Chilli Jam For A chilly Day!

Close up of the Chilli Jam showing those vibrantly red flecks of chilli and red pepper

Now that the chaotic period of festive gatherings has fluttered away into the backdrop for yet another year, and things today have just gone back to normality, I can now knuckle down to things I personally enjoy especially my baking and blogging – wonderful!! Don’t get me wrong, I really enjoy my festive gatherings but too much of a good thing as they say..........

Chilli Jam

I didn’t want to let slip by some Chilli Jam sourced from Nigella’s Christmas cookbook, I made this Christmas. It tastes just as good as it looks, not too hot and packs a little punch that tingles on the tongue. . It’s rather chilly here today and a spoon or two of this chilli jam served with cheese and cold meats is sure thing to add a warm glow to anyone’s cheeks. This recipe is a winner through and through. It will be making more appearances in my household and not just at Christmas. I also made a batch of Nigella’s Cranberry & Apple Chutney from the same book, which is also excellent in taste and texture.

Chilli Jam & Cranberry & Apple Chutney

Chilli Jam

Makes Approx – 1.5 litres

Ingredients

150g (5oz) long fresh red chillies deseeded and cut into four pieces each.

150g (5oz) sweet red peppers cored deseeded and cut into chunks

1kg (2.2lbs) Jam sugar (with added pectin)

600mls cider vinegar

You will also need - 6x250 ml sterilized sealable jars with vinegar proof lids – Kilner jars or re-usable pickle jars are terrific for this.

Method

Put the cut up chillies into the food processor and pulse until finely chopped. Add the chunks of sweet pepper and pulse again until you have a vibrantly red-flecked processor bowl.

Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.

Scrape the pepper mixture out of the bowl and add to the pan. Bring to the boil and leave it at a rollicking boil for 10 minutes

Take the pan off the heat and allow to cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly like as it cools.

After about 40 minutes, or once the red flecks are more or less evenly distributed in the jelly (as the liquid firms up, the bits of chilli and pepper start being suspended in it rather than floating in it), ladle it into your jars. If you want to stir it gently at this stage, it will do no harm. Then seal tightly.

*Make the jam up to one month before using or giving.*

*Store in a cool dark place for up to a year.*

*Once opened store in the fridge and use within a month.*

This recipe is sourced from Nigella Christmas cookbook.

Wishing You A Very Joyous Christmas!

O Come All Ye Faithful

Joyful and triumphant,

O come ye, O come ye to Bethlehem.

Come and behold Him,

Born the King of Angels;

O come, let us adore Him,

O come, let us adore Him,

O come, let us adore Him,

Christ the Lord.

Rosies Mince Pies

I would like to take this opportunity to wish you all where ever you maybe a very joyous Christmas!

We are getting over the remaining effects of flu here in my household now and hopefully be able to fully join in with the festive spirit of Christmas at home. I do apologise for my lack of blogging and be assured that all should be back normal here at "Rosie Bakes A ‘Peace’ of Cake", after this festive season.

I would like to share with you one of my mince pies so please do help yourself whilst I pour you a glass of Mulled Wine ;0)


Happy Christmas from Rosie x

Italian Christmas Sweet Bread ~ Panettone

Have yourself a merry little Christmas.

Let your heart be light,

From now on our troubles

Will be out of sight........

I must apologise for my lack of blogging of late, and I so much wanted to share with you lots of Christmas bakes! I’ve been busy looking after the sick and wounded here, what with Mr R (hubby) who is recovering from flu and now unfortunately Miss R (daughter) has come down with this nasty flu!! However, I have managed to squeeze in a few bakes one being a Panettone that I would really like to share with you today. I have seen so many of these gorgeous sweet breads around for sale in the shops at this time of year and I thought wouldn’t it be fun to bake my own this Christmas. My Panettone was made in my Kitchen Aid mixer but by all means, it can easily be made by hand to bring a little festive Italian baking into your home.........

