#ChristmasScraps – The cheese board 2

Cheese, bacon & cucumber roll

Cheese, bacon & cucumber roll

Cheese & bacon spring rolls

(With a tomato dip)

Ingredients:

  • For 8 sticks
  • 50g mix cheese – Leftover
  • 50g cucumber – leftover
  • 2 bacon slices – leftover
  • Tomato sauce
  • 8 filo pastry sheet – leftovers
  • Frying oil

Total spend: £0

Method:

Cut 8 sticks of cucumber, they should be about 7-8 cm long and about 1cm thick. Cut the cheese sticks to match the size of the cucumber… you might have to patch it up as you are using leftovers cheeses. Cut the bacon of the same length.

Take 2 sheets of filo, lay them flat and cut in 2 width ways.
Keep the halves doubled up. On one set, spread a bit of tomato sauce and place on it 1 stick of cheese, 1 stick of cucumber and one slice of bacon. Now fold over both ends of the pastry like a blanket, as on the pictures, then roll tightly. When you reach the end, dab with a lick of sauce to seal. Then hold with tooth pick until it’s time to fry.

Repeat all the above until all the rolls are done. Fry as soon as possible as filo pastry dries up very quick if left uncovered.

These are being deep fired, so, heat the oil very hot, the rolls should rise to the top as soon as they are dropped into the oil.

Fry the rolls for 3-4 minutes turning them to make sure that they are fried on all sides. Remove from the pan and place on absorbing paper. Repeat until all is done.

Serve with a tomato dip. If you intend to reheat the rolls, do it in the oven rather than the microwave.

Serving suggestion

Serving suggestion

It is better to reheat rather that fry later as the filo sheets are very fragile. Keep the out of their packet and they will dry up, roll damp ingredients in them and they will rip…

Handle them with care.

 

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#ChristmasScraps – Leftover Sprouts

Leftover Sprouts

Leftover Sprouts

Spouts frittata

Serves 2

Ingredients:

  • 150g sprouts – Leftover

    Leftover Sprouts 2

    Leftover Sprouts 2

  • 1 slice bread
  • 2 large eggs
  • 1 garlic clove
  • Chili flakes
  • Black pepper
  • Salt
  • 20ml whole milk
  • 50g onion

Total spend: £0

Method:

Halve the sprout buttons, chop the onion and press the garlic. Cut the bread in small chunks.

Leftover Sprouts 3

Leftover Sprouts 4

Leftover Sprouts 4

Leftover Sprouts 3

In a bowl, crack both eggs, add salt pepper, chili, milk and black pepper. Whisk and adjust seasoning if necessary.

Heat the frying pan and add 3 table spoons of vegetable oil. Let the oil heat up and fry the onion and the sprouts for 2 minutes, then bread and the beaten eggs.

Stir to mix egg, sprouts and onions, then level the content of the pan so the whole surface of the pan is covered. Leave to fry for 3 minutes, shaking the pan from time to time so the egg won’t stick to the bottom.

After 3 minutes, flip the frittata and leave to cook through for 3 minutes.

Et Voila! A Brussels Sprouts Frittata for 2

Et Voila! A Brussels Sprouts Frittata for 2

I just added bread for consistency, but if you’ve got leftovers roast potatoes, Swede or parsnips, use them instead of bread.

It is ready to serve and enjoy!

#ChristmasScraps – The cheese board 1

Stilton pesto

Stilton pesto

Stilton & tomato pesto

For 300ml of pesto

Ingredients:

  • 200g tomato – leftover
  • 60g Stilton – leftover
  • 10g onion
  • 5g celery leaves
  • 30ml vegetable oil + 10ml
  • Salt & pepper

Total spend: £0

Method:

Cut the tomato and remove all the pips and liquid within the tomato, then rinse. Just the flesh of the tomato is needed here.

Dice the onion, celery and the tomato then place all in the mixer with salt, pepper and 30ml oil, then blend until smooth.

