Kitchen Geek

Make Ahead New Year Hangover Breakfast Recipe

Here's a recipe for a breakfast that provides you with everything you really need when hung-over on the morning after the night before... and you can prepare it this evening!<br />
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<b>Serves: 6</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDDosnEWtfBYy-ppPFpvhHQrcIuafZL2J8r1w1GJskVOJs4VLL3y82VerNsVrNwTPEZtABUBHeh4Ib5nwwds5sgSC7yNTOXL4hKl0tOu8Ly1TPQOz_M_yrosza4LEQo9WqYyvSsOfzME/s1600/make-ahead-new-year-hangover-breakfast.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Make Ahead New Year Hangover Breakfast: A breakfast casserole of eggs, bread, sausages, onion and bacon that can be prepared the evening before and which is ideal for anyone with a New Year reveller's hangover" border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifDDosnEWtfBYy-ppPFpvhHQrcIuafZL2J8r1w1GJskVOJs4VLL3y82VerNsVrNwTPEZtABUBHeh4Ib5nwwds5sgSC7yNTOXL4hKl0tOu8Ly1TPQOz_M_yrosza4LEQo9WqYyvSsOfzME/s1600/make-ahead-new-year-hangover-breakfast.jpg" title="Make Ahead New Year Hangover Breakfast" width="320" /></a></div>
<h3>
Ingredients:</h3>
250g (about 4 cups) French bread (or any rustic bread) cut into 1cm cubes<br />
175g (2 cups) mature (sharp) Cheddar cheese<br />
90g (1/2 cup) finely-chopped onion<br />
8 large eggs<br />
2 tsp Dijon mustard<br />
1 tsp salt<br />
1/4 tsp freshly-ground black pepper<br />
6 thick rashers (slices) of bacon, cooked until crisp and crumbled<br />
6 thin beef, turkey or pork sausages, roasted until cooked and cut into 2cm lengths<br />
butter for greasing<br />
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<h3>
Method:</h3>
Liberally butter a casserole dish (about 25 x 30 x 4cm [10 x 12 x 2 in]) and set aside.<br />
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Combine the bread cubes, sausage, cheese and onion in a bowl then toss to combine. Turn this mixture into the casserole and spread over the base of the casserole.<br />
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Beat together the eggs, cream, mustard, salt and black pepper in a bowl. Pour this mixture over the bread, sausage and onion mix in the casserole.<br />
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Sprinkle the bacon over the top then transfer the casserole dish to an oven pre-heated to 170°C and bake for about 25 minutes, or until a knife inserted into the centre of the dish emerges cleanly.<br />
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This can be served straight away, or it can be cooled, stored in the refrigerator and re-heated in the oven or microwave when you need it the following day.<br />
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Make Ahead New Year Hangover Breakfast Recipe

Here's a recipe for a breakfast that provides you with everything you really need when hung-over on the morning after the night before.....

