Some recipes from Lorraine Pascale* 

Here are some delicious recipes from Lorraine's 'Last Minute Christmas' book.  How can anyone so slim be so good at cooking?!!

Special Mince Pies

Puff paste
Mincemeat fortified with vanilla extract, port and orange zest

1. Roll out a 300cm square of puff paste and divide into four.
2. Put a blob of fortified mincemeat in the middle of each one. 
3. Cut into each corner and fold in one side, making a whirligig shape
4. Secure with a little beaten egg.
5. Put a shape on top, such as a star.
6. Brush over with beaten egg and cook.
7. When removed from the oven put on wire rack.
8. Glaze with a little maple syrup.
9. Lastly, sprinkle over some icing sugar.

Irish Cream

Cream

Coffee

Grated Chocolate

Whisky (or Whiskey)

Condensed milk

Vanilla extract

Raised Pie

• Roast and whizz 600g pecan, cashew, hazelnuts.
• Put 4 Leeks, Rosemary, Thyme, Garlic, Sage leaves, Mushrooms into a bowl.
• Add the nuts.
• Add Cheese and 3 Eggs.
• Make pastry with 300g Flour, 1 Egg, 15ml water and some butter (melted).
• Line 7" tin with a loose bottom with the pastry.
• Add half the filling.
• Then add some dried Cranberries or Apricots.
• Add rest of filling.
• Put on lid of pastry.
• Cook at 200C for about 40 minutes.
• Turn out of tin, then glaze and put some cranberries on top ten minutes before the end of the cooking.

Stained Glass Window Biscuits

100g butter

100g soft brown Sugar

2 tbsp Syrup

1 tsp Treacle

1 tbsp Cinnamon

1 tbsp Ginger

pinch ground Cloves

1. Melt all the above ingredients together.
2. Then add half a teaspoon of bicarb and 250g flour.
3. Rest for five minutes, no longer.
4. Roll to 1 cm thick and cut into shapes.
5. Cut out a shape from the middle and fill the middle with crushed boiled sweets.
6. Cook on greaseproof paper/baking parchment.

Sage and Rosemary Turkey

to follow ...

Spiced Roast Lamb

1.5 kg Potatoes

1 Garlic head

1 tsp Cumin, 2 tsp Coriander, 1 tsp Paprika - ground in a pestle.

1. Have the lamb at room temperature.
2. Scatter potatoes in roasting tin. 
3. Put lamb on top, into holes in the meat insert garlic.
4. Brush the top with lots of Harissa and some s&p and the ground spices.
5. Cook, then rest.

And my favourite:

CHOCoLATE DELIGHT

• Gently melt 300g dark Chocolate and 300g light Chocolate in a pan.
• Pour the dark chocolate onto parchment paper.
• Then add the light chocolate, swirling ever so slightly.
• Add 50g dried fruit adn 50g mixed nuts.
• Leave to set and then break into chunks.
• Makes a super present!

* http://www.lorrainepascale.com/category:recipes