Christmas Edible Flower Selection Wheel
Mince Pie Cupcakes With Brandy Buttercream & Edible Flowers
This delicious recipe created by @lilyandfigcakes makes either 20 cupcakes or a small layer cake. Lily used our Christmas Edible Flower Wheel to decorate at the end.
You will need:
225g unsalted butter | 225g caster sugar | 4 large eggs | 250g mince meat | 210g self-raising flour | 25g cornflour | 1 tsp baking powder
For the buttercream:
250g butter (salted or unsalted) | 400g icing sugar | 2 tbsp brandy
To decorate:
fresh edible flowers & lustre dust
Christmas Cupcakes with Edible Flowers
Method
•Preheat the oven to 180℃/fan or 160℃/gas 4. Line 12-hole muffin trays with cupcake or muffin cases. If making a whole cake, line four 5″ pans. Using an electric mixer or hand-whisk, cream the butter and sugar together until light and fluffy, then beat in the eggs (one at a time). Fold in the mince meat and stir until well incorporated. Sift in the flour, cornflour & baking powder and fold together but don’t over mix.
•Divide the mix among the cases, filling two thirds full, or between the lined cake pans. Bake for 20-25 minutes until risen and golden. If making a layer cake you may need to bake for a little longer, depending on your oven. The cakes will appear slightly darker than a standard vanilla cake and will appear moist, even when cooked. Cool in the tin for 10 minutes and then transfer to a wire rack to completely cool.
•For the buttercream, soften the butter and beat until light and fluffy. Sift in the icing sugar and mix until well combined. Add the brandy and beat until combine. Depending on your design, add colouring to suit.
•Once cooled, ice the cupcakes with your chosen design or layer your cake. Decorate with fresh edible flowers and finish with a sprinkling of gold lustre dust for an extra festive touch.
Christmas Stuffing with Sage & Rosemary Powder
Sausage, Sage & Rosemary Stuffing
This showstopper was crafted by @chefryanbolt and is definitely a must-try this December. This recipe includes our sage & rosemary herb dusting powders.
You will need:
1 onion (finely chopped) | 2 cloves garlic | 1g sage powder | 1g rosemary powder | 50g gluten free breadcrumbs | 450g sausage meat | season to taste
Method:
•Cook off the onions until soft
•Add the crushed garlic and our sage & rosemary powders and cook for one minute
•Mix everything together and place in an oven proof dish and cook at 180℃ for 25/30 minutes.
Baby Rainbow Carrots
Chamomile & Butter Baby Carrots
This unique, yet divine side dish is from @chef_terry_balme. This recipe features our baby rainbow carrots & our thyme dusting powder too.
You will need:
250g unsalted butter | 200g baby rainbow carrots | dried chamomile flowers (handful) | 1 tbsp thyme dusting powder | star anise
Method:
•Add the carrots and butter to a short, deep pan.
•Melt the butter, tossing the baby carrots to ensure that they’re covered.
•Then, add a handful of dried chamomile edible flowers, 1 tbsp thyme dusting powder, 2 star anise and simmer.
•Leave to simmer on the hob until the carrots are cooked.
•Serve alongside your other favourite veggies!
Bay Leaf Powder
Roasted Chestnuts, Smoked Bacon, Mushroom, Bay Leaf & Rosemary Powder
@_stuartcollinschef_ created this dish. It’s super easy to make and can be enjoyed at any time!
You will need:
500g chestnuts (in the shell) | 250g chestnut mushroom | 1 shallot (finely chopped) | 200g smoked bacon lardon | bay leaf powder | rosemary powder
For a vegetarian alternative, omit the bacon lardon and use 50g butter instead.
Method
For the chestnuts:
•Pierce the shell and place onto a baking tray in the oven at 180°C for 15 minutes
•Remove from the oven and allow to cool until warm, then peel the shell
For the garnish:
•Thinly slice a few of the mushrooms and dust with the bay leaf powder.
•Using a large sauté pan over a medium heat, add the smoked bacon lardons and cook until golden and the fat has rendered.
•Then add the shallot and garlic and cook for 3 minutes, with no colour.
•Add the mushrooms and cook for a few minutes until tender.
•Add the chestnuts, then a spoonful of our rosemary powder and gently fold through.
•Serve into a bowl and top with bay powder and dusted mushroom slices!
And last, but definitely not least, here is a divine recipe from the @bakeaholics. Get ready to indulge in the festive spirit with this tempting treat!
Festive Chocolate Orange Mini Cake
You will need:
5 eggs | 300g caster sugar | 300g stork | 270g self raising flour | 30g cocoa powder | 1/2 tsp baking powder | 2 tsp chocolate orange flavouring | Pressed Edible Violas
Method:
•Set the oven to 165°C
•First of all cream together your sugar and butter until light and fluffy, once this is fluffy add your eggs, flour, cocoa powder and baking powder.
•Once this is all combined it should look like a beautiful glossy chocolate cake batter, you can leave it to be plain chocolate however to get in the festive spirit we love to add some orange essence!
Method (Continued)
•Once this is added split between 2 cake tins, I have used PME 6″ tins, however you can make the cake thinner and split between 8″ tins.
•With a little bit of the mixture I baked a small little cupcake! For decoration purposes.
•When ready pop the cake and cupcakes in the oven, the cupcakes should take roughly 19 minutes and allow 30-35 minutes for the cake, checking with a skewer. Once the skewer is clean the cake is baked!
•Allow the cake to cool!
•Whilst this is happening prepare your delicious chocolate orange buttercream!
•Combine 400g of softened unsalted butter to 730g of icing sugar.
Method (Continued)
•Once these have combined and are pale & light add 85 grams of cocoa powder.
•This creates a beautiful & delicate chocolate icing, we then ramp it into full Christmas mode with those 2 tsp of orange essence.
•Once the cake is cool and ready to assemble use your icing to stack , and decorate how you wish! We used our little cupcake to sit on top and decorate using our pressed edible violas.
We’d like to say a massive thank you to the culinary artists who shared these delightful recipes with us! If these tempting recipes have piqued your interest, we encourage you to try them out! Don’t forget to capture the moment and share your culinary triumphs with us on Instagram or to info@nurturedinnorfolk.co.uk. Here’s to the joy of cooking, the joy of sharing, and the joy of building a community united by a love for exceptional cuisine. Happy cooking and bon appétit!
