Meal Planning Monday - Week 52

Merry Christmas to all my readers! I hope you had a great day yesterday and have some time to relax and enjoy spending time with loved ones this week. We were able to visit both my family and my husband's family on Christmas Eve and Christmas Day - including seeing his nephews and my one-month-old niece - and I've been thoroughly spoilt in terms of presents (my husband did good: Mulberry, Lulu Guinness and Ted Baker boxes were all under the tree - not handbags but a wallet, a vanity case and shoes). My sister gave me something cool - a Blog Planner book which I'm looking forward to using, and seeing if it will help me improve my blog this year!

I've been so busy over the last few weeks and months I haven't been posting as much as normal and just realised this morning that it's Monday and I've no idea what we are eating this week, and while the freezer is pretty full, there's very little fresh food in the house, so I'd better do some shopping when the supermarkets re-open (Dec 26 is a public holiday in the UK though I know it isn't elsewhere).

Having said that, this week will be pretty easy as I'm away a bit!
Monday - Boxing Day
My mother-in-law always hosts a big family gathering with an amazing buffet so that's breakfast and dinner covered. I'm going over there shortly to help prepare the food!

Tuesday - bank holiday
Probably leftovers from yesterday!

Wednesday
My husband is back at work unfortunately. I'm heading back down to Southampton to see my sister, her partner and their baby, as we only saw them briefly on Christmas day and I'm now going for an overnight visit. My husband will have dinner with his mum so I don't need to worry about food.

Thursday
I'm expecting to be home in time for dinner; as I don't know if I will have been able to do any shopping, I'll cook something from the freezer. I had this on the meal plan before Christmas but didn't do it: lasagne (from the freezer) for me, chicken chargrills for him

Friday
A whole day off at home for me though my husband is at work. Definitely going to the supermarket today if I haven't already by now!
Lunch: soup with fresh bread - tomato for him, leek and potato for me
Dinner: curry with leftover turkey if there is any

Saturday - New Year's Eve
Lunch: bacon sandwich
Dinner:  With friends

Sunday - New Year's Day
Brunch: with friends
Dinner: steak and chips. I'll use the steak rub that a friend gave me for Christmas on it.

This is a blog hop, join in!

An InLinkz Link-up

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Gingerbread Cupcakes and My Cupcake Toppers

As I mentioned when I posted about my Christmas cake, I was sent a selection of cupcake toppers from My Cupcake Toppers for review. You can order icing or rice paper toppers with pictures of anything from Christmas to Eid to baby shower, Disney princesses or football teams or even Breaking Bad, the TV show. Prices start at £1.20 for 12 standard rice paper cupcake toppers up to £6 for ones made of icing. As well as that, you can design your own for a bargain price of £2.70 for the smallest size - that's actually a very appealing idea! They even have an in-house design service if you are short of inspiration.

I decided to order a selection to try out the different rice papers and icing they are printed on. As you might have seen, I ordered a large 7.5 inch circular cake topper printed onto a thin sheet of edible icing, to go on top of my Christmas cake. I cut it out, removed the plastic backing and simply placed it on top of the cake - perfect!

I then ordered a set of 12 Christmas designs for cupcakes made of icing, plus some Family Guy toppers (I love that show) on premium rice paper, and some Lego Star Wars on regular rice paper. In both cases the rice paper was pre-cut which only costs a fraction more, but gives a much more professional finish than taking a pair of scissors to a sheet of rice paper yourself.

Did you know the reason why rice paper toppers sometimes curl up when you put them on cupcakes? It's to do with the moisture in the icing, so you are better off waiting until the icing has hardened but is still ever so slightly soft, so you can press on the topper.

What's interesting though that is when I (*accidentally* - ahem) put the rice paper toppers on while the icing was still too wet, the standard rice paper topper did curl at the edges while the premium topper - which is noticeably thicker - didn't.

 

I was then able to flatten the Lego Star Wars topper when the icing had set a bit. Both toppers were larger than I was expecting and worked really nicely, and didn't taste of a lot but I wasn't expecting them to!

 

The Lego Star Wars cupcake is just the thing to eat when you are opening the next window on your Lego Star Wars advent calendar!

Finally I had some trouble when it came to the icing toppers. The icing discs were printed on a plastic sheet but unlike with the large cake topper I couldn't peel off the backing plastic. I spent ages picking at the edges wondering why they weren't coming off, then decided to contact the company. The My Cupcake Toppers website advises contacting them via Facebook which I did and I was pleasantly surprised - given it was in the evening - to have a reply just a couple of minutes later.

They told me what to do and also informed me that the instructions were on their website and on the back of the delivery note. I had already looked at the FAQ on their website and went to the 'cutting' section but this is about buying the topper discs cut out already; I totally missed the 'instructions' section further down, and I would never have thought to take the address label off the front of the envelope and check for something printed on the back!

The instructions, once I had them, were easy to follow even if they did surprise me, as I've never done this before. You need to dry them out in a cool oven (50-60 degrees C) for 5-10 minutes and they will peel off.

