Christmas Cart by Nina Tolstrup
by Harry / December 11, 2010
A special edition of Nina Tolstrup's Mobile Outdoor Kitchen has been created for the Andaz Liverpool Street hotel. The Christmas cart "will not only serve freshly baked cookies, mince pies and warming drinks throughout the day but will also fill the Hotel with abundant Christmas aromas and become a spot for guests and visitors to gather and share the festive spirit."

Tolstrup's cart is an open source design as are the recipes for the food, happily, we got the recipes and are posting them here.


140g Butter
140g Sugar
1 Egg
270g Soft Flour
pinch Salt

1. Cream the butter and the sugar together, then add the egg.
2. When the mixture becomes smooth, start to knead in the flour and salt.
3. Once all the flour is mixed in, mould the dough into a shape and blind bake at 180oC.


2 Clementines
1 Lemon
1 Lime
250g Caster sugar
6 Whole cloves
1 Cinnamon stick
3 Cardamoms
3 Fresh bay leaves
1 Whole nutmeg
1 Whole vanilla pod, halved
2 Star anise
2 Bottles of merlot
100ml Brandy

1. Peel large sections of the skin from the clementines, lemon and lime using a peeler.
2. Put the sugar in a large saucepan over medium heat; add the pieces of peel and squeeze in the juice of the clementine.
3. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg.
4. Throw in the halved vanilla pod and stir in just enough red wine to cover the sugar. Allow this mixture to simmer until the sugar has completely dissolved into the red wine and then bring to a boil. Keep at a rolling boil for about 4-5 minutes, or until you have a beautiful thick syrup. This step will create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It's important to make a syrup base first because it needs to be quite hot and if you do this with both bottles of wine in there, the alcohol will burn off.
5. When your syrup is ready, turn the heat down and add the star anise and both bottles of wine.
6. Gently heat the wine and, after around 5 minutes, when it's warm and delicious, ladle it into glasses and serve.


2 Bramley apples
75g Sugar
37g Butter
1/2 Vanilla pod
Pinch of cinnamon

1. Cut the apples into large chunks. Sauté them in a frying pan with the butter and the sugar.
2. Once they are a little soft, add the vanilla and the cinnamon; place the mixture in the tart base.
3. Mould some shortcrust pastry on top to seal the tart and cook at 175oC for 15 minutes.

1 Cup of tea (small)
40g Sugar
66g Margarine
133g Mixed raisins, sultanas and currants
13g Dried apricots
20g Stem ginger (confit)
20g Mixed peel
13g Walnut halves
20g Glacé cherries
1g Egg
100g Soft flour
1 tsp Bicarbonate of soda
1 tsp Mixed spice
1 tsp Cinnamon

1. Heat the tea, margarine and sugar, and mix well.
2. When the sugar has dissolved, add the raisins, sultanas, currants, apricots, ginger, peel, walnuts and cherries. When this is well mixed, add the egg and continue to cooking over medium heat, stirring continuously.
3. Once this is well mixed, remove from the heat and add the rest of the ingredients.
4. Place the mix into tins or moulds and cook at 150oC for 75 minutes.
5. Once baked, leave to cool and then crumble into small pieces and place inside a cooked tart case; serve with a splash of brandy cream.


80g Mincemeat
10g Butter
Pinch Clementine zest
3g Candied orange
3ml Brandy
3ml Sherry

1. Cut the candied orange into small dices, then slowly heat the zest and the candy with the alcohol.
2. When warm, mix in the mincemeat and the butter.
3. Fill the tart cases and seal with a pastry top.
4. Cook in the oven at 200oC until the tart crust is cooked; depending on the size, this should take only 5-10 minutes.


Christmas Cart in the lobby of Andaz Liverpool Street hotel

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