Crock pot Mediterranean chicken

INGREDIENTS

• 2 1/2 - 3 pounds boneless, skinless chicken breasts (it's fine to use frozen)
• 1 28 oz. can whole tomatoes, mostly drained and chopped a bit (I took a knife to the tomatoes while they were still in the can.)
• 2 14-oz. cans artichoke hearts, drained
• 1 1/2 cups chicken broth
• 1 onion, chopped
• 1/2 cup kalamata olives, pitted and chopped
• 1/4 cup white wine vinegar
• 1 heaping tablespoon curry powder
• 2 teaspoons dried basil
• 2 teaspoons dried thyme
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/4 cup fresh parsley or cilantro, chopped, to garnish

INSTRUCTIONS

1. Combine everything in your slow cooker (except the fresh parsley).
2. Cover and cook on low for 6-8 hours (or on high for 3 1/2-4 hours).
3. Once finished, use two forks to break apart the chicken into large shredded chunks. Stir the chicken back into the crock pot mixture. You can serve immediately or let it hang out on warm for 30 minutes.
4. Sprinkle with parsley and serve over couscous, brown rice, quinoa or whole wheat pasta.

RECIPE NOTES

1. If you’re a real olive lover, add an extra 1/4 cup of chopped olives to the crock pot. Or, reserve them as a garnish to really get their full flavor.
2. P.S. This freezes great, so you can just package up the extras, once cooled, and store them away for a rainy day.

Roasted Chestnuts

Ingredients

• 2- pounds Chestnuts

Instructions

1. Preheat oven to 400.
2. Line a jelly-roll pan with foil; set aside.
3. Run a sharp knife making a cut across the flat side of the shell of each chestnut. You can also cut an "X".
4. Place chestnuts in prepared pan and roast for 25 to 30 minutes, or until tender and shells are open.
5. Remove chestnuts fr

Gingerbread roll cake

Ingredients

• Gingerbread cake
• 3 eggs room temperature
• 1/4 cup molasses
• 1/4 cup honey
• 1 tbsp melted butter
• 1/4 cup (50 grams) sugar
• 1 cup (120 grams) all purpose flour
• 1/4 tsp baking soda
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• pinch of salt
• powder sugar (for dusting)
• Filling
• 1 1/2 cups (360 ml) heavy cream
• 1/3 cup (40 grams) powder sugar
• 1 tsp cinnamon

Instructions

1. Line a 15X10 jelly roll pan with parchment paper. Grease and flour the pan (and the paper) and set aside.
2. Heat the oven to 375F.
3. In a mixing bowl beat the egg yolks on high speed until thickened, about 3 minutes. Add the molasses, honey and melted butter and mix well.
4. In a clean grease free bowl, with a clean whisk, beat egg whites until soft peaks form. Slowly add the sugar and continue whisking until firm peaks form.
5. Carefully fold into the egg yolks mixture.
6. Sift the flour, baking soda, salt and spices above the egg mixture, slowly folding in making sure you don't lose all the air that was incorporated with the egg whites.
7. Spread the batter into the prepared pan and bake for about 11 minutes or until top springs back with touched.
8. Cool in the pan for about 3 minutes.
9. In the meantime heavily sprinkle powder sugar on a damp tea towel.
10. Carefully turn the pan allowing the cake to rest now on the prepared tea towel. Remove the pan and gently peel the parchment paper.
11. Roll up the cake, starting with the short side. I actually find it easier to roll it with the towel as well, although some advise to peel the towel as you roll. Either way it's fine.
12. Cool completely.
13. In the meantime make the filling.
14. In a clean grease free mixing bowl combine the heavy cream, sugar and cinnamon and start whisking, on low speed first, slowly increasing to medium speed and whisk until firm peaks form.
15. Unmold the cake, gently peeling the towel and spread 2/3 of the filling over the cake. Roll it again (this time without the towel). Spread the remaining filling on top of the cake.
16. Sprinkle some cinnamon (optional)
17. Let sit for a couple of hours before serving.
18. Slice and enjoy!

