Mulled Cider, Mince Pies and Roasted Chestnuts On Your Stove

There are three treats that instantly remind us of Christmas time – mulled cider, mince pies and chestnuts roasting on the fire. Christmas cooking and baking on your small stove adds to the magic of Christmas time, so give these three treats a try! Who could resist a mulled Devon cider brewed on top of your Hobbit Stove enjoyed with a warm mince pie made in the Little Range Cook Stove. Finished off with some delicious chestnuts roasted in the Range oven or gently cooked on your stove top.

These heart warming recipes are sure to fill your home with the most delightful Christmas aromas of sweet apple cider with hints of cinnamon and cloves. Warm buttery pastry entangled with sweet and spicy scents of currents and nutmeg and roasted chestnuts wafting throughout your home. If you have a Little Range you can roast your chestnuts in the oven, or if you have a Hobbit Stove you can gently roast them on your stove top. You could even use our extended hotplate if you have a rear exit or a rear flue wedge and brew the mulled cider and roast the chestnuts both at the same time! Wood fired cooking is a relaxing, natural and wholesome way of cooking. When we cook with the Hobbit or Little Range Cook Stove, we notice that we slow down and enjoy the whole process, from lighting the fire to getting everything ready for cooking, tending to the food whilst it cooks then tucking into a meal that has been lovingly and thoughtfully made.

Mince Pies

This recipe makes six pies, which is the ideal amount for a six tray dish which will fit in the Little Range.

For the pastry:

• 100g plain flour
• 50g butter of your choice
• Enough milk to combine to a dough
• Tablespoon of sugar

For the filling:

• Jar of mincemeat

Steps:

1. Firstly light the Range and get the dial up to the top of the orange/start of the red
2. Sieve the flour into a bowl, and rub in the softened butter
3. Add in the sugar and combine
4. Slowly add in the milk, folding into the pastry, then sprinkle flour over a flat surface, tip out the pastry and start to fold until the pastry comes together, but be careful not to over mix
5. Wrap in cling film and place in the fridge to cool for 10 minutes
6. Butter your tin
7. Sprinkle flour over a flat surface and roll out your pastry to 3mm thick, use a round 10cm cutter to cut out 6 bases and place in your tin, add a tablespoon of mince meat then cover with lids about 7cm round, gently press down around the sides and cut two small slits in the top
8. Glaze with milk then cook in the oven for 15-30 minutes until they are golden brown on top
9. Leave to cool, the sprinkle over some icing sugar.

Mulled Devon Cider

• 1 litre of Devon cider of your choice
• 1 orange sliced
• Spiralled orange peel
• 4 cloves
• 2 cinnamon sticks
• 2 star anise
• 4 tbsp of brown sugar

Steps:

1. Pour the cider into the pot, then add in all the ingredients
2. Allow to simmer for 30 minutes, do not let it boil
3. Taste test it, as you may wish to add a bit more sugar. Then enjoy! You can keep it in the fridge for 3 days, then just reheat it again to enjoy warm.

Roasted Chestnuts

• Uncooked chestnuts
• Oven tray (if you are roasting in the oven)
• Small dish or frying pan (if you are roasting on top of your stove)
• Sharp knife
• Bowl of hot water
• Tablespoon of butter

Steps for roasting in the Range:

1. Light your Range and get the dial into the orange section
2. Using a small sharp knife, carefully cut a cross into the shells of each chestnut, this will stop them from exploding!
3. Place into a baking tin and roast until the skins open and the insides are soft and tender, this will take around 30-40 minutes
4. Once done, let them cool slightly and then peel away the skins and enjoy the sweet, nutty, soft inside!

Steps for roasting on top of your Hobbit Stove:

1. Light your Hobbit Stove and get the stove top nice and hot
2. Using a small sharp knife, carefully cut a line around the shells of each chestnut
3. Soak in hot water for 5 minutes, then drain
4. Place the chestnuts into your pan and add in about 1/2 cup of water for 500g of chestnuts
5. Cover and cook them on top of your stove for about 10 minutes, stirring every 2 minutes
6. Once they have absorbed the water and the insides have expanded, add a tablespoon of butter and mix. Cook until the butter has melted and the chestnuts are looking cooked and golden
7. Remove from the stove top and allow to cool before peeling away the shells and enjoying!