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Christmas is a holiday observed mostly on December 25 to commemorate the birth of Jesus, the central figure of Christianity.
Christmas is also widely celebrated by many non-Christians. Popular modern customs of the holiday include gift-giving, music, an exchange of greeting cards, church celebrations, a special meal, and the display of various decorations; including Christmas trees, lights, garlands, mistletoe, nativity scenes, and holly. In addition, Father Christmas (or Santa Claus) is a popular folklore figure in many countries, associated with the bringing of gifts for children.
The Christmas tree is often explained as a Christianisation of pagan tradition and ritual surrounding the Winter Solstice, which included the use of evergreen boughs, and an adaptation of pagan tree worship. The modern Christmas tree tradition is believed to have begun in Germany in the 18th century.
Father Christmas (also known as Santa Claus, Père Noël, and the Weihnachtsmann; Saint Nicholas or Sinterklaas; the Christkind; Kris Kringle; Joulupukki; Babbo Natale; Saint Basil; and Father Frost) is a mythical gift bringer, dressed in red, whose origins have diverse sources. The name Santa Claus means Saint Nicholas. Nicholas was Bishop of Myra, in modern day Turkey, during the 4th century. Among other saintly attributes, he was noted for the care of Children, generosity, and the giving of gifts. His feast on the 6th of December came to be celebrated in many countries with the giving of gifts. At the Reformation in 16th–17th century Europe, many Protestants changed the gift bringer to the Christ Child or Christkindl and the date of giving gifts changed from December the 6th to Christmas Eve.
Here are some great festive recipes and drinks, perfect to celebrate Christmas with friends and family:
Party Food ideas:
Ingredients
- 1 x 375g/13oz puff pastry
- plain flour, for dusting
- 1 tbsp English mustard
- 100g/3½oz mature cheddar, grated
- freshly ground black pepper
- 14 slices good-quality streaky bacon
- 1 free-range egg, lightly beaten |
 Bacon and mature cheddar straws
Preparation method
Line a baking tray with greaseproof paper.
Roll the pastry out on a lightly floured work surface to a large rectangle of 0.5cm/¼in thickness.
Turn the pastry so that the longest side is facing you, spread over the mustard, sprinkle with the cheese and season with freshly ground black pepper. Place the pieces of bacon onto the pastry, leaving a small gap between each piece.
Cut the pastry between each slice of bacon. Carefully twist each piece of pastry 4-5 times so it looks like a curly straw, then place on the baking tray.
Repeat the process until all of the bacon has been used up. Chill the pastry twists in the fridge for 15-20 minutes.
Preheat the oven to 220C/425F/Gas 7.
Remove the twists from the fridge and brush with the beaten egg.
Reduce the oven to 200C/400F/Gas 6 and bake the twists for 20-25 minutes, or until the pastry is well risen and golden-brown. Remove from the oven and set aside to cool. |
Ingredients - makes 20
- ½ small garlic clove
- handful parsley , chopped
- 400.0g pack sausagemeat or sausages
- 375.0g pack ready-rolled puff pastry
- 1 beaten egg , to glaze |
 Mini sausage rolls
1. Heat oven to 200C/fan 180C/gas 6. Crush the garlic and a little salt to a paste using a pestle and mortar, or use the flat of your knife on a chopping board. Mix together with the parsley and stir in 50ml cold water. Place the sausagemeat in a food processor (if using sausages, peel away the skins), turn on to a high speed, pour the garlic-flavoured water into the mixture, then season with pepper.
2. Unroll the pastry onto a board and cut in half lengthways. Divide the sausage mixture in two and spread along the length of each pastry strip in a cylinder shape, leaving a 1cm edge. Tightly roll the pastry around the sausagemeat and brush the ends with the beaten egg to secure. Use a sharp knife to cut each roll into 10 pieces, each about 2.5cm long, and place on a baking sheet. Can be made up to this point 1 month in advance and frozen. To cook from frozen, simply add 10 mins to cooking time below.
3. Brush more egg all over the pastry. Place in the oven and cook for 25-35 mins until the pastry is puffed and crisp and the meat has cooked through. Remove and eat hot or cold with tomato ketchup if you like.
This is a nice simple recipe and I love sausage rolls, however I prefer the Australian variety. If you want to make the Australian sausage rolls you just substitute pork mince for lean beef mince. I find pork very oily and fatty, whereas beef isn't as much. You can also mix equal quantities of pork and beef together (like a good meatball) to give a nice mixed flavour. For a twist you can add more adventurous flavouring to some of the mince like ground chilli power, paprika, garlic, spring (salad) onions, etc. One or more!
Everybody's favourite party food. A secret trick is to add water to the sausage mix, which makes the pastry puff up
Can be frozen uncooked
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makes 8
- 1 tbsp olive oil
- 400g beef mince
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 small potato, peeled, finely chopped
- 1 carrot, peeled, finely chopped
- 2tsp cornflour
- 100ml beef stock
- 1 tbsp worcestershire sauce
- 1 tbsp tomato ketchup
- salt and black pepper
- 4 sheets ready-rolled shortcrust pastry
- 1 egg, lightly beaten
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quick cornish pasties
Preheat the oven to 200C.
1. Put a large frying pan over a medium heat and add the oil, onion and garlic. Cook for a few minutes, stirring.
2. Add the mince and cook until the meat is browned and cook through.
3. Next add the potato and carrot. Cook until the vegetables are becoming tender.
4. Combine the cornflour and stock in a small bowl. Add this to the pan with the remaining stock, worcestershire sauce and tomato ketchup. Season with salt and pepper and cook until the sauce has slightly thickened. Remove from the heat.
