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    Delicious Gifts
    Delicious Gifts
    Delicious Gifts
    Ebook237 pages1 hour

    Delicious Gifts

    By Rob Kirby

    ()

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    About this ebook

    Delicious Gifts celebrates the best, beautifully styled, handcrafted food gifts for all occasions, direct from Rob and Amber Kirby's family kitchen. Eighty delectable recipes are accompanied by stunning photography by Lara Holmes, along with inspiration, guidance and ideas for how best to wrap and package these thoughtful gifts.

    Sectioned by chapters dedicated to specific themes – including cookies, deli treats, sweets, outdoors and holidays – whether you're looking for a unique Christmas present, something romantic, or a healthy treat for loved ones, Delicious Gifts has plenty of ideas to inspire you. Recipes range from something simple for all the family to enjoy making together, such as biscuits, chocolate dipped strawberries and rose petal sugar, to treats such as meal kits, marinades, chutneys, rubs and relishes and champagne jellies.

    Beyond edible birthday, Christmas and thank you presents, great ideas for hampers and kits are also included, with special recipes to suit any occasion whether it's for a festival or glamping, a boys' night in or the start of university.

    You won't fail to be inspired by this delightful collection.
    LanguageEnglish
    PublisherBloomsbury Publishing
    Release dateApr 6, 2017
    ISBN9781472930095
    Delicious Gifts
    Author

    Rob Kirby

    Rob Kirby is a Chef Director at Lexington Catering, which has been one of the UK's most well-respected and successful catering companies for many years. Lexington are passionate about involvement with community-based projects. He is also a leading member of The Academy of Culinary Arts. These two institutions have gifted Rob the opportunity to work with Great Ormond Street Hospital School, something he has now been engaged with for over eight years. He has witnessed first-hand just what a difference fun interaction with food can make to the lives of children. With huge restaurant and catering experience behind him, he is a well-respected figure within the business, with many appearances on TV from BBC Breakfast Time to Saturday Kitchen. Cook with Kids is his first book.

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      Book preview

      Delicious Gifts - Rob Kirby

      Introduction

      Hello and welcome to Delicious Gifts. This book was a natural follow on from my previous books, Cook with Kids and The Family Kitchen which included a chapter called ‘The Gift Shop’. This chapter was very popular and generated the most interest and created the biggest buzz from the press and general public alike.

      My wife Amber and I have made many bespoke foody presents for family and friends over the years, so this seemed an obvious thing to share. I have cooked for over 30 years and hope you enjoy these tried and trusted recipes.

      Amber and I both styled, designed and wrapped each recipe with some fun and quirky twists. We also scoured the world for props and original labels, jars, tins, boxes and bags, searching websites from Europe, Asia and America which was lots of fun and gave each gift bespoke identity.

      We hope this book inspires you to take some time out of the fast-paced, time-shy lifestyle we all seem to be leading these days. Show someone you really care by investing a little of your time, energy and creativity in hand-making the perfect and authentic delicious gift.

      Enjoy, good luck, but most of all, have fun and let those creative juices flow!

      Love Rob

      Chapter One:

      Cookie Love

      Here are eight of our favourite, crunchy, chewy, soft and sweet biscuits. Everybody loves biscuits, making them the perfect gift for any celebration.

      The Slice and Bake Sweet and Savoury Biscuit Tubes can be made ahead and stored in the freezer, ready to grab, slice and bake when you have guests and want to impress. Have lots of fun and giggles making the Family Funny Face Cookies to give to your loved ones – and hope they still talk to you afterwards! Last but not least, it’s not an official biscuit but the very retro Coconut Macaroon had to sneak into this scrummy, yummy chapter.

      Package your bakes in pots, jars, boxes or bags. All these biscuits will keep well for a week stored in a tight sealed container – if they last that long!

      Slice and Bake Sweet and Savoury Biscuit Tubes

      These will go down a storm with your friends! And the best bit is you can freeze ahead if you feel like getting your bake on one day and making a few batches so you can always have ready supplies.