Notes

Recipe slightly adapted from Taste of Home Baking Book

Pepparkakor Recipe (Swedish Ginger Cookies)

Ingredients

• 3 cups (375 grams) whole wheat flour
• 1 tablespoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground pepper
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2/3 cup (149 grams) coconut oil, room temperature (it should be as soft as room temperature butter)
• 1/2 cup (100 grams) granulated or raw sugar
• 1/4 cup (50 grams) brown or coconut sugar
• 1/2 cup (176 grams) molasses (blackstrap is not recommended!)
• 1 teaspoon vanilla
• 1 large egg, room temperature

Directions

2. In a large mixing bowl, stir together all the dry ingredients (flour through salt).
3. Using a stand mixer or an electric hand mixer, beat together coconut oil, granulated sugar and brown sugar until thoroughly combined.
4. Add the molasses and vanilla and beat until combined. Beat in the egg.
5. Add the dry mixture all at once and beat until well combined. It'll be very crumbly and dry. Use your hands to combine it and bring it together into a dough. Form into a disc and wrap with plastic wrap. Refrigerate for at least 2 hours or until very firm.
6. Preheat the oven to 350°F (175°C).
7. Place 1/4 of the dough onto the center of a piece of parchment paper. Cover with another piece of parchment paper and roll to 1/8" thickness. Try to keep it as even as possible so that the cookies bake evenly. The dough shouldn't stick at all to the parchment paper. If you see that it is, gather the dough back together and lightly flour the surface before rolling out again. The dough will be very firm and will take quite a bit of effort to roll out – if it's too firm, let it sit for 10 minutes or until softened just a little.
8. Cut out shapes using whatever cookie cutters you like and place on a parchment lined baking sheet.
9. Bake for 7-10 minutes or until evenly and lightly browned. It's difficult to give an exact time as it depends on the size and shape of your cookie cutters. The cookies may be soft when you remove them from the oven, but after cooling for a few minutes, they should be totally crisp. If they're soft after they've cooled, you can put them back in the oven for a few more minutes. You may want to make just a few the first time as a trial.
10. Let the cookies cool for 3 minutes on the baking sheet and then remove to a wire rack to cool completely.
11. Store in an airtight container for up to 1 month.

Notes

• I used refined coconut oil and these cookies had absolutely no coconut taste. If you use unrefined coconut oil, these will likely have a coconut flavor.

TRADITIONAL PEPPERMINT SLICE (AN ALL-TIME FAVOURITE CLASSIC RECIPE)

Ingredients

1 1/2 cups (200g) self raising flour
1 cup (90g) coconut
1/2 cup (100g) brown sugar
185 g butter melted
375 g icing sugar not icing mixture
60 g copha
3-4 tbs milk
2 tsp peppermint extract
1-2 drops green food colouring optional
200 g chocolate melts
4 tsp vegetable oil or coconut oil

Instructions

Preheat oven to 180 degrees celsius.
Line a 20X28cm rectangular slice tin with baking paper and set aside.
To make the base sift the self raising flour into a bowl. Add the coconut and brown sugar and stir to combine.
Add the melted butter and mix well until crumbly and completely combined.
Press the mixture firmly into the base of the prepared tin and smooth with a spoon.
Bake for 20 minutes or until lightly golden.
Meanwhile, melt the copha in the microwave. Sift over the icing sugar and add the milk, peppermint extract and green food colouring.
Mix until smooth. If the mixture is too thick, add a tiny bit of extra milk.
Spread the peppermint mixture over the top of the warm slice base and set aside to cool.
Once cooled, place into the fridge until completely cold.
Melt the chocolate and vegetable oil (or coconut oil) in the microwave on 50% power for 3-4 minutes, stirring every 30 seconds with a dry metal spoon.
Pour the chocolate topping over the peppermint layer.
Cut into slices just before the chocolate topping sets completely.
Store in an airtight container.

GINGERBREAD CUT OUT COOKIES

Ingredients

• 375 g all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp ground ginger
• 1 1/2 tsp cinnamon
• 1/4 tsp all spice
• 80 g butter (softened) (dairy- free if needed)
• 170 g dark brown sugar (I've used muscovado)
• 1 large egg (room temeperature)
• 120 ml black treacle/ molasses
• 2 tsp vanilla essence

For the icing

• 180 g icing sugar
• 2 tbsp almond milk (or any milk of choice)

