December 24th - Churros and chocolate soup

You’ll need - 

• 1 c water
• 2 Tbsp white sugar
• 2 Tbsp oil
• 1 cup white flour
• 1/2 tsp cinnamon
• 2 tsp white sugar
• Oil for deepfrying

How to - 

• Put the water, sugar and 2 Tbsp of oil in a medium pot and bring to the boil then remove from the heat to cool a little (i added the flour immediately and it cooked to a thick paste that would not extrude nicely from the piping bag so…)
• Add the flour in one lot and stir vigourously til you have a ball of thick paste. Put into a piping bag with a star nozzle
• Heat 3-4cm oil in a pot til hot - test a pinch of dough to see if sizzles and floats to the top
• Pipe lengths 5-6 cm into the hot oil and turn a couple of times til golden brown and cooked through. Lift out and drain on paper towels. 
• (If you don’t have a piping bag take small blobs and roll it into a strand about as thick as your little finger)
• Mix the sugar and cinnamon and dust the churros with this
• Melt a handful of dark chocolate drops with 2-3 Tbsp cream in a double boiler, stir until melted and smooth and seve with the churros as a dip 

 

December 23rd - Mum's fruit punch

you'll need - 

• 1 litre pineapple juice
• 1 litre boysenberry or pomegranate juice
• 1 litre orange juice
• 3-4 cups cold black tea
• 1 litre lemonade (+ more for sweetness to taste)
• 1 litre dry ginger ale 

How to - 

• Make a large pot of tea and leave it to cool completely.
• Put all of the ingredients together in a Very Large container (You've got about 6 litres here ) or make a smaller amount with these proportions and top up as needed.
• Mix gently, serve with ice, mint sprigs, sliced strawberries or whatever takes your fancy

December 21st - Boil for a while sauce

You'll need - 

• 1/2 c cream
• 1/4 c brown sugar
• 1 Tbsp butter
• 1/2 tsp vaniilla essence
• sea salt to taste

How to -

• put the cream and sugar is a small pot and Boil For A While (sauce will thicken slightly)
• stir through the butter and vanilla (sauce will thicken some more)
• season with salt to taste

This is very good with banana cake, ice cream, strawberries, a spoon...

December 20th - folded paper garlands

you'll need-

• two colours of crepe paper streamers or rolls
•  a stapler
• scissors

How to - 

• cut two lengths of crepe paper - cut across the roll, about 3-4 cm wide (using contrasting colours is good)
• Staple an end of each length together at right angles 
• Fold one colour over with as little slack as possible. 
• Fold over the other colour - keep the folds tight in your hand
• Repeat until you've used up all of the strips, staple together at the other end.
• Release and enjoy!

  December 19th - Candied Orange peel

You’ll need -

• 2 oranges
• 1/2 c sugar
• 1/4 water

• Extra sugar for sprinkling

How to -

•  cut the oranges into segments and then cut the flash away from the peel - leaving some there is fine. (Find someone to help by eating the orange bits)
• Cut the peel into narrow strips, put these in a medium to large pot and cover with cold water. Bring to the boil, drain and return to the pot. Re-cover with water… you want to boil the strips a total of 7 times.
• After the final boil, drain and set aside.
• Put the sugar and water in the pot and swirl til the sugar is mostly dissolved then return the peel strips to there pot, spreading them out so they’re all in contact with the syrup. Simmer very gently until the syrup is all soaked into the peel.
• Have a baking tray lined with baking paper and sprinkled with sugar at the ready…
• Spread the peels out in a single layer, and pop in a low oven  for at least an hour, then leave in the oven to cool. Check and possibly repeat with another hour in low heat oven…

December 18th - Chocolate rice bubble square

You'll need - 

• 125g butter
• 1/2 c sugar
• 2 Tbsp cocoa
• 1 Tbsp honey
• 1 Tbsp water
• 1/2 dates chopped (optional but good)
• 5 cups rice bubbles

How to - 

• Put all of the toffee ingredients into a medium pot over low to medium heat and melt together. (My recipe consultants/children recommend being generous with these ingredients)
• Measure out 5 cups rice bubbles in a large bowl
• Grease a sponge roll tin
• Boil the toffee ingredients together for a few minutes until a blob dripped into a cup of cold water forms a soft ball.
• Pour into the rice bubbles and stir to work through completely
• spread the rice bubble square evenly in the sponge roll tin and leave at room temperature to set.

