Updated: Mar 31
Another busy week has rushed by and as I write this the house smells delicious with gingerbread cooking and cranberries simmering ready for sauce.
Our wreath and entertaining workshop went really well and I was so impressed with my first ever attempt which looks amazing on the front door. We talked through lots of savoury canapés, healthy too – avoiding pastry, bread and lots of frying, also plenty of time saving tips. I served a turkey wellington and winter salad for lunch and it all went down well with a glass or two of Prosecco. This year I have come across the chocolate salami and so I made one for each of my customers to take home. I wonder if they have managed to resist the combination of chocolate, amaretti biscuits and Disaranno…
I have some edible Christmas gifts to make over the weekend including fudge which I am excited to make in less than 10 mins in my Thermomix. Recipe to be added here. I have bought pretty glass jars and I plan to fill them with homemade sweets and biscuits and I have to get six more chocolate salamis made before next week.
Still feeding my Christmas cake every Sunday night. I am hoping to marzipan, ice and decorate on Monday with a few girlfriends over a cup of coffee!
Yesterday I did the pudding of all puddings and one of my family favourites which is Jamie Oliver’s Christmas Bombe. A combination of Panettone, you should use leftovers (I love Panettone so couldn’t wait and bought myself one) vanilla ice cream, dried fruit, cherries and nuts if wanted. This is just the perfect pud to make in advance, its all done, sitting in the freezer ready for me to pull out 30 mins before we want to eat it. Just need to melt the dark chocolate for the shell… recipe here. We shall serve this on Christmas Day and Boxing Day. I really enjoy the traditional fruit pudding, steaming with lashings of brandy butter and cream but its not for everyone and the girls certainly enjoy this ice cream alternative.
I am sure I have already mentioned that I will be making a few trays of mince pies, assembled and ready to pull out of the freezer and bake as required.
Then its another working week whereby I would like to finalise my calendar of events for 2018 before I take some time off and enjoy the family and Christmas holidays – looking forward to a cracking year for Alive with Flavour.