I am also truly flattered and humbled to be the luckiest girl in the world today!! I opened my email to find waiting in my inbox an email from Aparna @ My Diverse Kitchen to let me know I had been chosen by her judges to win her blog 1st birthday event, Sweet Celebrations – with my winning bake of Hummingbird Cake!! Thank you SO MUCH Aparna for holding such a lovely event and it was such a pleasure to bake a cake for your Blogs 1st Birthday. Also my thanks go to the judges for deeming my cake worthy of winning!! The winning prize I am very excited to reveal that is being sent to me is a lovely book by, Asha Khatau’s, Vegetarian Cuisines of The World. Christmas seems to have already arrived for me with this wonderful gift I am to receive; as I type this post, I have the largest smile on my face you could imagine ~ thank you once again Aparna for making me luckiest girl in the world today!! I also have to thank the lovely H.C. *Happy Cook* @ My Kitchen Treasures for such a lovely recipe to bake from ~ thank you my dear friend!

Panettone

Makes 1 loaf

Ingredients
75ml (3 fl oz) brandy
175g (6oz) raisins
550 - 620g (1lb 4oz -1lb 6oz) strong plain flour
175g (6oz) butter
5ml (1tsp) salt
65g (21/2 oz) caster sugar
Pinch of freshly ground nutmeg
2.5ml (1/2 tsp) vanilla essence
10.5g easy blend dried yeast
Finely grated rind of 1 lemon
Finely grated rind of 1 orange
2 eggs
2 egg yolks
175ml (6 fl oz) milk
175g (6 oz) mixed candied orange and citron peel, chopped
Icing sugar, to decorate if desired.

Method

Lightly oil a 17cm (7in) round spring release cake tin. Line the base and sides with a sheet of parchment paper which sits 12cm (5in) above the rim. Place the brandy and raisins in a bowl and leave to soak for 2 - 4 hours.

Sift the flour into the bowl and add the butter and salt, fit dough hook and blend on speed min for 2 minutes, until combined. Add the sugar, nutmeg, vanilla essence, yeast, rinds, eggs and milk and blend on speed min for 2 minutes, until a soft dough forms. Continue kneading on speed 2 for 2 minutes.

Remove the bowl. Cover with lightly oiled clear - film and leave for about 2 - 4 hours, until well risen and doubled in size. Drain raisins.

Fit the bowl and dough hook and knead on speed 2 for 1 minute. Add the fruits and knead on speed 2 for 2 minutes, until well combined. Turn the dough out onto a lightly floured surface and roll into a ball to fit in the cake tin. Cut a deep cross in the surface of the dough and leave until risen 2.5cm (1in) above the top of the tin.

Preheat the oven to 200°C, 400°F, Gas Mark 6 and bake the bread for 15 minutes. Reduce the temperature to 180°C, 350°F, Gas Mark 4 and bake for a further 40 minutes. Allow to cool in the tin for 10 minutes. Turn out and leave to cool completely. Dust heavily with icing sugar.

Chocolate Kris Krinkle Cookies

Sleigh bells ring, are you listening,
In the lane snow is glistening,
A beautiful sight,
We’re happy tonight,
Walking in a winter wonder land.........

The appearance of these cookies reminds me of snow covered bark on winter trees and so perfect for this time of year! They are very easy to make but oh so very delicious! They bake like magic in the oven, cracking on the tops to show off an amazing chocolate interior and white covered snow drifts of icing sugar. Upon taking that first bite you will find a scrumptious fudgy centre that takes you into a sweet sensation of chocolate ecstasy!

On another note; Mr R (hubby) has a nasty flu type virus and of course I have to nurse him back to health. I will try this week to view your creations my ‘dear’ blogging friends but if not I hope you will understand ~ Rosie x

Chocolate Kris Krinkle Cookies

Makes approx 20 cookies

Ingredients
175g (6 oz) plain chocolate, chopped
50g (2 oz) unsalted butter
175g (6 oz) plain flour
1 tsp baking powder
½ tsp salt
2 eggs, at room temperature
150g (5 oz) caster (superfine) sugar
1 tsp vanilla extract
60g (2½ oz) icing (confectioners) sugar

You will need 2 baking trays lined with non-stick baking paper

Method

Melt the chocolate and butter in a heat proof bowl over a pan of simmering water, cool slightly. In a separate bowl mix the flour, baking powder and ½ teaspoon salt.

