Final Christmas Creations

This is my last post for the festive season.
Here are some of the gifts Pete and I created for our families...

I had a go at growing some hyacinth bulbs. I started them at the end of October, in the hope they'd be in flower by Christmas.... as you can see they weren't, but they were still well received anyway - have been promised photos for when they bloom!


After so many people comenting on my 'Pete's Chocolate chewy morsels' (see previous post for recipe) I decided to make a few tasty gifts. Now these went down a storm!! Only thing was I didn't make any for my sister, but I had made some for her husband - Note to self Louise likes chocolate and John doesn't like to share :-o It was entertaining never the less!!


Christmas Day was spent at The Williams household, half of which work in finance. This in mind Pete and I created some FT Times crackers, including individual 'designer' FT hats! They went down a storm. The only snagg was that on Christmas Eve, Pete's dad told his favorite xmas jokes!! All of which Pete had put in the crackers :D The good old ones never tier.

"How does the snowman get about?"
"On his iclicle!"


Here are the Christmas cards that we sent out this year. We made them using a "merry christmas' stamp, that Pete designed on the inside and an image I'd retouched & comp'ed together. Doesn't that Robin look merry & well fed!

Merry Christmas to all.
Hope you all had a fab day!!

x

Crimbo Mince Pies!

I love mince pies, especially with a slice of crumbly Red Cheshire Cheese! My family have always had a bit of Red Cheshire to hand when the mince pies are out.

You know originally the mince pie did contain meat :-O mincemeat was a way of preserving meat by mixing it with fruit, spices and alcohol. The initial mince pies were large rather than bite size.

I cheat a bit and buy ready made mince meat, but I do intend in making my own...
But I always think the pastry is key! I like it on the thin side, so when you take a bite it melts in your mouth.....

Here is the recipe I use for pastry: (makes 18)

• 200g plain flour
• 50g ground almonds
• 140g butter, chopped up in small pieces
• Zest of one orange (a zested is so much easier than a grater)
• 50g golden caster sugar
• 1 egg yolk

1. Preheat oven to 190oc/fan. Mix flour,ground almonds, butter, zest & caster sugar, until they bind.
2. Then add the yolk, roll into a ball, wrap in cling and chill in the fridge for at least 30mins.
3. Roll out the pastry on a sheet of cling (this helps prevent it cracking up). Use pastry cutters to cut out the rounds you need.
4. Bake in the oven for around 12mins in the oven.Cool in the tins for 5 mintues then cool on a wire rack.

I've eaten four already!!

Victoria Sponge Classic

This weekend I had been asked to bake a birthday cake for someone, they requested a Victoria Sponge. A true classic that is always loved!

Recipe

• 200g caster sugar
• 200g softened butter
• 4 eggs, beaten
• 200g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk

Finishing touches:

• Raspberry or strawberry jam
• Creme cheese fosting:
• 300g icing sugar
• 50g unsalted butter, at room temp
• 125g cream cheese, cold
  

1. Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
2. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
3. To make the finishing touches, firstly, beat the butter then add the icing sugar. Now you can beat the butter and icing sugar with an electric hand, however this can go all over the place! So I use the crumble method by rubbing the butter into the icing sugar with my fingers (saves you covering the kitchen and yourself!!). Next beat in the cream cheese, once you've roughly mixed it in, turn the whisk on full speed & beat for 5mins - but no longer or otherwise it'll go runny.
   
4. Spread one of the cakes with some lovely jam - a good thick layer, yeah! Then place the other layer of cake on top and then spread the creme frosting on top.
5. Keep in an airtight container and eat within 2 days.... thats if you don't eat in the first few hours!?
   

December Equals Decorations!!

This year we decided to get a christmas tree and create a few other things to help make the flat look more festive.
We wanted to try and stay away from the tinsel side of things and try some new ideas..
Here is one of the tree decorations I found from a great shop in Shoreditch called 'Caravan'. It's a great little shop with lots of unique objects and items, I could've bought a lot more but i managed to restrain myself. http://www.caravanstyle.com/


We even managed to get some of the presents wrapped too. Pete got another stamp made at 'Blade Rubber' and we used it on the tags and paper - plus lots of ribbon.


I've also done a few tags with cutout too. Pritstick rules!!




My fav decoration - the star!
I made this star using bambo and cable ties, and lots of fairy lights. I have to say, I'm pretty chuffed with the results :D


Happy decorating!
x

Yorkshire Pud Success!!

This weekend was the first in December & to help to get into the spirit, it was also the Hither Green Christmas fair. It was a good turn out this year, with lots of little stalls, local school kids singing carols & German Sausage stand (not overly xmas, but tasty even so). Ha :O) they even had badges!!

One of my buys from the stalls... found it quite amusing as it is a saying my mum has always used.


Pete was ill this weekend, a bad case of 'man-flu + hangover'. As he is usually the one who cooks Sunday Roast, it was down to me to sort out.
I've always loved cooking, but have steared clear of doing Sunday roasts. So many things you have to cook to be ready at the same time = easy disaster!

The menu was: Roast Peppered Beef, honey roast veggies, sprouts, gravy & Yorkshire pud. Great yorkshire pud!?!?! Have tried it before and had ended up with a greasy spare tire, not good :O(
After failing at yorkshire pud to many times, I asked a few friends for advice.. Mrs Joanne Bouwens came to my rescue, with this brilliant recipe!! Thanks Jo x

Here were the results:
Just before the hot gravy was poured on top, at which point stopped taking photos & got stuck in!Here is the recipe Jo sent me, I think it was from a Jamie oliver recipe;

Makes 8-10 Yorkshire Pudding

Ingredients:
1/2 pint (285 millilitres) milk
4 ounces (115 grams) all-purpose flour
Pinch salt
3 eggs
Vegetable oil

1. Preheat oven to 450 degrees F.
2. Mix the batter ingredients together. Let rest for 10 minutes
3. Preheat a Yorkshire pudding tray or muffin tin with 1/2-inch (1 centimetre) of oil in each section.
4. After the 10 minutes divide the batter into the tray. Cook for around 15 to 20 minutes until crisp and puffy, don't open the oven door before then or they won't rise.