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Ideas for Christmas nibbles

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Showing 1-25 of 67 posts in this discussion
In reply to an earlier post on 19 Nov 2012, 15:48:12 GMT
sounds r-a-t-h-e-r yummy.

Posted on 19 Nov 2012, 14:30:44 GMT
Charlie says:
My oven seems to always know what temp I want and go 10 degrees over, I've tried to trick it and not let it know what I want but it generally outwits me ( not hard since the kids to be fair!) I just check it endlessly trusty skewer at hand. At least fruit cake won't sink with my obsessive oven opening. Good luck with the salvage job. Way better than wasting it.

In reply to an earlier post on 19 Nov 2012, 12:36:05 GMT
I think that some of it can be salvaged. I'm thinking of making it into a smaller triangular cake. I'll see.
In the meantime, I'm going to test my oven's temperature and have another go at the cake.

Posted on 19 Nov 2012, 10:05:14 GMT
Bearman says:
Ori and Charlie - I must confess that having spent a year of my youth out in Ital,y looking at all those cute little piglets in the windows of the butchers, I was not too keen on the idea of eating suckling pig,................. right up to the point that I was handed some which I ate with realizing what it was. OMG! So sweet and tender (some places make a point of "carving" it with spoons, or even 2 small plates) with the lightest, crispiest crackling ever. If Tuscan suckling pig cooked in a wood fired oven wasn't the best pork, or possibly the best meat I have ever eaten, then I may not be the hardened carnivor I am today.

Posted on 19 Nov 2012, 09:24:31 GMT
Charlie says:
Morning Sam. Well even a bad cake is more than I've got done. I made 6 last year, in October. Was all organised :(. Are you sure you can't rescue it with a trim and some extra booze?? ;)

In reply to an earlier post on 19 Nov 2012, 08:37:57 GMT
I actually have some brown paper that the shop wrapped around the plates that I bought.

In reply to an earlier post on 19 Nov 2012, 08:36:27 GMT
Morning Charlie,

Yep, got the cake done. Now I just have to get it right. :-)

Posted on 19 Nov 2012, 08:28:20 GMT
pixie says:
Here in the SW at every event you go to is a hog roast...they live on them I think...my friend even had one at her wedding.

Posted on 19 Nov 2012, 04:38:06 GMT
I have eaten suckling pig a couple of times in Segovia, at Casa Candido, but there it comes on your plate, all prepared. You don't see those long eyelashes like you do when you see them in the butcher's cold case.

Posted on 18 Nov 2012, 23:46:07 GMT
Happy says:
Suckling pig is very nice, but there is nothing on them. A large chicken would go further. I cooked a whole one for Xmas a few years back. Four adults and a child sat down with the whole thing in the centre of the table and by the time we'd finished there was only enoughleft for sandwiches. They are very expensive. It's like so many of these gourment foods they are considered luxury simply because they cost a lot. Give me a nice piece of ordinary pork, well roasted with a lot of crackling any day. ( Suckling pig doesn't produce crackling)

In reply to an earlier post on 18 Nov 2012, 22:08:40 GMT
Yes, my mum always used a thick layer of brown paper, but of course that's not so common nowadays.

Posted on 18 Nov 2012, 20:49:17 GMT
Charlie says:
I got my recipe all ready thanks to little miss suzysunshine. It's the one my grandmother and mum always made. Even have the decorations, albeit a little faded now. Traditional spiky snow all the way. Ellie puts Father Christmas on just like I used too! Just struggling to find time this year. :(

In reply to an earlier post on 18 Nov 2012, 20:07:26 GMT
pixie says:
The best cake I ever made for Christmas was from a National trust book Charlie..It had glace fruit on the top and nuts..even I liked it and I can't stand Christmas cake..Lol!

Posted on 18 Nov 2012, 20:04:21 GMT
Charlie says:
Hi sam, well done getting your cake done. I'm still procrastinating this year. My mum taught me to use cardboard. Decent thick corrugated stuff. Wrapped around tin and top and bottom too. Takes a good 5 hours normally and check it regularly for the last 2! Good luck. X

In reply to an earlier post on 18 Nov 2012, 19:14:39 GMT
I've ordered an oven thermometer, so I'll wait for it to arrive and find out what this oven is doing. I won't try the cake again until then.

In reply to an earlier post on 18 Nov 2012, 15:57:45 GMT
I hadn't thought of wrapping it up. Thanks, Diamond.

In reply to an earlier post on 18 Nov 2012, 15:56:44 GMT
Thanks, Suzy. I thought about getting a thermometer. We actually use them for the ovens at work, not that they're used for food. I'll definitely do them at a lower temperature and for longer.

And don't worry about the 'failed' cake... it was never going to go to waste. :-)

Posted on 18 Nov 2012, 15:08:59 GMT
pixie says:
Those cranberry harvest muffins are lush! will try Nigella's!

In reply to an earlier post on 18 Nov 2012, 14:41:01 GMT
Place it on a pad of newspaper and then wrap the tin in a few layers of it too, I burnt a couple of cakes until I tried that, never had a problem since, my oven cooks a bit hot too but it seems to depend on the oven temp being higher or lower, how many degrees hotter it is, I didn,t know how much it varied until I used a thermometer.

