Recipes List: Christmas-Recipes

Christmas Quesadillas

Ingredients
1 tbls. vegetable oil
1 large onion, diced
1 green pepper, diced
1 red pepper, diced
1 garlic clove, minced
1/4 tsp. ground cumin
1/4 tsp. salt
2 tbls. chopped fresh cilantro leaves
12 (6 to 7 inch diameter) flour tortillas
6 ounces Monterey Jack cheese with jalapeno chiles, shredded (1 1/2 cups)
cilantro leaves and l hot red pepper for garnish

Instructions
In nonstick 10-inch skillet, heat vegetable oil over medium heat. Add onion and peppers and cook, stirring often, 15 minutes or until golden and tender. Add garlic, cumin, and salt, and cook 5 minutes longer, stirring often. Remove skillet from heat; stir in cilantro.Place 6 tortillas on work surface. Spread pepper mixture on tortillas;, sprinkle with cheese. Top with remaining tortillas to make 6 quesadillas. Cover and refrigerate assembled quesadillas up to 6 hours before serving.

To complete, preheat oven to 450 degrees. Place quesadillas on 2 large cookie sheets and bake 8 minutes or until lightly browned on both sides, turning quesadillas over once. Remove quesadillas to cutting board; cut each into 8 wedges. Top each wedge with a cilantro leaf for decoration.

TRADITIONAL CHRISTMAS CAKE

Ingredients

12 oz plain flour,
1 tsp cinnamon,
1 tsp mixed spice,
A pinch of salt,
4 oz candied peel,
4 oz cherries,
2 lb dried fruits,
4 oz blanched almonds,
4 eggs,
4 tbsp sherry,
Finely grated 1 lemon,
8 oz margarine,
8 oz sugar,
1 tbsp black treacle, and
A closet with a lock (to keep it safe from children until the C-Day).

Method

Sieve together all the dry ingredients.

Mix the peel, fruit, cherries, chopped almonds and lemon rind.

Whisk the eggs and sherry together.

Beat the margarine, sugar and black treacle until soft.

Add the flour and egg mixtures alternately to the margarine little by little till it has a thick paste consistency.

Stir in the fruit mixture.

Put into an 8-9 inch tin, lined with greaseproof paper round the sides and at the bottom.

Now, tie a double band of brown paper round the outside of the rim, standing well up above the top of it.

Put in the middle of a hot oven. Bake for 3 1/4-3 1/2 hours at gas mark 3 for the first 1 1/2 hours, and then decrease to gas mark 2 for the remainder.

Cool the cake in the tin, then store in an airtight container.

Can be served hot or cold with custard or double cream respectively