Friday, 18 December 2015

The Christmas Season Is Well Underway!


Well, the Christmas season is certainly well under way.
We hosted the first 'party' of the season on Wednesday night and it was really lovely to be surrounded by some fantastic friends.
 
The mushroom vol-au-vents were a success....that is until I discovered friends who don't like mushrooms!  Eek!  Is that even possible?  Is it a thing?  LOL It must be a thing...but with enormous grace, the friends in question still tried one because I'd made them!  How nice is that?!
 
Hubby made mincemeat strudel which was quite a success, although I have to admit I ate too much at the buffet and so my slice of strudel had to be forcibly stuffed into my mouth! LOL  What an image you now have of my party! ;-)  No, it wasn't like that - but I did have to overeat in order to have some of that lovely strudel!
 
Want recipes? 
They really are cheats recipes and oh-so easy to make....
 
Mushroom Vol-au-vents
 
1 x 500g pack of puff pastry
1 x Can condensed mushroom soup
1 x egg yolk
1 x dash of milk.
 
Freeze the pack of pastry beforehand and then defrost on the day you want to bake. Pastry always behaves better if it is cold. Roll it out until it is about 3-4mm thick, then cut out into circles or squares. I use a circular pastry cutter. Line a baking tray with grease-proof paper and place the circles onto the sheet. Make a second cut inside but not all the way through. Glaze with the yolk and milk mix and pop into the oven at 180 degrees C. until they are risen and golden brown.
Take them out of the oven and, I use the end of a steak knife as it's flat, punch through the middle circles.  Then simply spoon in the mushroom soup and sprinkle parsley on top to garnish!
 
 
 
Mincemeat Strudel
 
1 x 500g pack of puff pastry
1 x jar of mincemeat
1x egg yolk
1x milk
 
Again, freeze the pastry pack before hand because it is better cold. Defrost and roll out into a large oblong. Line a baking tray with grease-proof paper and heat the oven to 180 degrees C. Spread the mincemeat onto the pastry as even as possible. Then, roll up the pastry along the longest side until you have a long fat sausage shape. Glaze with the milk and yolk and pop into the oven until golden brown!
 
Enjoy!  And have a very Merry Christmas!