Christmas Cards 2012

In these internet-dominated days there has been much discussion about whether or not to send Christmas cards any more.  A greeting on Facebook is instant - and free - and can reach friends and family around the world at the click of a mouse.  I'm a huge fan of this idea, having friends in several different countries, but a part of me is still extremely fond of the ritual of writing, sending and receiving 'real' cards.  So this year I've done it both ways!

Of course having a baby in the house provides all manner of excitement over the festive season.  Poor Ted has been subject to all manner of comedy dressing up - not that he seems to mind too much...

But he was more than slightly baffled when I plonked him in his Bumbo and starting painting his feet!

He soon began to enjoy it though; I suspect it tickled a bit!

In order to get good prints I discovered that best best thing to do was to use clothes-pegs to attach the paper to a hardback book.  You can then press the book onto the foot, rather than the other way round!  As you can see I also covered the floor with newspaper and had a bowl of warm water and a cloth within easy reach.  This worked really well.  He couldn't reach his paint-covered feet whilst wedged into the Bumbo, and he remained pretty cheerful whilst I covered at least 20 sheets of paper with his footprints!  Many were unusable, but I decided that if I did loads I'd get enough that were suitable.

 

Once the footprints were dry I cut them out and spent an evening in front of some festive television turning them into cards.  The reindeer ears and antlers are drawn on with felt pen, and the noses and eyes cut out of paper before being glued on.  The tree trunk is simply drawn with coloured pen, and the tree adorned with some sparkly stickers.  The reindeer are my favourite.

This was a fun project and a nice memento of Ted's first Christmas.  It seems that I'm not the only mum who had this idea:  here's Nic's Christmas card made by her little boy.

I hope you all had a very Merry Christmas!

 

Plum and Ginger Flapjack Crumble

I've never had much success making flapjack.  Although perhaps that's because I've only tried once.  I think I used Nigella's recipe from Domestic Goddess, and remember being distinctly underwhelmed by the result.  I don't know why I haven't tried again, perhaps with another recipe, because I think a good flapjack is hard to beat.  For me they have to be chewy and soft; just holding together, but not hard and crunchy.  Flapjack nirvana!

Well now I have managed to make the perfect flapjack, and even better it's part of a luscious Autumnal pudding. 

I stumbled upon this recipe in the Sunday Times magazine several weeks ago.  It's by Lucas Hollweg, who I believe has a new cookbook out.  I've never been a huge fan of a traditional crumble topping, but the idea of a flapjack crumble sounded wonderful to me, so when I saw plums for sale on Salisbury Market I knew I had to try.

I followed the recipe to the letter and the result was simply delicious - squidgy soft flapjack with the gingery fruit bubbling through.  It was fabulous hot, but I couldn't stop myself taking a teaspoon to the fridge throughout the following day to nibble away at it cold! 

I've since made the same topping to go on a base of gingery stewed rhubarb, and can report that it was similarly successful.

I think this is a recipe that I'll be using time and time again. 

Lucas Hollweg's Plum and Ginger Flapjack Crumble

Serves 6 (generously)

750g (1lb 10oz) plums, halved, stones removed
2 balls of stem ginger, roughly chopped, plus 2 tbsp of syrup from the jar
¼ tsp ground cinnamon
150g (5½oz) butter, plus a knob extra
175g (6oz) demerara sugar
100g (3½oz) porridge oats
125g (4½oz) self-raising flour
2 tbsp golden syrup
5 tbsp double cream

 Put the plums in a saucepan with the ginger and ginger syrup, plus the cinnamon and a knob of butter. Heat gently for a few minutes, until the plums have started to soften.

Preheat the oven to 180°C/350°F/Gas Mark 4. Put the plums in an ovenproof gratin dish (about 23 x 23cm/9 x 9 in and about 5–6cm/2–2½in deep), then sprinkle with 2 tablespoons of the sugar.

In a bowl, mix together the oats, the remaining sugar and the flour. Melt the butter in a saucepan. Now add the golden syrup and cream and mix well. Tip onto the oat mixture and stir together. Spoon on top of the fruit, level out in a thin even layer about 1cm (½in) thick – try not to make it any thicker, or it may not cook through. Put in the oven and bake for 40–45 minutes, or until set and golden brown.

Leave to stand for 10 minutes before eating so the top can set a little (this also prevents you from burning your tongue). Cream or vanilla ice cream are the obvious partners in crime.

Lemongrass Coconut Cake

Whilst I am quick to dismiss those who express surprise that I still manage to bake with a small baby in the house - I just enjoy it, I'm not Superwoman - I have to admit that I'm finding myself increasingly drawn towards a simpler style of cake nowadays.  I've never been one for overly-elaborate baking, I don't really have the patience for that, but right now my very favourite things to make have to be super-low-effort, super-tasty, and ideally keep super-well so I don't feel that I have to eat it all too quickly before it goes stale (one of the perils of being at home all day).

