Brandied mincemeat filo waterlilies

If you fancy a change from the traditional mince pie this year, why not try these? I personally prefer filo to shortcrust pasty – try them and let me know what you think!

Serves about eight. 

You will need:

For the brandied mincemeat

This recipe makes enough for 6 x 1lb jars and as an alternative you could try ginger wine or whisky instead of the brandy!

  • 450g apples, peeled and cored
  • 225g suet
  • 350g sultanas
  • 250g raisins
  • 225g currants
  • 225g candied peel (chopped)
  • 3 oranges (grated rind and juice)
  • 1 lemon (grated rind and juice)
  • 50g flaked almonds
  • 4tsp ground mixed spice
  • ½ teaspoon each nutmeg and cinnamon

Mix all the ingredients together in an ovenproof bowl, cover with foil and stand in the oven heated to 120ºC/225ºF/Gas ¼ for about three hours. Take the bowl out and allow to cool, then mix in the alcohol and spoon into clean, dry jars. Cover and seal as usual.

For the waterlillies 

  • Approx 20 sheets of filo pastry
  • 225g (8oz) melted butter 

Using good kitchen scissors, cut the filo pastry into 5 – 5.75cm (2-21/2 inch) squares. Cut a stack at once, don’t do them one at a time or you really will be there until Christmas! Keep the pastry covered with a clean damp cloth as much as possible to avoid it drying out. Butter a nine-hole bun tin and place a square of pastry over the hole. Brush the top of the pastry with melted butter and cover with another square of pastry, placing the second square at an angle. Continue to layer about 5 sheets of pastry, buttering in between and rotating each square a little each time to give a petalled edge effect – see diagram. Fill each pastry case with between 10 – 15g (1dsp to 1tbs) of mincemeat and bake in a pre-heated oven at 160ºC (325ºF), gas mark 3 for 45 minutes.

 

 

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House-Mouse mathematics!

Every design we have featuring the House-Mice makes me smile. Ellen Jareckie the artist has an amazing talent and a gift for just adding a spot of humour to everything she draws. Here the mice are checking their homework but in terms of seeds, oats and raisins!

I have sent House-Mouse cards to all ages, both male and female – their humour seems to appeal to so many different people – I am such a fan – oops you knew that already!

This card is pretty simple to make. Layer the main decoupage image up on some lilac card and the sentiment too. Then build up the decoupage using Pinflair glue gel, or similar.

Using an 8” x 8” scalloped card – add some layers of lilac card and a toning backing paper, rounding off the corners to blend with the scalloped edges. Add the decoupaged image at a jaunty angle, then add the sentiment beneath it.

Finally embellish with silk or paper leaves and flowers and a butterfly with a bit of sparkle!

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Scenting pinecones

Now is definitely one of my favourite times of year for scavenging and trawling the local paths and woods. Pine cones are of IMMENSE use to a crafter and can be used so many different ways, but my particular favourite is to use them as a Christmas pot pourri.

The fibrous material that makes up a pine cone is also, fortuitously, really good at retaining scents. So I capitalise on this ability and have a lovely big basket or bowl of pine cones near the open fire, or around in the kitchen throughout the dark wintery season.

The first and most important task is to dry out the pine cones – take great care as small bugs seem to lurk and these need to be removed. Start by shaking each cone well, outside on a sheet of newspaper. Tap it and give it a good shake – some people wash them in a very dilute bleach solution, again to eradicate any bugs – I usually just shake them a bit and then the drying process sorts out bugs as you will see. However the bleaching technique can be used to vary the colours of the cones in your collection if you’d like some lighter ones.

Once you are happy they are well shaken, bring them indoors and arrange on a wire cake rack, over a baking sheet and put in a very low oven (sort of thing that would be perfect for an Aga if you have one!) and leave for 4-5 hours. This should dry them nicely – if they were sopping wet then you might need a little longer – just check them and see.

Then decide what fragrance you want – either a bought pot pourri oil (like a refresher oil) or your own mixture of essential oils. Drop some oil onto each cone, stick them in a sealable plastic bag and leave for 24 hours or more. Then bring out of the bag and arrange in your chosen container. The scent can then be topped up by dropping oil onto the cones and shuffling them around in their container.

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Remember, remember the 5th November…

… gunpowder, treason and plot! Ah, the smell of bonfires, gunpowder – we had many wonderful family parties on Guy Fawkes night when I was a child.

My parents always had their respective jobs – Father would disappear purposefully down to the bottom of the garden wearing his gardening jacket, “Come along John dear, the nights are drawing in, don’t forget your scarf”. Meanwhile, my Mother would have spent hours in the kitchen cooking up a ‘feast’ that invariably consisted of jacket potatoes, sausages, occasionally baked beans with apple pie and cream for pudding.

