Wednesday, 24 December 2014

Christmas Chocolate Peppermint Candy Bark


Readers, I cannot believe it’s Christmas Eve again.  I know everyone says the years go in quicker as you get older… but they really do!    The last 12 months have disappeared.  We've been on adventures to Budapest, Ireland and China and in the next few days will be off to Germany to see in 2015.

This might be my last post of the year, so in case it is, thank you for following my blog, continuing to read my ramblings and also attempting my recipes in your own kitchens.  Please keep comments coming next year… it’s nice to know my words haven’t disappeared into cyberspace!

As it’s now lunchtime on Christmas Eve, if you do suddenly decide to attempt these, I know you don’t have a huge amount of time left.  Candy bark originated in America and it’s incredibly quick and easy to make.    There’s a good chance you’ll have candy canes in the house at this time of year, perhaps some festive cake or ice cream sprinkles and chocolate is very easy to lay your hands on!  Three ingredients are all you need.

These are also great to give as a last minute table gift for Christmas dinner or a stocking filler  – but be warned – keep them in the fridge or a cool place until you are ready to hand them over.  The chocolate is very thin and melts easily if hot hands touch it!

Merry Christmas from What Claire Baked! xx

chocolate peppermint candy bark

Christmas Chocolate Peppermint Candy Bark

Ingredients (makes 1 baking tray)

200g milk chocolate
6 candy canes (broken and crushed)
Christmas sprinkles and cake decorations

Method

  1. Melt the chocolate in a microwave proof bowl, for around 1 minute 20 seconds.  Set aside to cool slightly once melted.
  2. Meanwhile, cover a baking tray with non stick baking paper.
  3. Crush and break the candy canes (I removed them from their packaging and put into a sealed freezer bag.  Bash with a rolling pin… good for stress days.)
  4. Pour the chocolate over the baking tray and use a palette knife to spread thinly and evenly over the tray.
  5. Sprinkle the crushed candy canes over the chocolate, then, sprinkle the Christmas cake decorations over to finish, until you have a festive looking chocolate sheet.
  6. Transfer to the fridge to set fully.
  7. Once set, break into random sized and shaped pieces and keeping your hands cool, transfer to a cellophane bag for gifting.   Finish with a bow.







Friday, 12 December 2014

Steamed Asian Pork Dumplings

Readers, you’ve probably all read about my Chinese foodie adventure by now but I’m dragging the trip out of the archives of my mind in order to write a new post.

One of my favourite foodie experiences on the trip was having steamed dumplings at Mr Shi’s on the last night of the trip.  It was a little backstreet dumpling house with around 10 tables and menu half the size of Beijing.  I was so inspired by the food there, I went out and bought a bamboo steamer (£2.99 from Home Bargains) and decided to create my own dumplings.  I really struggled to get a UK recipe so have taken the dough from Foogio.com and made my own filling.

These are easy to make and easy to steam but the dough does take a bit of time to prep.  My half quantities made around 18 dumplings which is more than enough for two.

Steamed Asian Pork Dumplings

Ingredients
Steamed asian pork dumplings

Makes 18 dumplings

Dough

2 cups plain flour
1 cup boiling water
¼ teaspoon salt

Filling

200g pork mince
3 spring onion
1 carrot (finely grated)
Small cube of fresh ginger
Minced garlic
2 tablespoons Soy Sauce
1 tablespoons Sesame oil
1 teaspoon Rice Wine


Method

1. Firstly make your dough.  Sift the flour and salt into a bowl and slowly add the water, until you form a dough. It shouldn’t be sticky.  Turn out onto a floured board and knead for around 10 minutes, until it’s smooth and elastic.  Return to a bowl, cover with a damp cloth and set aside to rest for around an hour.
2.  Meanwhile, start to prep your filling.  Chop the spring onions as small as you can and peel and finely grate the carrot.
3. Brown the mince in a pan over a medium/high heat.  Break the mince into small pieces using two wooden spoons.  Pour off any fat.
4. Add in the garlic to your taste, the carrot and the spring onion.  Continue to cook through.  Add in the soy sauce, rice wine and sesame oil.  Cook until the mince is fully cooked.

Cooking the filling

5. Remove from the heat and transfer the filling to a food processor.  Pulse until smooth and almost paste like. However, you want to retain some texture – not baby food standard!!!  If the filling isn’t coming together, you can add a tiny bit of boiled water to soften it up.  Set aside.
Finished filling

6. Once your dough has rested, turn out onto lightly floured board and break smaller pieces of dough off the ball.  Roll out until a few mm thick. Repeat.
7. Using a round fluted cutter, cut circles out of your dough, until you have 18 pieces.
8. Add a teaspoon of filling to the centre of each circle and wet your finger.  Run it around the dough and bring the two sides together, to form a sealed parcel with no air holes. Congratulations, you’ve made your first dumpling!
9. Repeat this process another 17 times… Sorry!
10.  Once all your dumplings are assembled (and if you have a two level steamer) add 9 dumplings to each level of the bamboo steamer.  If you have a single layered one, you’ll need to cook in two batches.
11.  Add boiling water to your wok to just below the bottom layer of the steamer.  Put the hob on and as the water begins to boil, place the steamer into the wok (with the lid on the steamer).  Steam your dumplings for around 10 minutes, once the steam really begins to take hold.
Checking on the dumplings as they cook

12. Remove from the steamer and serve immediately.  If your dumplings stick to the steamer, a gentle push should remove them with no damage.   Serve with soy dipping sauce.