Beat the eggs and sugar with an electric whisk until pale for about 2 minutes. Reduce the speed and add the chocolate mix and vanilla extract. Add the flour mixture until blended together. Cover the bowl with cling film and chill in the fridge for 1½ hours or up to 2 days.

Preheat the oven to 170°C/fan oven 150°C/325°F/Gas mark 3.

Put the icing sugar onto a large plate. Shape the dough into 4cm (1½ in) balls and roll in the icing sugar. Put the sugared balls onto the prepared baking tray and press down lightly with your hand to flatten. Bake for 12 - 15 minutes for soft centres and set edges. Let the cookies cool on the baking tray for 5 minutes before placing carefully onto a wire rack to cool.

I am sending my Chocolate Kris Krinkle Cookies to Susan at Food Blogger who is hosting a superb event – Eat Christmas Cookies, season 2, Christmas Cookies From Around The World. Susan is posting cookies and links on her site as they are sent into her from participants. I have linked above the event if you would like to participate. If you would like to view the cookies that participants are sending in [click here].


I am also sending these Chocolate Kris Krinkle Cookies to Jerri @ Simply Sweet Home for her lovely ‘Christmas festival’.

Christmas Edible Gift #2 ~ Cranberry & Almond Fudge

This fudge is a little sensation it’s so easy to make without the need for a sugar thermometer! Just a few combining of ingredients on the heat and of course stirring before being placed into a lined baking tin for chilling. Once chilled, the fudge can be cut into pieces; its texture is very creamy and sweet and with the addition of dried cranberries and almonds makes a perfect edible gift. Divided up in to little cellophane bags and tied with a festive coloured ribbon, this would make a lovely Christmas gift for family or friends.

Happy Cook @ My Kitchen Treasures is hosting a charming event for Homemade Christmas Gifts and I am submitting my fudge into this event. She is posting a round-up here where you’re able to view all the homemade gifts that have been submitted.

Cranberry & Almond Fudge

Ingredients
275g (10 oz) Icing sugar
150ml (¼ pint) full fat milk
75g (3 oz) dried cranberries
50g (2 oz) butter
60g (2½ oz) flaked almonds ~ toasted lightly
¼tsp almond extract
300g (11 oz) white chocolate, chopped a little

Method

Line a 20cm x20cm x5cm (8x8x2 in) baking tin with foil, extending the foil over the edges of the tin.

Butter the sides of a heavy based saucepan and add the icing sugar, milk and butter; stir the ingredients together with a wooden spoon. Stir over a medium heat until the mixture boils and the sugar is dissolved. Reduce the heat to medium-low and boil the mixture for 5 minutes without stirring. Reduce the heat to low. Add the white chocolate and stir on the low heat until the mixture is smooth. Stir in the dried cranberries, lightly toasted almonds, and almond extract. With a spatula spread the mixture evenly into the prepared tin. Cover with cling film or foil and place in the fridge to chill for 6 hours or until firm. Lift out the fudge with the foil from the tin and cut into 2.5cm (1 in) squares.

To toast the flaked almonds, spread them on a baking tray in a single layer and bake in a preheated oven 180°c/fan oven 160°C/350°F/Gas mark 4. Toast for 10 minutes or until golden brown, flipping the flaked almonds over in the baking tray after being in the oven for 5 minutes to evenly toast them.

Chocolate Christmas cake ~ Sweet and Simple Bakes Event!!

We are now nearing closer into the seasonal celebration of Christmas for those of us who celebrate this festivity. This month at Sweet and Simple Bakes Maria presented us with a gorgeous recipe for a Chocolate Christmas cake.

