Tilda-Xmas-Festive-Ebook

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Basmati Festive Cake “A delicious festive treat for those cold nights spent in front of the fire.” Serves 8-10 • Prep time 10 mins • Cook time 1 hr 30 mins Ingredients: • 250g Tilda Easy Cook Basmati Rice • 1.2 litres / 2 pints milk • 4-6 tbsp sugar • 75g raisins • 2 tbsp chopped orange peel • 2 tbsp rum or brandy • 300ml whipping cream or fromage frais • ½ tsp ground cinnamon • 4 eggs, separated For the topping • 225g cream, curd or low-fat soft cheese • 450ml soured cream or fromage frais • 1 lemon, grated rind • 1 tsp vanilla essence • Caster sugar, to taste • A selection of fruits, e.g. red berries, strawberries, star fruit to decorate • A few holly leaves to decorate Directions: 1. Boil the rice for 3 minutes in water, then drain. Return to the saucepan with the milk and 4 tablespoons of sugar. Bring to the boil and simmer gently, uncovered, for 30-40 minutes stirring occasionally until the milk is almost absorbed. Remove and allow to cool, stirring occasionally to prevent skin forming. 2. Heat the raisins and pour in the rum or brandy reserve. 3. Stir the cream/fromage frais into the rice along with the cinnamon, raisins and peel. Beat the egg yolks and add extra sugar to taste if preferred. 4. Preheat the oven to 170 degrees. Grease and line the base of a deep 23cm round cake tin with greaseproof paper. Whisk the egg whites until they form soft peaks and fold into the rice mixture. Spoon into the tin and bake for approximately 1 hour until golden brown. The top should be slightly wobbly like a soufflé. 5. Remove the cake from the tin onto a large serving plate and refrigerate for at least 6 hours. 6. Whisk the cream, curd or low-fat cheese together with the soured cream or fromage frais until smooth and thick. Fold in the lemon rind, vanilla essence and caster sugar. Cover the top and sides of the cake with the cheese mixture. Decorate with the berry fruits, star fruit slices and holly leaves. 12
Rice Kheer “A beautifully delicate dessert.” Serves 4-6 • Prep time 30 mins • Cook time 10 mins Ingredients: • 90g (3oz) Tilda Pure Basmati rice (‘brokens’ are available in Asian supermarkets) • 1 litre (1¾pt) full-cream milk • 8-10 threads saffron • 120g (4oz) golden caster sugar • 1 pinch ground cardamom • 5-7 almonds, blanched and chopped • 5-7 pistachios, chopped Directions: 1. Wash the rice; soak in plenty of water for 20 minutes, then drain and set aside. 2. Heat half the milk with the saffron, add the rice and stir until it reaches boiling point. 3. Reduce the heat, and simmer until the rice is just tender. 4. Add the remaining milk, sugar, cardamom, pistachios, and almonds. 5. Bring back to the boil, stirring gently, but continuously. 6. Reduce heat; simmer for 2-3 minutes and serve hot. 13
Page 1 and 2: Warming Jambalaya “A great and ta
Page 3 and 4: Paneer Arancinis “A great additio
Page 5 and 6: Chunky Turkey and Vegetable Soup
Page 7 and 8: Boxing Day Curry “A tradition in
Page 9 and 10: Thai Turkey Soup “Spice up your l
Page 11: Honey and Mustard Chicken “Use up
Page 15: Rice and Mincemeat Filo Tarts “Th

Tilda-Xmas-Festive-Ebook

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