8 Days of Christmas - Turkey and Cranberry Ring Recipe!

Hey guys, I hope you are all enjoying December so far! And my 12 Days of Christmas attempt (check out my room tour I kicked it off with on victoriahornagold.wordpress.com).

This is a recipe perfect for buffets or parties, especially Christmas ones, but so so easy to prepare. Enjoy!

Ingredients:

6 tbsp mayonnaise,  ½ tsp black pepper & pinch of salt 225g cooked chicken or turkey diced 1 stick of celery or spring onion sliced quite thin 3 tablespoons chopped fresh parsley 85g sweetened dried cranberries 85g hard cheese ie cheddar 2 packets of ready to bake dough for croissants (chilled isle in the supermarket. If unavailable use puff pastry) 1 egg Method: In a large bowl mix together the mayonnaise, seasoning, chicken, celery/onion, parsley, cranberries and grated cheese.  Lay out the croissants in a circle with the longest side towards the outside. Because the dough is pre-cut into triangles, it will create a very pretty 'sun' shape when overlapped. Spoon the filling on the dough, leaving about half an inch from the middle and edge where the triangles overlap.  Pull the dough corners in and under the middle empty circle. Brush with the egg, beaten and cook for 15 minutes until golden brown. Devour and enjoy! Love Vic x

12 Days Of Christmas - Healthy Christmas Cake!

Continuing my 12 Days of Christmas (posting everyday between this and my other blog) is a slightly lighter version of the classic Christmas cake. It uses ground almonds, grated apples, carrots, and as usual all the delicious dried fruits and spices.

Ingredients:

175g self raising flour 120g butter 120g sugar 2 egg 100ml milk 120g raisin 120g sultanas 120g currants 55g ground almonds 65g glace cherries 65g blanched, sliced almonds 1 small carrot 1 tsp mixed spice 1 tsp nutmeg (or cinnamon or mixed spice if you dont like nutmeg) 1 small apple rind of one small orange Method: Grease and line a 20cm tin and pre-heat the oven 120C. Grate the apple and carrot into a bowl. Add the cherries sliced into quarters, raisins, sultanas, currants and sliced almonds.  Sift together the flour, almonds and spices into a large bowl. Beat in the butter, sugar, eggs and milk until smooth. Fold in the fruit mix with a spatula until evenly combined. Pour into the tin,  Bake for 2 hours until a skewer comes out clean.It wont be as dark as your normal cake due to its lack of treacle (and dark sugar if using caster). Leave to cool, then take out of the tin. Decorate however you like! For a traditional cake you could brush with apricot jam, cover with marzipan, royal or fondant icing and decorate. For a more modern take, you could brush with the jam, the cover the tops with apricot and pecan halves, followed by more jam to give that nice shiny effect. This cake un-decorated will last for 2-3 weeks wrapped and kept in an airtight container. You could also feed the cake by dotting it with holes with a skewer while still in the tin and pouring over 2-3 tbsp of brandy (or juice for a non-alcoholic version). Love Vic x

Homemade Ferrero Rocher Recipe!

Hey guys! I've been so busy with my new blog that I feel  like I've neglected this one a little, and I'm very very sorry :( 

But to make up for it I have an incredible recipe! Unfortunately, I can't take the credit for it but I'm sure Barry Lewis (from My Virgin Kitchen) would be pleased I'm sharing this incredibly rich, decadent, chocolatey and all round amazing Homemade Ferrero Rocher Recipe.

Ingredients:

• 2-3 big tbsp nutella (person preference)
• 100g ground hazelnuts
• 85g chopped hazelnuts
• around 25 whole hazelnuts (blanched)
• 100g milk chocolate
• small handful of ice cream wafers

Method:

In a medium bowl mix together the ground hazelnuts and nutella with a metal spoon until evenly distributed. Freeze for 45 minutes. 

Meanwhile, crush the wafers in a freezer bag with a rolling pin. 

Once your nutella mixture is nice and firm, but not completely un-workable, grab a small 'ferrero rocher' size (with clean cold hands of course) and squish a whole hazelnut in the middle of it. I used a mini ice cream/cupcake scoop and it worked perfectly!

Place on a baking tray, then after every 3 or so place them in the freezer and wash your hands again. This keeps everything cold and minimises mess.

After all your balls (pardon the pun) are in the freezer and chilled, take them back out again. I know I know, doesn't that kinda defeat the object?! But you need to let them come to room temperature for about 5 minutes so they become slightly tack on the outside.

You can then roll them in those crush up wafers you've probably forgotten about by now! Roll them around individually in the bag then place them all back in the freezer.

Melt your chocolate, either over a ban marie or in the microwave in 20 second blasts and stir in the chopped hazelnuts.

With 2 spoons, gently coat the balls in the heavenly mixture until completely coated, then place back on the tray and freeze again for 30 minutes! 

I can guarantee you won't regret making these! And know need to worry about calories, you burn it all of going back and forth to the freezer; right guys!?

If you want you can serve these wrapped in gold painted foil snd in mini brown cupcakes cases like the real things. How adorable would these look for little Christmas get togethers or even as gifts?!

Are there any other shop treats you'd like to know how to recreate at home? 

Love Vic x

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Healthy Hidden Plum Cake!

