On the ninth day of Christmas my true love gave to me nine ladies dancing.
I do enjoy watching a good Viennese waltz on Strictly Come Dancing; this classic ballroom dance is elegant and graceful and it takes a delicate touch to perfect.
On day nine of our song the ladies are dancing and for me Viennese whirls – little bites of sweet buttery biscuit and jam – have waltzed away as the obvious choice for today’s recipe. Continue reading
On the eighth day of Christmas my true love gave to me eight maids a milking.
Hot Chocolate with Bailey’s cream
I have taken a break from food today and instead will shine the spotlight on that old winter favourite – hot chocolate.
The inspiration for this one came from Harlem, a cafe close to my work where the menu board had advertised Bailey’s hot chocolate in the run up to Christmas and had me salivating every time I walked past it. Continue reading
On the seventh day of Christmas my true love gave to me seven swans a swimming.
Meringues with vanilla custard and chocolate sauce
I decided floating meringues would best represent a swan swimming on the seventh day of Christmas and have worked very hard to create an elongated neck line the Strictly Come Dancing judges would be proud of.
Getting this recipe right has been a technical challenge; baking meringue and making custard from scratch has proven to be a difficult task for a cook who doesn’t like to follow strict processes. Continue reading
On the sixth day of Christmas my true love gave to me six geese a laying, five gold rings, four calling birds, three French hens, two turtle doves and a partridge in a pear tree…
Boxing Day has arrived, Christmas is technically over and we are left wondering what all that fuss and gluttony was really about.
I ate so much yesterday, my elasticated jogging bottoms feel tight and there is still a small mountain of turkey to get through today. Continue reading
Festive whiskey marmalade
Let me start by wishing you all a Happy Christmas, I hope Santa delivered lots of lovely gifts.
So as the song goes today’s gift is five gold rings, the best line in the entire song; I save my limited higher register of my singing voice for this one every year. Continue reading
On the fourth day of Christmas my true love gave to me four calling birds, three French hens, two turtle doves and a partridge in a pear tree…
Today folks I present you with what is possibly my most literal interpretation of the song lyrics; a four-bird-roast using chicken, turkey, duck and pheasant.
I conducted much research in preparation for this one and there are many variations – some recipes use partridge and goose – but I decided to use the birds I like most and as the pheasant is the smallest and most delicate of the meats kept it to the centre. Continue reading
On the third day of Christmas my true love gave to me, three French hens, two turtle doves and a partridge in a pear tree…
Petit quiche Lorraine x3
For today’s recipe we are going all continental with my mini quiches. Eggs are the principal ingredient in quiche, and while the hens might be of Irish descent, this recipe is named after Lorraine – a region in France – thus ticking the boxes for day three of this Christmas food journey. Continue reading
On the second day of Christmas my true love gave to me two turtle doves and a partridge in a pear tree…
Orange and cinnamon shortbread biscuits
Today I present to you dove-shaped shortbread biscuits – while I am taking this mission seriously, doves will not be harmed during its course.
This is my take on a shortbread recipe from an old cookbook I found at my parents house; I have added orange and cinnamon for a festive touch and adapted the originals timings.
Cinnamon gives my ‘shortbread’ a darker colour and a crunchier texture, they are more ‘biscuity’ than the original recipe intends, but this is what makes them a tasty little sweet treat. Continue reading
In this old English carol, it seems the singer revels in reciting the list of elaborate presents their true love gives to them on each of the 12 days of Christmas, yet dig deeper and it is more than a tale of festive overspending.
It is said each line of this Christmas Carol has a hidden religious meaning and was written in the nineteenth century to help Christians understand their faith; for example two turtle doves represent the Old and New Bible testaments and four calling birds symbolise the Gospels of Matthew, Mark, Luke and John.
This might not be breaking news for some of you, but it was news to me as I had previously hoped someone did receive five gold rings and 10 leaping Lords as Christmas gifts. Continue reading
My culinary mojo seems to have disappeared over the last few months and there have been a few disasters including a gloppy pumpkin ravioli and a soggy bottomed apple tart Paul Hollywood would have raised an eyebrow at.
The easiest way to return to form is to get the basics right – in footballing terms keep a clean sheet and score a goal – and it was time to make a pot of soup, because (with the exception of a very peppery vegetable broth during the poor run) I make good soup.
Thankfully this carrot and cumin soup was a definite goal – a sentiment the husband agreed with as he returned for a second bowl. With the flavour of sweet carrot and smoky cumin this is the perfect soup to warm you up on a cold evening.
With one win under my belt and the festive period looming there will be ample opportunity to practice my pastry skills making mince pies and to make this a true tale of triumph over adversary I suppose the pasta maker will eventually have to come out of retirement …so stay tuned for a pumpkin ravioli recipe sometime soon!
Carrot and Cumin soup (recipe yields four good sized bowls)
- ½ an onion diced
- 6 medium sized carrots
- 2 potatoes
- 1 heaped teaspoon of cumin seeds (roughly crushed using a pestle and mortar)
- 6-10 black peppercorns (roughly crushed using a pestle and mortar)
- 1 teaspoon salt
- 1 litre of vegetable stock
- 10 grams of butter
- ½ cup of milk
- Melt the butter in a saucepan over a medium high heat. Add the cumin seeds, peppercorns and onion. Sauté for 3 to 4 minutes until the onions are soft.
- Peel and chop the carrots and potatoes into chunks, add to the saucepan and reduce to a medium heat.
- Mix the onion through the vegetables and sauté for a further 10-15 minutes.
- Add the stock and simmer for a further 20 to 30 minutes until the vegetable are soft.
- Allow the soup to cool slightly, use a blender to pulse the vegetables, creating a smooth and velvety mixture. Add 1/2 a cup of milk and adjust the seasoning to your liking.
- Return the soup to the heat and warm through before serving.
- Top tip: delicious with a slice of fresh wheaten bread!