I’m not sure how this one will be received because of two things; it contains a slightly strange ingredient and it’s really not a healthy recipe at all. But it all gets eaten so quickly that it can’t be too bad, right?

Nuts and Bolts

300g Nutrigrain

375g packet Salted peanuts (we use unsalted mixed nuts)

1 packet Cream of Chicken soup (we use cream of vegetable)

1 packet French Onion Soup

1 teaspoon curry powder

0.5 teaspoon mustard powder

0.5 cup of oil (usually vegetable oil)

Pour warm oil over dry ingredients, stir until oil is mixed through, store in an air tight container.

The recipe has been slightly vegetarianised (by using cream of vegetable rather than cream of chicken soup powder) for my and Matt’s benefit. It also tastes a lot better the next day as the oil has time to soak into everything.

My Mum also notes to keep the Nuts and Bolts away from my Dad. So if you have made it and my Dad comes round, make sure you hide it. He will eat it all.

I hope everyone had (or is continuing to have) a relaxing Christmas break, and I guarantee the next post will be about knitting.

It was lovely to read about the things people only make around Christmas time. Gingerbread was mentioned a few times which made me wonder why my family doesn’t bake gingerbread biscuits around Christmas time. We all seem to like gingerbread, so maybe it’s a tradition that can be introduced (next year).

Here’s another snacky thing that magically appears in my parents’ fridge around about this time of year, peanut clusters. I feel a bit silly posting a recipe for this, but there’s no harm in putting it up here.

Peanut Clusters

375 grams chocolate. White, milk, dark all works well
200 grams unsalted peanuts

Line trays with baking paper.

Melt the chocolate completely. Stir in the peanuts, coating thoroughly.

Place teaspoons of the mixture on the baking paper and leave to set.

The best aspect of this recipe is how flexible it is. If you want the mixture a bit stiffer, add in more nuts or less chocolate, and vice versa for a cluster with a bigger pool of chocolate at the base. Don’t like peanuts? Use another nut. Or dried fruit. White chocolate, pistachios and dried cranberries are a pretty nice combination.

I’d like to post one more Christmas recipe, but it’s likely to be just after Christmas Day. Seems a bit silly, but I don’t think anyone will mind too much!

One of those is coconut ice. The smallest hint of it makes me think of Christmas. As mentioned in a previous post, the recipe we use is very simple; just desicated coconut, icing sugar, condensed milk and food colouring. Most years it was traditional white and pink, but sometimes Mum could be convinced to branch out to different colours.

Mooncalf commented that the coconut ice recipe in Hope and Greenwood’s book didn’t turn out too well. Even though I’m sure everyone has their own favourite coconut ice recipe, here’s the recipe I use.

Coconut Ice
3 cups desicated coconut
4 cups icing sugar, sifted
1 400g can condensed milk
red (or any other colour of your choice) food dye

Mix icing sugar and coconut together, then stir the condensed milk in thoroughly. Split the mixture in half. Press one half of the mixture into a lined tin (I used a 20cm by 20cm tin) and put in the fridge. Add a few drops of food colouring into the other half of the mixture and knead until the colour is even. Press the coloured mixture over the white mixture. Put in the fridge until set.

How many pieces it yields depends on how you cut it. I prefer smaller bits as it seems to go further and it’s pretty sweet.

In the weeks before Christmas, I might put up a couple more recipes that only get rolled out during the holiday period. Do you have many recipes that only come out round this time of year?

Clutter has also found its way into the pantry. As a household, we’re really good at buying things we didn’t realise we already had, even when we plan weekly meals. Luckily, this tends to be mostly longlife or non-perishable stuff that I know I’ll use up one day. One of those things is desiccated coconut. Luckily (again) one of the ingredients that is used a lot in my Women’s Weekly Recipe cards is coconut (and ginger too, but that’s a story for another day).

Crisp Coconut Biscuits (from Women’s Weekly Recipe Cards, circa 1970’s)

Ingredients:

125 grams butter
1 cup caster sugar
1 egg
2 cups self-raising flour
1 cup desiccated coconut

pinch of salt
1-2 teaspoons of milk
Sugar, for dusting

Preheat oven to 180 degrees celsius.

Cream butter and sugar. Beat in egg. Add in sifted flour, salt and coconut and mix well.

I found the mixture too dry at this point, so added in milk until it was at a consistency where it could be easily moulded into balls but didn’t stick to my hands.

Roll teaspoonfuls into balls and press flat. Dip the top of the dough disc into sugar and place on a greased baking tray. Allow room for spreading.

Bake for 10 to 15 minutes, until lightly golden.

I got around 30 biscuits out of this recipe. If I were to make this again (which is highly likely), I’d use plain ol’ white sugar rather than caster sugar for dusting. While you can see the caster sugar on top of the biscuit, I think the coarser sugar would look better.

Today’s offering is Blackberry Swirls. They are like chelsea buns, but with berries. While they call for blackberries, being blackberry scrolls and all, I couldn’t find canned blackberries at my local supermarket. However, they did have cans of mixed berries, which seemed to work well. For a change, I’m going to include the recipe this time.

Blackberry swirls – the mixed berry variation (from Women’s Weekly Recipe Cards, circa 1970’s)

Scrolls Ingredients:

1.5 cups self-raising flour
400g can berries (drain, but retain the syrup)
0.5 cup milk
125 grams butter

Sauce Ingredients:

0.5 cups white sugar
1/3 cups sweet white wine
30 grams butter
0.5 cups berry syrup

Preheat oven to 200 degrees celsius.

Sift flour and rub in butter until the mixture resembles breadcrumbs. Add milk, and mix to a soft dough. If you find the mixture is too wet at this point, add small amounts of flour until it’s at a consistency where it can be rolled out pretty easily.

Place dough on a lightly floured surface, knead gently and roll into a 25cm by 35cm rectangle. Spread berries over dough, leaving a small border around the edges. Roll the dough up lengthways (so the roll is the length of the shorter edge of the rectangle). Make sure the berries are being rolled up in the dough and not pushed along! Cut into 2.5cm slices and place into a greased, ovenproof dish.

Put sauce ingredients into a saucepan. Bring slowly to the boil, stirring constantly until the butter is melted. Boil for 3 minutes. Pour the sauce over the scrolls and bake for 30-35 minutes.

You’ll be excused for feeling sceptical of the recipe as you put the scrolls in the oven, as it sort resembles scroll islands in a berry sea. Well, it did for me anyway.

After coming out of the oven, the scrolls looked like this, making me instantly forget my scepticism. The sauce becomes a lovely syrup at the bottom of the scrolls, and gives a nice glaze on top.

The original recipe suggests serving it with cream or custard. I had it with a cup of tea and it was just fine!