Instructions

1. In a medium bowl mix together flour, baking powder, baking soda, salt and all the spices.
2. In a large bowl, using an electric mixer, beat together butter and sugar until pale and fluffy. Add egg, treacle and vanilla essence and mix until combined. Gradually, stir in the dry ingredients until all ingredients are well mixed and smooth. Dough will be a little bit sticky at this point, but don't worry, it will come together after chilling it.
3. Divide dough in half, and wrap each half in cling film. Flatten the dough into a disc and refrigerate for at least couple of hours. If refrigerating overnight, bring the dough back to room temperature first before starting to roll it. 
4. Preheat the oven to 170 C. Place one half of the dough into floured surface. Cover your rolling pin with some flour and roll the dough into about 1/4 inch thick. Cut the cookies using your cookie cutter. Re-roll any leftover dough and repeat until you have used all of your dough.
5. Transfer cookies into a cookie sheet, leaving about 1 inch space between each cookie.
6. Bake for 8-10 minutes. Rotate your cookie tray half way through to ensure even bake. 
7. Allow cookies to cool for 5 minutes and transfer to cooling rack to cool completely. 
8. To decorate: mix the icing sugar with milk until well combined. If icing feels too thick, add a very small amount of milk. If it feels too thin, add more icing sugar. Transfer the icing into a piping bag or icing bottle and decorate. You can also add some festive food colouring into your icing to get different colours. Use festive sprinkles if desired.

Recipe Notes

*You can use golden syrup instead of treacle. The colour of the dough will be much lighter comparing with treacle.

*The amount of cookies will vary, depending on the size of your cutters.

*Baking times will vary, depending on the size of your cutters.

VANILLEKIPFERL (GERMAN VANILLA CRESCENT COOKIES)

Ingredients

For the cookie dough:

• 2 cups all-purpose flour spoon and level (250g)
• 1 pinch of salt
• 1 cup unsalted butter cold, cut into small cubes (230g)
• 3/4 cup powdered sugar (85g)
• 3/4 cup ground almonds or hazelnuts or walnuts (100g)
• 1/2 vanilla pod seed scraped out

For the sugar mixture:

• 3/4 cup powdered sugar (85g)
• 1 Tbsp vanilla sugar see note above

Instructions

• In the bowl of a stand mixer fitted with the paddle attachment combine flour, salt, cold cubed butter, powdered sugar, ground nuts, and vanilla seeds. Mix at medium speed until a crumbly dough forms, about 1-2 minutes
• Use your hands to press the dough together and wrap it in plastic wrap. Chill for one hour in the fridge.
• Preheat the oven to 350°F (177°C) and line one or two baking sheets with parchment paper.
• Roll the chilled dough into a log approximately 1/2 inch thick. Cut the log into 1 1/2-inch pieces, form the pieces into small cylinders and taper the ends into dull points. Bend each one into a crescent shape. Place the Vanillekipferl on the baking sheet about 1 inch apart.
• Bake the Vanillekipferl one cookie sheet at a time for 12 to 15 min (depending on the size of the cookies) until the edges are golden. They should not brown. 
• Combine powdered sugar with the vanilla sugar and sift the mixture over the hot Vanillekipferl. Let them cool completely then give them a second dusting.
• These cookies keep fresh for about 3 weeks in an airtight container stored in a cool place.

peppermint brownie cookies

INGREDIENTS

• 1 pound semi-sweet chocolate chips 450g
• 6 tablespoons unsalted butter 85g
• 4 large eggs
• 1 cup white sugar 200g
• 1/2 cup brown sugar 100g
• 1/2 teaspoon peppermint extract
• 1/4 teaspoon salt
• 1/2 cup all-purpose flour 62g
• 1/4 teaspoon baking powder
• 1 cup milk chocolate chips 170g

TO DECORATE

• 1/4 cup white chocolate chips melted, 42g
• 1/4 cup dark chocolate chips melted, 42g
• Peppermint candies crushed

INSTRUCTIONS

1. In a small saucepan, melt together the chocolate and butter, stirring occasionally. Allow to cool for 5 minutes.
2. In the meantime, beat the eggs and both sugars together in a large bowl until light in color, about 5 minutes. Beat in the peppermint extract and salt. Carefully fold in the melted chocolate mixture using a rubber spatula. Sift in the flour and baking powder and gently fold in too. Stir in the milk chocolate chips. Pour into a shallow baking dish and freeze for an hour or until firm.
3. When ready to bake, preheat the oven to 350°F (175°C) and line three baking sheets with parchment paper. Depending on what size cookies you want, scoop 2-3 tablespoon-sized balls onto the baking sheets (works great with an ice-cream scoop), set about 2 inches apart. Bake for 10-15 minutes or until the edges are looking dry and the tops are crackled. The cookies will still be very soft when finished baking!
4. Let the cookies cool on the baking sheet for 10 minutes or until they are firm enough to be transferred to a wire rack. Cool completely before drizzling with the melted white and dark chocolate and sprinkling with the crushed peppermint candies.
5. The cookies keep in an airtight container for up to four days.