I really liked these because they stay stiff and flat and look really professional. They are quite big, taste nicer than the rice paper and I really liked the set of Christmas designs that I chose.

So here is the recipe for the gingerbread cupcakes themselves, which comes from a book called Celebration Cupcakes, byTamara Jane.

To make about 18-20 large cupcakes, you need:
300g plain flour
1/4 tsp baking soda
1/2 tsp salt
2 tbsp. ground ginger
1/2 tsp mixed spice
150g butter, softened
400g caster sugar
4 eggs
1 tsp vanilla essence
100g finely chopped crystallised ginger
160ml sour cream

For the buttercream:
250g butter, softened
500g icing sugar
1 tsp vanilla essence


Preheat oven to 170C, place cupcake cases in two muffin tins.

Sift together the flour, baking soda, salt, ground ginger and mixed spice.

In another bowl cream the butter and the sugar and mix in the sugar. Beat until light and fluffy.

Add the eggs, beating the mixture after you add each one, then fold in half the dry ingredient, half the chopped ginger and sour cream, and mix well. Then fold in the rest of the flour, ginger and cream.

Spoon the mixture into the cupcake cases and bake for 20 minutes. Allow to cool.

To make the buttercream, beat the butter and the icing sugar. Add the vanilla essence and mix in. Using a piping bag and a star nozzle, pipe swirls onto the top of the cupcakes. Top with cupcake toppers as shown if desired.

 



 

I'm sharing these with Treat Petite, hosted by Kat, the Baking Explorer, and Cakeyboi Stuart.

 

 

Thanks to My Cupcake Toppers for the products to review.

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Easy Traditional Christmas Cake - Mary Berry

Every year I say I'm going to make a Christmas cake and Stir Up Sunday comes and goes (I'm never sure if that is just for Christmas puddings or Christmas cake as well), and then by the time I am ready to do it, it's only a week or so before Christmas. The idea of a Christmas cake - essentially a rich fruit cake - is that you soak the fruit in booze (usually brandy) and then feed the cake with more alcohol over several weeks. So it's not really something that I want to make at the last minute, though I'm sure some recipes for doing just that exist!

This year I've been really busy at work, and often working on weekends, so haven't done any Christmas baking at all - apart from this cake. This year I did manage to get myself organised early. I couldn't actually make the cake on Stir Up Sunday as I intended - I got out all the ingredients and then read I was supposed to soak the fruit in brandy for three days, so put them all away again! I soaked the fruit from mid-week and made the cake the following weekend.

Since then - about three weeks ago - I've only remembered to feed the cake with brandy twice, but used quite a lot both times so hopefully that will be enough!

I have the Great British Bake Off Christmas recipe book which is full of things that look amazing - I received it as a gift one Christmas but haven't made that many things from it. When it comes to Christmas cake though -  very traditional, British cake - who else but to follow than Mary Berry? As the BBC Good Food website puts it, she has been making Christmas cakes for longer than GBBO co-host Paul Hollywood has been alive (probably!). Her recipe for a classic Christmas cake is available online here.

This is the recipe that I used, but I covered the cake using 500g marzipan and used 2/3 of the suggested quantity of royal icing. It seemed a lot and the amount I used was plenty to cover the whole cake, though whether it would have been better with a thicker layer remains to be seen.

As I was short of time, I decorated the cake with royal icing and a cake topper I was sent to review by My Cupcake Toppers - read more on this below.

Here are a few pictures of the different stages, from soaking the fruit (top right), then moving down and across the cake batter, and in the main picture, the cake once it had come out of the oven. A little darker than I would have liked but I'm sure it's fine!

I turned the cake upside down to remove the greaseproof paper and decided to ice it this way up so it would have a flatter top.

This looks like fondant but it's actually marzipan - I bought a pack (I know on GBBO you would be expected to make your own!) and covered the cake with it.

I made up some royal icing using icing sugar, egg whites and lemon juice and covered the cake. It's easiest if you do this on a cake turntable if you have one, and use a crank knife (a palette knife with part of the handle at an angle) so you can run the knife around the edge of the cake and smooth it all off.

Here it is looking a bit smoother!

 

As I was quite short of time I was very glad to have just received a few things from My Cupcake Toppers to review. This is a website where you can buy pictures printed onto icing or rice paper - everything from Christmas to TV shows to your own design. I'll talk more about these when I review the ones they sent me to go on cupcakes tomorrow.

One thing I hadn't seen before was the option to have a large 7.5 inch round cake topper printed onto icing, that I could cut around and place on my cake. I chose a snowflake design and when it came - protected in a stiff envelope - I found that the icing was a flexible sheet (rather than hard and brittle) meaning I could easily cut around it and place it on my cake. It worked perfectly (delivery was very swift) and looked really good on the cake.

I finished the cake with some Christmas washi tape from Hobbycraft around the edge of the cake board and a Santa and Christmas tree made of royal icing I bought from Sainsbury's when they were reduced to 25p each in the January sale last year!

Here are a couple of pictures of the finished cake...

