... well, it is nearly christmas and thus a time for giving after-all and if you'll cast your mind back to my first Belleau Kitchen Reviews post I promised you a giveaway in the form of this gorgeous ProCook Spectrum 6 Piece Knife Set with Acrylic Block... I love this colourful set of knives which now take pride of place on my kitchen work-top, if I had to chose a favourite it would be the purple 15cm chefs knife which makes me feel very professional when chopping and slicing and because the set comes in a handy acrylic block they seem to float in the kitchen in a way that I find very appealing... all you have to do to enter is read this post and then fill in the rather clever rafflecopter thingy below...
chocolate and mincemeat sticky buns
when I was demo-cooking at the Lincolnshire Christmas Food and Gift Fair I was given a few jars of home-made brandy mincemeat by local company The Barn Shop to use and I was lucky enough to have some left-over and have been thinking about non-traditional ways to use this lovely stuff ever since... so with this months we should cocoa bloggers challenge, hosted by the originator Choclette over at the Chocolate Log Blog having the theme of alcohol I knew I had to include this potent stuff in there somewhere... with just one twist of the jar-lid the boozy-soaked aroma of christmas is released and everything is good in the world again...
2 teaspoons quick action yeast
1 teaspoon salt
1 tablespoon caster sugar
340g jar of brandy mincemeat
100g good quality dark chocolate - finely chopped
to make the buns follow this low-knead method step-by-step guide adding the mincemeat and chocolate at the stage where I add the granola
line a 20cm loose-bottomed cake tin with scrunched baking parchment and divide the dough into 6 balls - place one ball into the centre of the tin and the others around it in a flower shape - set aside for 30 mins to rise
bake on 170C for 35 mins until golden then brush the top with a little melted honey
eat and of course, enjoy!