Lumberjack's Yule Log

I made a Yule Log for Christmas. Easier than I thought. Plus if you can't find any last minute, give this a go.

Makes 1 Festive Yule Log

Log Recipe

6 Egg Whites
55 Caster Sugar

6 Egg Yolks
100g Caster Sugar
1 tsp Vanilla Bean Paste
50g Cocoa Powder, shifted

Icing/Filling

200g Good Quality Dark Chocolate, in pieces
275g Icing Sugar, plus extra for dusting (optional)
250g Butter, cubed at room temperature, cubed


1. Preheat the oven to 180c/160c fan assisted. Grease a Swiss roll tray or baking tray with greaseproof paper.

2. In a large bowl whisk the egg whites until begin to turn white and begin to stiffen. Then gradually add the 55g caster sugar and continue to whisk. It should be a thick white consistency which leaves peaks.

3. In a second bowl, whisk the 6 egg yolks and 100g caster sugar. Should give you a pale colour and be of a thick consistency. Add the cocoa powder and vanilla bean paste. Should be a really thick consistency.

4. Incorporate the cocoa egg yolk to the the egg whites and fold in until you have used up the egg yolk cocoa. Until you get a smooth brown mixture. Pour onto tray and spread evenly. Put in the oven for 20 minutes.

5. To make the filling/icing. Melt the chocolate in a Bain Marie or microwave until completely melted. Allow to cool slightly. Mix the icing sugar in food processor and then add the butter until combined. Then add the cooled dark chocolate and mix.

6. After the sponge has baked, leave to cool slightly then flip onto another sheet of greaseproof paper. Trim the edges. Then spread about a third of the icing on the cake. Lengthways, roll the cake towards you. Use the greaseproof to help roll. Make sure its tightly rolled otherwise it flop out. Transfer to a plate, board etc to ice.

7. You can cut the ends of the cake in an angle and add these pieces to the side of the log to make it look more of authentic log. Cover with leftover chocolate icing. Spread using a spatula or palette knife. Allow to cool. Then sprinkle with icing sugar to give it a snow effect.

Chocolate and Hazelnut Cheesecake

Its nearing Christmas...I hear you. Not everyone loves a Christmas Cake, Pudding or Mince Pie. Some people call you nuts. And that's what I thought... Hazelnuts. So here is an alternative pudding for Christmas or to enjoy the year round. Plus doesn't require any baking so can get the kids to help. 

Makes 1 Cheesecake

275g Chocolate Digestives

75g Butter, room temperature

400g Chocolate and Hazelnut Spread ( You know the one i mean or the shop brand)

100g Hazelnuts, chopped

500g Cream Cheese

75g Icing Sugar

Drop of Vanilla Essence

1. Grease  the base of a 20cm Cake tin with greaseproof paper. Blitz the Biscuits, 25g of the Hazelnuts and Butter together.Once blitz together pour into tin and press down firmly. Then put in the fridge.

2. While in the fridge make the topping. Mix a bowl/mixer mix the cream cheese, icing sugar and vanilla together. Once combined add the chocolate spread. Mix together til fully combined. Should have a light brown colour. Top the biscuit base and spread so it is even. Then sprinkle with the remaining hazelnuts. Put in the fridge til the cream cheese has firmed (4 hours or overnight). Take out of tin and serve. 

Nut Roast (V)

So Christmas is fast approaching. You have guests coming for Christmas Dinner and your friend or family member is vegetarian. You want to make them something equally special so why not make them a nut roast. Can be prepared the night before so no rush, stick in the oven on the day. You will need a 2lb loaf tin.

Makes 1 Loaf

1 Onion, diced
2 Celery Sticks, diced
2 Garlic Cloves, crushed
200g Chestnuts, cooked and ready to use
200g Mixed Nuts
100g Breadcrumbs
100g Stilton, Smoked Cheese OR cheese with a strong flavour, grated or crumbled
1 Egg, beaten
2 tsp Sage
Butter
Salt and Pepper
Small savouy Cabbage, 6-8 leaves
1 Small Potato

1. Preheat the oven to 180c/160c fan assisted. Line a loaf tin with tin foil. Grease with butter.

2. In a frying pan add a knob of butter, fry the celery, onion and garlic until softened. Allow to cool slight and add to a large mixing bowl.

3. Blanch the cabbage in a pan of boiling water for about 2 minutes, take out the leaves should still have some firmness. Line the leaves. Leave some over hang.  Add the potato to the pan and boil until you can mash it. Add this to the mixing bowl.

4. Blitz the chestnuts and mixed nuts in a blender or with a hand blender until you get small pieces. Doesn't matter if there are a few bigger pieces. Then in the mixing bowl add the nuts, egg, breadcrumbs, cheese, sage and plenty of salt and pepper. Give a good mix until combined. Add this to the loaf tin. Cover with the savoy cabbage.

5. Cover with foil and cook in the oven for 45 minutes. Remove foil then cook for a further 5 minutes. Slice and serve with vegetables.

Reverse Advent Calendar

I didn't update last week as I have been pondering on something. Christmas is fast approaching, where there will be merriment, gift exchanging and of course food.

