Tag: christmas

another year over

we had a very quiet festering season, which is exactly what we wanted. We collected kalunina from Temple Meads on Friday afternoon, and apart from a brief foray to North Street for veg and brunch on Saturday, we didn’t stir out of the house again* until we returned her to Bristol Parkway (why she used two different stations, lord knows). And we saw nobody apart from Pat and Dave (WANOLJ) who popped over on Xmyth Eve with some home made gifts of fudge and damson vodka.

mostly, we cooked and ate, as follows:

  • Friday: lasagne with embedded spinach, something that I tried once when we had some of the green stuff to use up, and it worked fabulously well. Just bung a load of fresh washed spinach in between the last meat and bechamel layers.
  • Saturday: lunch in cafe in North Street, boeuf stroganoff and chips for supper. I know, I know: chips. In my defence, it’s Rick Stein’s idea, and it works so well …
  • Sunday was 24 hour roast chili and lemon pork. I was so looking forward to this – and I was all geared up to do all the fiddly stuff on Saturday night. But it was disappointing – very dry, and no gravy juices. Don’t think I’d bother again. We had it with sweet potato/ordinary potato mash, which was delicious. And some sprouts.
  • The Day bought forth roast goose with apple sauce, red cabbage, sprouts, roast parsnips, roast spuds, home made sage and onion stuffing. All cooked as a team effort, dished up right on time at 3 p.m., and all perfect. I was well chuffed. We were far too stuffed for pudding, and barely managed anything else all day!
  • Boxing Day – cold cuts, including a gammon boiled and baked in spices according to the blessed Nigella, which was beautiful.

we also consumed home made sossidge rolls (go me), mince pies (dozens), walnut bread (go pete), grapes, and god knows what else.

tonight perlmonger is cooking his wonderful indian lentils with spinach – we’ve eaten *far* too well over the past few days, and we’re both suffering from it 🙂

Stepford Wife

Today, I have been mostly baking. I made a fabulous gruyere and cracked peppercorn bread. Or, at least, it would have been fabulous had I had a decent loaf tin instead of the ancient old things I use. It wasn’t quite cooked through, but we toasted it, and it was delicious.

And I made some shortbread bikkies, and cut them out with my festering xmas tree and star cutters. And I made some walnut shortbread, and cut them out ditto, except the recipe said to leave the dough in the fridge for half and hour,and I left it in there for about 5 hours, and had to soften it all up again. But they’re out of the oven now, and they’re gorgeous. I’m going to bung a bit of icing and some glittery balls [fnaar] on the shortbreads tomorrow.

Tomorrow – marzipan the cake, have a bash at sausage rolls {dear god – pastry; I can’t do pastry …), maybe some banana muffins.

I got Pete to drive me up to the Kitchen Shop this afternoon (I can’t park the Thaab, try as I might) and bought two new loaf tins, and another heavy duty baking tray – now I’m doing lots of this stuff, I want better quality tins, cos it makes all the difference.

And we called in at the local off licence on the way home and picked up 26 bottles of wine (including some vintage Pelorus – hurrah, and some pink fizz just for kalunina. There are six assorted bottles of fizz on the top row of the wine rack, which should do us through to next year.)

Now I’m sitting here while perlmonger cooks me a lump of Dexter steak before settling down to the X-Factor (which the Tivo is recording.

christmas cake eggstravanza

Originally posted in my LiveJournal 19 dec 2005

So … I weighed out the ground almonds, the whole nuts (whizzed briefly in the food processor), the mixed tropical fruit, the sultanas, the blueberries and cranberries, the dried apricots. I rummaged in the back of the cupboard for Cointreau and Amaretto.

I beat 225g of butter with 225g of caster sugar and 1 tsp of Madagascan vanilla essence.

I added one egg.

Then I added another egg … and *as I cracked it* I realised it was bad, but it was too late – it was on its way into the Kitchenaid. Pete heroically dealt with the revolting sugary sulphury mess, while I washed everything up.

Then I found more butter, more sugar, more vanilla essence and started again. This time I did what I usually do – but inexplicably didn’t the time before – and broke the eggs into an intermediate container, but of course they were all fine.

The cake? Well, I’m not very happy with it to be honest. I think I might go and [whisper] buy one from Waitrose …