I mostly stuck to tried and true recipes with just a few new sweet recipes. There was heaps of food. In retrospect we could have done with very little sweet food because we were so full after lunch but it is always fun to have. I love having leftovers of the savoury food and will wrote more about leftovers at another time. However while shopping I did start to wonder how much food I needed for 5 adults and 5 kids so here is my notes for next time:
2 kg potatoes - a bit too much
1 large wedge of pumpkin a bit too much
2 large parsnips - a bit too much
5-6 cloves of garlic for roasting
1 cauliflower was too much
2 or 3 cups of Brussels spouts were all eaten
3 onions in gravy too much - 2 onions is probably plenty
Here is the menu:
To start: mulled wine or regular wine
For the kids: candy cane pizza
Main meal: stuffed nut roast; roast potato, pumpkin, parsnip and garlic; cauliflower cheese; brussels sprouts; green salad; gravy; cranberry sauce.
Dessert: reindeer cake pops; rumless rum balls; chocolate and fruit mince flapjacks; baileys irish cream and tea or coffee.
fruit mince leftover from Christmas and was determined to use it up. The flapjacks seemed an easy way to use it (though I was very tempted by this mincemeat and apple caramel cake). My take on JibberJabber's recipe is below.
I did a poor job of drizzling chocolate over them and then scattered some chocolate covered popping candy (again leftovers from Christmas that Sylvia unearthed recently).
I often have trouble with flapjacks and end up with muesli when they collapse. These ones held together but looked pretty messy when I cut them. I wondered if they needed slightly longer in the oven (mine is slow) or if I had messed with the ingredients too much. I found them quite soft but they lasted well for at least 5 days (and counting) and have made great snacks. I was surprised at the prominence of the fruit mince flavours and have enjoyed the chocolate topping with the fun surprise of the popping candy.
I grew up with my mother making roast dinners regularly. When I started cooking when I left home, the idea of making a roast dinner was really intimidating and I thought it odd my mum would say how easy they are. I think I have got to a point in my life where I find them a bit of work but they are also fairly simple because they are so familiar. The apples doesn't fall far from the tree!
It seems I decide to do larger dinners and am all gung ho about them. Then I get all nervous about what to serve and it takes a while to get my head around the menu and shopping list. In the middle of lots of baking, I wonder what on earth possessed me to think I could do it. On the Friday I told E to remind me never to make reindeer cake pops again! But once it is done it doesn't seem so hard after all. And I take that little bit of confidence into the next dinner! I will look forward to our next Christmas in July dinner.
I am sending this post to Utterly Scrummy Food for Families where Elizabeth's No Waste Food Challenge is being held this month.
More festive chocolate recipes on Green Gourmet Giraffe:
Chocolate and cranberry shortbread
Chocolate mince tarts
Vegan chocolate mince tarts
Chocolate and fruit mince flapjacks
Adapted from JibberJabber
200g fruit mince
125g butter or margarine
55g brown sugar
3 tbsp golden syrup
200g porridge (quick) oats
55g dark chocolate chips or chunks
extra chocolate to drizzle
sprinkles (I used chocolate covered popping candy)
Preheat oven to 190 C. Grease and line a 20cm square tin or a slice tin.
Gently heat fruit mince, butter, sugar and golden syrup until butter has melted. (This can be done in the microwave in a large bowl which is what I did or on the stovetop in a large saucpan.) Stir in oats then chocolate. Scrape into prepared tin and smooth down with the back of a spoon.
Bake for 20 minutes. Mark squares or bars while in the tin and then cool. Remove from tin and cut along the lines you have marked. If desired drizzle with chocolate and scatter with sprinkles. Keeps for 5-7 days in an airtight container.
NOTES: To make this vegan check the fruit mince, margarine and chocolate are vegan. I had rolled oats and blended these up to be smaller because every time I make flapjacks with rolled oats they fall apart. I added the chocolate to the warm mixture and it melted so I would add the oats first and let it cool a bit before adding choc chips if you don't want them melting. This recipe is open to lots of variations: you could substitute glace ginger or dried fruit for the choc chips, coconut oil for the butter, and other sweeteners.
On the Stereo:
Christmas in the Heart: Bob Dylan