Category — Food

Christmas time for you and me

tis’ very different I’m sure you’ll see

the favourites that please you and me

complete this yuletide picture…

Christmas bright with candlelight

good friends to share with you,

log fires that crackle, and ban the cold

toes warm as toast on rugs of old,

scented smell of cinnamon and

warm mulled wine to sip,

when carols sung of partridges, turtle doves,

winter crystals fall as snowflakes

from heaven above, to settle

on gleeful warm faces, catching

their lashes as they quicken their paces

to peep in pretty windows dressed ready to share,

a few of these favourite things.

Jenny’s warm crisp mince pies

adds a sparkle to your eyes,

quince jelly and all those yummy things

brandy butter and children’s grins,

at snap of pretty crackers, mottos

laughing faces and silly chatter,

sweet smell of oranges, chestnuts too

Oh! to share them all with you.

Coloured garish paper hats, that special robin

that came and sat

near mistletoe for that special kiss,

we hang in bunches not to miss

the wonder of the child’s eyes

as underneath the tree is spied

coloured papered box entice,

if you’ve been good, if you’ve been nice?

Family, friends, laughter, fun..

“Merry Christmas” special ones.

Christmas time no different you see

Just as long as you’re here with me.

All Rights Reserved @ December 2009

I’ve never made a fancy cake
a malt loaf is really me
I can make a lovely cuppa
so I can always have Assam tea,
I can rustle-up a chicken pie
with the shortest crust you’ll ever find
with a tasty bit of gravy too
but I never make tiramisu,
or even glorious meringues that rise
in heavenly peaks that reach the skies!
I’d rather have a drop of gin
and write a little ditty,
I’m getting on a bit you see
but I really don’t need your pity.
I truly like to dance and sing
with music playing in my ears
a duster in my hand,
like I was seventeen again
as I listen to rock-bands!

I like the music blaring out
put on my heels and gad about,
It gets the work done double quick,
then a drop of Gordon’s does the trick.
Pies,Poetry and a pint of Gin
my life’s complete, I dream within
of Para-gliding in sunny climes
but to be quite honest I haven’t time.
I’m busy selecting the brightest hues
of brand new hair colours,
and when I stand in queues
I love to listen to the latest chat,
of pretty girls who admire my hats!
I love to spray the testers too,
such fun to smell like a famous star
with Chanel and Gucci, I’ll go real far…

Never mind the ‘leccy bill, would
love new lipstick, better than pills!
Ah! this ones, the one for me
scarlet red, smooth as can be
will make me feel like twenty three,
Pies, Poetry and a Pint of Gin
to dance down street, new life within.
I spend the days reviewing years
I like to write and think a lot
not much one ,for knitting socks
nor for mowing or removing weeds,
I think I’ll  move overseas!
and sit all day with skirt to knees                                                                                                                                                                                                                                             in deck-chair on sand and feet in sea
with wrinkled face and cigar for me.
I can dance all night in Latin clubs
with swarthy handsome younger coves,
then come home at dawn for a cup of tea,
perhaps… I can learn to water ski?

but really I think I’d rather have…
Pies, Poetry and a Pint of Gin !

Copyright @ Susie Hemingway 2009

It was our village ‘open gardens’ day this Sunday, the morning dawned fair and after such preparation from the eleven sensational gardens that would be open to the public, we knew we were in for an exciting and enticing day. Abundant flower drenched bowers, roses dripping in splendour,  colourful arbour’s, covering walkways, plants of  such exotic delights, lawns manicured to perfection, handmade paths so clever in design.  All manner of interest and panoramic views to mesmerize, scents to please the senses and calm and serene borders and textures. Corners of interest and wonderful hidden places to sit and view awhile.  Vegetables crammed and laden, bursting full of goodness and showing skills of years of knowledge and precious tending. For many of the gardens with chickens, ducks and geese producing a self sufficiency with daily  eggs, crops of every vegetable,  fresh and packed full of glorious vitamins.  We feasted on wonderful fare on the stroll around the lanes of this enchanting village, stopping for a ploughman’s lunch with a selection of English cheeses and pickle and a cooling drink at the hottest part of the day. Then peeping into our little church to view the theme displays of flowers, some shown below.  On we went, with ice-cream in hand to end our very English day at the last garden for afternoon tea and delicious cakes and scones laden with strawberries and cream. My photos do not do justice to these wonderful gardens but perhaps will give you my reader a little idea of this heavenly day…