RECIPE NOTES

Adapted from Food & Wine

easy traditional welsh rarebit

INGREDIENTS

3 Tbs all purpose flour
3 Tbs salted butter
1 cup of beer, your choice but an amber or dark is best (may sub white wine or apple cider)
1/2 tsp black pepper
1/4 tsp cayenne
1 tsp dijon mustard
1 tsp Worcestershire sauce
1/4 tsp nutmeg (optional)
8 oz sharp cheddar
chives, chopped for garnish
1 baguette cut into 1 inch slices

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INSTRUCTIONS

1. In a medium sauce pan heat butter and flour over medium heat and stir constantly with a whisk until the roux turns a golden color and smells nutty.
2. Add beer and stir well with whisk.
3. Add pepper, cayenne, mustard, Worcestershire sauce and nutmeg, bring to a simmer.
4. Add cheddar and stir well.
5. Continue to cook until cheese is melted and sauce is well developed.
6. Turn heat to low and stir occasionally while toasting baguette.
7. Toast baguette either in a conventional toaster, toaster oven or under a broiler until golden.
8. You may also toast bread in a skillet by coating bread with a light coat of olive oil or butter and browning on one side.
9. Serve by plating bread, drizzling or pouring amazing cheese sauce over bread and sprinkle with chives.

Traditional Christmas Pudding

INGREDIENTS

• 170 g | 6oz sultanas
• 140 g | 5oz currants
• 140 g | 5oz raisins
• 200 ml | 7fl oz water
• 2 level tbsp plain all purpose flour
• 1/2 tsp ground cinnamon
• 1/2 tsp grated nutmeg
• 1/2 tsp ground mace
• 1/2 tsp ground ginger
• 55 g | 2oz breadcrumbs
• 85 g | 3oz shredded vegetarian suet or softened unsalted butter
• 3 tbsp grated dark chocolate
• one cooking apple peeled and grated
• 85 g | 3oz soft dark brown sugar
• 2 tbsp chopped mixed peel
• 55 g | 2oz blanched almonds roughly chopped
• zest of 1 lemon and 1 orange
• 1 tbsp black treacle
• 3 tbsp brandy
• 1 egg beaten
• a little butter for greasing the pudding bowl

INSTRUCTIONS

1. Put the dried fruit and water in a saucepan. Bring to the boil, and simmer for three minutes. Leave to soak, uncovered, overnight.
2. Sift the flour and spices into a large mixing bowl.
3. Add the breadcrumbs, suet or butter, grated chocolate, apple, brown sugar, mixed peel,
4. almonds, lemon and orange zest.
5. Mix well with your hands to ensure the mixture is fully blended together.
6. Stir in the soaked fruit, treacle, brandy and beaten egg. Stir in the Royal Mint Sixpence. It’s traditional for everyone to give the pudding a turn and make a wish or two.
7. Grease the pudding bowl, and pack the Christmas pudding mixture into it.
8. Cut one circle of greaseproof paper, a few inches bigger than the rim of the bowl. Fold a pleat into the centre and use a large elastic band to secure it over the pudding bowl.
9. Cover the top with a piece of tin foil then tie it tightly with string. Make a loop of string across the top, to fashion a handle, so the pudding can be easily lifted out of the pan.
10. If you are using a steaming pot, pour some water into the bottom of the stock pot – about one eighth full – so that the steamer basket sits in the bottom, just above the water level. Bring the water to the boil, and place the Christmas pudding in the basket.
11. If you don’t have a steamer basket, use a jam jar lid so that the pudding basin is kept away from direct contact with the base of the pot. Fill the pot with boiling water to come up halway up the side of the pudding basin.
12. Cover and steam at a gentle simmer for four hours. Keep an eye on pot and top up with boiling water if needed.
13. Lift the pudding out of the pot after four hours, keeping the greaseproof paper on – that way you can store the Christmas pudding for up to two months.
14. On Christmas Day, steam the pudding again for another two hours, and serve – perhaps with a sprig of holly on top.
15. If you want to light the pudding, heat 80ml (1/3 cup) brandy in a small saucepan and light it. Carefully pour the lighted brandy over the pudding (best serve it in a deep plate or stand so that excess brandy can pool at the bottom and not drip).

RECIPE NOTES

You can steam the pudding in your slow cooker instead of a pot, 3-4 hours on high.
Be careful when serving the pudding, especially to children, and warn people about the lucky coin within! Might be best to wrap it in foil so that it is more visible.