Creamy Eggnog Pie

Today I have two recipes for New Year's eve... both of which have a bit of a 'snow' theme.<br />
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The first is a classic eggnog and whipped cream pie, easy to make, delicious and guaranteed to go down a treat at any gathering.<br />
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And because New Year would not be New Year without a milk-based cocktail, I'm also presenting a recipe for a coconut martini.<br />
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Christmas may be over, but this eggnog pie still goes down a treat for a New Year, or even an Easter dessert. It's delicious, can be made the day before and is great for any party.<br />
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<b>Serves: 6–8</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiP7zYARiOTywfwxtDALd4MVIPggG1c-H8f0gvYmfyqJy9Wi3mefL3E9GgaWke6LKJhkb6dkYgTRkGu63ZGESpAMUBiRHOotu6lcWSLhCy01_987IrLwMEjxyTRRCZhgQUfLp-xRp_6Ws/s1600/creamy-eggnog-pie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Creamy Eggnog Pie: Classic seasonal dessert of eggnog blended with whipped cream and set with gelatine in a pastry shell served decorated with piped whipped cream" border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiP7zYARiOTywfwxtDALd4MVIPggG1c-H8f0gvYmfyqJy9Wi3mefL3E9GgaWke6LKJhkb6dkYgTRkGu63ZGESpAMUBiRHOotu6lcWSLhCy01_987IrLwMEjxyTRRCZhgQUfLp-xRp_6Ws/s1600/creamy-eggnog-pie.jpg" title="Creamy Eggnog Pie" width="320" /></a></div>
<h3>
Ingredients:</h3>
1 tbsp unflavoured gelatine powder<br />
4 tbsp cold water<br />
65g sugar<br />
2 tbsp cornflour (cornstarch)<br />
1/4 tsp salt<br />
500ml good-quality eggnog<br />
1 tsp vanilla extract<br />
1 tsp rum (or rum extract)<br />
250ml whipping cream, whipped<br />
1 pre-baked sweet shortcrust pastry shell (22cm/9 in)<br />
whipped cream, to decorate<br />
<h3>
Method:</h3>
Place the 4 tbsp cold water in a small bowl and sprinkle over the gelatine powder. Set aside to stand for 1 minute.<br />
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Combine the sugar, cornflour and salt in a small saucepan. Stir in the eggnog then gently bring to a boil, stirring constantly. Continue cooking, again stirring constantly, for 2 minutes.<br />
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Add the gelatine and stir until dissolved then take off the heat before setting aside to cool to room temperature.<br />
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Stir in the vanilla and rum extracts then fold in the whipped cream.<br />
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Pour the mixture into the prepared pastry shell then transfer to the refrigerator and chill until firm (at least 3 hours, but best over night).<br />
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Decorate by piping with whipped cream, then serve as a dessert.<br />
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Creamy Eggnog Pie

Today I have two recipes for New Year's eve... both of which have a bit of a 'snow' theme. The first is a classic eggnog and w...

Bacon and Onion Crescent Roll Pinwheels Recipe

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With New Year's Eve only tomorrow, here is another recipe for a classic appetizer or party snack that can be varied as you desire to add more ingredients or flavour.<br />
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This recipe can be made with pre-bought crescent roll dough, but here I provide a recipe for you to make your own crescent roll dough from scratch at home.<br />
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So you can either go the easy route, or prepare the whole recipe for yourself from scratch.<br />
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I have given a scratch version for this recipe here, but the yeasted dough is a home-made equivalent of canned, refrigerated crescent roll dough and you can substitute the commercial product for my dough recipe to make this a very quick and easy to make appetizer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGr1-wg9PdDbpj1YdkHBj7Tdh1Q3_Z-R4OFs25rNq2cETiftmaciENZO6stVAdtobXZPkBXooXNYIjQJGPyn_UZA8xrGten0P5G_1YjSwbphg8zmZKtiR-USYzzsT_7BqeaaANfnn_8M95/s1600/bacon-onion-crescent-roll-pinwheels.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGr1-wg9PdDbpj1YdkHBj7Tdh1Q3_Z-R4OFs25rNq2cETiftmaciENZO6stVAdtobXZPkBXooXNYIjQJGPyn_UZA8xrGten0P5G_1YjSwbphg8zmZKtiR-USYzzsT_7BqeaaANfnn_8M95/s1600/bacon-onion-crescent-roll-pinwheels.jpg" width="320" /></a></div>
<h3>
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<b>Serves: 20</b><br />
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<h3>
Ingredients:</h3>
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<h4>
For the Dough:</h4>
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2 sachets active, dried, yeast (about 1 tbsp)<br />
180ml (3/4 cup) warm water<br />
100g (1/2 cup) sugar<br />
1 tsp salt<br />
2 large eggs<br />
100g (1/2 cup) shortening (or a 50:50 mix of lard and butter)<br />
550g (4 1/2 cups) unbleached plain (all-purpose) flour<br />
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<h4>
For the Pinwheels:</h4>
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65g (1/3 cup) butter or margarine, softened<br />
100g (3/4 cup) onion, finely chopped<br />
8 rashers (slices) of rindless bacon, cooked until crisp and crumbled<br />
3 tbsp fresh flat-leaf parsley, chopped<br />
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<h3>
Method:</h3>
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Add the yeast and water to a large bowl then stir the yeast to dissolve. Add the sugar, salt, eggs, shortening and half the flour and beat to combine. Now add all the remaining flour and blend until smooth. Using a spatula scrape the dough from the sides of the bowl towards the centre then cove with a damp cloth and set aside in a warm place to rise for about 90 minutes, or until doubled in volume.<br />
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Mix together the butter, onion, bacon and parsley in a bowl.<br />
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Once risen, knock the dough back then divide into eight equal-sized portions. Roll each portion out into a rectangle about 6mm thick.<br />
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Spread 1/8 of the butter mixture evenly over each dough rectangle. Fold the dough up into a roll along the long edge.<br />
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Cut each roll into 4 or 8 pinwheels, then arrange each pinwheel on a baking tray. Flatten the tops slightly then cover loosely with a cloth and set aside to raise for 20 minutes.<br />
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After this time, transfer to an oven pre-heated to 180ºC (375ºF) and bake for about 15 minutes, or until cooked through and lightly golden.<br />
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Transfer to a wire rack to cool. Server warm or at room temperature.