      EACH TUBE MAKES 25 BISCUITS

      FOR THE HONEY PECAN BISCUIT TUBES

      225g unsalted butter

      75g caster sugar

      1 egg yolk

      1 tablespoon clear honey

      250g plain flour, sifted

      75g broken pecans

      FOR THE SAVOURY CHEESY TUBES

      100g Gruyère cheese, grated

      100g Parmesan cheese, grated

      200g butter

      300g plain flour, sifted

      ½ teaspoon cayenne pepper for a fuller flavour (for a milder warmth, use ¼ teaspoon)

      ½ teaspoon English mustard powder

      50g sesame seeds

      To make the honey pecan biscuit tubes, cream the butter and sugar together in a bowl, then add the egg yolk, honey and flour to form a dough. Finally, add the pecan nuts and stir to make sure they are evenly distributed.

      Flour a work surface and roll the dough into a tube measuring roughly 5cm in diameter and 25cm in length. Wrap and roll this in baking parchment, or in muslin cloth, twisting the ends so that it looks like a cracker.

      Tie the ‘cracker’ with string and label with the following instructions: Slice with a hot knife into 5mm-thick circles, place on a baking tray and bake in a preheated oven at 180˚C/160˚C Fan/Gas Mark 4 for 10 minutes until golden brown.

      Next, to make the savoury cheesy tubes, cream both cheeses and butter together in a bowl. Fold in the flour, cayenne pepper and mustard powder, then mix to form a firm dough.

      Flour a work surface and roll the dough into a tube measuring roughly 5cm in diameter and 25cm in length, then roll in the sesame seeds. Wrap and roll this in baking parchment, or in muslin cloth, twisting the ends so that it looks like a cracker.

      Tie the ‘cracker’ with string and label with the following instructions: Slice with a hot knife into 5mm-thick circles, place on a baking tray and bake in a preheated oven at 180˚C/160˚C Fan/Gas Mark 4 for 10 minutes until golden brown.

      Slice and Bake Sweet and Savoury Biscuit Tubes

      Peanut Butter and Cocoa No-bake Cookies

      Deliciously oaty and chocolatey, and a great recipe for the kids to get involved in (or if the oven has blown up!).

      MAKES 16

      375g caster sugar

      4 tablespoons cocoa powder

      125ml milk

      1 teaspoon vanilla extract

      115g butter

      120g peanut butter

      310g oats

      Line a tray with greaseproof paper.

      Add sugar, cocoa, milk, vanilla extract and butter to a medium-sized pan. Slowly stir the ingredients together over a gentle heat until the butter has melted, then boil for exactly 1 minute.

      Remove the pan from the heat and stir the peanut butter through, then fold in the oats. While the mixture is still warm, use a tablespoon to place mounds of the mixture on the lined tray, then flatten with the back of the spoon.

      Place in the fridge or in a cool place to set.

      Peanut Butter and Cocoa No-bake Cookies

      All-in-the-jar Cookie Mix

      Easy peasy! You just need to get a 1 litre preserving jar and layer all the ingredients inside. Attach a label with the baking instructions, et voila!

      MAKES 16–18

      180g plain flour

      ½ teaspoon baking powder

      100g light brown sugar, sieved

      50g caster sugar

      100g dried cranberries

      100g white chocolate chips

      100g dark chocolate chips

      TO BAKE THE COOKIES (WRITE THIS ON THE POSTCARD)

      125g butter

      1 large egg

      Sift the flour and baking powder into a bowl, mix together and spoon into a 1 litre jar. Top with the light brown sugar and then with separate layers of the caster sugar, cranberries, white chocolate chips and, finally, dark chocolate chips.

      ON A POSTCARD WRITE:

      Empty me into a large bowl, add 125g melted butter and 1 large egg. Stir together to make a firm paste and divide into 16–18 pieces, rolling each one into golf balls. Flatten each one and rest in the fridge for 1–2 hours on a tray lined with greaseproof or silicone paper. Bake me for 12–15 minutes at 180°C/160°C Fan/Gas Mark 4.

      Tie the postcard or label around the jar.

      All-in-the-jar Cookie Mix

      Salted Caramel and Popcorn Cookies

      The best of both worlds – popcorn and cookies! Bring to friends, kick back, relax and get ready for movie night.

      MAKES 12–16

      230g soft light brown sugar

      115g caster sugar

      170g unsalted butter, softened

      2 drops of vanilla extract

      1 egg

      1 egg yolk

      450g plain flour, sifted

      ½ teaspoon baking powder

      pinch of salt

      icing sugar, for dusting

      FOR THE POPCORN

      1 teaspoon vegetable oil

      100g popcorn kernels

      FOR THE CARAMEL

      120g soft light brown sugar

      120g

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