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Ph'estive LPC Webpage
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A New Fathers Guide to Surving Christmas!
(Based on advice from one our committee members (who, for his own saftey, will stay annoymous!) 1 - As soon as the wife mentions Christmas shopping - fake illness.
2 - As soon as you hear that wrapping paper crinkling - pretend to fall asleep. 3 - Always allow your wife to buy her own gifts. Then she will not be disappointed about the rubbish you brought on. Christmas Eve in the pharmacy/garage. 4 - Ensure that you check that the food in the fridge and cupboard isn't Christmas food! Otherwise you'll be in trouble if you've eaten grandad's mince pies! 5 - As a father, your main role will be to provide and install a vast amount of batteries on noisy and annoying toys. So have your screwdriver ready and lots of AAA and AA batteries to hand. An extra tip would be to have lots of alcohol to drown out and forget about your feral kids causing mayhem. Happy Christmas |
Method
- Pre-heat the oven to 220ºC/200ºC fan.
- Lightly grease a baking sheet with butter (or alternatively, use a bake-o-glide sheet and greasing isn’t necessary).
- Put the self-raising flour (250g) into a large bowl. Cut the butter (50g) into cubesand add it to the flour.
- Gently rub the butter into the flour until it is the consistency of breadcrumbs.
- Cut the marzipan (50g) into small cubes.
- Add the caster sugar (30g), baking powder (1/2 tsp), salt (1/4tsp), marzipan, mincemeat (100g) to the flour and butter. Give it a quick stir to ensure that all of the ingredients are evenly distributed.
- Make a well in the centre and add the full-fat milk (85ml) and brandy (50ml). I like to keep a tablespoon or two of milk back to add at the end to help collect up any
- stray bits of flour.
- With as little action as possible, mix the milk and brandy into the dry ingredients using your hands until the mixture has come together. If there’s any flour left at
- the bottom then add a touch more milk to help collect it up.
- Sprinkle a dusting of flour onto your work surface. Place the dough onto the floured surface and pat it flat, about 1. inches thick (don’t use a rolling pin). Using a round cutter (I used a 6cm diameter cutter to make 9 small scones), press into the dough and carefully lift out the scone and place it onto your baking sheet. Cut as many scones as you can, ball up the remaining dough, pat flat and repeat cutting out more scones until all of your dough has been used.
- Brush a little milk onto the top of each scone.
- Place into the oven and cook for 12-15 minutes until they are cooked (I like to tap on the bottom to see if they sound hollow, as you would do with bread).
- Once cooked, remove them from the oven and place onto a wire rack to cool (oreat them while they’re still warm!)
Using a range of spices you can create a really dynamic and vibrant tea that warms the heart and soul.
During those magical, but chilly months of the year, there isn’t anything more relaxing than sipping on a hot cup of spicy Chai goodness.
There are many variations to it and you can always alter the spices a little or add something extra in.
Ingredients
Makes 8 cups
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Preparation Instructions
Combine all ingredients except the milk and sweetener, and boil for 10 minutes. Strain. Add in the hot milk, stir and then simmer for a few minutes with either honey or brown sugar to sweeten it. Helpful Hints Place the ground cardamom in a tea bag, or muslin bag, if you don't want cardamom sediment in your chai. |
Video Instructions
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Method
Dice turkey, carrots, parsnip & onion, cook in a little oil until soft Make gravy, add to mix, stir in sage & onion stuffing, let cool Put in pie dish, top with pastry, egg wash, bake for 20-25 mins 180c gas mark 5 Served with creamy mash & veg |
Eggnog, a Christmas favourite is incredibly easy to make. Homemade eggnog is made with just five
ingredients — four if you leave out the booze.
Ingrediaents - Makes 6 cups, recipe can be easily scaled up or down
ingredients — four if you leave out the booze.
Ingrediaents - Makes 6 cups, recipe can be easily scaled up or down
- 6 large eggs
- 1 cup sugar
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 to 1 1/2 cup bourbon, rum, cognac, or a mix, optional
- Freshly grated nutmeg, to serve
Instructions
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Raw Eggs vs Cooked Eggs
Remember this recipie willc ontains Raw Eggs. Consuming raw or undercooked eggs can increase your risk for certain food-borne illnesses, especially if you have a medical condition. You may wish to opt for cooked eggnog. To do this you will need to warm the milk and cream in a saucepan over medium heat until just starting to bubble around the edges. Meanwhile whisk the egg yolks together in a separate bowl. Slowly whisk the warm milk into the eggs, then return the mixture to medium heat and continue to cook, stirring gently, until thickened to your eggnog-y liking. Serve immediately or chill for up to 3 days before serving. For extra thickness, whip 1 cup of whipping cream and fold into the eggnog before serving. Richer Eggnog: If you play with the proportions of whole milk to cream, keeping 3 cups total dairy you can make the Eggnog richer. Heavy cream will make your eggnog thicker and creamier. Boozy eggnog will also continue to thicken in the fridge as it ages. Eggnog Aging Aging your eggnog for even a short time does wonders for its taste and texture. The distinct flavors of egg, cream, and liquor meld together even after just a day or two in the fridge, making a smoother, more balanced cup of nog. The proteins in the eggs also start to thicken, giving eggnog its signature spoon-coating thickness. |