Baking for Christmas

Get into the festive spirit by making these crunchy, ginger-spiced snowflake biscuits, filled with Bonne Maman’s heavenly fruit conserves – we used Strawberry, Raspberry, Apricot, Mirabelle Plum, Blackcurrant and Fig – and beautifully decorated them with icing.

The biscuits can be made ahead and frozen ready to be brought out as Christmas nears to be baked and iced in lots of different, creative ways – a lovely activity to enjoy with all the family.

Arrange your biscuits on a board or plate and they will make for a gorgeous presentation for a festive gathering.

Ingredients

  • 25g unsalted butter, diced
  • 25g Demerara sugar
  • 50g golden syrup
  • ½ tsp mixed spice
  • ½ tsp finely grated fresh ginger
  • ½ tsp bicarbonate of soda
  • 15ml beaten egg
  • 125g plain flour
  • About 10 tbsp Bonne Maman conserve of your favourite flavours
  • 125g white fondant icing
  • 125g Royal icing sugar

Method

  1. Place the butter in a large bowl. In a saucepan, stir together the sugar, syrup, spices and ginger and bring to the boil. Add the bicarbonate of soda (it will puff up) and pour the hot mixture over the butter. Stir until the butter has melted.
  2. Beat in the egg and slowly blend in the flour. It will look as though there is too much flour but it will blend in. Knead the dough in the bowl until smooth then wrap in clingfilm.
  3. Using a quarter of the dough at a time roll the dough out between two sheets of baking parchment, to about 3mm thickness. Use a variety of Christmas cutters to stamp out about 24 biscuits of varying sizes. Remember you will need two of each size, to sandwich together. Re-knead and re-roll the trimmings.
  4. Lay the biscuits out on baking sheets, lined with baking parchment. Stamp out the centre from half the biscuits to create the space for the conserve. Chill the biscuits for a good hour before baking.
  5. Heat the oven to 170°C, 150°C fan, gas 3. Bake the biscuits in batches until golden and crisp. They will take between 7 and 10 mins, depending on size. Cool on a wire rack.
  6. While the biscuits are cooling, roll out the fondant icing on a surface dusted lightly with icing sugar and stamp out 3 or 4 snowflakes, using the same cutters. Stamp out the centres, using the same round cutters. Brush the top biscuits with a little conserve and lightly press on the matching icing.
  7. Brush all the base biscuits lightly with conserve and press on the top biscuits. You should now have about 12 snowflake biscuit sandwiches of various sizes, some iced with fondant and some plain.
  8. Put the Royal icing sugar in a bowl with 20ml of cold water. Gradually beat the icing until it forms a stiff but pipeable paste. Spoon into a piping bag with a small nozzle and pipe or drizzle icing across most of the biscuits to resemble snowflakes. Leave the icing to set for 10 minutes. Fill the biscuit centres with various flavours and colours of Bonne Maman conserve. Store the biscuits in airtight containers until ready to use.

Cook’s tips

If you don’t have cutters, draw simple snowflake outlines on stiff card and cut out. These templates can be used to cut out the biscuit and icing shapes.

The biscuit shapes can be frozen if you don’t have time to bake the same day. Allow an extra 1-2 minutes cooking time. The baked biscuits can be frozen or kept in airtight containers until you’re ready to assemble and ice them.

If you don’t want to pipe the icing, spoon it into a strong plastic food bag and push it down towards one corner. Twist the bag and snip a small opening from the corner. Squeeze out the icing and simply drizzle it across the snowflakes.

For more recipe ideas visit:

www.bonnemaman.co.uk
@bonnemamanuk
bonnemaman_uk

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Autumn Musings from Mandira…

Lettuce cups with Keema Mattar recipe

I’m not sure if I’m sad or happy that Summer is on it’s way out and we are slowly beginning to see the back of 2020. Despite  the sunshine of the last few days, there is a distinct autumnal nip in the air which makes me crave
home comforts in every sense.

In the garden and local farms shops too there is so much seasonal produce available – it would be a shame not to make the most of it. At Mandira’s Kitchen, we like to batch cook and I find it handy to have some cooked dishes in the freezer ready for those evenings when I just want something quick and easy.

