Juliet Sear’s foolproof kitchen gadget recipes

What did you find under the tree this year? Air fryer, tenderloin or slow cooker? Juliet is in the kitchen with her guide to easy recipes and all the tools you could find under the tree. It has everything from Christmas pudding cookies made in minutes in the air fryer, to sweet rolls or chocolate pies made in the toaster!

Christmas Pudding Cookies

Work: 12-16

Food

125g butter, softened

100g light muscovado sugar

75g of sugar

1 large fruit

2 tablespoons brandy or rum (optional)

200g plain flour

150 grams of leftover Christmas pudding, cut into pieces

1 tsp baking powder

1 tsp cinnamon

½ tsp fine sea salt

Sea salt flakes for sprinkling (optional)

Sour cream or vanilla ice cream, remaining brandy cream to serve (optional)

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Method

1. Line a tray with baking paper and set aside. Place the butter and sugar in a mixer, or using an electric mixer, beat until pale, creamy and well combined.

2. Beat the egg until combined, then mix in the brandy or rum.

3. Add in the flour, cinnamon, ginger and fine sea salt and mix the dry ingredients into the wet until combined.

4. Add the Christmas pudding pieces and stir.

5. Roll the dough to the size of a nice golf ball, using your hands (tip – wet your hands with water so they don’t stick to you).

6. Place the dough balls evenly spaced on a lined baking tray and chill in the fridge for an hour or overnight in the fridge to firm up the texture. and delicious (tip – you can also freeze these balls in the fridge, individually wrapped so you can have cookies ready to bake whenever you want to bake for more two minutes).

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7. Leave to cool on trays to firm up. Serve with whipped cream, leftover brandy, or ice cream just before serving, if you like.

8. Cook in a deep fryer at 180c for 8-10 minutes, then remove and sprinkle over a pinch of sea salt.


Double

Exercise: 1-2

100g melted, milk or dark chocolate

Store bought salted caramel sauce (optional)

Store bought donuts or brownies

60ml Bailey’s Irish Cream

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Cold shot of espresso coffee – 60ml

150ml milk

175-200g vanilla sugar

2 tsp sprinkle of our choice

Squirty Cream

Paper straws


Method

1. Dip the glass into the melted chocolate, allowing some to drip down the sides. Add the sprinkles to the rim and drizzle.

2. Pour the brownie into the melted chocolate and add sprinkles.

3. Pour the Baileys, coffee and milk into a blender with 3 scoops of vanilla ice cream and blend.

4. On top of the whipped cream, push the straw into the brownie (or balance on the side of the glass) add the whipped cream and top with the straw/brownie and sprinkles and sparkles inside in brown. Add caramel sauce if you like.

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