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After Christmas there is likely to be a variety of leftovers. This recipe is a way to use up Panettone, even if it is somewhat stale.

Ingredients

Panettone, cut into wedges

2 eggs

50g butter

140ml double cream

225 ml milk

1 tsp vanilla extract

2 tbsp caster sugar

Method

Heat oven to 160 degrees, butter a baking dish.

Layer panettone and butter top generously. Mix eggs, milk, cream, vanilla and caster sugar. Pour over panettone and bake for 30-40 minutes until golden.

Ingredients

1 pack ready rolled puff pastry

1 egg, beaten

225g grated cheese

275g breadcrumbs

1 onion (grated)

3 tbsp double cream

1 tbsp fresh chopped herbs of your choice

1 tsp mustard powder

salt and pepper to taste

Method

mix cheese, breadcrumbs, onion, herbs and mustard powder thoroughly in a bowl. Add salt and pepper, shape into a sausage shape. place along one edge of the pastry and roll up, overlapping a little at the end and sealing with a little water. Cut into individual rolls, snip the tops a couple of times and brush with the beaten egg. Bake for 20 25 minutes at 220 degrees until golden brown. Cool on a wire rack.

With fun, food, crafts singing and a fantastic raffle, our Christmas Party was a fitting end to a fun packed 2022. Many thanks to all those who organised, attended and cleared up afterwards!

Ingredients

15 ginger biscuits

6 tbsp melted butter

400g cream cheese

Grated zest of 3 clementines (save segments for later)

200g mascapone

100g caster sugar

3 tbsp milk

184ml double cream

Method

1. Crush biscuits, and stir through the melted butter.
2. Put mixture into a 23cm cheesecake tin, and push down with a spoon. Put into the fridge to set, and leave for 30 mins.
3. Put the cream cheese, zest, mascapone, sugar and milk into a bowl and mix with a wooden spoon.
4. Put the cream in a separate bowl and whisk until thick. Add to the orange mixture and mix well.
5. Take the biscuit base out of the fridge and pour the filling over. Spread evenly.
6. Decorate with orange segments and return to the fridge until ready to serve (at least 4 hours).

Ingredients

150g bacon

1 onion (finely chopped)

180g risotto rice

1 chicken or vegetable stock cube, dissolved in 500ml boiled water

60g brie

Cranberry sauce (optional)

Method

1. Chop the bacon into small pieces.
2. Fry the bacon in a pan. Add the chopped onion and leave to soften. Add the rice and stir well.
3. When the rice starts to go clear, add half the stock. Leave the rice to cook and absorb the liquid. Then keep adding the remaining stock a little at a time until it reaches the desired texture.
4. Chop the brie and stir through until it is mostly melted.
5. Add a dollop of cranberry sauce on top if you’d like, and serve!

Use your slow cooker to get ahead with your preparation for the big day. This recipe also freezes well. If you like a bit of spice in your red cabbage then you can add half a teaspoon of mixed spice.

1 large red cabbage, shredded

1 apple, peeled and chopped

1 onion, peeled and sliced thinly

3 tbsp soft dark brown sugar

50 ml cider vinegar

salt and pepper to taste

Method

Add all ingredients to slow cooker, stir and cook on low for 5-6 hours

Ingredients

1 onion

25g butter

225g mixed nuts

100g wholemeal breadcrumbs

300ml hot veg stock

2tsp yeast extract

1tsp mixed herbs

salt and pepper

Chop onions and saute in butter until translucent. Chop nuts until fine and mix in breadcrumbs. Add stock and yeast extract, herbs, salt and pepper and mix well. Tip into a greased shallow baking dish, level surface and top with a few breadcrumbs. Bake at 180 degrees for 30 minutes or until golden.

Our popular annual Wreath making workshop was joined this year by a paper Snowflake workshop. Using withy rings made by Val P and Wendie, with boughs and branches galore, members made fantastic and creative wreaths for their festive decorations. Val S (above) shows off her beautiful wreath that she finished with dried hydrangea heads and fabric poinsettia flowers.

The paper snowflakes in red and white add a Nordic touch, and delighted members at how effective they are for a window display.

Many thanks to Shirley and Dani Battle for their organising and instruction.

600g dark chocolate broken into pieces

60ml Baileys

1 tin condensed milk (397g)

Method

Grease and line a 20cm square tin.

Place chocolate and condensed milk in a microwave safe bowl, stir and microwave on high for 1 minute.

Stir well and repeat until thick and completely mixed

Add Baileys slowly, while stirring, then pour into prepared tin. Refrigerate (overnight if possible) then cut into squares.

Karen has worked hard this year to provide an interesting and varied selection of restaurants and cafes for the Meet and Eat subgroup, with Senara proving a popular choice amongst members. So, for their Christmas meal, it was back to Penwith College, where the Senara restaurant gives the catering students real life practical experience as part of their course. From the Twelve Days of Christmas theme of the menu, to the delicate meringue swans, the efforts of the student were highly appreciated, and the rooms was filled with the smiles and laughter of members.