Winter Christmas!
When you think about Christmas in July on this side of the equator, one conjures up the cozy feeling of open fires, the smell of Christmas spices, eggnog or home made Irish cream,
a roast or special dinner and of course, a dessert to
share with friends or family.
We all live busy lives and get caught up in the hustle and bustle of rushing here and there.
We need to make time to reconnect, relax, debrief and communicate.
Make an effort one year to organise a Winter Christmas in July with friends and family.
It's so much fun without the stress of rushing around & shopping for gifts!
Home made Irish Whiskey
Cream
1 cup cream
1 1/2 cups Irish Whiskey (such as Jamieson's)
2 tbs Chocolate sauce
1 tin condensed milk
3 egg yolks
Directions
Mix together, refrigerate in clean, sterilised bottles
Allow to cure 24-36 hrs if you can wait that long!
Sharing
stories, songs & special memories!
Friendship, food & fun
Make it happen!
Winter Christmas Menu
Ideas!
Pear & Sweet Potato Soup
Directions
Set oven to 200 degrees C
Grate the zest from one orange, then squeeze & reserve the juice.
Cut the tops off the rest of the oranges & scoop out the flesh using a small sharp knife & a teaspoon
Squeeze the juice from the flesh and strain onto the reserved juice to make it up to 300ml
Melt the butter in a saucepan & stir in the flour
Take off the heat and stir in the orange zest,orange juice & sugar
Return the pan to the heat & stir continuously until the mixture has boiled and thickened, then allow it to cool
Wrap the orange shells in foil & set in 4 ramekins
Whisk the egg whites until stiff then fold them into the orange sauce
Stand the ramekins in a roasting dish
Divide the mixture between the orange shells & bake for 20-25 min
Dust tops with icing sugar,decorate the serving plates with cinnamon sticks, fresh mint
or redcurrants if available & serve
Check out this lovely bird tutorial
Click on the link below
Tree Trimming Tutorial
Now is a good time to start organising your Winter Christmas in July!
When you think about Christmas in July on this side of the equator, one conjures up the cozy feeling of open fires, the smell of Christmas spices, eggnog or home made Irish cream,
a roast or special dinner and of course, a dessert to
share with friends or family.
We need to make time to reconnect, relax, debrief and communicate.
Make an effort one year to organise a Winter Christmas in July with friends and family.
It's so much fun without the stress of rushing around & shopping for gifts!
Home made Irish Whiskey
Cream
1 cup cream
1 1/2 cups Irish Whiskey (such as Jamieson's)
2 tbs Chocolate sauce
1 tin condensed milk
3 egg yolks
Directions
Mix together, refrigerate in clean, sterilised bottles
Allow to cure 24-36 hrs if you can wait that long!
stories, songs & special memories!
Make it happen!
Winter Christmas Menu
Ideas!
Pear & Sweet Potato Soup
1 1/2 tablespoons butter
2 red onions, finely chopped
4 large sweet potatoes, peeled and diced
4 pears, peeled, cored and diced or 1 large can of pears, with juice
6 -8 cups chicken broth or 6 -8 cups vegetable broth
1 cup white wine (optional)
1 -2 cup Greek yogurt, to taste
chopped fresh coriander, to garnish
Directions:
Add the diced sweet potato and diced pear, and sauté for 3-4 minutes.
If using canned pears, only sauté the diced sweet potato at this stage and add the pears later.
If including wine in your soup, add now.
Add the chicken broth to the pot, bring to the boil and simmer gently for 20-25 minutes, or until the sweet potato (and pears) are soft.
If using canned pears, drain these well, reserve the juice and add the pears now.
They will help to cool down the soup.
There is no need to chop the pears as the soup is about to be processed
In batches, process the chicken broth, sweet potatoes and pears until smooth in a blender or a food processor
Adjust the thickness of the soup so that it is to your liking by adding either more pears or some of the reserved pear juice
Return the soup to the pot.
Smoked Trout Bon-Bons
Orange Souffles
Serves 4
2 red onions, finely chopped
4 large sweet potatoes, peeled and diced
4 pears, peeled, cored and diced or 1 large can of pears, with juice
6 -8 cups chicken broth or 6 -8 cups vegetable broth
1 cup white wine (optional)
1 -2 cup Greek yogurt, to taste
chopped fresh coriander, to garnish
Directions:
Add the diced sweet potato and diced pear, and sauté for 3-4 minutes.
If using canned pears, only sauté the diced sweet potato at this stage and add the pears later.
If including wine in your soup, add now.
Add the chicken broth to the pot, bring to the boil and simmer gently for 20-25 minutes, or until the sweet potato (and pears) are soft.
If using canned pears, drain these well, reserve the juice and add the pears now.
They will help to cool down the soup.
There is no need to chop the pears as the soup is about to be processed
In batches, process the chicken broth, sweet potatoes and pears until smooth in a blender or a food processor
Adjust the thickness of the soup so that it is to your liking by adding either more pears or some of the reserved pear juice
Return the soup to the pot.
Smoked Trout Bon-Bons
1 packet of filo pastry
Melted butter
1 -2 tubs smoked trout dip
Chopped dill
Chopped chives
6 pieces of boneless mild white fish such as sea perch cut into rectangle shape
Directions
Brush four sheets of filo pastry with melted butter for each piece of fish
Place fish fillet at the the top end of filo pastry
Spread 2 heaped tbs of smoked trout dip underneath fish fillet & some on top of fillet
Sprinkle fresh dill & chives on top
Roll fillet & pastry to get bon-bon shape
Squeeze each end to give bon-bon effect
Cook in moderate oven 170-180 degrees fan forced for approx 25-30min
Meanwhile blanch a bunch of chives in boiling water & then rinse under cold running water & dry
Once the parcel is cooked, tie each end with a chive to give bon-bon effect
Serve on a bed of good mash potato
Accompany with a bowl of roast vegetables or green salad
Orange Souffles
Serves 4
5 even-sized oranges
40g butter
40g plain flour
50g caster sugar
40g butter
40g plain flour
50g caster sugar
3 egg whites
Icing sugar, for dusting
Red currants to decorate
Icing sugar, for dusting
Red currants to decorate
Directions
Set oven to 200 degrees C
Grate the zest from one orange, then squeeze & reserve the juice.
Cut the tops off the rest of the oranges & scoop out the flesh using a small sharp knife & a teaspoon
Squeeze the juice from the flesh and strain onto the reserved juice to make it up to 300ml
Melt the butter in a saucepan & stir in the flour
Take off the heat and stir in the orange zest,orange juice & sugar
Return the pan to the heat & stir continuously until the mixture has boiled and thickened, then allow it to cool
Wrap the orange shells in foil & set in 4 ramekins
Whisk the egg whites until stiff then fold them into the orange sauce
Stand the ramekins in a roasting dish
Divide the mixture between the orange shells & bake for 20-25 min
Dust tops with icing sugar,decorate the serving plates with cinnamon sticks, fresh mint
or redcurrants if available & serve
Check out this lovely bird tutorial
Click on the link below
Tree Trimming Tutorial
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