Lulu’s Christmas Part 2…..Candied Peel & Honey and Thyme Roasted Sprouts

Hello Folks,

Hope you are all well and are having a lovely week!

Here is part 2 to my Christmas recipes and ideas.

Firstly candied peel which could make a very special Christmas day table gift or stocking filler, dip it in chocolate and pop it in a nice box!!

Also I am sharing my honey & thyme roasted sprout recipe, it’s a winner and something different than your boiled, steamed, chestnut and pancetta dish!!

Candied Mixed Peel

I needed some candied peel for my Christmas cakes and after hunting around for it in every supermarket here in Spain I decided to have a go at making it.  It is very simple and the outcome is much better than the shop bought.  It’s delicious as a sweet too, you could even dip it in chocolate and give it away as a Christmas gift 🙂

I had a look at a few recipes online, they are more or less the same, this Martha Stewart recipe is a good one;

http://www.marthastewart.com/313211/candied-citrus-peels

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Simple ingredients

Ingredients:

2 Oranges

4 Un-waxed lemons

3 Clementines

4 cups caster sugar plus extra for sprinkles

4 cups water

parchment paper

Method:

Make 6 incisions into each piece of fruit, skin only.

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Peel back the skin…

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Cut away any excess pith.

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Cut each section into slithers about 0.5cm wide.

Pop into a large pan and fill with cold water.

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Place on a high heat and bring to the boil, once boiling drain the fruit and repeat 2 more times.

After 3 times in total let the fruit peel sit in a colander to drain a little.

In a pan add the sugar and water bring to a boil and let the sugar dissolve, stir it. Once it is dissolved add the fruit peel and let it simmer for about an hour, or until the fruit turns translucent.

Remove from the heat. I let it cool a little in the syrup but not fully, then place onto a sheet of parchment, in a single layer..

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Then sprinkle over more sugar.

Pop into a pre-heated oven on the lowest setting for another 30 minutes to dry out.

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xxx

Like I said you can just eat these as they are, dip them in chocolate and give them away as gifts or use them in your Christmas Cake as I have.

Enjoy xxx

Honey & Thyme roasted Sprouts

I LOVE sprouts, I think they are a little like marmite…you love them or hate them! I could eat them all year they are possibly one of my most favourite vegetables.

Each year I make these with pancetta, parsley and chestnuts (I will share this recipe soon) so this year I wanted to try something new.  I have recently noticed a few photos of sprouts which have been roasted so thought I would give them a go.  I liked the idea of them being slightly caramelised with a golden brown colouring, so I thought a drizzle of honey could be a good idea. Instead of my usual herb of choice; parsley, I opted for Thyme, then I thought it needed a little zing so added a squeeze of lemon…..the result was amazing, very tasty and my new favourite way of cooking them, check it out….

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Fresh and simple ingredients

Serves 4

Difficulty Easy

Time 40 minutes

Ingredients:

500g sprouts

Handful fresh Thyme

1 Tbsp. olive oil

Juice of 1/2 lemon

Salt and Pepper

1 Tbsp. runny honey

Method:

Pre-heat oven to 200 degrees.

Cut the ends of the sprouts off and them into half length ways.

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Place into a bowl and drizzle over the oil. Give the bowl a shake and toss and coat each sprout in the oil.

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Add the thyme, leaves only and give the bowl another shake.

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Take a baking sheet and pop and sheet of parchment on top, then place each sprout cut side down onto sheet.

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Place into the oven and roast for about 30 minutes, or until the under side of the sprout is a golden brown colour.

Once they are golden turn them over.

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Drizzle over the honey.

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Pop back in the oven for another 10 minutes.

Then remove and place into a bowl, squeeze over the lemon and give a gentle shake, now you’re ready to serve!

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YUM!

Enjoy xxx

Printable options are found under Recipes, then Christmas….<3

Have a good Wednesday!

Lulu xxx

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3 thoughts on “Lulu’s Christmas Part 2…..Candied Peel & Honey and Thyme Roasted Sprouts

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