Recipes for traditional
Traditional Christmas Cake Ingredients
2 cups Sunbeam Sultanas
- 1 cup Sunbeam Currants
- 1 cup chopped Sunbeam Raisins
- 1/2 cup halved Winn Red Glace Cherries
- 1/2 cup Winn Mixed Citrus Peel
- 1/3 cup rum
- 250g butter, chopped
- 1 cup CSR Brown Sugar
- 2 tsp vanilla essence
- 4 eggs
- 100g Nestle Plaistowe Dark Cooking Chocolate, melted
- 2 tbs apricot jam
- 2 cups White Wings Plain Flour
- 2 tsp MasterFoods Ground Cinnamon
- 1 tsp MasterFoods Mixed Spice
- 125g Lucky Slivered Almonds
- 50g Nestle Plaistowe Dark Cooking Chocolate, melted, extra
- 50g Nestle Plaistowe Premium White, melted
- Icing sugar, to dust
How to make Traditional Christmas Cake
- Combine sultanas, currants, raisins, cherries, peel and rum in a large bowl, cover, and stand for 1 hour or until ready to use.
- Preheat oven to 160°C. Grease and line base and sides of a round 23cm (base measurement) deep cake pan with two layers each of brown paper and baking paper.
- Place butter, sugar and vanilla in a bowl and beat until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in chocolate and jam.
- Add creamed mixture to fruit mixture with sifted flour, cinnamon, mixed spice and almonds, and mix well.
- Spoon mixture evenly into prepared pan. Bake for 2 1/2 -3 hours or until cooked. Cover cake and allow to cool in pan overnight.
- Place 2 sheets of baking paper on a flat surface. Spread thinly and evenly with extra dark chocolate on one and white chocolate on the other. Set aside to cool. When almost set, cut out stars with pastry cutters. Place in the fridge until completely set. Dust cake with icing sugar and decorate with stars to serve.
Traditional Christmas Cake is ready to serve.
Preparation Time 25 minutes
Cooking Time 180 minutes
Traditional Chips Ingredients
Allow 200-250g of potatoes per person
- Pre-heat dripping, lard or vegetable oil
How to make Traditional Chips
- Peel your potatoes, then for thick-cut chips, cut into 1cm slices then slice these into 1cm-wide chips. For allumettes (thin shoestring like chips) follow the same procedure, but cut them ½cm thick.
- Wash the chips in water then drain on kitchen paper.
- Place the chips in a pan of cold water, bring to the boil and simmer for a couple minutes for allumettes and about 3-4 minutes for thick cut.
- Drain in a colander and leave to cool.
- Pre-heat dripping, lard or vegetable oil to 120°C in a deep-fat fryer. Blanch your chips two or three handfuls at a time until they are soft but not coloured. Remove from the fat and drain.
- To serve the chips, re-fry them in hot fat (200°C) until they are crisp, season lightly and serve immediately.
- Traditional Chips Recipe is ready to serve.
Traditional Macaroni and Cheese Ingredients
1 2/3 cups dry, small elbow macaroni, cooked and drained
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground black pepper
- 1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
- 1 cup water
- 2 tablespoons butter or margarine
- 2 cups shredded sharp Cheddar cheese, divided
How to make Traditional Macaroni and Cheese
- Preheat oven to 375 degrees F. Grease 2-quart casserole dish.
- Combine cornstarch, salt, mustard and pepper in medium saucepan. Stir in evaporated milk, water, and butter. Cook over medium-heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 1/2 cups cheese until melted. Add macaroni; mix well. Pour into prepared casserole dish. Top with remaining cheese.
- Bake for 20 to 25 minutes or until cheese is melted and light brown.
- Traditional Macaroni and Cheese Recipe is ready to serve.
Prep Time:15 Min
Cook Time:20 Min
Ready In:35 Min
Traditional Roast Beef Hash Ingredients
Cooked roast beef
- Raw potatoes, peeled and quartered
- Yellow onion, peeled and quartered
- Grapeseed oil or olive oil
- Salt and pepper
How to make Traditional Roast Beef Hash
- Take approximately equal proportions of beef, potatoes, and onions and put them through a meat grinder using a medium grinder attachment so that they are well mixed and ground.
- Heat a large frying pan, preferably a cast iron pan, on medium high to high heat. Add the hash to the frying pan so that a half an inch of hash covers the bottom of the pan. If you have more hash to cook, do so in separate batches. Add several tablespoons of oil. Brown the hash, stirring only infrequently at first to make sure that the hash has an opportunity to brown well.
- As you cook the hash, add pinches of salt and fresh ground pepper. Do this a couple of times with each batch of hash. Cook for at least 10 minutes and until the hash is well browned.
- Traditional Roast Beef Hash Recipe is ready to serve.
Traditional chai Ingredients:
- 2 1/2 cups cold water
- 10 whole cloves or 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cardamom
- 3 cinnamon sticks or 1 teaspoon ground cinnamon
- 1 peppermint tea bag
- 1 orange pekoe tea bag
- 1 -2 teaspoon ground ginger or 1/2 inch chunk fresh ginger, depending on how spicy you want it
- 2 peppercorns or 1 pinch black pepper
- 1/4 cup honey
- 2 -2 1/2 cups milk
How to make Traditional chai:
- In large saucepan combine first nine ingredients.
- Bring to a boil over high heat.
- Reduce heat to low and simmer ten minutes.
- Remove from heat and strain with fine sieve or through coffee filters.
- Return to pot and add honey until melted.
- Add milk and heat through, but do not boil.
- Serve in clear mugs with a pinch of cinnamon on top.
- Merry Christmas!
- You can also store the tea without the honey and milk in the fridge, then just reheat and add milk and honey to taste.
- This is a nice tea to serve with gingerbread or shortbread cookies at gatherings.