I almost broke out in a rash when I heard that a friend of mine had done no Christmas shopping, no food plans, nothing, and today is the 19th December! Do you know I ordered my Christmas turkey in October. I booked my grocery delivery in November. I finished my Christmas shopping by 11th November. I am almost finished wrapping my gifts. My tree went up on the 4th.
The thing about Christmas is it's terribly busy, and my approach is the sooner you can get things done, the easier these stressful times can be.
It is a personality thing though, I appreciate that. I am my mother's daughter (almost, as she used to Christmas shop in July).
I don't want to scare you with my Christmas lunch cooking plan - 2 pages of what to do in 5 minute increments. My solution to the Christmas question: "How can I drink lots all day and not burn the turkey?"
Good luck, and Merry Christmas!
As this blog is sadly lacking in good starters, I will share with you my best and favourite starter recipe. It's the best because it's easy, and my favourite because it's quite tasty and quick.
Italian Antipasto Salad
This is not really a recipe - it's more of a combining guide. Per person, put half a buffalo mozzarella cheese on a plate. Tear it in half, don't cut it! Finely slice a red chilli and sprinkle a few on top of each cheese. Now drape 2 slices of prosciutto across the top. Drizzle them with some olive oil - use the good stuff. In a bowl, dress some rocket leaves and torn fresh basil leaves with olive oil, lemon juice, salt and pepper and mix well. Scatter that on top of the cheese and prosciutto mounds. You can sprinkle with toasted pinenuts if you like, for another texture. I find this salad will happily sit waiting for you and your guests, so it's great for entertaining.
Friday 19 December 2008
Friday 12 December 2008
You Should Have Said...
I don't know about you, but any time I tell my husband a story about how I handled an explosive moment in my day to day life (usually dealing with a bank, or the builder, or a rude man at the bus stop), his reaction is often along these lines:
"well, you should have told them x"
or
"you should have given them y"
or
"I would have said z".
What I never hear is "wow honey, you handled that so well - you really told them off! I would never have thought of saying that!". But I bear this in mind. Years ago I read Men are from Mars and Women are from Venus. I received the book as a gift from a friend and initially I was insulted, but I tried it out and it was a pretty good read. A few things stayed with me and one of them was that when men listen to a story about confrontation or a problem, they offer help and solutions whereas women listen, nod and then often praise. So if your husband is like mine and piles in there verbally abusing the "esprit des escaliers" (literally "the spirit of the stairs", which so well explains that moment of genius you have after leaving the scene where you just blurted out something inappropriate, stupid and angry) then rest assured he is doing that not to annoy you, but because he is a male.
To thoroughly annoy you, I am going to break with tradition and suggest a recipe for something that is perfectly good, store bought - Hoummus. It's just so simple to make and very popular. If you're asked to bring a dip to a party, then this is the fast and easy route, trust me. And it does taste better!
Hoummus
The hardest thing about this recipe is finding the tahini, which is literally peanut butter made out of sesame seeds instead of peanuts. It's pale and splits into paste and oil, so stir it up before using. I use about 1 cup tahini to 2 tins of (drained) chick peas. Place both in a food processor with 1/2 cup of olive oil - and don't measure it all out! This is a real "hurl it in and taste as you go" recipe. Add one large clove of crushed garlic, a big pinch of sea salt, a tsp of cumin powder and juice from half a lemon. Puree it down to a paste, and check the texture. If it's very thick, add some more olive oil until it's like stiff icing, then instead of adding yet more (expensive and fattening) olive oil, add water until it's at a typical hoummus slightly sloppy consistency. Now taste. Chances are it's bland. Add more salt and more lemon juice, and if you're brave, another clove of crushed garlic. It will eventually come to life and taste wonderful. As you add flavour, stir and taste, think to yourself "you're cooking good looking!".
OK I know that was dumb.
"well, you should have told them x"
or
"you should have given them y"
or
"I would have said z".
What I never hear is "wow honey, you handled that so well - you really told them off! I would never have thought of saying that!". But I bear this in mind. Years ago I read Men are from Mars and Women are from Venus. I received the book as a gift from a friend and initially I was insulted, but I tried it out and it was a pretty good read. A few things stayed with me and one of them was that when men listen to a story about confrontation or a problem, they offer help and solutions whereas women listen, nod and then often praise. So if your husband is like mine and piles in there verbally abusing the "esprit des escaliers" (literally "the spirit of the stairs", which so well explains that moment of genius you have after leaving the scene where you just blurted out something inappropriate, stupid and angry) then rest assured he is doing that not to annoy you, but because he is a male.