 

December 17th - Eatloaf - Vegetarian, GF

You'll need -

• 3/4 cup cooked brown rice
• 3/4 cup shelled walnuts
• 1/4 - 1/2 c cashew pieces
• Cooking oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 100gm mushrooms, finely chopped 1 -2 Tbsp finely chopped parsley
• 1 sprig each oregano, sage and thyme - stripped from stems and shredded
• 2 eggs
• 1/2 c cottage cheese
• 1 1/2 c grated cheddar cheese 1/2 tsp salt
• 1/2 tsp black pepper

How to - 

• Preheat oven to 180deg C
• Cook the brown rice in plenty of lightly salted water - about 15 minutes.
• Toast the walnuts and cashews in the oven - you only want them lightly browned so check often! Heat some oil in a frypan, add the onion and garlic. Stir to cook, and when the onion is translucent add the mushrooms and shredded herbs.
• When the mushrooms are cooked, put this mixture in a large bowl.
• Chop the cooled nuts finely, add to the mushrooms. Lightly beat the eggs, and add them to the mix along with the cooked and drained rice, cottage cheese, grated cheese, salt and pepper. Mix together well. Line a loaf tin with baking paper, and carefully spoon the mix into it, smoothing down the top.
• Bake for 30 minutes or until golden brown and a bit puffy on top. Leave it to stand for 5-10 minutes before removing from the tin and slicing...

 

     December 16th - Chocolate bark

You'll need - 

• 300 g 70% dark chocolate, or milk chocolate
• 120 g shelled pistachios
• 100 g unsweetened soft dried cranberries, chopped
• 2 tablespoons shredded coconut
• 50 g candied ginger
• (this is open to interpretation:  you could use pretzels, malt biscuits, nuts...)

How to -

• Coarsely chop the ginger, cranberries or pretzels etc
• Break the dark chocolate bars into small, even pieces (skip if using chocolate chips).
  
• Heat two-thirds of chopped chocolate in a dry, heatproof bowl over a saucepan with simmering water. Stir until the chocolate has melted and is smooth, then remove from the heat.
  Add the remaining chocolate into the bowl, stir until smooth, and allow to cool slightly. If any chocolate pieces remain unmelted, place the bowl back over the pot briefly to gently heat and melt them fully.
  
• Pour and spread the chocolate into a loose rectangle on a silicone mat or parchment-lined pan. Use a silicone spatula or a spoon to spread it. No need for perfection—aim for about a half- centimetre thickness.
  
• Sprinkle the chopped cranberries, pistachios, candied ginger and shredded coconut over the top.
  
• Cool at room temperature until the Christmas bark is hard and set, then break and serve
  

 

     December 15th - Bombay Rolls

You'll need -

• A generous handful of coriander,
• handful mint, leaves only
• 2 tsp lemon juice
• 1 jalapeño, roughly chopped (Seeds in or out for desired heat)
• 1 tsp ground cumin
• 1 1/4 tsp salt
• 2 Tbsp light cooking oil
• Plain flour for dusting
• 1 packet puff pastry (500gm)
• 2 cups lightly packed grated cheese - the stronger the better!
• 1/2 small red onion, quartered and finely sliced
• 1 egg, beaten with a pinch of salt

How to -

• Blitz together the coriander, mint, lemon juice, jalapeño, cumin, salt and oil until you have a smooth salsa, then set aside.
• Dust your work surface with flour then roll out the pastry to a 30cm square
• Leaving a fingerwidth gap at the top, spread the coriander paste evenly over the rest of the pastry. Cover this evenly with the grated cheese, then sprinkle the shredded red onion over that.
• Brush the gap at the top with some of the beaten egg.
• Now roll - as tightly as you can towards the strip at the top, pressing the end closed to seal with the egg wash.
• Cut into 4cm chunks, and place end-up in a baking tin lined with baking paper - leave a gap between the rolls.
• Brush the cut ends with the rest of the egg wash, then bake in the hot oven for 30 minutes or until the tops are golden and delicious.
• Cool slightly before devouring.

 December 14th - fruit muffins

You'll need-

• 2 c flour
• 4 tsp baking powder
• 1 cup dry fruit (sultanas, cranberries, chopped apricot or date...)
• 11/2 c wet fruit (chopped tinned or preserved fruit, grated apple)
• 1 c yoghurt/buttermilk/ sour cream/coconut yoghurt
• 1/2 c sugar - raw, coconut, white
• 2 eggs, lightly beaten
• 1 tsp Spice (to suit fruit: ginger with peach or apricot, cinnamon with apple, plum...)

how to -

• heat the oven to 180 - 200deg C
• whisk the spice, baking powder and baking powder together
• stir through the dry fruit and sugar
• add the wet fruit, yoghurt and eggs and mix gently. 
• Do not over mix! 
• spoon into greased muffin tin and bake for about 15 minutes. If they spring back when you press gently on the top, they're good to go.
• Leave to cool for a bit before removing from the pan (makes this easier) 

December 13th - Sicilian whole orange cake

You'll need - 

• 3 eggs
• 250gm sugar
• 275gm flour (GF flour and ground almonds)
• 2 1/2 tsp baking powder
• 1 tsp vanilla essence
• 100gm butter softened
• 1/3 c plain greek yoghurt, sour cream or buttermilk
• 1 large orange washed and cut into chunks

How to -

• Line a 20cm cake tin with baking paper
• Beat the sugar and eggs until light and fluffy
• Sift flours and baking powder together, add to the eggs a little at a time, alternating with the butter
• Mix thoroughly, then add the yoghurt
• Blitz the orange to pulp in a food processor
• Add the orange to the cake mixture, along with the vanilla essence and stir til evenly mixed.
• Pour the batter into the prepared tin and bake for 50-60 minutes at 180deg C -test with a skewer.
• Cool in the tin for 15 minutes then liberate gently from the tin.

