Tag: Christmas cake

Top 20 cake recipes for October 2013

Browse our collection of the best cupcakes, sponges and seasonal cake recipes to make this month…

Can you believe it’s October already? The year has gone so fast. Now, with the weather cooling and lots of delicious British fruit in the shops, it’s the perfect time to get in the kitchen and do some seasonal baking. We’ve got 20 cake recipes which are ideal to make this October. Use up courgettes in a simple loaf cake, or get creative with British apples and plums.

If you’re planning a Halloween party or Bonfire Night bash we’ve got all the cake recipes you need, too. Try out our spooky Halloween cupcakes and delicious toffee apple cupcakes, and don’t forget we have dozens more Halloween and Bonfire Night recipes on goodtoknow.

The Great British Bake Off is entering its final stages. As the contest hots up, we’ve got some classic recipes from judge Mary Berry, including a lovely lemon cake. It’s also the perfect time of year to make your Christmas cake, before the festive madness starts, and we’ve got a wonderful traditional bake from Mary.

So pour yourself a cuppa and have a look through our collection of 20 irresistible cakes. Which ones will you be baking this month?…

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Christmas pudding crumble

As Christmas gets ever closer, if you haven’t got your food sorted, there’s no need to panic – it might be time to cheat! And cheating doesn’t mean poorer quality when you buy from Tesco’s Finest range. Don’t spend time fiddling around with bacon and sausages – buy your pigs already in blankets! Roasties can be hit and miss – make sure yours are always a hit with Finest Goose Fat Roast Potatoes or follow our easy recipe. Add Christmas cake, pud and mince pies to your shopping list and make sure you keep our roast turkey with olde English chestnut stuffing recipe handy and you’re all set for the big day. Happy Christmas! Nichola Palmer – Recipes Editor, goodtoknow

A really big sandwich that is packed full with leftover Christmas turkey, stuffing, sausage and salad leaves. A quick and easy snack for 2 people that will use up any leftovers you might have.

Serves: 2
Total time: 10 mins
Skill level: Easy peasy
Costs: Cheap as chips

6 slices granary bread
6 tsp mayonnaise
6 slices cooked turkey
2 tbsp cranberry sauce
4 tsp cooked stuffing
4 cooked chipolatas, halved lengthways
2 handfuls of rocket and chard salad or other leaves
4 cocktail sticks

This sandwich is not just good for leftovers, it’s perfect for festive lunches all the way through December

Spread one side of each piece of bread with the mayonnaise. Top 2 slices of bread with the turkey slices and cranberry sauce.
Put a second slice of bread, mayonnaise-side up, on top, then pile on the stuffing, halved chipolatas and a handful of salad leaves.
Put the last slice of bread on top. Push 2 cocktail sticks into each sandwich to hold them together, then cut the sandwich in half and serve.

By Woman’s Weekly

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Roast bubble and squeak

Looking for a way to use up that leftover turkey? Why not try this low-fat turkey curry

Serves: 4
Prep time: 15 mins
Cooking time: 40 mins
Total time: 55 mins
Skill level: Easy peasy
Costs: Cheap as chips

400g can chopped tomatoes
1 chicken stock cube
1 level tbsp Tikka or garam massala curry powder
450-500g packet turkey breast, cubed
1 large onion, peeled and cut into thin wedges
1 red pepper, deseeded and cubed
1 large courgette, halved and sliced
2 level tbsp freshly chopped coriander
Salt and freshly ground black pepper
Cooked Basmati rice, to serve

Buy a nice pack of flavoured ready-made rice to serve with this dish on Boxing Day

Tip the can of tomatoes into a large saucepan and add 300ml (½ pint) water, stock cube and curry powder. Place the pan over a medium heat and bring the mixture to the boil, stirring so the stock cube dissolves and simmer for a couple of minutes.
Add the turkey and onion to the pan and bring the contents of the pan back to a simmer. Simmer the mixture gently for about 20-30 mins, until the onion has softened.
Add the red pepper and courgette to the pan and simmer the curry, uncovered for about 10 mins, until the vegetables have softened and the sauce is a coating consistency.
Stir in most of the chopped coriander and season to taste with salt and pepper. Sprinkle remaining chopped coriander over the top. Serve the curry accompanied with boiled rice.

By Woman’s Weekly