Alternatively, Keema Mattar can put into scooped out tomatoes or peppers or on pizza bases topped with cheese and baked for a fabulous meal.

Here I’m using our Keema Mattar curry (minced lamb) which is fabulous to use with fresh lettuce. Alternatively, you can put it into scooped out tomatoes or peppers or on pizza bases topped with cheese and bake for a fantastic meal.

Ingredients:

  • 1 green butterhead lettuce, washed and dried (any left over leaves can be stored in a container in a refrigerator for up to 5 days)
  • 1 pack of Keema Mattar (re-heated using on pack instructions)
  • 1 pack of Peas Patties (re-heated using on pack instructions) then chopped into small pieces
  • A few spoons of Tamarind Chutney
  • A handful of fresh mint leave
  • 200ml thick natural yogurt
  • 3 dessert spoons of diced cucumber
  • Salt and black pepper

Keema Mattar, Peas Patties and Tamarind Chutney are all available from Mandira’s Kitchen and many of the local farm shops.

Method:

Mix the yogurt, some freshly chopped mint and cucumber together and season. Place a spoonful of Keema Mattar in a salad leaf and top with chopped hot Peas Patties and a teaspoon of raita. Drizzle with Tamarind
Chutney and garnish with fresh mint leaves. Serve immediately.

Burpham resident Mandira is the founder and inspiration behind Mandira’s Kitchen an award winning Indian food producer based in the Surrey Hills. A confirmed foodaholic, she was so frustrated with the lack of authentic Indian food that she embarked on a second career and set up her all women kitchen out of a converted cowshed at the Silent Pool. Other than their Freezer Meals, the team at MK also offer hands on cookery lessons, spice tours and bespoke catering in between sampling the gin and wine from their neighbours!

If you enjoy Mandira’s recipe please do let us know at Burpham Pages by leaving some feedback online. Click on ‘Leave a reply’ at the foot
of this article.

Mandira’s Kitchen ‘Spice Kit’ competition – the winners!

Last issue we ran a competition for two readers to win a Mandira’s Kitchen ‘Spice Kit’. Each one of these lovely little ‘spice kits’ contains 6 exclusive spice blends used in Mandira’s recipes.

The answer to the simple question of ‘Near to which local attraction is Mandira’s Kitchen located?:’ was of course ‘Silent Pool’.

Our two lucky winners who will be receiving a spice kit were Kate Twine & Jan Spencer.

We hope you enjoy creating some lovely spicy meals with your exclusive spice blends. If you need inspiration check out Mandira’s YouTube channel: www.mandiraskitchen.com/cook-with-mandira

BBQ Recipe

Tandoori Fish Tikka
Served with a coriander chutney

In this summer’s issue Burpham Pages has teamed up with Mandira’s Kitchen to bring you a gorgeous barbecue recipe. Whilst it’s common to associate barbecues with meat, this easy fish recipe is perfect for those who are looking to reduce their meat intake or just try something a bit different.

If you are a vegetarian, just replace the fish with paneer (Indian cottage cheese) chunks.

Ingredients:

12 cubes of firm white fish about 4cm by 4cm – I usually buy a thick fillet from the fish counter and cut it myself. Any flaky fish will do – monkfish is perfect if you want to push the boat out a bit.
1 inch piece of ginger
4 cloves of fresh garlic
1 lemon (juice half of it and cut the other half into wedges)
1 red onion cut into rings
A bunch of fresh coriander leaves
1 green chill or ½ tsp red chilli powder
1 tsp each of coriander & cumin seeds
1 tsp of gram flour
½ tsp of carom (Ajwain seeds) optional
Oil for basting
2 tbsp of Greek yoghurt

Method:

  1. Cut the fish into chunks if you have bought one large fillet.
  2. Add half of the lemon juice to the fish.
  3. Make a paste of ginger, garlic, a few coriander leaves, red chilli powder, cumin and coriander seeds, salt, and 1 tbsp of the yoghurt and now add this to the fish. Now add the carom seeds (this is not to be blended but added whole) and keep aside. You can even do it overnight and leave in the fridge.
  4. Slice the onion, add salt and the remaining lemon juice and keep aside.
  5. Take the remaining coriander leaves and blend with the the remaining yoghurt, salt and 1 green chilli to make your chutney and keep aside.
  6. Once your barbecue is ready, thread the fish onto flat skewers – 3 pieces to a skewer and barbecue until done – basting with oil and any remaining marinade – remember fish cooks very easily.
  7. Serve with the coriander chutney, marinated onion slices and lemon wedges.

