I have made six Christmas cakes this year. I do it because I really like cake and I enjoy making them. If I didn’t I would buy them. I am a big believer in the phrase “screw it, that’ll do”. Good enough is fine with me.
Reducing my hours in work has meant that I’ve got more time to cook, bake and be creative but I only do this because I find it fun. If you don’t get great joy out of it don’t do it! I have served up a complete M&S Christmas dinner. Pre-prepared roasties, veg, gravy, bread sauce – the works. And I would do it again in a heartbeat if it all felt a bit much. Please note – there was no hiding the packaging and trying to pass stuff off as my own. Hell, no! All served up proudly with a grateful prayer to the Gods of M&S for their bounty. And it was delicious. Yay for Christmas food.
I’m not doing Christmas dinner this year as we are off to the in-laws (thanks Jen and Rob) and I’m hosting Boxing Day which will be a more laid-back affair. I may buy some nibbles but if I want to feel like the Scouse Kirstie Allsop (but with eyeliner and flat shoes) then I’ll make mince pie wheels and cheese twists. So simple, so satisfying. Here is the list of what you need:
- Baking trays
- Baking paper
- Two sheets of ready rolled puff pastry
- One jar of mincemeat
- One bag of strong grated cheddar
- Paprika (optional)
- Mild chilli powder (optional)
For the mince pies lay out your puff pastry then cover it in a layer of mincemeat. Then roll it up from short end to short end. Slice into 1cm thick sections and lay on a lined baking tray. Bake for 20 minutes at 150 degrees.
For the cheese twists cover a puff pastry sheet in a generous layer of grated cheese. If you like it spicy add some paprika and chilli to the cheese first. Press the cheese on to the pastry so it sticks. Cut into 2cm slides width ways and then pick up each end and twist. Put on a lined baking tray and bake for 15 minutes.
That’s it done, from start to finish it will take about 30 minutes.