Free inside this Saturday’s Daily Mail, the first in a two-part series of 32-page mags with delicious Christmas recipes from Mary Berry. Don’t miss tomorrow’s Daily Mail so Mary can show you how to make her all-time classic recipes for a hassle-free Christmas.
Including much loved recipes, from heavenly roast turkey to delicious Boxing Day glazed gammon. Plus, a selection of sweet treats from the ultimate chocolate roulade to old-fashioned sherry trifle.
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We’ve got a sneak-peak below to tempt your taste buds, check out the stained glass window biscuits and some festive mulled wine to keep you warm!
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Don’t miss tomorrow’s Daily Mail so Mary can show you how to make her all-time classic recipes for a hassle-free Christmas.
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STAINED GLASS WINDOW BISCUITS
These look incredibly pretty and are great as gifts or to hang as decorations on your Christmas tree. Make holes with a co*cktail skewer before baking if you want to thread ribbon through the top and hang them.
Makes 20
175g (6oz) butter, softened 100g (4oz) caster sugar 225g (8oz) plain flour About 20 boiled sweets (in different colours)
1. Preheat the oven to 160°C/fan 140°C/gas 3. Line two baking sheets with non-stick baking paper. You will need a large star or other Christmas cutters.
2. Measure the butter and sugar into a bowl and, using a wooden spoon or spatula, beat until smooth. Add the flour and bring the dough together by hand.
3. Roll out on a lightly floured work surface using a rolling pin until the dough is about 0.5cm (¼in) thick. Use your large cutter to cut out the shapes. If you have a small version of your chosen cutter use this to cut the middle out of each shape, otherwise do it by hand, leaving about 1cm (½in) of biscuit around the edge. Arrange on the baking sheets.
4. Separate the boiled sweets into their colours and put them in plastic bags (one colour in each bag). Crush using a rolling pin until they’re fine grains, and sprinkle these grains in the middle of each biscuit (see picture).
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5.Bake in the preheated oven for about 12-15 minutes or until the biscuits are a pale gold and the sweets inside them have melted. Leave to stand on the trays for about 5 minutes to cool slightly, then carefully transfer to a wire rack and leave to cool completely and firm up.
PREPARING AHEAD Can be made up to 2 days ahead and kept in a sealed box. They also freeze well.
TIP The biscuits will firm up once out of the oven and cooling so don’t be tempted to overcook them if you think they seem a bit soft in the oven.
FESTIVE MULLED WINE
For an extra kick, add a glass of sherry or brandy before serving. Makes 12 glasses
4 lemons 2 large oranges 2 bottles red wine 16 cloves 2 cinnamon sticks About 150g (5oz) caster sugar 1. Peel the zest thinly from 3 of the lemons and 1 orange, and squeeze the juice. Thinly slice then quarter the remaining fruit and reserve.
2. Pour the wine, 1.2ltr (2pt) water, zest and juices into a pan, and add the spices. Cover and simmer for about an hour. Add sugar to taste. 3. Strain and serve hot with the reserved fruit on top.
PREPARING AHEAD Can be kept covered in the fridge for up to 3 days. Reheat, and add sliced fruit just before serving.
Ramsay roasts a whole turkey with lemon, parsley, garlic and butter and serves it with a gravy made from drippings, cider, and crushed walnuts. Ramsay whips up a pork, apricot and pistachio stuffing to enjoy alongside the bird as well as roasted potatoes with chili and turmeric.
Turkey is the most popular Christmassy meat. Roast potatoes are our top trimming, closely followed by carrots, then the all-important gravy, pigs in blankets, and stuffing. Plum pudding is the most Christmassy dessert.
Unlike Christmas Eve's meal, Christmas Day is typically meat-based. Natale lunch begins with a classic antipasto spread featuring dry cured meats, salumi, fine Italian cheeses, briny olives, artichokes and more. The first course is pasta that varies by region. In Southern and Central Italy, baked pasta is a must.
Harry had never in all his life had such a Christmas dinner. A hundred fat, roast turkeys; mountains of roast and boiled potatoes; platters of chipolatas; tureens of buttered peas, silver boats of thick, rich gravy and cranberry sauce — and stacks of wizard crackers every few feet along the table.
According to the Express article, Ramsay says he served the People's Princess a vegetarian starter called pressed leek terrine — which most often combines leeks with goat cheese — and for her main meal, sea bass. It's no surprise that the late Lady Diana ordered the meal she did.
Traditional Christmas dinner features turkey with stuffing, mashed potatoes, gravy, cranberry sauce, and vegetables. Other types of poultry, roast beef, or ham, are also used. Pumpkin or apple pie, raisin pudding, Christmas pudding, or fruitcake are staples for dessert.
Serve a traditional Christmas dinner menu filled with classic dishes, including smoked salmon starters, roast turkey with all the trimmings and Christmas pudding. We're all for breaking with convention and trying something new on special occasions, but sometimes only classic dishes will do on Christmas Day.
The TV chef said she felt “totally” at home filming in the Highlands and across Scotland and she put her spin on festive recipes with a Scottish influence.
Let Mary solve all your Christmas troubles with this fabulous collection of her favourite Christmas recipes. Mary Berry's Christmas Collection combines time-honoured festive favourites with a variety of new and exciting dishes to spice up the season.
Mary Berry's bestselling cookery books include: Fast Cakes, Classic, Mary Berry's Baking Bible, Mary Berry's Complete Cookbook, Mary Berry Cookery Course, Simple Cakes, The Complete Aga Cookbook, Mary Berry: Foolproof Cooking, Mary Berry Everyday, Mary Berry's Family Sunday Lunches and the autobiography Recipe for Life ...
Mary Makes it Easy: The new ultimate stress-free cookbook (Hardback) Accompanying the BBC series of the same name, Mary Makes it Easy showcases 120 hassle-free recipes from the indomitable Mary Berry, ranging from one pot wonders to delicious desserts.
Mary Berry is a British food writer, best known for her work with AGA cooking and for baking. The Hamlyn All Colour Cookbook was her first published cook book, in which she collaborated with Ann Body and Audrey Ellis. She has since gone on to write over seventy cook books, which have sold over five million copies.
Introduction: My name is Merrill Bechtelar CPA, I am a clean, agreeable, glorious, magnificent, witty, enchanting, comfortable person who loves writing and wants to share my knowledge and understanding with you.
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