Festive Recipes
Delicious Star Topped Mince Pies Serves 18 140g/5oz cold butter (diced) 225g/8oz plain flour 50g/2oz ground almonds 50g/2oz golden caster sugar 1 orange (zest only) A pinch of salt 1 egg yolk 1-2 tsp cold water 280g/10oz good quality mincemeat 1 egg, beaten Icing sugar for dusting www.lucypittaway.co.uk 1. Preheat oven to 200 C/400 F/Gas 6. 2. Rub the butter into the flour and add the almonds, caster sugar, orange rind and salt until the mixture is a bit crumbly. 3. Mix with the egg yolk and 1-2 teaspoons of water until it forms soft dough, then put it into a plastic bag and chill for 20-30 minutes. 4. Roll out the pastry to a thickness of 2-3mm and cut out 18 rounds with a pastry cutter (each measuring 7.5cm) 5. Place the rounds in lightly greased patty tins. Spoon the mincemeat evenly into the pies. 6. Next, re-roll the leftover pastry and cut out round lids, stars, Christmas trees or other festive shapes and place them on top of the mincemeat. 7. Lightly brush the pastry tops with the beaten egg yolks and bake in the oven for 12-15 minutes until golden. 8. Remove from the oven and leave for a few minutes before removing from the tins and cooling on a wire rack, then dust with icing sugar.
Scrumptious Yorkshire Cheddar and White Onion Soup Serves 4 250g Yorkshire Cheddar grated or finely chopped so it melts into the soup 3 medium onions peeled and evenly diced (approx. 500g diced onion) 1 leek washed and the root removed. Chop the white of the leek only 2 garlic cloves peeled and crushed, or one teaspoon of easy garlic 1 vegetable stock cube 1 teaspoon Yorkshire rapeseed oil 2 pints water 1. Cook the onions and garlic in a pan with the Yorkshire rapeseed oil on a medium heat until the onions are very lightly brown and soft (approximately 8-10 mins). 2. Add the chopped leeks and the vegetable stock cube and stir well. 3. Add the 2 pints of water and bring to the boil. Simmer for 12-15 mins. 4. Add the Yorkshire Cheddar and allow to melt into the soup. Remove from the heat and blend until smooth. 5. Serve with Wensleydale Creamery s Crispy Yorkshire Cheddar Croutons for the ultimate cheese soup! Recipe courtesy of Wensleydale Creamery www.wensleydale.co.uk
Beautiful New Ceramics Collection Make your Christmas dinner table look simply stunning with Lucy Pittaway s new Black and White Sheep ceramics. Whether you re looking for a complete dinner set, a single place setting or a gorgeous mug and teapot for enjoying afternoon tea, there is the perfect piece for every home.
Delectable Brown Sugar Chocolate Chip Cookies Makes 18 cookies 110g unsalted butter, softened (1/2 cup) 1 cup brown sugar, packed 1 tsp salt ½ tsp baking soda 1 egg 1 tsp vanilla 1 cup + 3 tbsp plain flour 1 cup chocolate chips 1. Preheat the oven to 180 C and line some baking trays with greaseproof paper. 2. Take a large bowl, and mix the butter, brown sugar, salt and baking soda until mixed through thoroughly. 3. Add the egg and vanilla essence and keep mixing until it is combined. 4. Add the flour, and then the chocolate chips. Mix thoroughly. 5. Scoop small balls of dough and drop them onto the baking trays, allowing plenty of room for spreading. 6. Bake for about 8-10 minutes, until the cookies are just set in the centre. www.lucypittaway.co.uk
Yorkshire Wensleydale & Cranberries and Apple Cake Makes 1 Cake 150g/5oz butter 175g/6oz golden caster sugar 2 eggs beaten 2 tbsp milk 175g/6oz self raising flour sieved 2 apples peeled, cored & sliced 125g/4oz Yorkshire Wensleydale & Cranberries crumbled 1 tbsp Demerara Sugar 1. Preheat the oven to 170 C / 325 F / gas mark 3 2. Grease a 20cm (8 ) springform cake tin. 3. Cream together the butter and sugar. Add the eggs, one at a time, beat in the milk and flour. Fold in ¾ of the apples and crumble over the Yorkshire Wensleydale & Cranberries cheese. 4. Spoon the mixture into a tin. 5. Arrange the rest of the apple on top and sprinkle with Demerara sugar. 6. Bake for 55 minutes until risen and golden brown. Leave to cool in the tin. Recipe courtesy of Wensleydale Creamery www.wensleydale.co.uk
Wensleydale Caramelised Orange & Masons Yorkshire Gin Cheesecake Makes 1 Cheesecake 200g (8oz) crushed digestive biscuits 75g (3oz) melted butter 500g (1lb) Wensleydale Caramelised Orange & Masons Yorkshire Gin Cheese 500g (1lb) cream cheese Pouring cream to mix 125g (5oz) stem ginger in syrup Icing sugar to taste 1. Mix together the digestive biscuits and melted butter. 2. Press down firmly in a 20cm (8 ) loose bottomed cake tin and refrigerate. 2. Mix together the Wensleydale Caramelised Orange & Masons Yorkshire Gin Cheese and cream cheese. 3. Add enough cream to make a stiff consistency. Add the stem ginger and then the icing sugar to taste. 4. Spread the cheese mixture onto the biscuit base and refrigerate until needed. www.wensleydale.co.uk Recipe courtesy of Wensleydale Creamery
www.lucypittaway.co.uk Tel: 01748 810 965 Visit one of our galleries Unit 7 & 8, Station Road, Brompton On Swale, Richmond, North Yorkshire, DL10 7SN 22-24 Finkle Street, Richmond, North Yorkshire, DL10 4QB www.wensleydale.co.uk Tel: 01969 667664 Wensleydale Creamery, Gayle Lane, Hawes, Wensleydale, North Yorkshire DL8 3RN