Nigella's Lemon Syrup Loaf Cake fits the bill very nicely and is one I make often (the link will take you to a nice write-up and the recipe on another blog).  The addition of the lemony syrup poured over the still-hot cake keeps it beautifully moist, and I can have the whole thing made, baked and mixing-bowl washed up within the hour.

But thanks to a cooking group that I am part of on Facebook, I have discovered a new favourite:  Lemongrass Coconut Cake.  When I saw the name I thought I'd like to try it, but when I saw how amazingly simple the recipe was I just knew I'd have to bake it.  This is a cake from Rachel Allen's latest series (and I assume an accompanying book?) 'Cake Diaries', but the recipe can be found online here. 

As you can see, it's one of those lovely bung-it-all-in-a-food-processor recipes - fabulous!  The smell of the lemongrass as it's blended into the sugar is incredible, and I have to say that the unbaked mix nearly didn't make it into the tin as it was so flipping delicious.

Once baked it looked plain, yet elegant, and when I'd doused it in the syrup I sprinkled over a little more dessiccated coconut; the recipe calls for 125g and I'd bought a 150g box of it so this seemed a good way to use up the annoyingly small amount left over. 

The recipe suggests serving this as a dessert, but the first few slices were simply eaten alongside cups of tea and coffee.  Last night however we did have some for pudding, accompanied by the creme fraiche indicated in the recipe, but also with some chunks of papaya spritzed with lime juice.  We ate papaya regularly when we lived in Brunei, so as well as being a perfect marriage of Asian flavours, this was a little trip down memory lane. 

Definitely a winning recipe, I think I'll be baking this one again and again.

Apple Rosemary Jelly

Yet another variation on the theme!

Rosemary is my favourite herb, so the idea of using it in a jelly really appealed.  Just imagine how gorgeous this will be with roast lamb.

I'm writing this recipe out as much to remind myself about it in years to come as I'm winging this one, just making it up based on my now-fairly-extensive jelly-making experience.

Apple Rosemary Jelly

3lb apples
1 1/2 pints water
1/2 pint white vinegar
lots of rosemary, finely chopped

Roughly chop the apples, no peeling or coring necessary (just watch out for bugs if your apples are foraged as ours are), and put in a pan with the water and the needles stripped from about 5 stalks of rosemary (no need to chop this).   This will infuse the jelly with a delicate rosemary flavour.

Simmer until soft and pulpy, then add the vinegar and continue to boil for 5 minutes.

Strain overnight using a jelly-bag or muslin.  This post explains how.   

Measure strained liquid and add 1lb of sugar for every pint.  Boil until setting point is reached then stir in lots of chopped rosemary. 

As with the chilli jelly, it's important to let this cool for 5-10 minutes before potting it, otherwise all the rosemary will rise to the top of the jars.  If this does start to happen (as it did with my first jar) simply screw the lid on tightly and turn the jar upside down for about a minute.  Then turn it the right way up again.  If the rosemary is still rising, repeat until it is suspended throughout the jelly.

This made 4 jars.

Labelled with Cath Kidston stickers - for that extra domestic-goddess feeling!

Apple Chilli Jelly - 2012

I've blogged about this jelly before, in Autumn 2009, but I realised that I had rather lazily just linked to a recipe which I had since adapted somewhat and failed to note my adaptations.  So in an attempt to record what I actually do, I thought it deserved reblogging.

This year we have a stunningly beautiful chilli plant which we bought from the Dorset Chilli Festival earlier this year, so we have no shortage of chillis to use.  Many have been harvested and stashed in the freezer, but this is a perfect way to use some straight from the plant.

I use this jelly as a condiment, particularly with roast chicken.  It's also perfect with any crumbly white cheese such as Wensleydale or Lancashire.

Apple Chilli Jelly

3lb cooking apples
2 pints water
white sugar
red chillis - to taste

Chop apples, don't peel or core, and place in a large pan with the water and 2 or 3 chopped chillis, seeds and all.

Simmer until soft and pulpy, then strain overnight (see previous post for photos).

Measure juice back into the pan, and for every pint add 1 lb of sugar.

Bring to the boil, stirring often, and boil rapidly until setting point is reached.  Again, refer to previous post fot description of how to do this.

Remove from the heat, but this time wait for 5 minutes before stirring in 3 or 4 (or more?  It's up to you - I used 9, but they're tiny) finely sliced chillis.  Then ladle into sterilised jars.  It's best to wait before you stir the chillis in because if the jelly is too liquid the chillis all float to the top of the jar, whereas when it's slightly cooler the chillis will be suspended throughout.

This only made 2 medium jars.  I must make another batch as I'm not sure this will see us through the coming year!

Apple and Mint Jelly

It's that time of year again, Autumn is approaching fast.  Whilst some may mourn the loss of Summer, I'm excited - after 2 years in the Tropics I can hardly wait for golden leaves, crisp cold days, misty mornings, hearty casseroles, lighting the woodburning stove, roasting chestnuts... and foraging! 