This time of year is also full of stress. People are trying to feed their family who are living on or below the poverty line.  People shouldn't have to skip meals while the rest are stuffing our faces. Or spending money on gifts which are frivolous and will be in the back of someones cupboard. 

I have had inspiration to start the #ReverseAdventCalendar. It's simple for every day you put a food item, toiletry, toy etc in a box (Don't forget the gift wrap).On the 24th or the last day the food bank is open before Christmas, donate the items and help a family in need.

It's the time for giving so why not give!

Couple of Notes:

- They generally don't accept food that is made because people could potentially get ill and legal stuff.

- Avoid fresh food and stick to preservable, dry, canned, jar food.

- Avoid 24 tins of soup. Would you want that much soup?

- Chocolates are welcomed as they can be for Children during Christmas time

- Visit your local food bank as they will have a list of food items which they are in short supply of.

Merry Christmas and Good Will to Everyone!

Garlic Flatbread (V)

Who doesn't love garlic bread? If someone says they don't they are either lying or they are people you shouldn't associate with. Or you could tempt them with this recipe

Makes 1 (Can serve 2)

100g Plain Flour, plus extra for dusting
1 tsp Dried Yeast
1 tsp Salt
75ml Lukewarm Water
Olive Oil

25g Salted Butter, at room temperature
1/2 a Bulb of Garlic
A few Parsley Leaves, roughly chopped

1. Put the oven on 200c/180c fan assisted. Wrap the garlic bulb in tin foil and put in the preheated oven for 30 minutes.

2. Mix the plain flour, dried yeast and salt. Make a well in the centre. Then add the lukewarm in the centre and mix, You should be able to form a ball shape. If too dry add more water, if too wet add more flour. Knead for 10 minutes. Then in a bowl rub olive oil around the bowl and add the dough and cling film. Leave to prove for 45 minutes - 1 hour. It should double in size.

3. While the dough is proving make the garlic butter. The garlic will be soft and can be pushed out of the cloves into a bowl. Mix with the butter and parsley. Season.

4. Once proved knead a bit to push out the air. Then roll thinly but don't let the dough rip. Then spread the garlic butter on top. But on a tray in the centre of the oven for 10 minutes. Serve as a side dish.

Spinach and Mushroom Gnocchi Bake (V)

I haven't done a Vegetarian recipe in a while and had the chance to test this recipe out. Went down a treat. Served with salad and garlic bread. It was bursting with flavour. 

Serves 4-6

500g Gnocchi
250g Chestnut Mushrooms, quartered 

1 Large Onion, diced

2 Garlic Cloves Crushed

200g Spinach, washed

Knob of Butter

75g Mature Cheese, grated

Salt and Pepper

1 tsp Fresh Thyme

Sauce

25g Butter

2 tbsp Plain Flour

400ml Whole Milk

Sprinkle of Nutmeg

250g Ricotta Cheese

1. Preheat the oven to 200c/180c fan assisted. 

2. Fry the onion and garlic on a medium to low heat for 3-4 minutes or until the onions soften. Then add the mushrooms and fry for 5 minutes, stir regularly. Then add the thyme and cook for a further minute. Take off heat.

3. In a large pan, melt the butter. Once melted, whisk the flour to create a roux. gradually add the milk while whisking. It should be a thick sauce consistency. If too thick add more milk. Then add the ricotta. Mix on a low heat until combined. 

4. Gradually add the spinach about a handful at a time. When wilted add more spinach until you have used the 200g. Then add the Gnocchi to the pan. And heat through for a couple of minutes.

5. Add the contents of the frying pan to the large pan, add salt and pepper and give a good mix. Then pour into an oven proof dish. Add the grated mature cheese to the top. Put in the oven for 20-25 minutes, until golden brown. 

Apple and Cherry Pie

Who wants a bit of my pie? Fruity, sweet and delicious and the pie is good too. A lovely end to any meal. Serve with ice cream and/or cream.

Makes 1 pie (serves roughly 6-8 people)

500g Shortcrust Pastry
Flour for dusting
3 Braeburn Apples, peeled and cut into thin, medium wedges
200g Morello Cherries (I used frozen, so defrost before)
100g Caster Sugar, extra for sprinkling
3 tbsp Cornflour
Lemon Juice
1 tsp Cinnamon
½ tsp Nutmeg
2-3 tbsp Milk

1. Preheat oven to 180c/160c fan assisted oven.

2. Cut the pastry into two pieces. Roll one of the pieces so it covers a standard pyrex plate. Lay the rolled piece over the plate and cut the excess.

3. In a mixing bowl, mix the apples, cherries, caster sugar, lemon juice, cornflour and spices. Give it a good stir. Pour onto the pastry on the pyrex plate.

4.Roll out the other piece of pastry to cover the fruit. Trim the excess. Make a couple of slits in the top. Go around the edge with the a teaspoon to seal it.

5. Use a pastry brush and dip in the milk and brush the top on the top of the pie. Sprinkle with a bit of caster sugar.

6. Put the pie in the oven for 30 - 40 minutes. The crust should be a golden brown colour.