Mince Pie Cookies

Whilst mooching around the foody blogs I came across this recipe from Recipe Rifle and imediately though mmmmm, must try this out.  So that very evening when I got home from work, on went the oven and the cupboards were opened to reveal that I did actually have all the ingredients!  What came out of the oven approx 30 minutes later was utter heaven, hubby thought they were utter heaven too and so to save ourselves from their absolute sheer decadence and obvious huge calorific values I valiantly gave them to his work colleagues to finish off.  But I do not dispare I will be making these with my nephews over the Christmas period, I know they will adore them too.  Credit where credit is due I believe that the original recipe is from Jamie Oliver, but have not tracked this down yet.

Mince Pie Cookies

Makes approx 25

250g unsalted butter, at room temperature

140g sugar

1 egg yolk

Grated zest of one orange or other orangy citrus fruit

300g plain flour, sived

411g jar of fruit mincemeat

Set oven to 180oc/GM4 and line 2 baking trays with greaseproof paper.

Beat the butter and sugar together until creamy.  Add the egg yolk and zest, combine.  Sift in the flour and fold through about 3/4's of the mincemeat.  Stir until it starts to come together into a dough.

Pull biscuit sized lumps from the dough and pop them onto the trays, not too close together as they will spread.  Press down to flatten into cookie shape, dab a little of the remaining mincemeat onto the top of each cookie.

Pop into the oven from approx 10-15 minutes, until they are golden and still a little chewy in the middle.

Wonderful warm, but just a delicious cold the next day from the cookie jar.

Oven Roasted Squash with Leeks & Cheese

Whilst idly watching Hugh F-W and his latest Veg programme, hubby and I were taken with the individual roasted squashes he cooked, they looked fantastic and having got several little squashes in an autumn display in the kitchen just going begging for something to be done with them I knew exactly what that would be.  I am sure the recipe is in Hugh's latest book or on the website, but I codged together the ingredients as below.

Oven Roasted Squash with Leeks & Cheese

Serves 2 WW pro points per serving 9

2 small-medium squashes/pump, lids sliced off and seeds scooped out, trim the bottom is needed so it sits flat.

2 leeks, thinly sliced

80g strong Cheddar, grated

100g half fat creme fraiche

small knob butter

2 tsp oil
1 tsp dried thyme - optional (well I forgot to add it and it did not miss it)

Preheat the oven to 180oc.

Heat oil and butter in a pan, add the leeks and fry gently until soft.

Remove from heat and cool slightly.

Into a bowl add the leeks, cheese and creme fraiche. Add S&P and thyme if adding. Mix together.

Pour into the hollow squashes.

Replace lids and pop into the oven for 1 1/2 hours

You will have wonderfully brown squashes and the softest squash flesh imaginable along with the most delicious cheesy-leeky mix.  It was a really warming comforting meal but be warned it was super filling.