The season of free food is already here and we have a kitchen full of apples, collected from the local hedgerows.  Some, I was surprised to find, are good eaters, but others are more tart and fit only for cooking.  But that's fine by me because cooking was what I had in mind.

This week I will get though several pounds of sugar and the kitchen will be filled with a vinegary fug as I'm cooking up several batches of both chutney and jelly.  I love apple jellies and use them as a condiment for savoury foods, particularly roast meats, or with cheese and biscuits.  First up this week was apple and mint jelly.  As you might expect this is particularly good with lamb although I'm also partial to some alongside roast chicken.  Our mint plants are starting to bolt, getting very tall and straggly, so this was perfect timing to strip off all the leaves prior to cutting them back.

Anything that involves reaching a 'setting point' fills me with a certain amount of trepidation, but I remind myself not to panic, this is not difficult, the pectin in the apples means it sets well.  Nothing about the jelly-making process is difficult actually; it may be a little time-consuming, but I like the fact that you make it over 2 days as it spreads out the work.  To further allay any fears, know that there is no peeling and coring involved here, the apples are simply washed then roughly chopped and thrown into the pan, pips and all.  Wonderfully lazy.

Apple and Mint Jelly

3lb apples - the recipe I use (from the Alphington Church Restoration Fund cookbook, and thanks to Mrs M Bate of Alphington for contributing it) calls for 'green apples' but I use any foraged apples I can get my hands on.
1 1/8 pints water
small bunch fresh mint
1 1/2 pints white vinegar
granulated sugar
3 tbsp chopped fresh mint

Wash and roughly cut the apples into large chunks - quarters, or smaller I'd say, but this is no time to be precise.  Place them in a large pan with the water and the bunch of fresh mint, and simmer until soft and pulpy.

Add the vinegar and boil for 5 minutes.  I'd recommend opening the windows when you do this as the boiling vinegar produces some eye-watering fumes.

Strain the appley mixture through a muslin or jelly-bag overnight.  This might sound tricky, but it's not.  Just place a clean jelly-bag, muslin, or similar piece of fabric into a large bowl, then ladle in the apples.  The photo below is actually my apple-chilli jelly which I have started making today, hence the pieces of red chilli you can see, but all these apple jellies work on the same principle.

Gather up the corners (or the tags on the jelly-bag) and hang it above the bowl to drip.  I have constructed something using a coathanger and a chair!

The next day tip the apple sludge into the bin or onto your compost heap, and measure the juice back into your large pan.  For each pint of juice, add 1 lb of white sugar.

Bring to the boil, stirring to dissolve the sugar.  Boil rapidly until setting point is reached.  This usually takes about 15 minutes, but can take a lot longer - just keep testing.  I test by dropping a scant teaspoon of the mixture onto a cold plate (keep one in the fridge) and once the mixture has cooled slightly push your finger through it.  If it wrinkles, then you're there, it will set.

Skim off any foam (this last batch had lots, but other batches have very little, not sure why), turn off the heat and stir in the chopped mint.

Ladle into sterilised jars and leave to cool.  I got 5 medium-sized jars from this batch.  The jelly is a beautiful pinkish-red, probably because the apples I used had reddish skins.  I like this effect!

Next blog-post:  Apple Chilli Jelly!

A Cup of Chai

When we were in India last Summer we drank Chai Masala, or spiced tea, several times a day.  On our return to Brunei I had several attempts at making it and always intended to blog about it.  But it just didn't happen.

Roadside Chai-Wallah in Udaipur.

Fast forward a year, and we find ourselves back in the UK with India a distant memory...  until we visited the Great Dorset Chilli Festival 2 weeks ago.  Feeling in need of refreshment we popped into Mr Tea's tea tent and when I spied Chai on the drinks list I had to try it.

On taking the first sip I was instantly transported back to Rajasthan.  It wasn't quite up to the standards of the Chai-Wallah - for a start it was made with a powdered mix - but the heady scent of cardamom was so evocative I left the festival absolutely determined to make this again at home - and NOT forget about it this time!

So over the last week or so I've been brewing myself a mug of Chai most mornings.  I doubt its authenticity, I feel sure that 'real' chai should have rather more ingredients, more spices, but I find it delicious and comforting.  As I type this I have a vague recollection of adding a piece of fresh ginger to the pan when I made this in Brunei...  I should try that again.  We're currently using some lovely Ceylon tea, in leaf-form, given to me by a Sri Lankan pupil at my Brunei school, but it works equally well with a regular teabag.

Cardamom Chai Masala

In a small pan, put:

1/2 mug of milk
1/2 mug of water
1 teabag, or 1 teaspoon of tea-leaves
4 or 5 cardamom pods, crushed with the back of a spoon
sugar - to taste (I use 1/2 a teaspoon)

Heat gently until boiling, stirring or whisking regularly, then strain into your mug.

And what better accompaniment to this than a square of locally-made  fudge, bought at the Chilli Festival.  Perfect!