We children would all be trying hard not to get over excited (not sure one can ever be over excited – just more excited than usual maybe!) and would restlessly tackle puzzles, or try and read books and keep busy – anything to make the time go faster until it was dark enough for the fun to begin.

I must have been about 12, the year of the disaster. As was tradition, we had all moved to the end of the garden where a small bonfire glowed and the Black & Decker workmate had been turned into a table, where the box of fireworks was laid out in readiness for the ‘grand display’.

We could never afford many fireworks, I think I remember about £2-£3 being the family budget. This would have been spent on carefully chosen favourites – sparklers, Catherine wheels, Roman candles… one called a chrysanthemum I remember and, inevitably, in that selection were the dire and dreaded jumping jacks… how I hated them!

This particular year we were huddled round the small bonfire, eagerly anticipating the first Roman candle… my father struck a match with a flourish – and a spark leapt into the box of waiting fireworks sitting on the trusty workmate. We were treated to an amazing, if somewhat scary display of jumping, shooting, whizzing fiery noisiness for about one minute … and that was that! The whole box was gone in a single flash.

Ah sad memories, the over 40s were inconsolable, the children thought it was hilarious if a bit short lived and we have teased my father with the story ever since. But they were happy and simple times, when a sparkler and a jacket potato were really all you needed – my precious memories of 5th November.

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My Lethal Christmas Pudding!

As you all know, I am a bit of a Christmas-aholic! I am already thinking of presents, some decorative ideas and, of course, the Christmas pudding! I always make mine in October so it is suitably steeped, so I thought you might like my recipe now so it gives you plenty of time…!

Joanna’s Lethal Christmas Pudding

The Christmas pudding carried into the dining room with flames licking around its base is a very traditional and exciting climax to the Christmas meal. Using Calvados instead of normal brandy has worked well for years, including one year at a friend’s house when she was rather too generous with the Calvados and it refused to be put out!

You will need:

  • 100g (4oz) currants
  • 175g (6oz) sultanas
  • 175g (6oz) raisins
  • Juice and rind of one orange
  • Juice and rind of one lime
  • 50g (2oz) dark brown sugar
  • 50g (2oz) chopped walnuts
  • 175g (6oz) granary breadcrumbs
  • 5g (1oz) ground allspice
  • 2 large free-range eggs
  • 100g (4oz) melted butter
  • 30ml (2tbsp) brandy
  • 45ml (3 tbsp) port
  • 45ml (3 tbsp) Calvados
  • 150ml (1/4 pint) brandy for adding later
  • 300ml (1/2 pint) Calvados for serving

Combine the grated orange and lime rinds, breadcrumbs, walnuts, allspice and brown sugar with the dried fruits. In a separate bowl, whisk together the orange and lime juice, melted butter, eggs and alcohol. Do not add the large amounts of brandy and Calvados at this stage. Stir the two mixtures together until well combined.

Butter a 1.2 litre (2 pint) pudding basin and pour the mixture over it. Leave to stand for half an hour, then cover with a double layer of well-buttered greaseproof paper and secure it around the basin with string. Take a large piece of muslin and wrap a double thickness around the pudding basin and again, secure with string or tie in a knot at the top.

Half-fill a very large saucepan with water. Place the pudding basin inside, keeping its top clear of water, and steam for between 7-8 hours. The saucepan must never be allowed to boil dry. Once the time is up, remove the pudding and leave it wrapped until it is completely cool, then remove the muslin and greaseproof paper. Using a skewer or knitting needle, make some holes in the top of the pudding and pour over about 75ml (3 fl oz) of the remaining brandy. Wrap the pudding securely in buttered greaseproof paper and aluminium foil and store in a cool place.

Approximately one month later, open the pudding and, using the same skewer technique, pour the remaining 75ml (3 fl oz) of brandy over the pudding and wrap it up again securely. The pudding will keep for up to one year in a cool place. I usually make mine mid-October, so the second dose of brandy has plenty of time to do its work before Christmas.

To serve the pudding, either steam it for about 2-3 hours or microwave it for 5 minutes on high, and then allow it to stand for a further 5 minutes. Remember to remove the aluminium foil first if you are microwaving.

Once the pudding has been reheated, place it on a decorative service dish, warm the 300ml (1/2 pint) of Calvados and pour it over the pudding so that a small puddle accumulates all round the bottom. Place a sprig of holly in the top and set light to the Calvados. Take care – this is not called ‘Lethal Christmas Pudding for the amount of alcohol involved as much as for the spectacular flames of the Calvados! Serve with cream, custard, brand or rum butter… or all of them!

 

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