1 dozen Medium Eggs
1 cup Sugar
1 ½ quarts Milk
1 pint Heavy Cream, whipped
Up to 750-ml of alcohol if desired
Separate eggs, beat yolks in large serving bowl, adding sugar while beating. Stir in milk and cream. If using alcohol, slowing add and then refrigerate for at least 1 hour. Before serving, whip egg whites stiff. Mix into eggnog, dust with nutmeg.
3 ounces unsweetened chocolate
1 cup butter
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir 1 cup sugar into melted chocolate mixture until well blended. Stir in egg and vanilla until completely blended. Mix in flour, baking soda and salt. Refrigerate 30 minutes. Heat oven to 375 F. Shape dough into 1" balls; roll in additional sugar.
Alternately, roll out to 1/4" thick and cut with cookie cutters. Place, 2" apart, on ungreased cookie sheets. (If flatter, crisper cookies are desired, flatten balls with bottom of drinking glass.) Bake 8-10 minutes or until set. Remove from cookie sheets to cool on wire racks. Decorate with icing and sprinkles, if desired.
Makes about 40
TRADITIONAL CHRISTMAS CAKE RECIPE
This traditional Christmas cake recipe is a great favourite. The rich cake can be served cold or hot with custard or double cream.
Ensure this cake is made 3 weeks before Christmas, and then ice one week before the occasion.
12 oz plain flour
1 tsp. cinnamon
1 tsp. mixed spice
½ tsp. salt
4 oz candied peel
4 oz cherries
2 lb. Dried fruit
4 oz blanched almonds
4 tbsp. sherry
Finely grated 1 lemon
8 oz margarine
8 oz sugar
1 tbsp. black treacle
Sieve together all the dry ingredients.
Mix the peel, fruit, cherries, chopped almonds and lemon rind. Whisk the eggs and sherry together.
Cream the margarine, sugar and black treacle until soft. Add the flour and egg mixtures alternately to the margarine.
Stir in the fruit mixture. Put into an 8-9 inch tin, lined with greaseproof paper round the sides and at the bottom. Tie a double band of brown paper round the outside of the rim, standing well up above the top of it.
Put in the middle of a hot oven. Bake for 31/4-31/2 hours at gas mark 3 for the first 11/2 hours, and then decrease to gas mark 2 for the remainder.
Cool the cake in the tin, then store in an airtight container.
1 carrot peeled then coarsely grated
1red pepper, deseeded then sliced
100g sugar snap peas, finely sliced
410 g cannellini or butter beans
130g salad leaves
3 tbsp of your favourite dressing, bought or homemade,plus extra for drizzling
200g tuna in brine, drained
carrot, pepper, sugar snap peas and beans together in a large
bowl. gently toss in the salad leaves and half of the dressing,
then flake the tuna over. Drizzle with more dressing when you serve.
per serving:211 kcal, protein 16g
saturated fat 1 g
added sugar none
3(300g)firm ripe tomatoes
1/2(75g)cucumber,peeled,cut lengthwise and sliced fine
1(50g) green pepper,
deseeded and sliced into fine rings
1(50g) onion, sliced into fine rings
salt and pepper according to taste
for the garnishing
150g feta cheese, cubed
12 or more black olives
a small bunch of parsley, chopped
1tsp(5g)dried oregano or marjoram
Time required: 10 min
Place the salad ingredient in a bowl. sprinkle with salt pepper and olive oil and toss well
serve chilled, garnished with feta cheese, olives and herbs nutritive value of each serving.
500 g tomatoes
1/4 cup (500 white or spring onions, chopped fine
10g garlic, chopped fine
salt to taste
a pinch or sugar (depends on your personal choice)
1 green chili, chopped fine
35g coriander or mint leaves (or fresh basil), chopped
lalapeno peppers in vinegar, chopped
Blanch, skin and chop the tomatoes. keep stirring on low heat with
onion, garlic, salt and sugar until thick. Add the green chilies and
coriander leaves (or basil or
mint). Remove from heat when cool add jalapenos. Serve with tortilla chips.
nutritive value of each serving
calories; 43.0 kcal
salt, pepper to taste
mint for garnishing
First sketch out the bunny on a hard board covered with aluminium foil
outline this with green chilies or capsicum strips and fill with grated white
use grated carrot to fashion a bow around the bunny's neck if you so
want, you can write a message on the body with the help of carrot and beetroot sticks. Cherries can be used for eyes and mouth
similarly, you can conjure up fish, ducks or parrots using your imagination