Pour in a small bowl with a lid then top with the remaining oil.

serving suggestion

If this isn’t going to be consumed on the same day, make sure oil covers the whole surface of the pesto as oil will prevent it from spoiling.

This can be used over freshly cooked hot pasta with butter or just as a spread on a freshly toasted  baguette.

Enjoy!

#ChristmasScraps – Leftover Christmas pudding 2

Buche de Noel - Christmas log

Buche de Noel – Christmas log

The boozy yule log

Ingredients:

800g – 8 to 10 servings

ingredients for the buche

ingredients for the buche

  • 200g whisky Christmas pudding – Leftover
  • 200ml Double cream – 70p
  • 6 slices of brown bread or and breakfast bread
  • 200 premade Vanilla butter Cream £1.39
  • 50g almond flakes (optional) – Leftovers
  • 250g dark chocolate – 99p
  • 20g sugar
  • Cling film

For the syrup (to moisten the bread):

  • 10ml water
  • 10ml gin
  • 3 teaspoons sugar

Total spend: £3.09p

Method:

Remove the crust from the bread and flatten with a rolling pin. Mash the Christmas

Bread slices

Bread slices

pudding which would have been left in room temperature to make it easy to mash.

On a flat surface stretch out 70cm of cling film, then line the slices of bread as close to each other as possible and as straight as possible.

Now spread on all the surface 200g of the shop bought butter cream, a hand full of roast almonds flakes and the mashed Christmas pudding.

Make sure to spread all of that across the whole surface of the butter creamed bread.

Rolling the log

Rolling the log

Now using a grater, grate over the mix about 20g of dark chocolate before rolling tightly while making sure that the bread slices remain together and the cling film is not caught in the rolling.

Seal the rolled sandwich very tightly in the cling film and place in the fridge for 1 hour.

After the hour has passed, bring the log out of the fridge and gently remove the cling film.

Preparing the covering

Preparing the covering

Place the log on a flat surface and moisten the bread with the syrup made out of the gin, water and sugar. Don’t make it too wet.  Leave the log aside to absorb the liquid.

Meanwhile, prepare the yule log coverings: first layer is whisked cream the second layer is chocolate & whisked cream mix.

Melt 200g of dark chocolate and set aside.

While the chocolate is cooling, whisk 200ml of double cream with 20g sugar using an electric whisk until the cream hardens. Cover the bûche with 2 layers of the hardened cream.

Now pour the chocolate over the rest of the cream and fold gently until you obtain a uniform chocolatey colour.

Cover the bûche with the cream until you run out. Now smooth the covering as much as you can while imitating the look of a wood log.

Now decorate with the left over almond and dark chocolate shavings or simply leave it as it is.

If you are going to decorate the yule log, do it before leaving the cream covering to set.

Once the cake is decorated, place it in the fridge to harden for at least 1 hours before serving.

Enjoy just as it is.

This is a very very rich cake and need no accompaniment!

Happy Christmas!

Christmas pudding yule log… British meet French in Christmas dessert…

DSC05947 blog

Another idea will simply be to bake a sponge cake with chunks of Christmas pudding!

Ooh! how about making salted caramel with small lumps of Christmas pudding… just go create!

To see all the recipes includes in the Christmas leftovers series, please type #ChristmasScraps or #XmasScraps in the search box. Have you seen the Christmas pudding Ice cream?

To see the turkey leftovers see here, here and here.

Also check out the  leftover mash recipes.

 

#ChristmasScraps – Leftover Christmas pudding 1

Christmas pudding ice cream

Christmas pudding ice cream

Almond & Christmas pudding ice cream

Ingredients:

For about 500ml

Ingredients for the ice cream

Ingredients for the ice cream

  • 100 cognac Christmas pudding – Leftover
  • 100g Brown sugar
  • 300ml whole milk
  • 100 ground almond – 70p
  • Almond flakes for topping

Total spend: 70p

Method:

Leave the Christmas pudding at room temperature so it won’t be hard to mash.