Steamed asian pork dumplings


I'm entering this into #recipeoftheweek over at A Mummy Too

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Friday, 5 December 2014

Chicken, Bacon, Leek and White Wine Winter Pasta Bake

Readers, I was recently sent some alcohol free wine by the people at Eisberg.  Now before you all look aghast and say “why bother?” It does have its benefits.

As a designated driver at a dinner, there’s only so many Diet Cokes you can stomach before it all gets a bit much. At least with a glass of this it feels like you are part of the party.  The funniest response I got from someone was, at least if you were pregnant you could hide it filling up your glass with this…  Perhaps not the first thing that sprung to my mind!

Anyway, Eisberg sent me a couple of bottles to experiment with.  The real selling point for me was the calorie count  - at 34 per 125ml glass, you can have several!

I was making a rather indulgent creamy pasta dish and I managed to make it slightly healthier by using low fat cheese, semi skimmed milk to make the sauce and the alcohol free wine helped bring those pesky calories down as well.

I’ve included the recipe below for you.  It’s a perfect midweek winter meal.

Chicken, Bacon, Leek and White Wine Winter Pasta Bake

Ingredients – serves 3

1 large chicken breast, diced
1 large leek
200g smoked bacon lardoons
150g reduced fat cheddar
25g butter
1 heaped dessert spoon plain flour
300ml milk (to make the white sauce)
120g macaroni
1 large glass Eisberg Riesling
Salt and Pepper to taste

Method
1. Firstly cook your pasta, drain and set aside.
2. Grate the cheese onto a plate.
3. In a separate pan, fry the chicken and bacon until browned (5-8 minutes).
4. Slice the leek and add to the frying pan.  Once coated in the fat from the meat, add your glass of white wine and bring to the boil.  Cook for 5 minutes until the wine has reduced down.

Chicken, bacon and leek in the pan
5. Meanwhile, make your white sauce by melting the butter in a non stick pot.  Remove from the heat and add the flour.  Mix until a paste is formed.  You may need more or less flour depending on the consistency.  Add a little milk and transfer back to the heat.  Continuously whisk to avoid lumps forming in the sauce. Add the remaining milk when back on the heat and bring to the boil.  Cook out for several minutes.
6. Once the sauce has thickened add in half the cheese and stir to combine. 
7. Add the pasta and sauce to the pan with the chicken, bacon and leek.  Mix around to combine all ingredients.
All the ingredients in the pan

8. Heat the oven to 180c (fan).
9. Transfer all ingredients to an oven proof dish and sprinkle the remaining cheese on the top.

10. Bake in the oven for 15-20 minutes until the cheese has gone golden and crisped up.

11. Serve immediately with garlic bread and a glass of Eisberg Riesling. 
chicken, bacon, leek pasta

Disclaimer: I was sent two bottles of Eisberg wine for my review and enjoyment.  Any opinions expressed are my own.

Tuesday, 2 December 2014

Cranberry Christmas Biscuits

Readers, I feel like a terrible blogger at the moment.  I’ve really found it difficult to find the time to write about my kitchen exploits.  It’s not that I haven’t been in the kitchen; it’s the transferring recipes to my little space of the internet that’s been the problem!

I made these biscuits as a surprise for Mr WhatClaireBaked last weekend after he received some good news.  I wanted to something different from the usual card.

These have lasted 4 days in the fridge in an airtight container but they were a little soft by tonight.

Also – these biscuits are made without adding any sugar to the biscuit mix – the sweetness comes from the milk chocolate and sweetened dried cranberries. Definitely a recipe kids could help with in the kitchen this year.

chocolate orange cranberry biscuits

Cranberry and Orange Christmas Biscuits

Ingredients – makes 12 biscuits

100g plain flour
¼ teaspoon baking powder
35g unsalted butter
Zest of 1 orange
Juice of 1 orange
½ teaspoon cinnamon
20g dried cranberries
200g milk chocolate

Method

1. Preheat the oven to 160c (fan).
Sift the flour and baking powder into a bowl and cube the butter. Using your hands, rub the butter into the flour until completely mixed in and fine breadcrumbs have been created.
Breadcrumbs!

2. Chop the cranberries into small pieces and grate the orange with a fine grater.  Add the orange zest to the mix and stir to combine.   Add the cinnamon and stir.
Add the extras

3.  Squeeze the orange juice into the mix and stir until a dough is formed.  You might need to add a  little water, or flour depending on the consistency of your dough.  It should form into a ball.
4. Transfer the dough to a floured board and roll out the mix to around 5mm thick.  Using a non fluted cutter, cut circles out of the mix and re-roll as necessary until all your mix has been used.
Biscuits ready for the oven 

5. Transfer each biscuit to a baking tray lined with baking paper.  Bake in the oven for around 10-12 minutes until lightly golden on top.  Once ready, transfer to a cooling rack until cold.
6. Melt the chocolate in a deep heatproof cup or bowl in the microwave.  Once the biscuits are cool, stick a skewer in one side, like a lollypop.  Dip the biscuit in the chocolate mix and remove from the chocolate.  Let any excess drop off before transferring to a tray with baking paper.  Allow to set on the tray, in the fridge.  Top with additional chopped cranberries or chocolate letters. 
Coat the biscuits in chocolate 

chocolate orange cranberry biscuits
Chocolate biscuits topped with cranberry


Store in the fridge until serving.

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