Cherry & Almond Microwave Fudge

With Christmas looming, I thought I'd blog an old family favourite recipe for traditional fudge, which makes a great homemade gift. I've adapted the cooking method, so it's made in the microwave, but you could make it on the hob in a large pan if you prefer. I would suggest that you have a trial run first as recognising the right consistency and colour can be a bit trial and error, unless you have a sugar thermometer.

Top tips: Do use a LARGE Pyrex (oven-proof glass) bowl for this...a plastic bowl will melt at the temperature the sugar reaches, and the mixture will bubble up a lot as it boils. The glass bowl and fudge mixture will be EXTREMELY HOT, so please do use oven gloves when you take the bowl in an out of the microwave. 

• 1 tin sweetened condensed milk
• 8oz/200g caster sugar
• 4oz/100g butter, softened
• 2 tbsp golden syrup
• 1 tsp vanilla extract
• 1oz/25g flaked almonds
• 3oz/75g glace cherries, halved

Put the condensed milk, sugar, butter and syrup in an large oven-proof bowl, stir.
Microwave for 2 minutes on medium. Stir and repeat, until the butter has melted and the sugar has dissolved.

Heat on high for approximately 10 minutes, stirring every minute or so, until the mixture changes to a dark golden-brown colour, thickens and starts setting a little at the sides of the bowl (see the middle image below).

If you have a sugar thermometer, you need to reach 120C/235F, alternatively, drop a little of the hot mixture into a cold cup of water. It should form a soft ball.

Remove from the microwave and allow to cool, without stirring for 5 minutes.
Mix in the vanilla and beat with a wooden spoon until you can feel the mixture starting to thicken and set. If you find that the fudge isn't setting at all, reboil for a further couple of minutes.
Add the cherries and almonds and stir in.
Pour into a greased and lined 7"/20cm square tray and smooth out with the back of a spoon. Allow to cool for an hour or so, before marking into pieces. 
Cool fully before removing from the tin.
Store layered between sheets of grease-proof paper, in an air-tight box (in the fridge), until you are ready to bag it up for gifts.

Keeps for 2-3 weeks (if you haven't eaten it all within a couple of days!).

Alternatives: Omit the vanilla, cherries and almonds and change the flavourings to make different fudges: try rum & raisin or coffee & walnut for example. 

To make hot fudge sauce for ice cream or profiteroles, add 125 ml/½ cup of evaporated milk to the above ingredients. Melt as above and then boil the mixture for around 5 minutes, stirring occasionally, until you have a smooth, golden sauce. Add the vanilla but omit the cherries and almonds. Pour into sterilised jam jars, seal and refrigerate for up to 3 weeks. Re-heat to serve.

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Quick and Easy, Food Processor Marmalade

I often make pickles and chutneys, but up until now I hadn't attempted home made marmalade, mainly  because I thought it would be a messy and time consuming process. However, I thought it would make a nice addition to the home made hamper gifts which I am planning to give to some of my close friends and family for Christmas, so I dusted off my mum's old recipe and had a go. 

Now, this recipe isn't a fancy one which requires you to slice the peel into slithers, so it doesn't look quite as pretty as some preserves. But it tastes great and that's the main thing! It's actually surprisingly easy to make, only takes about an hour and costs around £3.50 to fill 3 x 1lb/450g jars. Use smaller jars to make more presents!

• 1lb/450g unwaxed lemons (or any combination of lemons, limes, Seville oranges or grapefruit)
• 2lb/900g preserving sugar
• 1½ pts/845ml/3½ cups boiled water

Wash the lemons. Cut in half and juice into a bowl. Strain the juice to remove the pips.

Cut the lemon skins in half again (picture 1).

Put the lemons, juice and ½ pint/275 ml/1cup of the water into your liquidiser jug/food processor and pulse to chop up the fruit. Do not purée until smooth - you want to be able to see small chunks of peel.

Pour into a large pan and add the remaining water. Simmer for around 30-40 minutes, or until the peel has softened and the liquid has reduced by about half. Stir occasionally. (picture 2).

Add the sugar and stir on a low heat until dissolved. Then bring to the boil and boil for 10-20 minutes or until setting point. You can check the setting point by putting a teaspoonful of the marmalade onto a cold plate. Allow to cool for a few minutes and then push it with your finger. If it wrinkles and looks a bit jellified, it's ready (picture 3)! 

Remove from the heat and allow to cool for 10-15 minutes. Stir and then pour (carefully!!) into sterilised* jam jars. I used a nifty jam funnel, which I recently bought from Lakeland, but you could use a sterilised jug instead (picture 4).

