stick cinnamon

Some had raisins for eyes and currant buttons on their clothes; others had eyes of cloves and legs of stick cinnamon, and many wore hats and bonnets frosted pink and green.

Ingredients * 1/2 cup red lentils (masoor dal) * 1/2 cup Bengal gram (channa dal) * 1/2 cup split moong beans (moong dal) * 1/2 cup split pigeon peas (toor/arhar dal) * 1/2 cup split black beans (urad dal) * 2 tablespoons oil * 1 medium onion, chopped * 1/2 inch piece ginger, chopped * 2 cloves garlic, chopped * 1/4 teaspoon turmeric powder * 1 teaspoon red chilli powder * 2 cloves * 1 stick cinnamon * 1 bay leaf * Salt to taste * 4 ripe tomatoes, pureed * 2 green chillies, chopped * A small bunch of coriander leaves, finely chopped For Tempering: * 2 tablespoons ghee (clarified butter) * 1 teaspoon cumin seeds * 4-5 dry red chillies Preparation Soak the dals for about 1 hour.

NOTE: Substitute 1/2 teaspoon oil of cloves for whole cloves; 1/2 teaspoon oil of cinnamon for stick cinnamon. If cherries fade in the jar, substitute a few from a new jar before serving.

BAILEYS CINNAMON SPICE 25ml Baileys Hazelnut flavour 25ml Baileys Original 20ml Smirnoff vanilla vodka (or make your own with plain Smirnoff and 1/2 tsp of vanilla extract) 120ml milk 1 stick cinnamon Ground cinnamon to garnish Method: Fill a jug or cocktail shaker with ice.

For the brandy parfait: 6 fresh, free-range egg yolks 175g unrefined golden caster sugar 480ml whipping cream A good splash of decent Cognac The seeds of 2 vanilla pods (keep the pods for the syrup) For the mince pie parfait: 6 fresh, free-range egg yolks 175g unrefined dark muscovado sugar 480ml whipping cream 4 mince pies, chopped into centimetre pieces For the fruit salad: 1 Apple 1 Pear 12 Agen or soft prunes 12 dried apricots 1/2 small bag dried cherries 12 whole blanched almonds 6 Medjool dates, seeds removed and halved The empty vanilla pods from the parfait recipe 100g unrefined golden caster sugar 50ml red wine 25ml port 1 stick cinnamon Small pinch ground cloves 1 star anise Extras: 200-250g white chocolate Plastic / glass moulds/bowls Method: First, make the fruit salad.

Lorraine chef Dean Edwards has cooked up a simple meat-free dish - perfect for Vegetarian Week which starts tomorrow INGREDIENTS 300g/10oz brown basmati rice 200g/7oz chestnut mushrooms, sliced olive oil 30g/1oz unsalted butter 1 onion, chopped 2 cloves garlic 2 sprigs fresh thyme (or 1/2 tsp dried) 1 tsp cumin seeds 1 stick cinnamon (or 1/2 tsp ground) 2 cardamom pods 750ml/25floz vegetable stock 150g/5oz baby spinach juice 1/2 lemon Coriander for garnish METHOD 1.

zucchini, chopped 1 medium onion, chopped 1 stick cinnamon 1 15 oz.

Serves six Ingredients 150ml (6fl oz) milk One pear, peeled and grated 90g (4oz) sugar Three egg yolks 25ml (1fl oz) pear brandy or brandy 220ml (7fl oz) double cream One teaspoon chocolate shavings For the cherries 250g (8oz) cherries, stoned 50g (2oz) sugar 100ml (4fl oz) balsamic vinegar Half stick cinnamon Half a vanilla pod 20g (1oz) honey 200ml (6fl oz) red wine 12g (half an ounce) cornflour Method Add pear to the milk and boil briefly until pear is soft.

. The Maritime Dining Rooms' mulled wine from executive chef Nigel Paul Smith Ingredients: 1 bottle robust red wine; 2 cloves; 2 blades of mace; 2 allspice berries; 1 stick cinnamon, broken; 6 cardamom pods; finely pared zest of 1 lemon; finely pared zest of 1 orange; 100g caster sugar, or to taste Method Put everything but the sugar into a non-corrodible pan over a low heat.

To serve eight: 25g/1oz Splenda low cal sweetner, 600ml (1 pint) water, grated rind of 1 orange and 1 lemon, 10 cloves, 1 stick cinnamon, grating of nutmeg, 8 cardamom pods, two bottles red wine and two spoons brandy soaked sultanas.

Add the grated rind of 1 orange and 1 lemon, 10 cloves, 1 stick cinnamon, grating of nutmeg, 8 cardamom pods, two bottles red wine and simmer for 20 minutes.

3 cups skim milk 1 large stick cinnamon 1 cup uncooked rice 2 cups water Peel of an orange or lemon 1/2 cup sugar or 1/2 cup