We share our favourite recipes that make Christmas and New Year sparkle
From Lauren's Romesco Dip, to Lucy's Chilli Cheddar Bites, Karen's Shortbread Stars & finally Simon's signature drink: The Whisky Sour
Lauren’s Romesco Dip
If you serve with rice crackers you have a vegan, gluten-free dip that pleases the whole crowd.
100g blanched almonds
200g roasted red peppers
1 garlic clove
1tbsp sherry vinegar
1tsp smoked paprika – La Chinata (Sweet) powder
50ml olive oil
Toast the almonds in a dry frying pan for 3-4 mins until starting to turn golden and smelling toasted and keep shaking the pan. Leave them to cool on some kitchen roll. Drain the red peppers and tip into a blender with the almonds, garlic, vinegar and smoked paprika, then blitz to a chunky paste. With the motor still on, slowly drizzle in the olive oil to make a dip. A bit of texture works well for this rather than blending to a super smooth consistency. Season well, adding a little more vinegar, if you like.
Lucy’s Chilli Cheddar Bites
Be warned these have a serious kick so if guests are elderly hand out with a word of warning!
80g Cheddar cheese, finely grated (or any other left over Xmas cheese)
125g salted butter, softened
1½ tsp crushed chillies
10g fresh rosemary, leaves finely chopped
150g plain flour, plus extra for dusting
Beat the cheese and butter until pale and creamy then season and add 1 tsp crushed chillies plus the rosemary. Stir in the flour to form a crumbly dough then knead lightly on a lightly floured surface until just smooth. Wrap in cling film and roll into a long log (you decide on how big you’d like your nibbles) smoothing and shaping the dough, then tap on a work surface to form a rough square cross section. Chill for 1 hr until firm.
Preheat the oven to 180°C, fan 160°C. Cut the log into 5mm slices. Transfer to 2 lined the baking sheets and sprinkle the remaining crushed chillies on top.
Bake for 13-15 mins until crisp and golden. Cool on the trays for a few mins, then transfer to a wire rack to cool completely. Store these in an airtight container, layered with baking paper, for up to 2 weeks.
NB: The dough will keep in the fridge for 3 days, or can be frozen as a log for up to 1 month.
Karen’s Shortbread Stars
Makes a lot – depending on the cutter you use. They can be frozen in Tupperware after baking and pulled from the freezer when unexpected guests appear. If dessert defeats you then Affogato – a scoop of vanilla ice cream, a shot of espresso poured over to serve and a shortbread star and everyone is happy!
250g slightly salted butter
100g caster sugar
250g plain flour, sifted
100g semolina
Pre-heat the oven 150C. Cream the butter and sugar together in a mixer until pale and fluffy, then add the sifted flour and the semolina. Combine using a spatula to form a soft dough.
Roll out to 1cm thick on a lightly floured work surface and cut out shapes using biscuit cutters. Place well apart on a baking tray; they will spread slightly on cooking.
Bake for 25 minutes until pale golden. Remove from the oven and sprinkle with caster sugar and allow to cool completely before sealing in a tin. Last for 2 weeks in a tin or freeze.
Simon’s Signature Whisky Sours
For anyone that has been to our house they will know there is always about 12 lemons in the fridge just in case Simon offers you a whisky sour – 1 is never enough! But by years of experimentation we’ve concluded the lack of hangovers the following day is due to the excessive Vitamin C consumed.
If you remember 4:2:1 you’ll not go wrong so…
50ml Rye Whisky – for us it has to be Canadian Club because it reminds us of the 70’s
25ml lemon juice
12.5ml simply sugar syrup ( if you don’t have any made up then substitute a squeeze of agave nectar)
1 dash angostura bitters
egg white (optional but does make for a pretty froth – use chickpea water for vegans)
Shake the ingredients with ice in a cocktail shaker till ice cold then serve in a tumbler with a large cube of ice and a maraschino cherry on a cocktail stick to swirl.