To thoroughly annoy you, I am going to break with tradition and suggest a recipe for something that is perfectly good, store bought - Hoummus. It's just so simple to make and very popular. If you're asked to bring a dip to a party, then this is the fast and easy route, trust me. And it does taste better!
Hoummus
The hardest thing about this recipe is finding the tahini, which is literally peanut butter made out of sesame seeds instead of peanuts. It's pale and splits into paste and oil, so stir it up before using. I use about 1 cup tahini to 2 tins of (drained) chick peas. Place both in a food processor with 1/2 cup of olive oil - and don't measure it all out! This is a real "hurl it in and taste as you go" recipe. Add one large clove of crushed garlic, a big pinch of sea salt, a tsp of cumin powder and juice from half a lemon. Puree it down to a paste, and check the texture. If it's very thick, add some more olive oil until it's like stiff icing, then instead of adding yet more (expensive and fattening) olive oil, add water until it's at a typical hoummus slightly sloppy consistency. Now taste. Chances are it's bland. Add more salt and more lemon juice, and if you're brave, another clove of crushed garlic. It will eventually come to life and taste wonderful. As you add flavour, stir and taste, think to yourself "you're cooking good looking!".
OK I know that was dumb.
Monday 8 December 2008
What Knickers are you Wearing...?
I recently read an article about the woman who started Spanx, which, for those of you who don't know, is THE brand of what I call "Grannypants". We're talking about those big, beige, hold-yer-flaws-in pants. And if you don't need or own a pair, then GO AWAY - this blog is not for you (just yet).
So, I share with you my secret - I wore some on my wedding day and my husband doesn't know to this day. I had bought a pair of divine lacy wedding knickers, sure to inspire him even after all that partying, booze and smiling, but with my style of wedding gown, the desired effect was only to be achieved with the big pants. Before we got back to the hotel room I did the quick switch, and hey presto, none-of-your-business...
The thing is, my husband knows about these pants. Not in any great detail, but he knows I own a pair (it's more like 5 or 6 now). Last week I had lunch with a friend. She said she would never ever let her husband know that she wore grannypants. So, am I the odd one out?
Butternut Squash Soup
It's that soup time of year, and although this recipe is for butternut squash soup, you can apply the basics of this to pretty much any vegetable.
Peel, deseed and cut two butternut squashes and two apples into cubes. Chop two onions into small pieces. Get your hands on some vegetable or chicken stock. I use anything - cubes, storebought and occasionally I have some homemade.
Choose a large pot and fry the onion in some olive oil for a minute or two together with two tsps of curry powder. Add all the butternut squash and apple cubes. You'll have to keep stirring as you don't want anything to burn. Once the squash is getting a bit mulchy, add a bit of stock to continue the cooking process (hot or warm is best but don't worry) and cook until the squash is soft. Remove from the heat and use a handheld blender to puree it down to a smooth paste. Add one cup of freshly squeezed orange juice and keep stirring. Depending on whether you like a thick soup that sticks to the spoon, or a thinner one, add stock until it's the right consistency. Season with sea salt and freshly ground pepper. When I serve this I put a dollop of plain greek yoghurt in the bowl, and then add the hot soup.
So, I share with you my secret - I wore some on my wedding day and my husband doesn't know to this day. I had bought a pair of divine lacy wedding knickers, sure to inspire him even after all that partying, booze and smiling, but with my style of wedding gown, the desired effect was only to be achieved with the big pants. Before we got back to the hotel room I did the quick switch, and hey presto, none-of-your-business...
The thing is, my husband knows about these pants. Not in any great detail, but he knows I own a pair (it's more like 5 or 6 now). Last week I had lunch with a friend. She said she would never ever let her husband know that she wore grannypants. So, am I the odd one out?
Butternut Squash Soup
It's that soup time of year, and although this recipe is for butternut squash soup, you can apply the basics of this to pretty much any vegetable.
Peel, deseed and cut two butternut squashes and two apples into cubes. Chop two onions into small pieces. Get your hands on some vegetable or chicken stock. I use anything - cubes, storebought and occasionally I have some homemade.
Choose a large pot and fry the onion in some olive oil for a minute or two together with two tsps of curry powder. Add all the butternut squash and apple cubes. You'll have to keep stirring as you don't want anything to burn. Once the squash is getting a bit mulchy, add a bit of stock to continue the cooking process (hot or warm is best but don't worry) and cook until the squash is soft. Remove from the heat and use a handheld blender to puree it down to a smooth paste. Add one cup of freshly squeezed orange juice and keep stirring. Depending on whether you like a thick soup that sticks to the spoon, or a thinner one, add stock until it's the right consistency. Season with sea salt and freshly ground pepper. When I serve this I put a dollop of plain greek yoghurt in the bowl, and then add the hot soup.
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