5. Cut two 14cm circles from each sheet of pastry. Spoon some of the beef mixture into the centre of each circle.
6. Brush the edges with water, fold over the pastry and press (or pinch) the sides together to seal.
7. Stand upright on a baking tray and brush pasties with the beaten egg. Bake for approximately 50 minutes or until golden brown.
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Ingredients - serves 6
- 300g smoked mackerel fillets, skinned and any bones removed
- 200g butter , softened
- 2 tbsp creamed horseradish
- half a lemon , juiced
- breadsticks , to serve |
 Smoked mackerel spread
1. Flake the fish into a processor, add the butter and whizz with the horseradish, lemon juice and a grind of pepper.
2. Pile into a bowl and serve with breadsticks for dipping. If making in advance, allow to come up to room temperature before serving. |
serves 6
- 200g smoked salmon, chopped into small pieces
- 100g cream cheese
- 100g sour cream
- 4tbsp chives, finely chopped (or dried chives)
- 1 lemon, halved
- salt and black pepper
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smoked salmon pate
1. Add the cream cheese into a blender and whizz for two minutes.
2. Season well and add the chives.
3. Squeeze in the lemon juice and blend.
4. Stir in the smoked salmon.
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Ingredients - serves 4
- 125g frozen chopped spinach, thawed
- 1/2 cup grated Parmesan cheese
- 1/8 cup fresh basil leaves
- 1-2 garlic cloves
- 1/4 cup olive oil
- 1/6 cup mayonnaise
- 1 tbsp lemon juice
- Salt and pepper to taste
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spinach pesto spread
Method
Drain thawed spinach well by pressing into a strainer until very little liquid is removed. Combine spinach with cheese, basil and garlic in food processor or blender until mixed.
With machine running, gradually add olive oil, a little at a time through feed tube, until a thick paste forms. Then add mayonnaise. Stir in lemon juice and salt and pepper, cover, then store in refrigerator. Serve as appetizer dip with crudites and french bread, or as a sandwich spread.
Hints and tips: this spread recipe will last for several days in your refrigerator. It makes a fabulous sandwich spread with some fresh summer tomatoes and crusty bread or pita bread. Or combine it with some sour cream or mayonnaise for a healthy vegetable dip recipe.
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Ingredients - makes 12
- 150g brown sugar
- 180ml Golden Syrup*
- 90g butter
- 12g ground ginger
- 4g mixed spice
- 13g bicarbonate of soda
- 500g plain flour
- pinch of salt
- 2 eggs, beaten
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 Gingerbread man cookies
Method
Making the dough:
1. Combine the sugar, golden syrup, butter, ginger, and mixed spice in a saucepan over a low heat, stirring, while butter melts. Remove from heat and allow to sit for 2 minutes.
2. Meanwhile, sift the flour and salt into a large bowl. Make a well in the center.
3. Stir the bicarbonate of soda into the warm syrup mixture until dissolved. The mixture will become light and fluffy looking.
4. Pour the beaten eggs and the syrup mixture into the flour well, and stir with a spoon to combine. Once all the flour is mixed in you should have a sticky dough.
5. Wrap the dough in plastic wrap and allow to cool in the fridge for 30 minutes.
Baking your biscuits:
1. Preheat the oven to 350°F (180°C).
2. Roll out the dough on a floured surface until it is 1/4 inch (0.5cm) thick. Cut out gingerbread men, stars, hearts, or any other pattern. Use a cookie cutter, or cut dough freehand using a sharp knife.
3. Place cookies onto a tray lined with baking paper. Bake for 10-12 minutes, or until the cookies have turned golden brown. Allow to cool for several minutes on the tray before transferring to a rack to finish cooling.
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Ingredients – makes 12
- 375g shortcrust pastry
- 250g good quality mincemeat
- 50g plain flour
- 4 tbsp demerara sugar
- 40g butter
- finely grated zest of ½ orange
- 1 tsp ground cinnamon |
 Orange and cinnamon mince pies
Method
1. Pre-heat the oven to 200ºC/400ºF/Gas Mark 6.
2. Thinly roll out the pastry and using a 7.5-9cm pastry cutter, cut out as many disks as you can, re-rolling the trimmings as you go. Press the disks into the holes of one or two 12 hole patty tins.
3. Spoon a couple of teaspoons of mincemeat into each pastry case and set aside.
4. To make the crumble topping, rub together the flour, demerara sugar, butter, orange zest and cinnamon until you have a chunky crumble mixture. Scatter over the top of the mincemeat and place in the oven for around 15 minutes or until the mince pies are golden and the tops are crisp.
5. Remove from the oven and leave to cool for a few minutes before taking out of the tins. Cool on a wire rack and dust with icing sugar to serve.
For those who aren’t lovers of mincemeat, a delicious alternative is to replace it with some apple pie filling |
375g puff pastry
2 Bramley apples
200g marzipan
Icing sugar |
 Apple & marzipan tarts Thinly roll out a 375g pack puff pastry. Divide into squares (roughly 20 x 5cm), then prick each all over with a fork. Spread onto baking sheets. Peel, core and slice 2 Bramley apples into 2cm pieces. Place a small slice of marzipan on each square (you'll need about 200g), top with some apple and bake at 200C/180C fan/gas 6 for 10 mins until crisp. Dust with icing sugar to serve (makes 20).
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Shopping list for extra nibbles:
Japanese rice crackers
Twiglets
Bombay Mix
Peanut crackers
Rits/cheese crackers
Curry crackers
BBQ peanuts
Chocolate apricot hearts
Chocolate gingerbread pretzels
Chocolate coated peanuts
Gingerbread house
Speculatius
Chocolate Brandy barrells
Please note: the recipes contained withing the spreadsheet in this page have not been tested. They are ideas collected from various sources and they will be modified and published as necessary during the Xmas period.
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