Maria encouraged our creative side to come out in this bake with the scope of what type of icing and decorations each baker wanted to use. I always make my own mincemeat each year and a jar (400g) comes in handy just for this bake alone each year. This is such a beautiful tasting cake and one that doesn’t require an awful lot of work. The chocolate combines well with all those swollen fruits in the mincemeat and a few extra sultanas and raisins added into the mixture. I used fondant icing to cover the top only of my cake and left it white this year with a few cut out stars in fondant and a little bit of bling-bling from edible glitter and sugar golden balls. I attached a lovely bright red ribbon around the centre of the cake with a bow to signify Christmas.

Chocolate Christmas Cake

Ingredients
150g (5 oz) soft butter
150g (5 oz) light muscovado sugar or soft brown sugar
2 eggs, lightly beaten
185g (6½ oz) self-raising flour
40g (1½ oz) cocoa powder
400g (14 oz) jar of mincemeat
80g (3 oz) each of sultanas and raisins
50g (2 oz) blanched almonds chopped
100g pkt of white chocolate chips or white chocolate chopped up

You will need a 20cm (8 in) springform tin. Lightly butter the inside of the tin and double line the tin with baking paper or greaseproof paper.

**For Decoration see link below**

Method

Preheat the oven to 160°C/fan 140°C/Gas mark 3.

Place all the ingredients in a large mixing bowl and beat together for a minute or two until all the ingredients are thoroughly mixed. Spoon into the prepared tin and bake in the oven for 1¾-2 hours until a skewer inserted into the centre comes out clean. You will probably need to cover the cake with foil towards the end of cooking time to prevent the top from browning too much. Leave the cake to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.

To view how to line a tin or for ideas on decorations and icing please visit Sweet and Simple Bakes!

If you would like to make your own vegetarian mincemeat please visit Sweet and Simple Bakes for the recipe!

Christmas Edible Gift ~ Spicy Mocha Mix

Homemade gifts are a wonderful, thoughtful gift to give to family or friends at Christmas time. They are exclusively made for the person receiving the gift(s) and add that little extra treat of luxury you maybe unable to find in shop brought gifts.

Happy Cook @ My Kitchen Treasures is hosting an event for Homemade Christmas Gifts. She is posting a round-up here and you’ll be able to view all the homemade gifts that other bloggers have been busy making. You may find a gem of a homemade gift you may want to reproduce from some of the lovely homemade gifts already submitted!

Spicy Mocha Mix

Makes approximately 48 servings

Ingredients
1 cup granulated sugar
½ cup instant coffee granules
½ cup unsweetened cocoa powder
2 tsp ground nutmeg
1 tsp ground cinnamon

Method

In a small bowl, add all the ingredients until completely mixed. Store in a tightly covered jar at room temperature for up to 6 months.

For each serving, place 2-3 teaspoons mix in a cup or mug and fill with 2/3 cup of boiling water, stir. Top with whipped cream and grated chocolate if wished. Provide the Spicy Mocha Mix on a gift card with the serving instructions.

Santa Baby, Slip A “Stained Glass Window Cookie” Under The Tree For Me!!

I've been an awful good girl
Santa baby, and hurry down the chimney tonight......

I do adore this time of year with lots of wonderful Christmassy baking and cooking in the run up to the biggest event for every cooks/baker who celebrates Christmas. The aroma of aromatic spices wafting through the air of cinnamon, cloves, ginger, nutmeg etc, perhaps a warm toddy of mulled wine to give you Christmas cheer or a warmed mince pie with lush brandy butter, which all evoke memories of Christmas past and present!

I have already posted my Christmas fruit cake and its being ‘fed’ each week with brandy until nearer the time to marzipan and fondant ice; also my boozy mincemeat is maturing for my mince pies.

I am now going to commence my countdown to Christmas baking on my blog, in addition to other bakes. I will lead you through traditional fare that is eaten here in the U.K. and/or around the world. I hope you will enjoy it as much as I will baking my way through these delectable delights.

