Sunday, November 23, 2008

The Hunters Garden Marlborough Christmas Tour Recipes

I had no sooner than put the blog up about the Christmas tour when I got an email from one of the homes with the recipes we got to try. So I'm putting them up here. I really really really recommend the fig slice, but not sure which one it is - so you'll have to make both!!!

Faye's Christmas Cake

500g butter
500g sugar
10 eggs
1 tsp vanilla
1 tsp lemon essence
1 tsp almond essence
2kg mixed fruit
500g Flour
1 tsp Cinnamon
1 tsp mixed spcie
1/2 tsp Nutmeg
Slosh of Brandy

Cream butter and sugar; add eggs one at a time.
Add all essence and brandy, sifted flour followed by fruit, mix well.
Cook slowly 130 deg for 5 hours.

Craisins and Almond Biscotti

2 cups sifted (300g) plain flour
¾ cup caster sugar
½ cup Craisins
2 ½ tsp vanilla
1 1/5 tsp Baking Powder
3/4 Cup Blanched Almonds
4 Eggs

Place all in a bowl and mix to form a dough.
Turn out onto floured surface, Shape into two 25cm x 5 cm logs and press to flatten.
Bake for 35 minutes until golden.
Cool and slice into 5 mm thick slices and bake a further 20 mts or until crisp.
Preheated oven 160.

A Slice of Spice

100g pitted prunes
100g dried apricots
100 g natural almonds roasted
300g mixed dried citrus peel
1 TBS chinese five spice
100g dried figs
100g pitted dates
100g dark chocolate chopped
100g plain flour
icing sugar to dust

Chop fruit into pieces slightly smaller than an almond, add all ingredients and mix well.
Stir in 180ml water till well combined.
Line 18cm x 27cm slices tin. Press mixture.
Cover sheet baking paper and bake in 160 deg oven for 45 mts.

Spiced Fig Roll

375g dried figs roughly chopped
50g glace ginger finely chopped
40g pistachio kernels finely chopped
½ tsp mixed spice
150g pitted dates chopped
45g blanced almonds chopped
70g dark chocolate chopped

Process figs and dates until a rough paste forms, then transfer to bowl process the rest of ingredients and mix.
Roll into two logs 23 cm long.
Wrap in plastic wrap and put in fridge 6 hours.
Cut 1cm slices.

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