Add a wax disk to the top of each jar and then seal with the lids. Re-tighten the lids as the jars cool. Store unopened jars in a cool dark cupboard for upto a year.

Just in case you're worried that I might spend Christmas in jail after breaking the new EU jam jar law, here's the technical bit from food.gov.uk!

There have also been recent reports in the media claiming that the FSA / EU had banned the re-use of jam jars and that this would adversely impact on charities and voluntary events. This is incorrect. An individual can reuse jam jars for occasional events. In doing so, they obviously need to ensure proper sterilisation and good hygiene in preparation. 

*Sterilise jars by washing on a hot wash in the dishwasher, or by putting clean jars and lids in a cool (110C/Gas ½) oven for 5 minutes.

I have entered this post into this month's festive NCR (if I'm not too late!)

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Vegetarian Christmas on a budget

Well, it's less than two weeks until the big day, so you've probably bought and wrapped your pressies and ordered your food shopping. Or if you're like me...maybe not! If money is tight this year, I've got a few hints and tips to help you save money before and after Christmas without scrimping too much...

Gifts and decorations
Good, old fashioned paper chains and snow flakes are fun to make with the kids, look pretty in a fashionable, vintage way and cost next to nothing. Older children can make some beautiful felt decorations, which are pretty enough to give away as gifts. Cinnamon and apple sauce decorations are also lovely to make and smell gorgeous.

Make cards for your nearest and dearest, such as these pretty teabag folded Christmas tree cards, instead of buying them, using cheap card and paper from pound stores.

If you can't afford to buy presents for anyone other than close family and friends, but would like to give others a 'little something', make some home made hamper treats. Wrap in cellophane or cover jam jar lids with pretty material, and the gifts will look far more expensive than they really are. Fill cheap, pretty mugs with home made truffles or pound store stationary and wrap in cellophane for another budget friendly gift. 

Christmas Dinner
Whether you're vegetarian, vegan or just thinking about cooking a veggie Christmas dinner, you're already well on your way to saving a packet. According to The Guardian, the average price for a UK family Christmas dinner is a whopping £129.47 (a huge 14% increase on last year!). Of that, the turkey costs around £17. Swap the turkey for a nut roast and you save instantly! Smoked salmon is also very expensive this year, so swap that for goat's cheese tarts, or maybe a vegetarian pate with Melba toast and the savings start to mount.

Make a meal plan for the whole of Christmas week so you know what to buy in and so you don't waste money on things you really don't need. Think about breakfasts and lunches, snacks and puddings, as well as main meals.

Do your grocery shopping online through My Supermarket which automatically finds the cheapest store for you to shop with, depending on which items you need. Then send your trolley to your preferred retailer and book your Christmas week slot ASAP. You can always amend the items you need before your shopping is delivered, but try not to be tempted by too many 'special offers'. Alternatively, try Aldi, which is usually cheaper than the major supermarkets, although their vegetarian chilled and frozen food ranges are limited. You might also like to check out Approved Food for end-of-line and out-of-date products which often includes premium brands and some luxury foods well below RRP.

Although supermarket 3 for £5 deals sound good value, when you realise how many canapes you can make with a pack of puff pastry, a bit of cheese and a few vegetables, you might think again. So, make some of your buffet foods for Christmas and New Year in advance and freeze until needed. Make your own dips on the day too/night before...they're really easy, so even the kids can help.

Left overs
Don't through away Christmas dinner leftovers. Save all of your left over Christmas dinner vegetables (including roast potatoes,parsnips, sprouts etc.) and gravy in air tight container and pop in the fridge or freezer until needed. Fry a chopped leek or onion in a little oil, then add the diced, left over cooked and raw vegetables and some extra stock (I use 1 litre of stock in a soup to feed 4 people) and simmer for around 20 minutes, then blend to make a delicious soup. 

Sliced, cold nut roast tastes great on Boxing Day with salads, a batch of home made chips (fries) and pickles. You can also use it up as a pate in sandwiches or on crackers if you're peckish later on!

Food between Christmas and New Year
After you've used up all the Christmas left overs, go super-budget and use store cupboard standbys for a few days. That way, you should be able to afford to put on a good spread for New Year's Eve/New Year's Day without blowing the budget.

For some more veggie Christmas meal ideas, please take a look at the Vegetarian Society Christmas Menu. 

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Last Minute Limoncello Liqueur

If you want to make a last minute present, try this quick and easy version of Limoncello. You can adjust the alcoholic strength and sweetness, by adding more or less sugar and water to make the syrup.