To kick start this affair off, I have chosen Christmas Stained Glass Window Cookies to share with you. They are easy to make and look wonderful hung on the Christmas tree. The light catches perfectly those little centres of jewels glistening away. They can become a little sticky if left too long to hang, that is if little fingers allow for them to be there any length of time * giggle*! It’s a little early here to hang them on the tree here, but I did cut a few branches off a little bush I have, to show you the effect they can give in my pictures.

I am also sending my Christmas Stained Glass Window Cookies to Susan at Food Blogger who is hosting a superb event – Eat Christmas Cookies, season 2, Christmas Cookies From Around The World. Susan is posting cookies and links on her site as they are sent into her from participants. I have linked above the event if you would like to participate. If you would like to view the cookies that participants are sending in [click here].

Here is the recipe for the Christmas Stained Glass Window Cookies if you would like to recreate a little magic of light for your Christmas tree at home.

Christmas Stained Glass Window Cookies

Makes approximately 12

Ingredients
175g (6 oz) plain flour
75g (3 oz) butter
3 tbsp caster sugar
1 egg white
2 tbsp orange juice
225g (8 oz) hard boiled sweets in assorted colours
Thin ribbon
You will need 2 baking trays lined with non-stick baking paper. Cookie cutters (large and smaller shapes) to the design you wish to make, Christmas trees, bells, reindeer, stars etc....

Method

Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4. Prepare your baking sheets by lining with non-stick paper.

Put the flour, butter, sugar into a food processor and blend quickly together then add the egg white and drizzle in the orange juice, the dough will start to form into a ball, try not to over work the dough to much. Tip the dough out onto a floured surface and knead lightly then wrap in cling film and press into a circle and chill in the fridge for 30-60 minutes.

You will need to break up the hard boiled sweets into tiny pieces but keep each colour separate. I placed each batch of colour into a strong plastic bag and bashed them with my rolling pin!

Unwrap the dough and roll out on a floured surface to s thickness of about 5mm (¼ in). Now cut out your desired shape(s) by using a larger cutter(s) and a smaller one(s) for cutting out the centre. (Roll up the dough and reroll and cut out more shapes). Place onto the baking trays and fill each centre of each cookie with one selected colour of hard boiled sweet bits. With a skewer make a little hole in the top of the cookie, this allows to place the ribbon through at a later stage.

Place into the preheated oven and bake for 10-15 minutes. Place a skewer back into the holes at the top of the cookies to open them up. Leave to cool on the baking trays until cool enough to peel off. Lastly thread the ribbon through the holes at the top of each cookie. Hang on the tree to glisten away.

‘C’ is for Christmas Fare 2008!

I’m not quite sure where this year has gone, it seems to have flown by! It’s time again for baking my Christmas fruit cake and making up a batch of mincemeat for Christmas 2008. I like to make my fruit cake and mincemeat in October each year, to mature and develop all those Christmassy flavours. Here are my recipes that I have pleasure in sharing with you and hopefully you may try them out too this festive season!

Christmas Fruit Cake’08

Feeding the cake with brandy!

My cake will be fed leading up to the last few weeks of December by adding 1 tsp of brandy each week. This ensures for a rich matured moist fruit cake before applying the marzipan and icing in late December.

Christmas Fruit Cake’08

You will need to start soaking all the dried fruits three days prior to baking this cake to enable the fruits to swell and absorb the brandy and orange juice.

Ingredients
175g (6 oz) raisins
350g (12 oz) glace cherries, rinsed, dried and quartered
500g (1 lb 2oz) currants
350g (12 oz) sultanas
150ml (¼ pint) brandy, plus extra for feeding
Finely grated zest of 1 orange and lemon
Juice of 1 orange
250g (9 oz) butter, softened
250g (9 oz) light muscovado sugar
4 eggs
1 tbsp black treacle (molasses)
75g 93 oz) chopped mixed nuts
75g (2 oz) self-raising flour
175g (6 oz) plain flour
1 tsp mixed spice
½ tsp cinnamon
½ tsp freshly grated nutmeg
1 tsp cocoa powder
A large container with lid for soaking the fruits

You will need a 20cm (8 in) springform tin, greased and lined with a double layer of greased greaseproof paper and the outside of the tin double layered with brown paper and tied in the middle with string.