Add the sugar to the milk and stir until there is granules left. Pour the sugar/milk mix in the blender with the mashed Christmas pudding and blend until smooth. Now add the ground almonds and blend again… the smoother the better.

Once you are satisfied with the smoothness of the ice-cream mix, pour it in a bowl with a lid and place it in the freezer for 3 hours.

Bring the bowl out of the freezer 10 minutes before scooping.

Enjoy.

Christmas pudding ice cream 1

Christmas pudding ice cream 1

Christmas pudding ice cream 2

Christmas pudding ice cream 2

Christmas pudding ice cream 3

Christmas pudding ice cream 3

Christmas pudding ice cream 4

Christmas pudding ice cream 4

#ChristmasScraps – Leftover turkey 3

DSC05678 1 blog

making a sandwich!

Brioche bun & Turkey sandwich

For 2

Ingredients:

  • 2 Brioche buns – 25p each Tesco
  • Turkey meat – leftover
  • Mayonnaise
  • Coriander or Salad
  • Tomato – leftover
  • Salt & black pepper

Total spend: 50p

Prep:

Pull the meat off the bone and season with salt & pepper.

Rinse the coriander and flick water out of it. Cut the tomato in 4 slices.

Cut the buns in two and generously spread the mayonnaise on all 4 sides. On the bottom sides of the buns, first layer the coriander, then meat, and then tomato. Put the cap on and enjoy.

 

Brioche bun & Turkey sandwich 1

Brioche bun & Turkey sandwich 1

Brioche bun & Turkey sandwich 2

Brioche bun & Turkey sandwich 2

Brioche bun & Turkey sandwich 3

Brioche bun & Turkey sandwich 3

Brioche bun & Turkey sandwich 4

Brioche bun & Turkey sandwich 4

Can also be enjoyed with mustard instead of mayonnaise.

Love this sandwich! The buns can be found in Tesco. 4 cost £1.

To see the whole leftover series, just type ChristmasScraps or XmasScraps in the search box.

Next, we will be using the left over Christmas pudding! There is Ice creeeeeam!

#ChristmasScraps – Leftover turkey 2

Cocoturkey

Cocoturkey

Turkey & coconut milk stew

For 4

Ingredients:

Roast potato

Roast potato

  • 400g roast turkey (meat only) – leftover
  • 400g Roast potatoes – leftover
  • 400ml Coconut milk – 69p
  • 100ml stock
  • White pepper
  • 1 big leek – leftover
  • 3 celery sticks – leftover
  • 2 banana shallots or any onion
  • 2 garlic cloves

    Cocoturkey Ingredients

    Cocoturkey Ingredients

  • Thyme
  • Chili
  • Vegetable oil
  • Any bread to serve

Total spend: 69p

Prep:

Pull the meat off the bone and set aside (feel free to keep the bones of your prefer).

Cut down the roast potatoes if necessary. I used whole roasted hasselback potatoes (with skin) and had to cut them by 4. So, it is up to you. Try not to cut them too small. As they might disintegrate in the stew. Leave them to one side.

Rinse then cut the celery and leek roughly about the same size in length. Peel and quarter the onions. Peel and press the garlic set all aside.

In a hot large pan, heat 3 tablespoons of vegetable oil, then fry in the onion and thyme until the onion starts to brown. Add the turkey, the cut celery sticks, garlic, white pepper, chili flakes and salt then stir fry for 2 minutes. This will allow the former roast turkey to absorb new flavours and the celery will start to soften. 

Now add the stock, coconut milk, potatoes, stir and adjust seasoning before covering the pan to simmer the stew for about 10 minutes on high heat. Remember, both the turkey and the potatoes al already cooked… the more you leave the pan on heat, the more the potatoes will disintegrate…

Serve hot.  And enjoy with some slice of bread to soak up all the juices.

The coconut milk is very flavoursome, but the starch from the potato does a good job making the sauce less watery… If you’ got some coconut cream, use it, it will be a treat!

PS: Over indulgence is not good for your diet… Make sure you eat some salad…. Tomorrow!

Bon appetit