GLAZE -

• 1/3 c sugar and the juice of a large orange -
• melt together and boil for a little time .
• Spoon and brush the glaze over the cake and allow to cool completely before cutting.

 

  December 12th - Aromatic poached chicken

You’ll need -

• 2 chicken breasts
• 8 thin slices of fresh ginger
• 4 whole star anise
• 1-2 bayleaves
• 1 tsp sesame oil
• 1 spring onion, sliced
• 1 tsp salt
• 1 Tbsp peppercorns 

How to -

• Fit the chicken breasts into a pot that holds them neatly.
• Add the ginger, star anise, peppercorns, salt, bayleaves, sesame oil and spring onion, then cover with water to about 5 cm above the chicken. 
• Bring to the boil, reduce to a simmer and simmer for 1 MINUTE, then remove from the heat and leave to cool in the pot.
• Strain the cooking liquid and keep to use as aromatic stock. 
• Shred or slice the chicken and use it in wraps, salads, platters etc. 

 

     December 11th - Lemon cordial

This is very scaleable, as you'll see. Also you can swap out different kinds of citrus, but the more acidic fruits work well. Limes or grapefruit make interesting options...

You'll need - 

• 4 lemons
• 4 cups sugar
• 4 cups boiling water
• 1-2 tsp citric acid

How to-

• Put the sugar in a large jug or pouring bowl.
• Add the lemon zest, then the boiling water.
• Stir to dissolve the sugar, then add the juice of the lemons and the citric acid. 
• Strain and bottle and keep in fridge.
• Use about 1cm in a glass and top up with water - soda water is good!

  December 10th - spiced hard-boiled eggs

You'll need -

• Enough hard-boiled eggs for everyone
• Olive oil
• 2 Tbsp crushed cumin seeds (still a bit chunky, not powdered)
• 1 Tbsp cinnamon
• 1 Tbsp turmeric
• 1 Tbsp sea salt
• Ground white pepper

How to -

• Peel the eggs as soon as they’re cool enough to handle.
• Prick them through to the yolk with a toothpick 
• Heat the oil to nearly smoking in a wide frypan, add the eggs and cook until golden all over  - you’ll need to move them about a lot.
• Mix the spices together on a wide flat plate, roll the eggs in the spices once they’re cooked and still hot.

These are very good…

December 9th - Christmas Music Permission Slip

You are officially allowed to start listening to Christmas music - if you haven't already... someone in my family starts on November 25th.

Here's Tony Bennett's Christmas album "Snowflake" to get you started - https://www.youtube.com/watch?v=0KRy6y-dz6   

Please add suggestions in the comments; I'm always keen for new music to listen to! Thanks

 

 December 8th - Chicken Sesame Balls  (excellent alternative to chicken nuggets)

You’ll need -

• 200-300gm chicken mince
• 4 spring onions, finely shredded A thumb of fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 Tbsp lemon juice
• 1/2 Tbsp tamari
• 1 Tbsp + 6 Tbsp Sesame seeds Cooking oil for frying
• Tamari for dipping

How to-

• Mix the spring onion, chicken, garlic, ginger, lemon juice and tamari, and 1 Tbsp sesame seeds together - you can blitz together in food processor or mix by hand depending on the texture you’d like.
• Using wet hands or a pair of spoons, form balls of this mix - chilling the mix will firm it up and may make it easier to work with! Either way...
• Drop the balls into more sesame seeds spread in a shallow wide bowl and coat in the seeds.
• Heat the oil - enough for shallow frying, to shimmering(does a sesame seed dropped in sizzle?) then add the chicken balls a few at a time - avoid overcrowding. Brown on one side, flip and brown on the other.
• Drain on paper towels, and eat with tamari for dipping.

December 7th - how to make up a batch of gingerbeer

You’ll need a large non-reactive container - a stainless steel stockpot or a LARGE glass jar (about 5 litres), and an old tea towel or some muslin to stray the bug. You can get muslin at Spotlight, you would only need at most 0.3 of a metre. Once you have those things, the rest is simple! It will help to mark 4.5 litres on the large container before you start adding things. You will also need 3-4 1.5 soft drink bottles (or sparkling water - just empty bottles!)