Burpham resident Mandira is the founder and inspiration behind Mandira’s Kitchen an award winning Indian food producer based in the Surrey Hills. A confirmed foodaholic, she was so frustrated with the lack of authentic Indian food that she embarked on a second career and set up her all women kitchen out of a converted cowshed at the Silent Pool. Other than their Freezer Meals, the team at MK also offer hands on cookery lessons, spice tours and bespoke catering in between sampling the gin and wine from their neighbours!

If you enjoy Mandira’s recipe please do let us know by leaving some feedback. Click on ‘Leave a reply’ at the foot of the article.

WIN a Mandira’s Kitchen ‘Spice Kit’

We have 2 of these lovely little ‘Spice Kits’ available to be won. Each one contains 6 exclusive spice blends used in Mandira’s recipes.

All you need to do for your chance to win one is to complete the form below this article giving us your contact details and the answer to the simple question.

All the responses will go in to our draw and 2 names will be chosen at random to win a ‘Spice Kit’ each.

The ‘Spice Kit’ Prize Draw has now closed.


Prize Draw Terms & Conditions
The prize draw is open to all respondents who complete the ‘Spice Kit’ Prize Draw Form online.

Entry to the prize draw is by completing the ‘Spice Kit’ Prize Draw Form online. By completing the form entrants confirm that they are either of 18 years of age or have the permission of a parent our legal guardian to enter the prize draw.

Only one entry per person. Multiple entries will be disqualified.

There are 2 prizes: Mandira’s Kitchen ‘Spice Kit’

The prize draw closes at 11.59 on 15th August 2020. The first two valid entries drawn at random will be the winners. The winners will be drawn in the week following the closing date.

The winners will be formally notified within 7 days of the closing date to the email address they specified when they completed the form. Only the winners will be contacted personally. If the winners do not claim the prize within 30 days of being notified then they will forfeit the prize and a re-draw will take place. To claim the prize the winners must follow the instructions in the email notifying them that they are the winner. The winners will receive their prize no later than 30 days after they claim the prize.

No cash alternative or alternative prize is available. In the unlikely event that we have difficulties in acquiring the advertised prize, we have the right to substitute the prize with an alternative, provided that any substitute shall be of equal or greater value.

No responsibility will be accepted for incomplete or lost entries or entries not received.

The names of the winners will be published in the September – October 2020 issue of Burpham Pages.

If a re-draw is required, the winners’ details will be available as soon as reasonably possible after acceptance of the prize.

Burpham Pages complies with current UK data protection legislation, please refer to our privacy policy at https://burpham-pages.co.uk/privacy-policy/ for details on how we gather, use, disclose and manage your data.

Personal data supplied during the course of this promotion may be passed on to a third-party supplier only insofar as required for the arrangement of fulfilment and delivery of the prize. Any personal data provided to enter the prize draw will be retained no longer than is necessary to fulfil our obligations in conducting the prize draw in accordance with ASA guidelines.

Please retain a copy of these terms and conditions for your records.
In the event of any dispute, Burpham Pages’ decision is final and no correspondence will be entered into.

Burpham Pages reserves the right to cancel the free prize draw at any stage, if deemed necessary in our opinion, and if circumstances arise outside of our control. We shall not be liable if therefore, as an entrant, you suffer any loss or damage by entering the prize draw.

Burpham Pages reserves the right to amend these rules at any time and our decision on all matters relating to the prize draw is final. Entry into this free prize draw implies acceptance of these rules.

The winner is advised to check and is responsible for any tax implications which may arise as a result of accepting the prize.

The promoter of the free prize draw is: Brand Era Limited (trading as Burpham Pages), 7 Wey Court, Mary Road, Guildford, Surrey GU1 4QU.