And a few days later after I cut into it to give the first couple of slices to family friends as we were seeing them for dinner. I'm no expert - until recently I didn't really like Christmas cakes at all - but it tasted pretty good, like a Christmas cake ought to taste!

I'm sharing this with Love Cake, hosted by Ness at Jibber Jabber UK, as her theme is winter wonderland.

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Meal Planning Monday - week 51

I can't believe it's Christmas next week!
The year has really flown by, with one obvious major highlight - I got married in June! Which seems such a long time ago now... the last few weeks and even months have been so busy, I'm hoping things will settle down a bit in the new year.

Where are you all spending Christmas? We are going backwards and forwards between my family and my in-laws which means I'm not cooking this year. Normally I'd at least make a dessert to take with us but I'm not sure I am even going to have time to do that this year - but now I've said that, I do want to try to make something!

Monday
I've got a day off to use the last of my annual leave. Christmas shopping and gift wrapping is done, so I'm going to do some baking and some studying as the course I'm doing has been pushed to one side as I've been working so much!
Lunch - broccoli and mackerel gratin from this recipe
Dinner - Weightwatchers roast vegetable pilaff with sausages
dessert - butterscotch pudding from Slow Cooker cookbook that I was going to make last week but didn't

Tuesday
lunch - potato, leek and cheese soup from this recipe
dinner - out with family friends

Wednesday
lunch- sandwich (will be with a supplier)
dinner - out with a friend

Thursday
lunch- leftover soup
dinner - lasagne from freezer for me, chicken chargrills for him

Friday
lunch- sandwich
dinner - chicken with a pesto crust and tagliatelle pasta

Saturday - Christmas Eve
brunch- with my in-laws
dinner - at my parents

Sunday- Christmas Day
at my parents and sister's

This is a blog hop - join in!

An InLinkz Link-up

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Red Heart Anniversary Card

 

I made this anniversary card for my parents using some very quick shortcuts - it looks like it would have taken a lot longer than it did!

 

I think I got this pack of three rolls of tape from The Works - the intricate patterns are really nice and the tape just needs peeling and cutting off to the right length, it's so easy! 



 

I used the tape to make a border along the top and bottom of the card, and used a heart topper I bought in a pack ages ago. The topper uses quilling to make a heart shape - a technique I've been meaning to try for a while and not got around to. The 'happy anniversary' sentiment is a simple silver outline sticker to finish the card off.

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Cheesy Broccoli Soup

I've made broccoli and stilton soup before but not used Cheddar in it. I decided to try another recipe from 'America's Most Wanted Recipes' - I went through a bit of a phase of using this book a few months back - and like many of the recipes in this book, it called for velveeta cheese. You can't get this in the UK and after reading a description online I decided that Cheddar was relatively close in flavour and texture.

Unusually, as broccoli soup is often vegetarian, and based on pretty much just broccoli and vegetable stock, this soup uses canned chicken soup as a base! It did taste really nice and though not as low calorie as the broccoli soup I would normally make it was very filling and would make a good lunch at this time of year - something you could take to work as well as enjoy at home.

To serve 4, you need:
4 cups water
2 cups potato, peeled and diced
1 chicken stock cube
I cup onion, peeled and diced
1 head broccoli, chopped
400ml can cream of chicken soup
300g Cheddar, grated

Heat the water, potato, stock cube, onion and broccoli in a large pan until the vegetables are tender. Stir in the soup and Cheddar and heat through, stirring occasionally, until the cheese has melted.

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Sonoran Chicken Pasta

 

The Sonoran is a desert in Arizona and this pasta dish is described in 'America's Most Wanted Recipes' as 'dressed in a spicy Southwestern cheese sauce'. As usual I did my own take on it, leaving out ingredients I don't like (jalapeno peppers and black beans) which probably changed the recipe a fair bit, and I couldn't get hold of the American velveeta cheese in the ingredients list, but I really liked the way this turned out - it tasted really good!

 

So for the version that I did, to serve 2 you need:

2 tbsp. butter or marg

1/2 onion, finely chopped

1 clove garlic, peeled and crushed

2 tbsp. plain flour

250ml chicken stock

pinch of salt

100ml milk

dash of Tabasco sauce

1/2 cup grated Cheddar

1/4 cup grated Parmesan

1/2 cup tomato salsa

1/4 cup sour cream

2 chicken breasts

 

Penne pasta to serve

 

Cook the pasta in a pan of boiling salted water until tender. Open out the chicken breasts so they are butterflied and either fry using a little Fry Light or oil, or grill or oven cook depending on your preference, until the chicken is cooked through.

 

Meanwhile melt the butter in a large saucepan and fry the onion and garlic. Stir in the flour to make a roux and gradually stir in the chicken stock until you have a smooth sauce. Season, add the milk, Tabasco and cheeses and heat until the cheese has melted and the sauce has thickened.

 

Add the salsa and sour cream and stir until blended.



 

Drain the cooked pasta and stir into the sauce, and top with the chicken to serve.

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