Bacon and Onion Crescent Roll Pinwheels Recipe

With New Year's Eve only tomorrow, here is another recipe for a classic appetizer or party snack that can be varied as you desire to ad...

Chocolate Peanut Butter Bundt Cake Recipe

Now that Christmas itself is well and truly over, it's time to turn our culinary attentions towards the New Year, both New Year's eve parties and a few traditional dishes to bring you luck for the New Year itself.<br />
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I many traditions, circular foods, particularly if served on New Year's day, represent good luck as the circle is never-ending. So, if you want to offer your guests good luck for the forthcoming year, why not serve them a piece of this delicious cake?<br />
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<b>Serves: 10</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruUS4a-w3TwZ5YLaTI-yvhJOLC6SVTfHFoB80njEtF0UJFLNWxJC0eg40mudrCFDgYA467frQ6Ylm_Mku7gTfNHTd5JFcOgbZu7zJGp1rIgtVvWiCDHbZBgeBqvx5AIJLoj7JSTidVeE/s1600/chocolate-peanut-butter-bundt-cakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Chocolate Peanut Butter Bundt Cake: Rich chocolate cake baked as a ring to engender luck for the New Year served with a chocolate and peanut butter topping." border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgruUS4a-w3TwZ5YLaTI-yvhJOLC6SVTfHFoB80njEtF0UJFLNWxJC0eg40mudrCFDgYA467frQ6Ylm_Mku7gTfNHTd5JFcOgbZu7zJGp1rIgtVvWiCDHbZBgeBqvx5AIJLoj7JSTidVeE/s1600/chocolate-peanut-butter-bundt-cakes.jpg" title="Chocolate Peanut Butter Bundt Cake" width="320" /></a></div>
<h3>
Ingredients:</h3>
500g (16 oz) devil's food cake mix<br />
500g (16 oz) sour cream<br />
3 eggs<br />
10 miniature peanut butter cups, foil wrapping removed<br />
75g (1/2 cup) dark chocolate, chopped<br />
125g (1/2 cup) creamy, smooth, peanut butter<br />
<h3>
Method:</h3>
In a large bowl, mix together the cake mix, sour cream and eggs until the batter is smooth.<br />
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Pour half the resultant batter into a greased and floured ring mould (bundt cake tin). Cut each of the peanut butter cups in half and arrange these evenly over the cake batter.<br />
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Top evenly with the remaining cake batter then transfer to an oven pre-heated to 170ºC (350ºF) and bake for about 55 minutes, or until a toothpick inserted into the centre of the cake emerges cleanly.<br />
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Allow to cool in the pan for 10 minutes then invert onto a cake and gently shake out the cake. Set aside to cool completely.<br />
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When the cake has cooled, combine the dark chocolate and peanut butter in a saucepan over low heat. Cook gently, stirring constantly, until the chocolate has melted and blended with the peanut butter.<br />
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Take off the heat and drizzle the mixture over the cooled cake.<br />
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Note, that if you have a stoneware ring mould you can cook the cake in a microwave by cooking on full power for about 12 minutes, or until a skewer inserted into the centre emerges cleanly (cooking times will vary, dependant on the power of your microwave).<br />
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Chocolate Peanut Butter Bundt Cake Recipe

Now that Christmas itself is well and truly over, it's time to turn our culinary attentions towards the New Year, both New Year's ev...