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Saturday 30 December 2017

The Belugatoons Podcast: New Year's Special!

Tune in tomorrow at 11pm (GMT) to see AND hear a special New Year's Eve edition of The Belugatoons Podcast!

Say goodbye to 2017 and say hello to 2018!

Monday 25 December 2017

Festive recipes

In my special Christmas edition of The Belugatoons Podcast, I read out some of my favourite holiday recipes. Here I am going to put down in words the methods that I use as they are a little different to the original recipes.

Mince pies (source)

1 large jar mincemeat (about 600g)
1 apple
zest 1 lemon
Icing sugar, for dusting
For the pastry
375g plain flour
260g unsalted butter, softened
125g caster sugar, plus extra for sprinkling
1 large egg, plus 1 beaten egg for glazing

Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins.

Scoop the mincemeat into a bowl and add the lemon zest. Dice apple into small chunks and add to the mixture.

Heat oven to 220C/200C fan/gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into greased muffin trays. Put 11⁄2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops.

Bake mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.

Eggnog (source 1, source 2)

5 eggs, separated
3 cups (700ml) milk
1 cup (240ml) heavy or double cream
1 tsp vanilla extract
2/3 (130g) cup granulated sugar
3/4 cup (100ml) Rum or Whisky
Nutmeg for garnish (optional)

Separate the egg yolks from the egg whites making sure you put the yolk into a large bowl. Blend the yolk with the milk, cream, vanilla and whisky using a hand mixer until smooth and creamy.

In a separate bowl, whip egg whites until soft peaks form. Gradually sprinkle in the sugar while continuing to whip until stiff. Fold the egg whites into the egg yolk mixture, and pour into a punch bowl or large pitcher.

Serve in mugs or cups garnished with a sprinkle of nutmeg.

Holiday Junk #215 - Fake Plastic Trees

Monday 11 December 2017

Sunday 10 December 2017