Method

Three days prior to baking the cake, add all the dried fruits to the container and pour over the brandy and stir in the orange zest and juice and then the lemon zest. Cover with a lid and leave to soak for three days, stirring daily.

Line the 20cm (8 in) springform tin as directed above and preheat the oven 140°C/fan 120°C/275°F/gas mark 1.

In a very large bowl, add the butter and sugar and cream together until fluffy and light. Add the eggs a little at a time until all incorporated then add the nuts and stir through. Add the flours, cocoa powder and spices and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared tin and level the surface, I like to leave a little dip in the middle of the mixture so the cake doesn’t dome in the middle when baked.

Bake in the centre of the preheated oven for 4½ hrs or until the cake the cake feels firm to the touch in the middle and is a rich golden brown, or a skewer inserted into the centre comes out clean. Check the cake after 2 hrs baking and if the top is a lovely golden brown, cover with a circle of baking paper or foil to prevent the top from burning. Leave the cake to cool completely in the tin.

When cool, pierce the cake at intervals with a skewer and feed with a tsp brandy. Wrap the cake completely up in a double layer of greaseproof paper and a layer of foil. Store in a cool place for up to three months, feeding with 1 tbsp brandy every week.

Decorate with marzipan and icing in the last few weeks before Christmas.

Boozy Mincemeat

Boozy Mincemeat

I have been making this mincemeat each year ever since it appeared in The GoodFood Magazine in 2002 (you can find the original recipe here). This is a great recipe that imparts all those Christmassy flavours without much effort to achieve a fantastic moist boozy mincemeat for mince pies or last minute chocolate Christmas cake etc. I have altered the recipe slightly by using luxury mixed vine fruits and peel, glace cherries and vegetable suet. This recipe will keep from one year to the next but as Ruth Watson states; it is best used within six months.

Here is my adapted recipe for Boozy Mincemeat

Makes approximately 3.5kg (7lb)

Ingredients
3 x 500g (1lb 2oz) luxury vine fruits with added peel
200g (7 oz) glace cherries, washed and chopped
500g (1lb 2oz) Bramley apples or apple of choice, peeled, cored and grated
100g (4 oz) whole blanched almonds, chopped
350g (12 oz) Demerara sugar or soft brown sugar
100g (4 oz) dark muscovado sugar
1 rounded tsp ground cinnamon
2 rounded tsp ground mixed spice
1 large lemon, zest and juiced
125ml dark rum
125ml Disaronno amaretto liqueur
175ml French brandy

Method

In a very large bowl (I used my preserving pan), place in the vine fruits and peel, glace cherries, grated apple, suet, chopped almonds, sugars, spices, lemon zest and juice, and then lastly add all the alcohol. Mix thoroughly through together either with a large spoon or clean hands. Cover over with a clean tea towel and leave to stand for 24 hours giving the mixture a good stir as you pass by.

Next day pack the mincemeat into sterilised jars, (I used Kilner jars) and top with greaseproof paper jam covers. Seal the jars tightly and store in a cool place. This recipe will keep from one year to the next but as Ruth Watson states; it is best used within six months.

Lemon Meringue Trifles

Top View of Lemon Meringue Trifle

I’ve been surfing the web for a citrus flavoured trifle and came across this little gem of a recipe. Apparently it states it’s from the front cover of Simsbury’s magazine at nibb’lous recipes for sharing [recipe link here] Makes 4-6 trifles depending on how large you make them.

This is a delicious adult version of jelly, custard and limoncello meringue cream. Sometimes I have to admit, it’s great to have a grown-up treat but the limoncello could always be omitted if making this dessert if you so wish.

Lemon Meringue Trifle

This jelly is made from sugar, lemon zest, lemon juice and geletine leaves, but requires to be made the day before for the jelly to set. Next layer is a lemon custard, which is also made the day before to complety cool. Lush soft whipped cream is made the next day of limoncello, sugar, lemon juice and zest with broken shards of meringue, making the dreamy lemon topping.

