Christmas recipes For kidney (renal) patients Information for patients Sheffield Dietetics
Melon balls in Cointreau (serves 4) 1 Galia melon 8 tablespoons of Cointreau or Brandy 4oz sugar 250ml of water Ball the flesh of melon discarding any juice and place in large bowl. Dissolve the sugar in water by gently warming for two minutes in a pan. Remove from heat and cool. Once cooled add Cointreau/Brandy and pour over melon. Leave to stand for 1 hour. Chill before serving. Bruschetta (crusty tomato topped bread) (serves 6) 1 ciabatta loaf or a French stick cut into 12 slices (on the diagonal) 2 salad tomatoes 2 cloves of garlic 3 tablespoons of olive or rapeseed oil Ground black pepper 6oz or 180g of mozzarella or goats cheese Preheat grill. Place bread under the grill until lightly toasted on both sides. Remove from grill and rub both sides with garlic. Finely slice the tomatoes and place on each slice, arrange a small amount of cheese on the top of each one. Sprinkle with ground black pepper. Drizzle with olive oil. Replace under grill until cheese is bubbling. Serve hot. page 2 of 12
Bread Sauce 300 mls (1/2 pint) milk 120g (4oz) breadcrumbs 1 small onion 1 small bay leaf 2 cloves Pepper Peel the onion and stick cloves in it. Place milk in a pan and add the onion and bay leaf. Leave to simmer for half an hour. Add the breadcrumbs. Stir and leave for half an hour. Remove the onion and bay leaf. Season with pepper. Sage and Onion stuffing 2 medium size onions (finely sliced) 60g (2oz) margarine or suet 180g (6oz) white breadcrumbs 2 teaspoons dried sage 1 teaspoon chopped parsley Black pepper Beaten egg or milk Boil the sliced onions for 5-10 minutes. Drain and stir in the margarine or suet. Add remaining ingredients. Mix with beaten egg or milk. Place the mixture in a small ovenproof dish, brush with a little margarine and cook for about 30 minutes at 200 o C, 400 o F, Gas Mark 5. page 3 of 12
Pear and Grand Marnier Bread and Butter Pudding (serves 6) 8-9 slices white bread 400g (14oz) tinned pears 400ml water 200ml double cream 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon Few drops vanilla essence 3 eggs 55g (2oz) caster sugar 2-3 tablespoons Grand Marnier 70g (1/2oz) unsalted butter Lightly butter an earthenware or oven proof dish. Butter bread then remove crusts and cut into triangles. Thinly slice tinned pears. Layer dish with bread, followed by a layer of pears, then bread. Bring cream and water nearly to boil. Add nutmeg, cinnamon and vanilla. Whisk eggs and sugar together. Slowly mix with cream and water, and then pass through a sieve. Add Grand Marnier, and then pour the liquid over the bread and pears. Let it soak for 10 minutes so that the bread absorbs the liquid. Place in to oven at 150 o C, 300 o F, Gas Mark 2 for 30-45 minutes or until you can put a knife into the centre and it comes out clean. If you wish you can sprinkle the top of the pudding with sugar and glaze it under the grill until the sugar goes brown. Serve with cream. page 4 of 12
Pineapple and Ginger Pavlova 2 egg whites 1 teaspoon vinegar 120g (4oz) sugar 150mls (1/4 pint) double cream 400g (13oz) tinned pineapple (drain juice) 30g (1oz) stem ginger cut into strips Whisk egg whites in a basin. Add the vinegar and whisk in the sugar gradually. Cut an 8 inch circle on greaseproof paper, brush with a little oil and place on a baking tray. Spoon the mixture on to the greaseproof paper and bake in a cool oven at 150 o C, 300 o F, Gas Mark 2. The meringue should be firm and not browned. Remove from oven and allow to cool. Arrange the cream, fruit and ginger on the top. Pear baked Alaska 4 egg whites 4 trifle sponge pieces 2 tablespoons sherry 250g (8oz) caster sugar 400g (13oz) tinned pears, drained 4 scoops vanilla ice cream Arrange sponge pieces on an oven proof plate and sprinkle with sherry. Whisk the egg whites to form soft peaks, gradually add the sugar. Place the pears on top of the sponge followed by the ice cream. Top with the egg whites covering all the sponge. Place in a hot oven, 230 o C or 450 o F or gas mark 8 until golden brown. Serve immediately. page 5 of 12
