then add the hazelnuts and lemon zest. Add this to the flour mixture. In another bowl, whisk the egg whites until stiff, then beat in the remainder of the sugar. Fold into the ricotta mixture very carefully. Pour the mixture into the prepared cake tin and bake for about 35 – 45 mins until a skewer inserted into the centre comes out clean. Leave to cool, then remove and place on a cake plate. For the glaze. Put the jam and 2 tbsp water in a small saucepan. Heat gently over a low heat and stir until you get a smooth, fairly runny consistency. Brush over the top of the cake and leave to cool. Sprinkle with the grated chocolate and the whole hazelnuts. Mix the mascarpone and honey together. Slice and serve with the mascarpone cream.



Crisp Fishcakes with Beetroot

Crisp Fishcakes with Beetroot

500g cooked, mashed potatoes

4 spring onions, finely chopped

200g cooked beetroot, finely chopped

170g can of salmon in brine, drained

1 tbsp sunflower oil

In a large bowl add the mashed potatoes, onions, beetroot, salt and pepper and mash together. Flake the salmon and stir into the mixture. Using your hands make into 8 rough patties. Heat the oil in a non-stick frying pan. Fry the fish cakes on both sides until brown and crusty. Cook in two batches if required. Serve with a green salad.



Cheese and Onion Pork Chops

Cheese and Onion Pork Chops       

4 good lean pork chops

2 tsp olive oil

1 tsp English mustard

4 tbsp finely chopped onions

50g strong cheddar cheese grated

1tsp thyme, chopped

Heat grill to high, then place the chops on a grill pan, rub with oil and season. Grill for about 6 mins on each side, or until cooked. Spread a little mustard over one side of each chop, then top with one tbsp of onions. Mix the cheese and thyme, sprinkle over the chops, then grill until golden and bubbly. Serve with mash and veg or chips.



Sausage, Bean & Olive Casserole

Sausage, Bean & Olive Casserole

6 tbsp olive oil

350g onions chopped

2 carrots, chopped

400g pancetta , cubed

1kg good quality pork sausages, cut into chunks

2 tbsp plain flour

2 glasses red wine

85g tomato puree

140g pitted black olives

2x 400g cannellini beans, drained

200g button mushrooms, quartered

5 bay leaves

400ml beef stock

Heat oven to 180C. Heat the oil in a large deep frying pan or a large flameproof casserole. Fry the onions and carrots over a high heat until golden. Add the pancetta and sausages and cook for about 3 mins until starting to brown, stirring every so often. Mix in the flour and cook for a further min, stirring continuously. Pour in the wine and cook for about 2 mins until the alcohol evaporates. Stir in the tomato puree, then the olives, beans and mushrooms. Add the bay leaves and bring to the boil. Cover and transfer to the oven. NOTE!! If you have used a large frying pan, carefully transfer the mixture into an oven proof dish. Cook for about 30 mins until the sausages are tender and the sauce is thickened. Serve with warm fresh crusty bread.



Courgette Fritters [V]

Courgette Fritters [V]

2 medium courgettes, grated

2 tbsp SRF

25g parmesan, finely grated

1tbspolive oil

170g tub roasted red pepper houmous, to serve

In a bowl, combine the grated courgette, flour and parme-san. Shape into walnut-size balls, then flatten. Heat a non-stick frying pan over a medium heat, add the oil. Fry the fritters for 2 – 3 mins on each side until golden brown. Serve straight away with the red pepper houmous





Mustered Stuffed Chicken

Mustered Stuffed Chicken

125g mozzarella, torn into small pieces

50g strong cheddar cheese, grated

1 tbsp wholegrain mustard

4 skinless chicken breasts

8 smoked streaky bacon rashers

Heat oven to 180C. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 rashers of bacon, not too tight, enough to hold the chicken together. Season, place on a baking sheet and roast for about 20 – 25 mins. Serve with green vegetables and boiled potatoes, or roast chunked sweet potatoes with the chicken




Upside- down Sticky Apricot Cakes

Upside- down Sticky Apricot Cakes

85g golden caster sugar

6 apricots, halved, stones removed

For the cake batter

200g butter, softened

175g golden caster sugar

2 large eggs

75ml full-fat milk

pinch saffron strands [optional] diluted in a little warm water

140g plain flour

140g SRF

100g ground almonds

Tip the sugar into a deep, oven proof frying pan. place over a high heat until caramelised, remove from the heat, then lay the apricots, cut side down, in the caramel, quartering some of the apricots to fit the gaps. Set aside. Heat oven to 180C. To make the batter, use a food mixer, cream the butter and sugar together. Beat in the eggs one at a time, then the milk and saffron[if using]. Fold in the flour and ground almonds, then mix until all combined. Spoon dollops of the batter over the apricots and smooth over. Bake for 40 mins until puffed up and golden. Remove from the oven !! Use gloves the handle will be hot!! Leave to sit for about 10 mins. Invert the cake onto a plate and leave to cool. Serve with double cream or ice cream



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