#NoelByHJ – Christmas boucheés

Noel by HJ Bouchees

Noel by HJ Bouchees

Christmas boucheés

Boucheés are little starters or canapés that can be eaten in one or 2 mouthfuls.

In this set, you will have  salmon, prune, cucumber and paté. The boucheés are detailed below. They are just options that you can offer on your tables. Not all of them will be necessary… the cost for each set varies from £1.00 to £3.00.

The roulés

Les roulés

 The Bacon Prunes

 Ingredients for 10 bacon & prunes.

Prunes 1

Prunes 1

  • 5 bacon slices – 50p
  • 10 pitted prunes – 50p
  • Onion strings
  • 5 tooth picks

Total spend: £1.00

The bacon cost 99p for 10 slices and the prunes cost £1.39 per packs of about 30 units. The left overs can be used for breakfast the next day or for yogurt.

Prunes 2

Prunes 2

Method:

Pre heat the oven at 180°C

Rinse the bacon and slice them length way.

The onion is just to add flavour and it is optional. Cut it as thinly as possible. Set aside.

Now a halved slice of bacon, place on it an onion string, then the prune and roll.

Prunes 3

Prunes 3

Hold with a tooth pick and repeat until all 10 are done. The can be prepared in advance and are best eaten hot.

To cook it, place the prepared prune on a baking tray and cook for 20 minutes at 180°C.

 

Salmon rolls

Ingredients for 8 small rolls.

  • 4 smoked salmon slices – £1.37

    Salmon roll 1

    Salmon roll 1

  • 2 teaspoons full of crème fraiche -10p
  • Hand full of fresh parsley -10p
  • Garlic granules
  • Poppy seeds

 Total spend: £1.57

Method:

Finely chop the small hand off of parley and place it in a bowl. Add two full teaspoons of crème fraiche and sprinkle garlic granules. Mix well.

On flat surface, lie the smoke salmon slice flat, spread on it the crème fraiche mix and roll tightly, then cut in two. Keep on half other roll as it is and cover the other with poppy seeds.

Salmon roll 2

Salmon roll 2

Salmon roll 3

Salmon roll 3

Salmon roll 4

Salmon roll 4

Salmon roll 5

Salmon roll 5

Repeat the process until all 4 slices are done. you should end up with 4 small rolls covered in poppy seeds and 4 plain.

The poppy seeds are just to add crunchiness and a visual variation…

Courgette rolls

Courgette rolls

Courgette rolls

Ingredients for the cucumber roll:

  • ¼ cucumber – 10p
  • Crème fraiche
  • Salt pepper
  • Garlic granules
  • Tooth picks

Total cost: 10p

Method:

Cut a whole cucumber in half (width way) and cut the extremities. Using a mandolin or a potato peeler, slowly cut 4 large, but thin strings of cucumber. Lie them flat.

In a bowl, mix 2 teaspoons of crème fraiche with salt, black pepper and garlic. Stir to mix. Now spread this mix on the cucumber slices and roll, then keep them rolled with tooth pics.

Note the slices must be about 10cm long to have a good roll.

Salmon on Rye

Salmon on Rye

Salmon on rye bread

Ingredients:

  • 2 slice of rye bread – 25p
  • Unsalted butter
  • 3 slices smoked salmon – £1.02
  • Parsley or dill to finish

Total cost: £1.27

Method:

Cut the bread, spread butter and add salmon, then top with herbs. Enjoy.

The last option will just be slices of baguette with Ardennes pate.

Bread cost 25p and pate cost 40p.

Total cost 60p…

And if you don’t like any of the above, you can always buy LIDL’s platter below at £2.99!

LIDL ready platter

LIDL ready platter

Bon Appétit!

Coming up – Noel By HJ

Sorry faceStill to come this week, my Christmas menu, but you can use it for your New Year’s celebration instead why not?

Sorry it is a bit late, but it has been a very busy events month as I am an events’ coordinator and have just finished a 10 days stretch nonstop at work!

Here is the menu you will be having recipes for

My menu starts bouchees including salmon and prunes wrapped in bacon

Noel by HJ Bouchees

Noel by HJ Bouchees

Starter is a verrine with Surimi

Noel by HJ verinnes

Noel by HJ verinnes

Mains is lobster with swede & Parsnips mash

Noel by HJ lobster

Noel by HJ lobster

Dessert is a 2 buches de Noel with ground roasted hazelnuts & coffee.

Noel by HJ les deux buches

Noel by HJ les deux buches

I hope to post all the recipes this week.

The menu looks expensive, but it amazing what you can do with a bit of creativity.

To listen to the related Croydon Radio show, click on this link.

Thank you for checking in!

x

Buche or Yule log is the French Christmas cake

Buche or Yule log is the French Christmas cake

#ChristmasScraps – The cheese board 3

HJ's Filo quiche

HJ’s Filo quiche

Filo quiche

(Also using left overs roast vegetables & bacon)

Ingredients:

Serves 6

  • 250g roast vegetables – Leftover
  • 3 slices of bacon – Leftover
  • 2 medium tomatoes
  • 1 small onion
  • 100ml double cream – leftover
  • 150g mix cheeses – leftover
  • 100g cucumber
  • 100g leek
  • Garlic granules
  • Salt and black pepper
  • 4 sheets of filo pastry – (£1.39 for 12 sheets)
  • 25cm tart dish
  • 10g butter
  • Green salad to serve with.

Total spend: £1.39p

Method:

 Preheat the oven at 180°C

Cut the leek in half and separate the leaves. If the leaves are too large, cut them in half, length ways so they look like strips. Cut the cucumber in strips using a mandolin or potato peeler. Cut the bacon in strips too, grate the cheeses, chop the tomatoes and slice the onion as in the picture above.

In a bowl, add the grated cheese, the cream and 100ml water. Also add salt and black

Quiche filling 1

Quiche filling 1

pepper, garlic, mix, taste and adjust seasoning. Set aside.

Butter the bottom and sides of the tart dish and layer in the filo sheet crossing each leaf: the sheet are rectangular so if you lay a sheet one way, lay the next one across it as if creating a star or the British flag.

Once that is done, stretch out at the bottom of the dish, the

Quiche filling 2

Quiche filling 2

leek and cucumber strips, spread the roast vegetables, the

bacon and then the tomato. Pour over it the cheese and cream mix, then the onion slices. Give it a slight shake then fold inward to the ends of the filo sheets. Brush butter over the filo ends before placing the quiche in the middle tray of the oven.

Bake for 50 minutes at 180°C.

Quiche filling 3

Quiche filling 3

Quiche filling 4

Quiche filling 4

Cooked quiche 1

Cooked quiche 1

Cooked quiche 2

Cooked quiche 2

Quiche serving suggestion

Quiche serving suggestion

Leave to cool down a bit before serving. I served mine with a spinach and cherry tomato salad.

To see the whole leftover series, type #XmasScraps #ChristmasScraps in the search box. You will also find ides for using leftover Christmas pudding, Turkey etc… Don’t forget to post your comments!

Happy Christmas.

#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