GIVE, TAKE, SHARE
THERE IS A NEED FOR NIBBLES AT THIS TIME OF YEAR. SOME OF THESE RECIPES MAKE WONDERFUL GIFTS; ALL ARE QUICK-TO- PREPARE AND GREAT FOR GRAZING
Gingerbread cookie sandwiches with chocolate orange filling
That most festive of treats, gingerbread – made even more irresistible with a gooey chocolate centre. Serve with cups of tea or parcel up to give to a sweet-toothed friend.
Makes 14 sandwiches (28 cookies)
1 tbsp ground ginger 350g plain flour 1 tsp bicarbonate of soda 175g golden caster sugar 100g butter, diced, at room temperature 1 large egg 25g golden syrup
for the filling
200g chocolate spread zest of 1 orange
1 Mix the ginger, flour, bicarbonate of soda and sugar in a bowl, then rub in the diced butter until you have a breadcrumb mix.
2 In a separate bowl, beat together the egg and syrup, add to the dry mixture and stir until it becomes really thick, then use your hands to knead to make a dough.
3 Split the dough into two and roll each piece into a sausage, about 5cm diameter. Wrap in cling film and chill for 20 mins.
4 Heat the oven to 180C/Fan 160C/350F. Line two baking sheets with parchment. Cut each roll of dough into 14 slices, place on the baking sheet leaving ample space between each (you may have to cook in batches). Bake for 15 mins and allow to cool before transferring to a rack to cool further.
5 Prepare the filling by adding the zest to the chocolate spread and mixing. When the cookies are completely cool, spread half a cookie with chocolate and sandwich another on top. You can keep the cookies without the chocolate in an airtight container for up to two weeks. Add the chocolate when guests arrive.
Bite-sized croque-monsieurs
This recipe puts leftover Christmas ham to good use. Ideal for savouring midmorning with coffee or to whet the appetite before a long lunch.
Makes approx 18
6 large slices of good quality, white bread (or half a loaf, if using smaller slices) 50g leftover gammon or ham, shredded 65g gruyere cheese, finely grated
for the béchamel sauce
20g unsalted butter, plus extra for brushing 1½ tbsp plain flour 200ml whole milk 1 tsp Dijon mustard, plus extra for brushing Freshly grated nutmeg
1 To make the sauce, melt the butter in a pan on a low heat, add the flour and continue to stir for 2–3 mins. While stirring, add the milk, a little at a time, and continue to stir, until you have a smooth sauce. Increase the heat and continue to stir for a further 1–2 mins. Remove the sauce from the heat, add the Dijon mustard and nutmeg, and season.
2 Lightly grease a baking sheet and turn the grill up to high. Remove the crusts from the bread and cut the remainder into 4cm squares. Lay them out on the baking sheet.
3 Brush half the bread squares with Dijon mustard, sprinkle over the cheese and top with a little of the shredded gammon. Brush the remaining slices generously with béchamel, and top with a sprinkle of more grated cheese.
4 Place under the grill for 5 mins. Remove and assemble sandwiches, with the béchamel-covered slices on top. Return to the grill for another 5 mins or until the tops of the toasts start to brown. Remove and serve immediately.
Pumpkin, sunflower & fennel crackers
Full of nutty flavour, these can be stored in the fridge. Packaged into a tin or ribbontied bag, they make a lovely gift to thank your host with, too.
Serves 8
50g pumpkin seeds 50g sunflower seeds 50g sesame seeds 1 tbsp fennel seeds 25g linseed 25g poppy seeds 150g rolled oats 1 tsp salt 2 tbsp honey 2 tbsp coconut oil, melted 175ml water
1 Preheat oven to 180C/Fan 160C/350F and line a baking tray with greaseproof paper.
2 Add all the seeds and oats to a bowl and stir. In a separate bowl, mix honey, oil and water, then add the liquid to the seeds and mix until the mixture is thick and sticky.
3 Tip the mixture onto the greaseproof paper, place another sheet on top and work with a rolling pin until you have a thin rectangle of mixture. Remove the top layer of paper and with a sharp knife score into rectangles (approx 8x4cm each).
4 Bake for 20 mins or until golden brown. Allow to cool before breaking into individual crackers along the scored lines. (These will keep in the fridge for up to a week.) Serve with the avocado and cashew dip (below).
Avocado & cashew dip
Made with creamy avocado and buttery cashews, this indulgent dip can be whipped up instantly to serve guests – expected or otherwise…
Serves 4–6
100g cashew nuts 2 ripe avocados 2 tbsp olive oil Handful of basil leaves, plus extra to garnish 3 tbsp Greek yogurt
Cook’s note The avocado will start to go brown after an hour or so, so make it just before you are ready to serve.
1 Add the cashew nuts to a blender and pulse until you have a consistent and fine texture. Add all the other ingredients, season, and blend until smooth.
2 Transfer to a serving bowl, add a little more salt and pepper and garnish with basil leaves.
Fruit & nut chocolate discs
These eye-catching chocolates work with any mix of nuts and dried fruit that takes your fancy. Just the thing with coffee after dinner, or parcelled up as a gift.
Makes 12 discs
150g dark or milk chocolate Handful of pistachio nuts, crushed (place in a bag and crush with a rolling pin) 12 pecans 12 yellow raisins Handful of cranberries
1 Melt the chocolate in a pan, or in the microwave in a glass bowl – 30 seconds at a time, to avoid burning the chocolate.
2 Line a cupcake tin with cupcake cases. Add a teaspoon of melted chocolate to each case, swirl with the back of the spoon to spread evenly. Add a generous sprinkle of crushed pistachios to each. Place one pecan and yellow raisin per disc and 2–3 cranberries.
3 Place in the fridge to set; they should be ready in 15–20 mins. When ready to serve, remove the discs from the cases.
Spiced nuts
Everybody knows somebody who’s a fiend for a savoury treat. Make their Christmas with a batch of these. Not that you’ll find them easy to part with…
Serves 4–6
1 tsp coconut oil 1 tsp honey 1 tsp maple syrup 1 tsp mixed spice 100g almonds 100g pecans 100g cashews 2 tbsp golden caster sugar
1 Preheat oven to 180C/Fan 160C/350F. Melt the coconut oil in a small saucepan and add the honey, maple syrup and mixed spice. Warm through, then remove from the heat. Add the nuts and stir until everything is thoroughly coated.
2 Spread the nut mixture evenly onto a baking tray, sprinkle with caster sugar and place in oven for 30 mins, stirring every 10 mins. Remove from oven and allow to cool. Serve or store in an airtight container for 3–4 days.