• 1½ cups vodka
• 3-4 unwaxed lemons
• ½ cup sugar
• ½ cup water

Gently heat the water and sugar together until dissolved and bring to the boil for 1 minute to make a syrup. 

Remove from the heat and allow to cool.

Wash the lemons, then peel the zest with a potato peeler, or zester taking care to peel thinly and avoid the white pith.

Put the zest in a large clean, sterilised jam jar.

Pour the vodka over the zest.

Add the cooled sugar syrup, put the lid on the jar and shake to mix.

Allow to steep for a few days (or up to a week for a stronger lemon flavour). 

Strain through a sieve, coffee filter paper or a piece of muslin, bottle and label.

Alternatives: To make lemon/fruit flavoured vodka, omit the sugar and water.

Change the fruits and spirits used to make different liqueurs - use orange zest and brandy to make Triple Sec, cherries and brandy to make Cherry Brandy etc.

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Oreo Truffles

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As it's the 1st of December, I thought I'd start adding some more Christmas-inspired recipes to my blog (here are some of last years' recipes).

This recipe was given to me by a work colleague who generously brought some of these delicious morsels into work to help raise money for Children in Need. I'd never tried them before, but after googling, it seems that Oreo truffles are very popular, especially in the US. They're easy enough for children (or inexperienced cooks) to make, but taste quite wonderful!

These truffles would make a great dessert canape for parties (double the recipe) and I think they'd be a great Christmas gift, the only problem being is that they need to be kept refrigerated due to the mascarpone cheese in them.

Makes about 20

• 1½ packets (200g/8oz) Oreos (or other biscuits*)
• 100g/4oz mascarpone or other mild-tasting cream cheese
• 150g/6oz plain, milk or white chocolate

Put the biscuits in the food processor and blend into crumbs (or put in a plastic bag and crush with a rolling pin).
Add the cream cheese and blend again to make a firm mixture (add a little more cheese if needed).
Refrigerate for 30-60 minutes, to allow the mixture to firm up.
Roll into small balls using your hands and then chill in the freezer for 10-15 minutes.
Melt the chocolate and dip each Oreo ball into the chocolate to cover.
Remove with a fork and drain off the excess chocolate.
Place on greaseproof paper, decorate with sprinkles if wanted and chill until set.

Will keep in the fridge for up to a week.

Alternatives: Add a few drops of flavouring essence to the biscuit mixture such as vanilla, mint, orange, coffee etc.

Oreos may not strictly vegetarian as they may contain non-vegetarian whey...try using other biscuits to make different flavoured truffles (e.g. amaretti, chocolate-chip cookies, shortbread etc) - adjust the amount of mascarpone used to make a firm mixture.

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Mocha Cream Biscuits

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I fancied baking some biscuits yesterday and couldn't decide what to make. I came up with this recipe after browsing several recipe books and not finding anything I wanted to cook! They're based on a gypsy cream recipe I found in Cookies Galore .

• 100g/4oz dairy-free spread/butter
• 50g/2oz soft brown sugar
• 75g/3oz plain flour
• 50g/2oz rolled oats
• 25g/1oz cocoa powder, sieved

Cream the butter and sugar together.
Mix in the dried ingredients to form a firm dough.
Roll the dough into 16-20 small balls, using your hands (make sure there's an even number!)
Place on a greased baking tray and flatten slightly.
Bake for 12-15 mins at 170C/160C Fan/Gas 3
Cool for 5-10 minutes before removing from the tray and cooling on a wire rack.

Mocha Icing/Frosting

• 50g/2oz dairy-free spread/butter
• 100g/4oz icing sugar
• 1 tbsp cocoa powder, sieved
• 1 tsp instant coffee granules dissolved in 1 tbsp boiling water

Cream the butter and cocoa. 
Mix in the icing sugar, adding enough coffee to make a smooth, spreadable icing.
Pipe or spread the icing onto half of the biscuits and sandwich together.

Suitable for freezing.

Alternatives: Substitute the coffee for orange or mint extract, and up to 1tbsp boiled water.

Make mini biscuits (divide mixture into 32-40 balls), sandwich together as before and then dip each biscuit into melted chocolate. Leave to set on greaseproof paper. Package up in cellophane and give as presents, or add to a homemade hamper.

