Yule Log Recipe

The Bûche de Noël, or Yule Log, is a log-shaped chocolate cake traditionally eaten during Christmas. But the origins of the yule log lie away from the decadent realm of cake, though not so far from festive feasting; even taking us as far back as the Iron Age.

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Spiced Rice Pudding  Recipe(2)

Rice pudding has quickly become one of my favourite desserts. With a dense, luxurious texture and rich, creamy flavour it’s difficult to find anything negative to say about it. Some proclaim to dislike its texture, but that’s probably because they haven’t had the right rice pudding. This recipe for Spiced Rice Pudding is the right one.

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Roast Potato and Garlic Soup Recipe (1)

Garlic is one of the world’s best loved ingredients, its use almost universal. Though best handled with care, the flavour garlic is able to bestow on a dish is truly inimitable. However, due to the volatile nature of unadulterated garlic it usually finds itself consigned to the backstage arena of a dish, sacrificing itself for the greater good. Roasting garlic changes all that, removing its harsher notes and drawing out its sweetness. Truly, there is no better way of preparing garlic than this. So, bring this fantastic ingredient to the fore and sample my recipe for Roast Potato and Garlic Soup.

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Za'atar Recipe (3)

Za’atar is a blend of spices immensely important and popular in Middle Eastern Cuisine. Though there is not one bonafide recipe, za’atar is generally composed of a combination of dried thyme, oregano and marjoram, along with toasted sesame seeds and salt. In addition to these staples, one or more fresh herbs may be added – mint, for instance – as well as cumin and sumac. Unfortunately, like most spice blends, za’atar is only sparsely stocked by supermarkets and even delicatessens and is a little pricey where it can be found. What better excuse than to make your own? It is, after all, the work of a moment.

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Hazelnut and Parsnip Nut Roast Recipe (3)

For most, turkey has become the centrepiece of the Christmas table. Adorned with all the trimmings it can be quite a fetching bird, but it does have its drawbacks. Firstly, turkey simply isn’t quite as good as chicken; and, secondly it isn’t exactly appropriate for vegetarians. There are a number of solutions to the first problem, of course; ham, goose, duck and chicken are all adequate replacements. However, the second dilemma is a little trickier, and that’s where the humble nut roast comes in. Suitable for vegetarians and, without much difficulty, vegans this recipe for Hazelnut and Parsnip Nut Roast makes for a superb centrepiece free from the cost and potential problems associated with meat.

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