In reply to an earlier post on 18 Nov 2012, 14:14:23 GMT
Last edited by the author on 18 Nov 2012, 14:49:24 GMT
I think you could probably do with an oven thermometer, Sam - to see how much difference there is between the setting you picked and the actual oven temperature. It's possible that there may be as much as 50 degrees like my new oven has?!.....x

Cooking times are only to be used as a guide in recipes anyway, as individual oven temperatures always vary quite a lot, so don't worry about changing the temperature or baking time to suit your oven. Also, it is not necessary to start cooking at a higher temperature and then reduce the heat. You are better off by cooking at a slower temperature from start to finish. And if your oven is still baking unevenly, then after the cake is halfway through cooking, it is safe to open the oven door very briefly to quickly turn the cake round - then it should bake better on both sides.

To use up the cake that went wrong, you can just enjoy it with custard! Or you can also break up your cake, extract the best bits of it, crumble it - then booze it up or soak it in some orange juice for an hour in a covered bowl - and stir it into some slightly softened Vanilla Ice cream. Rebox it or pack into some ramekins and then freeze till Christmas! Or how about using it up making Christmas truffles? - and if you want them as freshly-made Christmas gifts - then store the cake for now, or freeze it and then defrost it when you want to make them up.....x

Posted on 18 Nov 2012, 14:10:02 GMT
Hi Suzy,

I made my Christmas cake yesterday. Wasn't happy with the result. I think that my new oven is hotter than the setting says it should be. It did too quickly and one side over-did. Think I'll try again and set the oven lower. Does that sound right to you? Any hints?

Posted on 18 Nov 2012, 14:06:28 GMT
Last edited by the author on 18 Nov 2012, 14:26:48 GMT
Sarah Leah Chase's Cranberry Harvest Muffins......makes 18 large muffins......(as recommended by Pixie!).
Prep time: 20 mins // Cook time: 35 mins.

3 cups all-purpose (plain) flour // 1 tabspn baking powder // ½ teaspn bicarbonate of soda // ½ teaspoon salt // 1 tabspn ground cinnamon // 2 teaspn ground ginger // 1¼ cups whole milk // 2 extra-large eggs // ½ pound unsalted butter, melted and cooled // 1½ cups coarsely chopped fresh cranberries // ½ cup medium-diced Calimyrna figs // ¾ cup coarsely chopped hazelnuts, toasted and skinned // ¾ cup brown sugar, packed // ¾ cup granulated sugar.

Preheat oven to 375° F // 190° C // 170° C fan // Gas mark 5. Line 18 muffin cups with paper liners.

Sift together flour, baking powder, baking soda, salt, cinnamon, and ginger in large bowl. Make well in centre of mixture and add milk, eggs, and melted butter. Stir quickly just to combine. Add cranberries, figs, hazelnuts, both sugars and stir just to distribute fruits, nuts, and sugar evenly throughout batter.

Spoon batter into paper liners, filling each one to top. Bake for 20 to 25 mins, until browned on top - and toothpick inserted in centre of muffins comes out clean.


Nigella Lawson's Christmas Morning Muffins.....Serves 12......(as recommended by M Inx!).
250g plain flour // 2½ teaspn baking powder // ½ teaspn bicarbonate of soda // 100g caster sugar // 1 teaspn cinnamon // ¼ teaspn ground nutmeg, or good grating of fresh nutmeg // 2 clementines, or satsumas // 125ml full fat milk // 75ml Veg oil, or melted butter left to cool slightly // 1 medium egg // 175g dried cranberries // 3 teaspn demerara sugar (for the topping).

Preheat oven to 400°F // 200°C // 180°C fan // Gas mark 6. Line 12-bun muffin tin with muffin papers or silicone inserts.
Measure flour, baking powder, bicarbonate of soda, caster sugar, cinnamon and nutmeg into large bowl. Grate zest of clementine or satsuma over, and combine. If you are doing this in advance, leave zesting till Christmas morning.

Squeeze juice of clementines or satsumas into measuring jug, and pour in milk until it comes up to 200ml mark. Add oil, or slightly cooled, melted butter, and egg, and lightly beat until just combined. Pour this liquid mix into bowl of dried ingredients and stir until everything is more or less combined - remembering that well-beaten mixture makes for heavy muffins: in other words, a lumpy batter is a good thing here.

Fold in cranberries, then spoon batter into muffin cases and sprinkle demerara sugar on top. Bake in oven for 20 mins by which time the air should be thick with the promise of good things - and the good things themselves are golden brown and ready to be eaten - either plain, or broken up and smeared, as you go through Christmas morning, with unsalted butter and marmalade.


Posted on 18 Nov 2012, 08:54:36 GMT
pixie says:
The stilton bics were really good...I've cut the log into discs and open froze them...now to see if they stick together!

In reply to an earlier post on 17 Nov 2012, 15:55:21 GMT
Hello D.J.

Jelly is great. With fruit in it... with ice cream

In reply to an earlier post on 17 Nov 2012, 15:37:06 GMT
Happy gran says:
I still have little rabbit jelly moulds from when my girls were small and they are still in regular use for my grandchildren. Red jelly rabbits in green chopped up grass(lime jelly ), never fails, amazing how adults like jelly too!!Happy Gran.
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Discussion in:  cooking discussion forum
Participants:  13
Total posts:  67
Initial post:  13 Nov 2012
Latest post:  19 Nov 2012

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