Hope you've all had a great first half to the week, I know its been a pretty tiring start to the week for me, and since I'll be away at a Dance weekend I guess I wont be getting too much sleep!

This cake is inspired by a Polish Plum Cake over on the Jamie Oliver site which look pretty delicious  however, I of course decided to 'healthy' it up a bit. Now I'm not saying this is completely guilt free (so no, you can't go eating the whole tray in front of 3 hours of Netflix), but it is little bit better for you then your run of the mill cake.

Ingredients:

• 8-10 plums halves and stones
• 1/2 cup / 100g caster sugar
• 1/2 cup / 100g maple syrup or honey
• 1 cup/ 240 ml mild light olive oil (I'm sure any will do really)
• 1tsp vanilla extract
• 2tbps plain low fat yogurt (again, non low fat is fine)
• 2 cups/250 grams wholewheat flour, replacing a 3 tbsp with flax seed (not essential) 
• zest of one lemon or orange
• 1 1/4tsp baking powder

* 2 cups/ 250g plain flour can be used instead

Method:

Pre-heat the oven to 190 degrees Celsius/Gas Mark 5/375 F. Grease and line a rectangular baking tray (20x30cm) with parchment paper.

Chop the fresh plums into halves or quarters and remove and discard the stones. Set to one side.

Whisk the eggs quickly with an electric whisk in a large bowl, then add in the sugar and continue whisking until just before ribbon stage. Add in the syrup/honey and continue thickening. Gradually pour in the oil and vanilla and keep whisking until the mixture is pale and creamy. Add in the vanilla, lemon zest and yogurt. Mix together well.

Sift in the flour and baking powder and gently fold or mix with a metal spoon until all the flour is incorporated.

Pour the batter carefully into the tray and gently press the plums into the top.

Bake in the pre-heated oven for 35-40 minutes, or until a toothpick comes out clean when inserted into the centre of the cake.

The plums should sink into the sponge, hence the 'hidden' name. 

Leave to cool before serving in slices and dusting with icing sugar. You can serve this cake with more yoghurt and fruit on the side, or with a spoonful of fresh cream. It will keep will in a tin for up to four days.

Love Vic x

P.S. I thought I posted this Friday before the weekend so apologies, but just in case you were wondering, the Dance Weekend so darn fun!!

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Update - New Blog?!

Hello all!

I have some big news today  - I'm starting a new blog! But no that doesn't mean this one is ending. 

I have decided it would make things easier (hopefully), for everyone if this blog is just for all things food related and my new blog, VictoriaHornagold, is more of a fashion/lifestyle blog.

I've renamed this GoldGastronomy, and there will be more of a family orientated feel to it. If I'm lucky then maybe even my family will help me out a bit and write a post or two, especially since alot the time they are the people eating the end product.

There will be a lot of changes with the layout etc so please bare with ('ello Miranda), and some posts from here will be deleted and posted on my other blog.

I hope you enjoy this new change and sorry for any confusion it's caused,

Love Vic x

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Best of British - Puddings!

I am sure many peoples feelings about Puddings go back to stodgy school sponges with lumpy custard. However, us Brits really do love our puddings and although it's now officially Summer (and the Sun has raised it's head finally) you can still enjoy some good ol Puddings.

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If you're as big a fan of dates and toffee as I am, the Sticky Toffee Pudding is surely the perfect pudding! This moist sponge, sticky dates and toffee sauce dessert is also great as a cupcake.

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Rice Pudding is one of the few things my Dad can make! I like mine under cooked so the rice is still soft but hasn't soaked up all the liquid, so you're left with a sweet milk surrounding it.

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Now fruity juicy slightly stale bread may not sound good, but this pudding of layered white bread filled with berries makes Summer Pudding the perfect light and fresh way to end your meal.

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Spotted Dick (hehe) always make my sisters and I laugh. But this steamed sponge with 'spotted' with currants or raisins is great for good old fashioned desserts.

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Layers of triangled (is that a word?!) buttered bread baked in a custard like milk/egg mixture, the Bread and Butter Pudding has had many variations since its humble raisin dotted beginning, such as this caramel croissant pudding.

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 I'm not going to lie, I hadn't heard of this until it was one of the Great British Bake Off's technical challenge, but I now know the Queen of Puddings is a baked breadcrumb bottom, spread with jam and topped with meringue. 

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This is quite possibly the easiest pudding of all, especially when cooked in the microwave. It's really just a Victoria Sponge style cake on top of golden syrup. Once steamed and turned out, all that gorgeous molten gold falls down the side and you can really see the Treacle Sponge in all it's glory. You really need to serve this with cream, custard or ice cream if not its just too sweet.

I hope everyone's been enjoying the Summer Holidays, or if not, at least enjoying the weekend so far!

Love Vic x

P.S. I've now left a link to what I think looks a pretty reliable recipe, so you can now not only marvel at how good the look, but you can actually make it.

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Wimbledon 2014 - London!

No you're not having déjà vu, this is another post about Wimbledon. Now if your tennis mad like me then you're probably jumping for joy at re living the great memories! However, if you are not a tennis fan then do not despair; this post is more about the journey back home through London and enjoying the sites of the big city!

The Mighty Shard

The Tower of London

What's your favourite part of London?  Or do you dislike busy cities altogether as I know some do?

Love Vic x

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