Puff Pastry Hearts
To make sweet versions, simply swap the filling for strawberry jam or nutella and thinly sliced strawberries
Makes 12-15
- 1 packet of puff pastry
- 1 jar of red pesto
- parmesan cheese
- 1 jar of sundried tomatoes
- Milk for glazing
Preheat the oven to 180°C (fan 160°C / gas 4).
Roll out the puff pastry to about the size of your baking tray. Cover with the pesto, cheese and sliced sundried tomatoes . Using the long side, roll either side of the pastry into the middle. Cut into slices about 1.5cm wide. Place the slices flat on a lined baking tray and pinch the middle so it forms a heart shape. Brush with a small amount of milk.
Put in the oven and bake for 15-20 minutes until golden brown.
Cranberry Fizz
Simply mix together the ingredients below for fizzy red cocktail. Leave out the vodka for an alcohol free version.
- Lemonade
- Cranberry juice
- Vodka
- Squeeze of lime juice
- Ice cubes
Put a shot of vodka into a long glass with a squeeze of lime juice and some ice. Top up with equal parts cranberry juice and vodka.
Chocoholic Chocolate Truffles
This recipe is from the lovely people at Chocoholics who taught me to make truffles and didn’t laugh at my efforts!
Makes about 50 truffles
- 25omls double cream
- 100g unrefined golden caster sugar
- 500g milk chocolate
- 500g chocolate to coat the truffles
Place cream and sugar into a saucepan and bring to a simmer for 1 minute. Then allow to settle for 30 seconds.
Chop the chocolate into even, small pieces and place into a glass bowl. Pour the cream mixture onto the chocolate and whisk well until all the chocolate is melted and a glossy emulsion is reached.
Allow to cool, cover and refrigerate for two hours before hand rolling into small balls, about 2cm across.
Leave the balls to cool and melt the rest of the chocolate.
Use a spoon (or special chocolate equipment!) to dip the ganache balls in the melted chocolate. Let set for a minute then dip again for a thicker coating. Leave to set, then enjoy.