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My very veggie blogoversary give-away

A year ago, I published my very first blog post. It wasn't a very interesting one, but nonetheless it was an exciting moment for me. I wondered if anyone would read it and the subsequent posts I would add. I initially started my blog as I love writing, cooking and creating new recipes. I also thought it would be a nice way of preserving some family favourite recipes for my kids (who I named Miss Ony and Miss Kahonie for blogging purposes, as unlike many other bloggers, I prefer to hide behind an alias!)

At first I didn't publicise my blog at all, but after I found out about Britmums (or British Mummy Bloggers as it was then) and then the
UKFBA (UK Food Bloggers Association), I started to dip my toe into the mysterious ways of the blogging community... I had no idea that there were so many other people out there blogging away about so many different things! I then set up a twitter account and a Facebook page and slowly my numbers of page views and followers crept up. People were actually reading what I was writing, and cooking my recipes! 

I've 'met' some wonderfully creative, funny and inspirational bloggers along the way. Some who have made me laugh out loud, and some who have brought a tear to me eye; I'm not naming any names as I don't want anyone to feel left out. I feel proud to have joined up with other bloggers who are campaigning for various good causes - I certainly didn't start blogging with that intention.

I've been lucky enough to get some freebies along the way, and have thoroughly enjoyed reviewing some of the yummy vegetarian products I've been sent from some lovely companies.

My blogoversary giveaway might not be quite as grand as others I've seen, but I hope you like the prizes on offer well enough to join in and have a go at winning one...

So, onto the give-away:

Prize 1: A gift pack full of yummy vegetarian sweets from Goody Good Stuff. 

Goody Good Stuff sweets contain natural fruit juices and extracts and no artificial nasties. All varieties are vegetarian (some are vegan), fat-free, dairy-free, nut-free, Halal and Kosher certified.

Find them on Facebook or drop them a tweet @goodygoodstuff.




Prize 2: 3 vouchers for tasty Innocent veg pots (one prize).

Choose from 8 different varieties (most are vegan and all are vegetarian). All contain 3 portions of veg, wholegrains, or pulses and tasty sauce, with herbs and spices and they're ready to eat in just 4 minutes.

Find them on Facebook or drop them a tweet @innocentdrinks.



Prize 3: A delicious selection of vegetarian products from Linda McCartney Foods.

Includes the following: 1 x Vegetarian Roast, 1 x Mini Snack Vegetarian Sausages, 1 x Rosemary & Red Onion Sausages, 1 x Cranberry & Camembert Burgers (one prize).

Find them on Facebook or Youtube, or drop them a tweet  @meatfreetweets .


How to enter: COMPETITION NOW CLOSED
Winners are @msetoonie wins the Goody Good Stuff sweets, @Veggie_4_Life wins the Innocent vouchers and @mum2alesha wins the Linda McCartney products - please contact me with your address details.

• Follow my blog and leave me a comment below to say you've done this, along with your contact details. Let me know which prize you want to try and win (one comment per prize draw entry please).
• For another chance to win, follow me on Twitter @FacelessFood and tweet I've entered the Very Veggie Giveaway with @Facelessfood @Bookhams @Goodygoodstuff @Innocentdrinks & @Meatfreetweets
http://wedonteatanythingwithaface.blogspot.com and leave your twitter ID and details of your preferred prize in a comment below.
• For another extra entry per prize, just follow the appropriate twitter ID for the prize you hope to win (@goodygoodstuff, @innocentdrinks or @meatfreetweets) and add an extra comment below - with contact details - to say you've done this.
• Remember I need some way of contacting you in case you win, so make sure you put this in your comments! If you leave your twitter ID as means of contact, then please follow me @facelessfood so that I can message you if you win. Alternatively email me onykahonie1 at rocketmail dot com.

Terms and conditions
Entries only from the UK please.
A maximum of 3 entries for each prize are allowed per person.
Competition closes at midnight on 28th October 2011
The winner of each prize will be drawn at random.
I will contact winners within 48 hours of the prize draw. If winners have not replied within 7 days, I reserve the right to re-draw and offer the prize to another entrant.

Many thanks to Innocent, Goody Good Stuff, Bookhams and Linda McCartney Foods for kindly supplying the prizes and images provided. Pin It

The alternative to party bags

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I'm not claiming that this is an original idea, but I hadn't seen a decent tweenage/older kids alternative to traditional party bags until my daughter came back from a friend's party with a mug in her hand. It wasn't just any old mug... it was a mug filled with goodies and wrapped in cellophane, which looked great and went down well with 12 year old Miss Ony.

As it was Miss Kahonie's birthday pretty soon afterwards, I unashamedly stole the idea and made up 'party mugs' for her party guests.