Strain the bug into the large container (Muslin or tea towel lining a sieve is easiest way). Return half the bug to your bug jar for next week, give away or discard the other half.

Add the juice of two lemons, 2 cups of sugar and 600ml of warm water and stir to dissolve the sugar.

Add cold water to make up to 4.5 litres (it will help to mark the large container before you start adding things)

Bottle the ginger beer in bottles designed for carbonated beverages, and leave for a week in a cook dark place. When the bottles are tight they are ready to drink.

December 6th - Gluten Free Chocolate Brownie

You’ll need -

• 125g butter
• 1 c sugar
• 1/3 c cocoa
• 1 tsp vanilla
• 2 eggs lightly beaten
• 3/4 c rice flour
• 1/4 c cornflour
• 1 tsp baking powder
• 1 c chocolate pieces - dark

How to -

• Melt butter, whisk in cocoa and vanilla.
• Add sugar and eggs gradually, alternating and mixing between additions.
• Sift the dry ingredients together and mix in with the chocolate chunks.
• Bake at 160degC for 45 minutes.
• Needs to cool before cutting and eating!

  December 5th - Broadbean dip

Pod broadbeans until you  have half a large bowlful and cook them in lightly salted water. Drain and cool a bit, then gently squeeze the tender bean halves out of their grey outer - usually a small split appears in the outer when cooked so this is easier than it sounds. Put the bright green bean bits into a food processor with 3 cloves of garlic, a fistful of fresh mint leaves, a pinch of salt, the juice of a lemon and a drizzle of olive oil. Blitz til smooth. If it’s too thick loosen up with a little water or oil. Check for seasoning and add more salt and some pepper as needed. This is fresh (mint) and super tasty!

    December 4th - Rose Champagne

I went to make this and dragged out a lovely 5 litre drink dispenser with a big cork - perfect! Broke it on the side of the sink as i was cleaning it, so now i am using a  large stockpot. It's important for this and the ginger beer to use non-reactive containers - glass or stainless steel are a good shout. 

You’ll need -

• 1 kg rhubarb, chopped finely
• 3 c sugar
• 4.8 litres of water - some boiled
• 2 lemons
• 1 1/2 Tbsp cider vinegar

Dissolve the sugar in boiling water then add the rest of the water. Leave to cool. Juice the lemons and chop the rinds small

Add rhubarb, lemon and cider vinegar to cooled syrup, cover and leave for 48 hours.

Strain and bottle. Leave somewhere cool and dark for 2-3 weeks. (mine was great after only 10 days...)

 

  December 3rd - Satay tofu sticks 

Catering for vegetarian or vegan visitors doesn't have to be a problem! These satay sticks are so good and will genuinely only take you 15 minutes to make.

You'll need -

 

  December 2nd- Jelly Oranges   

I asked a team member about family Christmas traditions, and he said in his family they always have jelly oranges. This is what they look like on the inside... Cut oranges in half cross section, scoop out the flesh, fill with jelly and set til firm. Cut carefully into wedges - sharp knife and care required. So much fun! 

.    December 1st - Start a gingerbeer bug 

WHY start a gingerbeer bug?

One bug will make about 3-4 litres of gingerbeer a week. It’s lemony, fizzy, gingery, refreshing, no alcohol and very cheap to make. Someone else can be given the job of feeding the bug each day (think of it as training for pet ownership). In a week you'll bottle the first batch, and then in another few days to a week you can drink it...

HOW to start a gingerbeer bug -

• Get a medium sized jar (a big coffee jar or an old preserving jar, a gherkin jar - you get the idea)
• Add 300 ml warm water and 1 Tbsp of sugar, stir to dissolve the sugar.
• Add 2 tsp of dried yeast, stir and leave til it’s foamy
• Add 1 dsp of sugar and 1 dsp of ground ginger - if you put the ginger in first the weight of the sugar will carry both to the bottom where the bug is forming.
• That’s it. Every day for the first week feed it 2 tsp sugar and 1 tsp of ginger
• From then on just 1 tsp each sugar and ginger

The paper towel hat is to allow the bug to breathe while keeping fruit flies out... The other thing you need to do is build up a stash of empty fizzy drink plastic bottles, 1.25 or 1.5 litre. Ask your friends (in exchange for a returned one full of gingerbeer?)

Instructions on making up a batch will come later this week!

(Pro tip - my daughter alternates fresh minced ginger and ground ginger for daily feeding…)

December can be stressful... or it can be fun (and still a bit stressful). The little Nativity scene here was gifted to me by my first music teacher, and it's older than i am. She and her sister did a tour of Europe in 1960, and happened to be at Oberammergau when the Passion Play was being performed. This little nativity is made from woods native to the area around Oberammergau, and they brought it back with them.Treasure.