I love Christmas. Its wonderful! I love the whole festive month of December. I love the family atmosphere and the food!! My whole family right up to my Grandma are gluten free and therefore we loved Waitrose this year sending us samples of their gluten free Christmas range to taste and share with you and they also asked if we could include some of our own special Christmas recipes.
Waitrose have out for us gluten free foodies some great treats this year. Minces Pies, Christmas Cake, Cake bites, Cake slices and an incredibly scrummy cider and rum Christmas pudding.
The cake bites are also dairy free so I whisked them round to a friend who is both and they disappeared within seconds. A huge thumbs up for both of us for these goodies.
Next up we have their mince pies. A deep filling but the pastry is quite hard. Some of us liked that and some of would have preferred a slightly softer style – personal preference I know but we all agreed the filling tasted fabulous!
The rest were quite happily by all our reviewers which huge thumbs up for flavour! A non-gluten free foodie dropped in and didn’t even realise they were gluten free just had them down as that “gorgeous Waitrose taste!” so from all of us 5 out of 5 stars Waitrose!
Asparagus Wrapped in Palma Ham
A quick and easy starter it also makes a great snack at any time of the day! And the best bit? Prepare them in advance and just pop in the fridge & cover with Clingfilm!
12 Asparagus Spears
6 Slice of Prosciutto
Slice of butter
Cut the prosciutto in half down the widest part so you have two narrow strips. Take one and wrap diagonally down the Asparagus spear. Carry this on through all spear (now you can pop in the fridge till you’re ready)
Fry up the butter in a saucepan and pop the spears in the hot butter. Gently fry them for 3-4 until nicely crispy and toasted. Serve!
See a quick, scrummy allergy free recipe!
A fabulous version here from Phil Vickery:
125g castor sugar
100mls cold water
4 medium egg yolks
1 x 397g tins condensed milk
300mls double cream lightly whipped
50g lemon juice
250g crumbled gluten free Christmas cake or pudding.
Put the sugar and water into a pan and dissolve over a low heat. When dissolved, turn up heat and then boil for 4 minutes and no longer. After 3 minutes start whisking the egg yolks on the machine until thick. After a minute and once the sugar is ready, remove the pan from the stove.
Whilst still whisking, add about ½ of the sugar to the yolks and whisk very well. The yolks will fluff up very quick so keep whisking for about 30 seconds then add the rest of the sugar. Whisk on a high speed until cool, about 5 minutes. Add the Condensed milk, cream and lemon juice and whisk until thick and creamy. Finally add the chopped Christmas cake and stir well. Freeze overnight.
This is in collaboration with Waitrose. They provided a selection of the range to review and a gift card to cover my ingredients. All thoughts and opinions are my own.