Tag: cranberries

Cranberry and mincemeat filo tarts

Have you seen our recipe for sugar and spice cookies yet? They are the sweetest gingerbread men we’ve ever seen. You can loop some ribbon through the top and hang them from the tree as delicious decorations, or wrap them in cellophane, pop them in a gift box and you’ve got a lovely gift to give. You could also get the kids to help you decorate them and use them as presents for teachers or grandparents. They’re really easy to make, ready in just 1hr 20 minutes and using Tesco’s Finest ingredients will make sure you’ll end up with the tastiest biscuits in town! Enjoy. Nichola Palmer – Recipes Editor, goodtoknow

Fed up of traditional mince pies? Make this year’s festive finales more memorable with our fabulous cranberry and mincemeat tarts

Serves: 8
Prep time: 20 mins
Cooking time: 15 mins
Total time: 35 mins
Skill level: Easy peasy
Costs: Cheap as chips

270g packet (6 sheets) filo pastry,defrosted if frozen
410g jar mincemeat
125g (4oz) fresh or frozen cranberries
2 tsp icing sugar
8 x 7.5cm (3in) Yorkshire pudding tins, brushed with butter

Filo pastry makes a much lighter case than the traditional pastry – perfect for those Christmas buffets or post-dinner nibbles

Set the oven to Gas Mark 6 or 200°C. Cut the stack of filo pastry sheets into 10cm (4in) squares. Cover with cling film while you work with them.
Layer up 4 filo pastry squares in the base of a tin, brushing each layer with butter and arranging the pastry at alternate angles, like the points of a star. Repeat with the rest of the pastry to make 8 tarts. Bake for 10 mins until crisp and golden.
Spoon the mincemeat into the filo tarts and push several cranberries into each one. Bake for 5 mins, just until the cranberries are softened slightly.

By Woman’s Weekly

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brown rice in harmony with mushrooms and cranberries – Italian cuisine reinvented by Gordon Ramsay

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Add the diced potato, chopped courgette, diced tomato, bay leaf and fresh parsley to the pot. Mix the ingredients well. Pour in the cold water, making sure all the ingredients are well covered. Bring the broth to a boil.

Once it reaches the boil, reduce the heat to medium-low and let the broth simmer for about 30-40 minutesor until the vegetables are completely cooked and the preparation has absorbed the flavors.

Add salt and pepper to taste, making sure to taste and adjust accordingly. Filter the broth through a fine mesh strainer to separate the vegetables from the liquid.

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Donut with dried figs, cranberries and walnuts – Italian Cuisine

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Ingredients for 8 people

1) Chop finely the walnut kernels, put soak the cranberries in warm water for 20 minutes, then drain and dry them on absorbent paper. Hold on 3 figs aside for the decoration and cut the others into chunks.

2) Shelled the eggs in a large bowl, add the brown sugar and mount them lightly with a pair of electric whips. United sunflower oil, mix and add 180 g of sifted buckwheat flour with corn starch and baking powder. Incorporate then the diced figs, the cranberries (keep a dozen aside), the chopped walnuts and a pinch of salt and mix.

3) Butter a 24 cm diameter donut mold with high edges, flour it with the remaining buckwheat flour, pour the dough and level it. Cook the cake in the oven at 180 degrees for 1 hour, then turn it out on a wire rack and let it cool.

4) Dissolve the currant jelly in a saucepan with the lemon juice, unite cranberries and figs kept aside cut into slices, jumbled up gently drain them with a fork and arrange them on the donut. Garnish with the remaining gelatine and let it rest for 30 minutes.

Posted on 04/01/2022

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Ingredients for 8 people

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