1、Glitz & glam bauble fancies

Easily turn a classic fruitcake into cute personalised gifts or place markers for Christmas lunch with fondant icing and cocktail

Glitz & glam bauble fancies recipe

Ingredients

  • 1 x 22cm square Suits-all Christmas cake (see 'Goes well with' for the recipe)
  • about 600g/1lb 5oz marzipan
  • 140g apricot jam
  • 1kg pack fondant icing sugar, plus extra for dusting
  • assorted food colourings
  • about 140g/5oz ready-to-roll fondant icing
  • sprinkles, to decorate
  • coloured cocktail sticks, to decorate
  • cards, to decorate

Method

Divide your marzipan into 16 equal pieces.
  • Lightly dust your work surface with a little icing sugar and roll out each chunk of marzipan to a thin circle. Brush the top and sides of a square of cake with some jam, then turn upside down to stick in the middle of the marzipan. Flip upright, smooth the marzipan down the sides of the cake so it sticks, then trim any excess from the bottom. Repeat to cover all your mini cakes.
  • Tip the icing sugar into a big mixing bowl and stir in just enough dribbles of water to make a thick, but pourable, icing. Divide the icing into as many bowls as you want different colours, and add some food colouring to each.
  • Sit your cakes on a wire rack sat in a tray, or on kitchen paper. Spoon some icing over each cake until the top and sides are covered – you can repeat until all the icing is used up. Leave to set for 4 hrs, or overnight is best.
  • Divide your ready-to-roll icing into 16 equal balls. Put a splash of water in a shallow saucer, and your sprinkles into others. One by one, roll each icing ball in the water to dampen, then roll immediately into sprinkles to coat (if you’ve got children helping and the balls are getting too wet, get them to roll the balls on damp pieces of kitchen paper instead). Pierce each ball with a cocktail stick, then leave to set alongside the cakes.
  • To finish, cut card into little flags and secure to the sticks with some tape. Add a name, number or Christmas message to each and let the festivities begin!

  • https://www.truecookbook.com/recipe/glitz-glam-bauble-fancies-8297/

    2、Apple, elderflower & gin cocktails

    Cool off with this gin-based cocktail with both fruity and floral notes
    Apple, elderflower & gin cocktails recipe

    Ingredients

    • 250ml gin
    • 200ml elderflower cordial
    • 1l cloudy apple juice
    • apple slices and ice, to serve

    Method

    1. In a jam jar, mix gin with cordial. When ready to serve, divide the mixture between 8 glasses, top up with apple juice, apple slices and ice.

    3、Artichoke & pecorino bruschetta

    These simple and speedy antipasti-friendly toasts are perfect for when you want to spend less time in the kitchen and more with your guest
    Artichoke & pecorino bruschetta recipe

    Ingredients

    Method

    1. Heat oven to 200C/180C fan/gas 6. Halve or quarter the artichokes, if whole, and put them in a bowl with the chilli flakes, mint, zest and oil. Season lightly with salt and set aside.
    2. Put the bread on a baking sheet and scatter over the garlic. Drizzle with olive oil and season with sea salt. Bake for 10 mins, or until golden and crisp. Set aside to cool.
    3. Fold the pecorino through the marinated artichokes and spoon over the garlic bruschetta just before eating.

    4、Asian chicken, mandarin & cashew salad

    Red peppers, vibrant mandarin segments, deep red cabbage and watercress make for a rainbow-coloured dish to dazzle
    Asian chicken, mandarin & cashew salad recipe

    Ingredients

    Method

    1. Remove the skin from the chicken and discard, then shred the meat from the bones. Discard the carcass (or freeze for stock or soup another time, see right).
    2. Drain the mandarin segments over a bowl to catch the juice, then whisk together with the sesame oil and vinegar. If you’re using xanthan gum, put this in a bowl and, using a small sauce whisk, whisk in 1 tsp of the dressing at a time until you have a smooth, runny paste, then whisk in the remaining dressing.
    3. Layer the shredded chicken, mandarin segments, red onion, pepper, cabbage, salad leaves and sesame seeds in a big salad bowl or on a platter. Pour over the dressing, toss to combine then serve.

    More...