Christmas Buffet – liven up your buffet table

A Christmas Buffet should look colourful and appetising. Whenever I plan a buffet I recall the adage “you eat with your eyes first” and try to make sure that the food is presented in an eye catching manner. I also experiment and try at least one new dish to keep my buffet exciting. Although mince pies are delicious how many of us get fed up with them before Christmas Day is here? I prefer to exclude the classic Christmas dishes from my buffets.  Care needs to be taken to ensure that there is a variety of foods – so not too much bread or pastry. Here are a few items taken from my latest Christmas buffet.

Christmas Fruit Tree

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Christmas Rocky Road

Christmas Rocky Road

For all Chocoholics!! If it’s a little festive indulgence you’re looking for this year – this is the recipe for you. Ideal for those intimate parties and family get-togethers, this rich passionate finger-licking treat will please everyone. Packed with your favourite goodies – how can you go wrong​

Nigella Lawson
Truly one of the most influential charismatic cooks of our time.

Source:
Nigella Christmas

 

250g dark Chocolate
150g Milk Chocolate
175g Soft Butter
4 x 15ml Tablespoons of Golden Syrup
200g Amaretti Biscuits (Not the soft ones)
150g Shelled Brazil Nuts
150g Red Glace Cherries
125g Mini Marshmallows
1 x 15ml Tablespoon of Icing Sugar

£11.00

45p per portion

24 Bite Size Bars

Method

Chop up both types of chocolate small and put into a pan with the butter and syrup over a gentle heat.

Put the biscuits into a freezer bag and bash them to get various sized crumbs.

Put the brazil nuts into another bag and repeat the above action.

Take the pan off the heat and add the biscuits, nuts, place cherries and marshmallows making sure all the ingredients are coated with chocolate.

Tip into a foil tray (236mm x 296mm)smoothing the mixture as best you can. Refrigerate for at least 2 hours.

Remove the slab mixture from the refrigerator and place on a chopping board. Sift the icing sugar over the top.

Cut the chocolate slab 6 x 4 and place on a presentation dish.

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