Tag Archives: Vlogmas

Christmas Day Desserts


In my opinion the best desserts are ones that can be enjoyed all year round not just during the festive period.  Don’t get me wrong I love Christmas pudding, yule log and stollen but I tend to eat them throughout December and like to have a couple of less indulgent desserts on offer after lunch.

You can click on the video below or carry on reading. *Video is in editing mode*



Avocado Chocolate Mousse


This Mousse might look like it’s full of cream so you might be surprised to find that it’s actually made with Avocado, yes you read that right! Avocado.   To make this mousse you need to make sure that your avocado is ripe, don’t try it unless it’s squishy or it will taste bitter.  You will also need 75ml of milk (almond, oat, soya or plain old cows milk), 2 tablespoons of agave nectar if you are serving to babies under 1 or honey if you are serving to anyone over the age of 1, 3 tablespoons of cocoa powder and 1 teaspoon of almond extract or vanilla extract.

Blend until smooth and decant into two bowls, chill for at least two hours and enjoy.




Fruit meringue is always a crowd pleaser, like many of my vlogmas dishes this is so simple to make and takes minimal effort.  You will need a pot of crème fraiche, icing sugar, blueberries and raspberries, mix together and sandwich between mini meringues.


I hope you have enjoyed this vlogmas series and that you can use some of my recipes or tips to wow your friends and family with your meals over the festive period.

Christmas Day


The last thing you want to be doing on Christmas day is spending half of your time in the kitchen, hopefully my easy tips will help you to cook delicious food while cutting down the time you spend in the kitchen.

You can click on the video below or read on. *Video is in editing mode*



To make my Christmas dinner a little more exciting than a usual Sunday roast I like to experiment with flavours, Mini Gourmand prefers the Christmas meal to be serve yourself rather than just put on a plate so my flavour experiments can be tried before deciding to put on your plate which I find saves on wastage. (We always have the leftovers in the buffet dishes as bubble and squeak so no waste)

As I’m cooking this meal before the real Christmas Day (25th december 2013) I’ve used a large chicken to cut down on the cost.

Ginger Maple Chicken


To give my poultry a Christmas feel I like to use Christmas inspired spices so I stuffed the chicken with clove studded oranges and rubbed the skin with maple syrup before sprinkling with ginger.  After 3 hours of infusion in the fridge it was baked to perfection and moist and juicy inside.  The juices were saved for gravy.

Sage potato


The mashed Swede was cooked the night before and reheated before serving to save on time, the sage potatoes were also partly cooked the night before and cooled.  Once they had reached room temperature after being taken from the fridge they were fried with butter and sage leaves until golden.

Carrots with orange and maple styup CVhristmas Veg


I prepared Orange and Maple roasted carrots and Thyme and Lemon carrots which were both roasted.

Cauliflower Cheese, Sprout Gratin


Cauliflower cheese and sprout gratin can both be prepared the night before and reheated in the oven when needed.

Squash with cumin seeds


Squash with roasted cumin seeds is perfect to serve to your non meat eating guests as it retains it’s shape and has a delicious flavour.

Sprouts with caramalised red onions


Even the most hardened of sprout haters will love sprouts with caramelised onions as they are sticky and sweet and rather moorish.

Christmas lunch


And Voilà Dinner is served. On the 25th December I will also be serving a joint of beef and Gammon for Mini and Mr Gourmand, it is Christmas after all!  You may have noticed that this plate contains mashed potato, I was sent a bag of Greenvale potatoes for review purposes and deleted my photograph of the mash which was stupid of me!  You can read my review of the potatoes in the next couple of days as they really were delicious.

I received the potatoes mentioned, free of charge, to review from my own perspective. All words, experiences and opinions are entirely my own.


Christmas Day Starters


We eat the same starters every Christmas day which never gets boring, we’re quite greedy and always have a choice of three. Well you never know who might pop by! Our all time favourite starter which never gets boring is a retro Prawn Cocktail, another is a delicious beetroot and goats cheese stack and the final one is a vegetable soup.