All that is left is the assembly job making three layers of delightful citrus heaven. The textures complement each other with that little twist of crunch from the cream, not to mention, the flavour of lemon making it a fresh tasting dessert.

I finished my trifles off with some edible silver sugar balls and supercooks lemon slices, maybe a bit naff but I still like to use those lemon slices *giggle*.

If you are looking for a dessert for New Years, I’m sure this trifle would be a most welcomed delight on your menu.

Christmas Day Festivities

I hope you all have had an enjoyable Christmas and still remain to enjoy the festivities. I have cooked Christmas dinner for more years now than I care to remember but each one holds affectionate memories. Christmas Eve I spent mostly in the kitchen preparing as much as possible for the next day. Then Christmas morning arrived and started with the steaming of the Christmas pudding and the rest of my menu fell into place like putting on an old jumper for the umpteen time!

My menu consisted of:

Starter: Mini Blinis with cream cheese and smoke salmon garnished with chopped chives

Main: Turkey, sausage & chestnut stuffing, roast potatoes & parsnips, sausages & bacon rolls, creamed mashed potatoes, sprouts, honey & coriander julienne carrots, green beans, bread sauce, cranberry sauce and turkey gravy

Dessert: Christmas pudding and brandy sauce

After dinner wafer thin mints, tea or coffee

Drinks consisted of champagne, port, fresh fruit juice, non-alcoholic wine for those who were driving or who didn’t wish to drink alcohol.

The evening meal was a light salad with my honey & mustard ham followed by trifle and or Christmas cake.

Boxing Day was spent pretty much the same with food and more food. Today we couldn’t face eating anymore-rich food and all that was asked for by the family was egg and chips!

You can find my Christmas recipes [link here]

Christmas cake with a couple of slices taken out

Rosie’s Honey & Mustard Glazed Ham

This is a wonderful tasting ham joint, which can be served hot or cold. The flavours from the veggies, bay leaf and peppercorns make it extra special before roasting the joint off in honey and mustard. Lining the baking tray completely with double foil is worth the little effort it takes, as the glaze would bake on hard to the bottom. This way the foil is thrown away and no-need for scrubbing off brunt on glaze – magic I say!

Rosie’s Honey & Mustard Glazed Ham

Ingredients
Joint of gammon, mine weighed 1.35kg (3 lb)
1 carrot
1 onion
1 stick of celery
Bay leaf
8 peppercorns
Cold water
For The Glaze
6 tbsp clear honey
2 tsp English mustard powder
Handful of cloves for studding

Method

In a large pan place the gammon joint in and fill up three-quarters full with cold water. Bring to the boil and throw away all the water, which will bring out any saltiness, or soak the joint in cold-water 12- 24 hours if the joint is very salty. Replenish with fresh cold water and add the carrot, celery, onion, bay leaf and peppercorns. (No need to peel the veggies, just chop them in half before adding to the pan). Cook for 20 minutes per 450g (1 lb) or until the meat is tender. Take out of the pan and place onto a cutting board, throwing away the veggies, bay leaf and peppercorns. The water can be kept for stock if you wish for a later date, let it cool and place into a thick plastic bag and freeze.

Preheat oven to 220°C/fan 200°C/425°F/Gas mark 7. Prepare a roasting tin and fully doubled lined with foil. This can be removed after baking the ham and thrown away without leaving any sticky burnt on glaze to scrap off your roasting tin.

With a sharp knife remove the skin and throw away, leaving enough fat to score and stud with cloves. Score across the fat one way and then the other making a diamond pattern. (Try not to score into the meat as you go). Taking a clove at a time, place a clove into each diamond section until the ham is fully studded. Place into the prepared roasting tin and then mix the honey and mustard powder in a jug and pour over the top of the ham.

Place into the preheated oven and bake for about 20 minutes or until golden brown colour.

Serve hot or cold.