Saucy, sweet and simply divine

IT'S WEDNESDAY WARMERS: The Not Your Usual Suspects authors share their seasonal recipes ... mmmmmm!

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***Countdown today: SIX BOOKS under the Christmas tree, see below***

               

JULIE WACHOWSKI shares PIRANHA ARTICHOKE DIP

1 can of Artichokes
1 can of chopped green chilis
½ cup mayo
½ cup parmesan cheese (+ some for sprinkling.)
1 teaspoon (or more if you like) Dill
Pinch of pepper 

Drain and rough chop the artichokes. Mix the artichokes with the chilis, mayo, dill & cheese.
Add a pinch of black pepper. Pile everything into a small shallow baking dish. Sprinkle with a little more cheese.
Bake at 350 for 30-40 minutes, until it’s brown & bubbly.
Serve with sturdy crackers or sliced baguette.
Stand back after serving. (A piranha like feeding frenzy has been known to ensue, hence the name.)
(Makes a great spread for a leftover turkey or ham sandwich too!)


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J. B. LYNN shares KITCHEN SINK CRANBERRY SAUCE 

1 (12 ounce) package fresh cranberries

3/4 cup sugar

1 small can mandarin oranges (drained and chopped)

1 apple & 1 pear - peeled, cored and diced

1 cup chopped nuts (walnut/pecan mixture)

1 cup chopped dried mixed fruit

1/2 teaspoon nutmeg

1 teaspoon cinnamon

1 cup water

                  

Boil water and stir in sugar until the sugar dissolves. Reduce heat to simmer, and add cranberries, orange, apple, pear, dried fruit, nuts and spices. Stir. Cover, and simmer for approximately 20-30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool.

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CLARE LONDON  shares MINCE PIES(because people keep asking what these UK pies are all about!)

225g cold butter, diced
350g plain flour
100g golden caster sugar
280g mincemeat
1 small egg, beaten
icing sugar, to dust

(1) To make the pastry, rub the butter into the flour, then mix in the sugar and a pinch of salt. Combine the pastry into a ball - don't add liquid - and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.

(2) Preheat the oven to 200C/gas 6/fan 180C. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole. Spoon the mincemeat into the pies.

(3) Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies. Top the pies with their lids, pressing the edges gently together to seal - you don't need to seal them with milk or egg as they will stick on their own. (The pies may now be frozen for up to 1 month).

(4) Brush the tops of the pies with the beaten egg. Bake for 20 minutes until golden. Leave to cool in the tin for 5 minutes, then remove to a wire rack. To serve, lightly dust with icing sugar. They will keep for 3 to 4 days in an airtight container.

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JB Lynn

Website

Julie Wachowski

Website

Clare London

Writing … Man to Man

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Update on the BOOK GIVEAWAY:
Follow this on each post during Dec as the books mount up. Comment on any post to to be entered in the draw. Final prize giveaway on Jan 2!

SIX BOOKS TO DATE!

Blinded by Our Eyes by Clare London
Dead Silent - Shirley Wells
Sea of Suspicion - Toni Anderson
Under Fire - Rita Henuber
The Shoeless Kid - Marcelle Dube
No One to Trust - Julie Moffett