You can click on the video below to see how the starters were made or read below *Video is currently in editing mode*



prawn cocktail


My version of Prawn Cocktail is so simple and has 5 ingredients which are Prawns, Mayonnaise, Tomato Ketchup, lemon juice and Vodka. I can’t give quantities because it’s a trial and error kind of sauce, some people like their sauce thick others prefer a runny sauce.  You don’t have to use the vodka but I find it gives a nice kick.  You can serve with plain iceberg lettuce or add cucumber and tomato but you must always serve with a slice and lemon and 2 triangles of buttered brown bread.

beetroot stack


Beetroot and Goats cheese stack may look very simple and I suppose it is but it has a great flavour and makes a delicious starter.  I sprinkle my beetroot slices in dried thyme and olive oil and baked until soft, layer with goats cheese and sprinkle with sherry vinegar mixed with a good extra virgin olive oil.  Beetroot and Goats cheese is like a marriage in the mouth and really should be tried.

vegetable soup


I’m never sure if my Vegetable soup is in fact a soup or a broth as it contains pulses so I’ll let you decide what you want to call it.  What’s perfect about this is it takes less than 10 mins preparation time and cooks in the slow cooker so you don’t need to watch for it sticking.  I always use up what’s lurking in the bottom of my fridge so on this occasion I used 3 leeks, 1 swede, 4 carrots, 3 sticks of celery, vegetable stock and 1/2 a pack of broth mix.  I cook it in my slow cooker on high for 3 hours, decant some of the liquid into a jug and blitz with a blender and add back into the soup to thicken.

Christmas Canapés


The first instalment of Christmas with the Gourmands is all about Canapés.  Canapés in the Gourmand household are usually eaten with drinks or before a festive meal is served.  I don’t usually bother with making my own pastry as I’ve mentioned on numerous occasions and I’m definitely not going to start doing so during the festive period when there is so many other things to be doing like eating.

Canapés come in all shapes, sizes and flavours but the one’s I am going to be sharing with you today are vol-au-vents, you don’t have to cook these in pastry cases you could be inventive and serve them in a baby gem lettuce leaf, on a tortilla chip or even on a mini pancake.


Canape meun

You can click on the video below to see how these Canapés were made or if vlogs are not your thing the recipes are below.


Avocado Prawn

You will need:

Crème Fraiche

Place the prawns in a bowl, add 1/2 an avocado a dollop of crème fraiche and a squirt of lemon juice and mash with a fork until combined.  Garnish with lemon.  I have purposely not included measurements as this is really a taste recipe, some people prefer more of an avocado taste others want to taste the prawns so I’ll leave it up to you.

Spiced Egg

You will need:

Hard boiled egg
Curry Powder
Mango Chutney

Mash the egg in a bowl with the mayonnaise and a sprinkle of curry powder.  I have purposely not included measurements as this is really a taste recipe, some people prefer more of an egg taste others want to taste the curry so I’ll leave it up to you. Garnish with a generous dollop of mango chutney.

garlic mushroom

You will need:

Wild Mushrooms

Chop the mushrooms and garlic roughly. Melt the butter in a pan and add the mushrooms and garlic, once the garlic has coloured slightly add the marscapone and stir through.  I have purposely not included measurements as this is really a taste recipe, some people prefer more of a mushroom taste others want to taste the garlic so I’ll leave it up to you.  The mushrooms do shrink a lot during cooking so keep this in mind.

Blue cheese and broccoli

This recipe is courtesy of Mini Gourmand, I have a terrible allergy to blue cheese and can’t even touch the stuff without coming out in a rash but she assures me this is a match made in heaven.

You will need:

Blue Cheese
Vegetable Stock

Parboil the broccoli, this really does have to be quite soft to work which we realised too late! add to a pan with some blue cheese and a bit of vegetable stock to form a sauce. I have purposely not included measurements as this is really a taste recipe, some people prefer more of a broccoli taste others want to taste the cheese so I’ll leave it up to you.  The picture above shows our first attempt at this recipe, although tasty we wanted to try it again with softer broccoli which worked much better but we had run out of pastry cases so couldn’t take any further pictures.

I hope you are enjoying vlogmas with the Gourmands, please check back tomorrow for more tasty festive dishes.

Note: I am aware that one of my pictures have the incorrect spelling of Broccoli (not my mistake but I didn’t have time to change it for this post)

*Vol-au-vent cases shown in photographs were provided by Pidy, a full review post will follow*

Vlogmas With The Gourmands 2013



Vlogmas with the Gourmands starts on Friday 13th December 2013 and will continue until 31st December 2013, if the thought of watching me talking on a video fills you with dread don’t worry! It’s not all about boring videos, I will still be posting blog posts and I’ve got some great reviews lined up along with some step by step instructions to help you save time in the kitchen over the festive period.

I’ve already covered money saving gift wrap over on Madame G’s Lifestyle and there is a great post on LED Christmas Lights that readers might find interesting.

Volgmas is going to include Cocktails and Mocktails, Canapés, Starters, Main Courses, The Big Day, Party food, leftovers and lots more in between.

You may find it easier to sign up to my YouTube channel in advance, you can find it here.