Iced Christmas Log 1 ready made jam filled Swiss roll 60g (2oz) butter or margarine 120g (4oz) sieved icing sugar 1 teaspoon lemon juice Finely grated rind of 1/2 a lemon Cream fat, gradually add icing sugar and mix together. Add lemon rind and juice. Mix well. Coat Swiss roll. Mark with a fork and decorate with orange and lemon slices, or add a 'Father Christmas' decoration as part of a 'snow scene'. Trifle 1 Ready made jam filled Swiss roll / trifle sponges 1 tin of fruit cocktail or fruit of your choice (well drained) 2 tablespoons brandy 1 tablespoon custard powder 500ml double cream 400ml water 'Hundreds and thousands' sugar strands to decorate Slice Swiss roll / trifle sponges into ½ inch thick slices (1.5cm) and place in the bottom of a large trifle dish, drizzle with brandy and top with drained fruit. Mix custard powder with small amount of water to make a paste, gradually add the remaining water and 200ml of double cream and gently bring to the boil, stirring continuously. Pour over tin fruit and sponge, leave to cool and set. Whip remaining cream and place on top of custard. Decorate with 'hundreds and thousands' sugar strands. page 6 of 12
Orange and Lemon Cheesecake 1 packet lemon flavoured jelly 180g (6oz) digestive biscuits (crushed) 150g (5oz) caster sugar 90g (3oz) melted margarine 150ml double cream 360g (12oz) cream cheese Juice of 1 lemon 1 small tin of mandarin oranges (well drained) Dissolve the jelly in 150ml of boiling water. Make up to 290ml with cold water and leave until nearly set. Mix the crushed biscuits, 30g (1oz) caster sugar and melted margarine and use the mixture to line the bottom of a 20-23 cm (8-9 inch) flan dish or tin. Place cream cheese, cream, the remaining caster sugar and lemon juice in a large bowl and whisk until thick. Gradually beat in the cooled jelly. Turn the mixture onto the biscuit base and place in the fridge to set. Decorate the edge with mandarin orange segments. page 7 of 12
Ice cream Christmas pudding 45g mixed peel 60g tinned pineapple, well drained and finely chopped 60g Angelica 105g red and green glace cherries cut into quarters 80ml rum 1 litre of vanilla ice cream 1 litre chocolate flavour ice cream (avoid real chocolate) 1 teaspoon mixed spice Mix peel, tinned pineapple and angelica in a bowl and add rum. Cover and chill for at least two hours. Soften the vanilla ice cream and mix in the glace cherries. Working quickly, press the ice cream around the inside of a 2 litre basin, spreading evenly to cover the sides and base. Return the basin to the freezer and leave for at least two hours. Mix the spice and chocolate ice cream with the mixed peel, tinned pineapple and angelica and spoon into the centre of the pudding bowl. Return to freezer until set. Turn the pudding out onto a chilled plate and serve. page 8 of 12
Christmas Jewel Cake 250g (8oz) butter or margarine 250g (8oz) sugar ½ teaspoon of almond essence 3 eggs 250g (8oz) plain flour 120g (4oz) Glace cherries quartered 180g (6oz) pineapple chopped (tinned well drained) 60g (2oz) Angelica chopped 30g (1oz) crystallised ginger chopped 60g (2oz) mixed peel Cream the fat and sugar together until light and fluffy. Add the almond essence, beat in the eggs one at a time adding one tablespoon of flour with each. Fold in the remaining flour with the prepared fruit. Bake in a 18cm (7 inch) square tin or a 20cm (8 inch) round tin lined with greaseproof paper for 3 ½ hours at gas mark 1 or 275 o F or 140 o C. Top the cake with mock marzipan and icing. (See following recipes). page 9 of 12
Mock marzipan 120g (4oz) unsalted butter 250g (8oz) caster sugar 100ml water 250g (8oz) semolina Grated rind of two lemons 4 teaspoons of almond essence Melt butter, add water with the sugar and lemon rind. When the sugar has dissolved, add the semolina and stir over a gentle heat for 5 minutes until cooked. Stir in the almond essence and chill until firm enough to roll out. Use icing sugar to dust surface when rolling out. Icing for Jewel cake 250g (8oz) icing sugar Juice of 1 lemon Sieve the icing sugar into a bowl. Add the lemon juice. Mix well. Smooth over the top of the jewel cake. page 10 of 12
Shortbread biscuits 150g (5oz) margarine 100g (4oz) plain flour 75g (3oz) self-raising flour 40g (1½oz) caster sugar Rub the margarine into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar and knead together until a soft dough forms. Press into a 20cm (8 inch) tin and smooth the top. Flute the edges and prick all over with a fork. Mark into 8 portions. Bake in a preheated oven at 150OC or 300OF or gas mark 2 for 50-60 minutes. L eave in the tin for 10 minutes before cooling on a wire rack. Sprinkle with caster sugar to serve. page 11 of 12
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