The pretty mugs were a great buy from B&M Bargains at 79p each. To fill the mugs, I bought a bag of mixed mini chocolate bars (£2.99) and a bag of mixed wrapped sweets (£1.50), plus a pack of assorted hairbands and bobbles (reduced in ADSA to £2.00). The only expensive part was the cellophane, which I bought from Hobbycraft (£7.00 a roll) but that will last for a long time as I only used about 2M of the 10M roll. The total price per mug worked out at around £2.50, which I don't think is bad compared to the amount I've spent on total rubbish to fill party bags in the past!

You could easily adapt the mug idea for different friends and  family members and for almost any occasion such as Easter, Christmas, Birthday and Teachers'/Teaching Assistants' presents. Fill with items such as cosmetics, craft items, beads/jewellery, small toys, cooking equipment, tools, stationary etc. Add some home made Chocolate Truffles or Oreo Truffles, if you're not sure what to fill your mug with.

Fill other containers using the same idea...colourful pastic cups (from IKEA etc) cocktail glasses, sundae glasses, beer glasses, small vases etc, or really go to town and fill a hamper!

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Pickled Onions/Pickled Cabbage

I'm busy preparing my homemade Christmas hamper recipes at the moment - this weekend I'm in a bit of a pickle!

• Pickling onions/shallots and/or red cabbage
• Salt
• Pickling vinegar OR malt vinegar plus pickling spices

Peel your onions/shallots or half the cabbage and slice it finely.
Put into a bowl and cover with brine (2-3 tbsp salt in 1 litre of water).
Cover with cling film and leave over night.

Next day, rinse well with cold water, drain and pat dry with kitchen roll or a clean tea-towel.
Pack raw ingredients into sterilised jars (wash jars well and heat in a cool oven for 5-10 minutes) and press down well.
Pour vinegar over until covered.
Top with lids and tighten.
Store in a cool, dark place for 2-3 weeks or until needed.

Alternatives: For pickled beetroot, cook, cool, peel and slice, and then pack into jars and top with vinegar (omit the salting).
You can pickle almost any vegetable - try cauliflower, gherkins, mushrooms, peppers or a mixture of veg.

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Vegetarian Mincemeat

I'm not usually a big fan of mince pies, as I find them too sweet and too pastry-y. Despite this, I decided to have a go at making my own vegetarian mincemeat last year as I wanted to give some away in home made hampers, and found that it tasted gorgeous (even if I say so myself!).

Makes around 3 jars

• 350 g/12oz 'normal' dried mixed fruit (currants, raisins, sultanas, peel)
• 100g/4oz chopped 'posh' dried fruits (any combination of apricots, cranberries, dates, cherries, prunes etc)
• 200g/8oz peeled, cored and grated apples (cooking or eating are fine)
• 100g/4oz vegetarian suet or chopped block butter
• 150g/6oz soft dark brown sugar
• 50g/2oz chopped nuts (not peanuts or cashews) 
• Zest of 1 orange and 1 lemon
• 1 tsp ground mixed spice
• 1 tsp ground cinnamon 
• 4 tbsp brandy or orange liqueur

Put all of the ingredients into a large pan and and stir well.
Simmer for 1 hour, stirring occasionally.
Allow to cool in the pan and then stir well.
Mix in the brandy/liqueur.
Spoon into sterilised jam jars, cover with wax discs and seal the jars.
Store in a cool dark place for upto 3 months. Pin It

Homemade vegetarian Christmas hamper ideas

I've been making my own vegetarian food gift hampers for the past few years. They always go down well as the recipients always appreciate the thought and effort that has gone into making them.

Home made gifts are not only a great budget option, but are also an incarnation of the saying "It's the thought that counts". After all, how long does it take to pop into Boots and pick up 3 uninspiring gifts for the price of 2, compared to making a jar full of aromatic chutney and a box of mouthwatering chocolate truffles? Even Kirstie Allsopp's at it, and I'm sure she's not short of a penny or two!

Packaged nicely (try Hobbycraft for jam pot covers and cellophane), these recipes make great home made gifts for friends, family and teachers too!

Hamper recipes:

Apple & pear chutney
Aubergine chutney
Marmalade
Mincemeat

Pickled cucumber

Pickled onions/Pickled cabbage

Cherry & almond fudge

Chocolate ganache truffles
Mini mocha cream biscuits
Oaty florentines

Oreo truffles
Tiffin

Limoncello liqueur

Also see my Vegetarian Christmas Day Menu

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