Festive-Blog-Athon Day Ten: Things To Do: Xmas Recipes

Today's Festive post is all about yummy Christmas food!
Christmas is a time where lots of food is shared with family and friends!
Here are some great and yummy Starter recipes for you all to try this festive season.


Parsnip and Thyme Soup

Serves 4

Cooking Time: 35mins

Ingredients

1 small onion, finely chopped

1 clove garlic, finely chopped

1 teaspoon grated fresh ginger root

1 small carrot, thinly sliced

1/2 stick celery, thinly sliced

1/4 teaspoon dried thyme

30g unsalted butter

3 medium parsnips, thinly sliced

500ml chicken stock

salt

pepper

ground nutmeg

crème fraiche (if desired)

• Heat the butter in a saucepan and saute onion, garlic, ginger, carrot, celery and thyme for 10 minutes over medium-low heat or until onion is soft.
• Add parsnips and stock. Bring to the boil. Cover and simmer for 15 minutes until the vegetables are very soft.
• Puree soup and season with salt, pepper and nutmeg. If the soup is too thick, thin with some water or if you like it creamy with crème fraiche.
• Top the soup up with a cheddar cheese crouton if desired.

Bacon and Cheddar Stuffed Mushrooms

Cooking Time: 30mins

Ingredients 

Serves: 8 

3 slices streaky bacon

8 crimini mushrooms

1 tablespoon butter

1 tablespoon chopped onion

90g (3 oz) grated Cheddar cheese

• Grill or place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Remove, dice and set aside.
• Preheat oven to 200 C / Gas mark 6.
• Remove mushroom stems. Set aside caps. Chop the stems.
• In a saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat.
• In a medium bowl, stir together the mushroom stem mixture, bacon and two thirds of the Cheddar. Mix well and scoop the mixture into the mushroom caps.
• Bake in the preheated oven 15 minutes, or until the cheese has melted.
• Remove the mushrooms from the oven, and sprinkle with the remaining cheese.
  
  

Italian Sausage Balls

Ingredients

Serves 24 Sausage Balls

1/2 pound sweet Italian sausage links, casings removed

1 cup  grated  lighter mozzarella

1/2 cup  self-raising flour

2 tablespoons extra-virgin olive oil

24 fresh basil leaves

12 slices  pickled red peppers from a jar

• Position a rack in the top of the oven, and preheat to 190°C. Line a rimmed baking sheet with parchment.
• Beat the sausage, mozzarella, flour and oil in the bowl of an electric stand mixer fitted with a paddle attachment until the mixture just comes together. Shape the mixture into balls, using a level tablespoon for each, and set them on the prepared baking sheet at least 1 inch apart (you should have about 24).
• Bake the sausage balls until lightly golden brown and slightly puffed, 12 to 15 minutes, turning them halfway through.
• To serve, skewer a basil leaf (if the leaves are large, fold them in half), a pepper slice  and a sausage ball onto a toothpick. Repeat with the remaining toothpicks and ingredients.

Roast Beef Appetisers

Serves 24

Ingredients

100g cooked roast beef, cut into thin slices

8 crumpets

2tbsp prepared hummus or aubergine dip

Fresh dill leaves, to garnish

• Stack the crumpets in groups of two and using a small 3.5cm/1.5inch plain round cutter cut three circles out from each crumpet.
• Transfer to a preheated, moderate grill and lightly toast on each side. Arrange on a large serving platter.
• Spread each mini crumpet with a portion of the dip, then the beef slices .
• Garnish with fresh dill leaves or the pomegranate relish.

Today's #Festiveathon Photo Challenge is Xmas Treat which fits in perfect with today's Festive-Blog-Athon Post with lots of yummy Xmas starters.

Join in today with the chance to win a £15 Amazon Voucher

Tweet me & Katie or post on Facebook with your favourite Xmas Treat and let's all get festive!!

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Don't forget to keep up to date with other festive-blog-athon post by heading over to Katie's blog : Here!