This was the first year I celebrated Christmas in Germany, and I decided to make my favourite nut roast with the traditional English trimmings; roast potatoes, roast parsnips and brussels sprouts. I served it with a rich tomato sauce.
I was a little flustered, as I’m always afraid it will collapse when I turn it out the tin… but I was lucky once again! Phew!
(The garnish was added a little hastily!)
It slices well, and has a lovely moist texture. The recipe is from one of my favourite cooks, Rose Elliot, and the recipe can be found here on the Vegetarian Society website. I’ve made it at least 6 or 7 times before, and it has always been a big hit, so I really do recommend it… and not just for Christmas!
Rose Elliot’s Pine Nut and Carrot Roast
Here’s a summary of the very quick and simple recipe:
Saute 1 finely chopped onion in 25g/1oz butter/margarine in a large frying pan. Add 225g/8oz finely grated carrots and 2 finely chopped celery sticks (I missed out the celery and added an extra carrot). Cook without a lid for 10 minutes. Now stir in 225g/8oz finely chopped pine nuts, 2 tbsps chopped parsley, a squeeze of lemon juice, and 2 free range eggs or 2 veg eggs (e.g. 1 1/2 tbsps ground flax seed mixed with 4 tbsps cold water, to make the recipe vegan). Season with salt and freshly ground black pepper, and a little twist of freshly grated nutmeg. Place in a greased 500g/1lb loaf tin, and bake at 180°C/350°F for 40 minutes. Turn out onto a plate and slice to serve with the sauce of your choice.
Christmas Eve in Germany: coffee and cookies are served in the afternoon, and later in the evening presents are exchanged and a simple Christmas meal is served. Many people here eat sausages and sauerkraut. Some have fish. Others a cheese fondue. It seems every family has their own tradition. We had a nut roast with vegetables. (Recipe coming soon!) 😀
These tasty scones (not at all German) were part of the afternoon spread… the beauty of them was that they were ready in no time; I had frozen them uncooked a few days earlier, and only had to push them into the oven direct from the freezer. I hadn’t tried this before, but it works a treat!
Cranberry and Orange Scones
225g (1 3/4 cups) self-raising flour
Pinch of salt
1 tsp baking powder
½ tsp baking soda
40g (1/3 cup) vegan butter
2 tbsps sugar
about 1/2 cup dried cranberries
juice and zest of 1 organic orange
125ml (1/2 cup) non-dairy milk
Sieve flour, salt and raising agents into a bowl. Cut vegan butter into small pieces and rub into flour with fingertips until it resembles fine breadcrumbs. Stir in sugar. Add orange zest and cranberries and mix well. Then add orange juice and 125ml milk little by little and bring dough together to form a ball. Do not knead! On a floured surface roll out to about 2-3cm thick and cut out shapes with a round pastry cutter. Makes about 8-10 scones. Place on a lightly floured baking tray and either freeze on the tray and put into freezer bags later, or bake immediately at 180°C for about 10 minutes. To bake from frozen they will need a couple more minutes.
This year the fourth Sunday in Advent comes just one day before Christmas, since here in Germany Christmas is actually celebrated on the evening of the 24th… tomorrow.
So today I’m wishing you all a wonderful, happy and peaceful Christmas, full of love and laughter…
Have Yourself A Merry Little Christmas
(Originally from the film Meet Me In St. Louis – Hugh Martin, Ralph Blane 1943, sung here by Frank Sinatra)
Have yourself a merry little Christmas, Let your heart be light From now on, Our troubles will be out of sight Have yourself a merry little Christmas, Make the Yule-tide gay, From now on, Our troubles will be miles away.
Here we are as in olden days, Happy golden days of yore. Faithful friends who are dear to us Gather near to us once more.
Through the years we all will be together If the Fates allow Hang a shining star upon the highest bough. And have yourself a merry little Christmas now.