I have spent the morning baking for our Village Spring Flower Show, which is tomorrow.  In the morning I will pick a  flower or two and some nice greenery, to make a small display to enter. There are not  many flowers in my garden that are in bloom at the moment, mostly daffodils but I will see what I can come up with. Although listed as a flower show, there is always a very successful baking section, a wonderful display of scrumptious home baking.  Cakes, scones, flans, jams, lemon-curds all manner of goodies . There are some very fine cooks and chefs in the Village but it’s always great fun to enter even as a novice. Some of the men, who would never normally cook  have a  go, and I can vouch that some of their  flapjacks turn out to be very fine indeed!  When the serious business of  judging is over, all the items are auctioned off, which is such great fun, causing a lot of merriment, as we all get to bid on each others offerings and very often go home with something special for tea.

Shown above: Two simple fruit cakes with a little touch of  brandy in each. One ‘old fashioned’ Apple-pie, and Two,  Ham, Mustard, Egg and Cheese Flans.

How delightful afternoon tea is. Not much beats this, in my opinion. Yes of course  it should be the real deal, of  tiny thin crust-less sandwiches filled with such delights as salmon and cucumber or potted paste. Then to follow a nice slice of rich homemade fruit cake, all serve-up with a good quality pot of  tea. It is such an English tradition, that still works well, even if  only during the weekends of  our busy lives.  But what about  the humble scone, which is often neglected, still cheap to make and can turn in a minute, into the most delicious tea-time treat, with a good portion of whipped cream and topped with some really wonderful  strawberry jam. When the need for a full high-tea is not  required, this little humble cake can been perfect. It  is also such a useful stop-gap when having a house full of  weekend guests, particularly if you are to eat out or perhaps later in the evening. It makes a focus to the afternoon, gathering  guests together for a cosy afternoon chat.  Always remember, that the not so humble scone, makes a very reasonable quick and scrumptious tea time treat which never seems to stay on the plate for long.

Decided to make a giant 13 inch Chicken Pie to take on Saturday for the “Pie and Pea do” at the Village Hall.  I do hope they enjoy.

An evening with the Ploughmans Bunch and friends coming up next Saturday in our little village.  Looking forward to that, a great group see http://www.pbunch.blogspot.com and www.myspace.com/ploughmensbunch. Oh dear! and I forgot I am reading a couple of my poems too! should be a fun evening.

Such a great dish for those colder days, long slow cooking is the secret , the more hours on a very low temperature ensures the most succulent and tender lamb.

1 lamb shank per person, some rosemary and thyme – fresh is best.1 clove of garlic per shank, carrots and onions , a good rich stock and at least half a pint of good red wine about 50/50, to cover the entire shanks.

Dust shanks in a little flour and brown on all side in a little olive oil, place in good large casserole pot. Then fry the onions in the same pan until a lovely golden brown  add the sliced carrots and chopped garlic and stir in with the onions and cook for a min or two further, then add generous amounts of rosemary and thyme, salt and black pepper.

Place this mixture on top of the lamb shanks in the casserole, add stock and the  red wine to cover and place in a pre- heated oven cook on high for  10 min’s then turn down to a low temperature about 150c and cook for as long as possible -  I usually cook them all afternoon. If you are doing a large number – separate into two dishes and use  appropriate amounts of carrots and onions.

Serve with love and a good bowl of  fresh spinach, lovely creamy mash or Baked potatoes , it makes a great hearty supper dish for colder days.

We were so lucky to receive many wonderful gifts at Hemingway this  Christmas. Among them all was this delightful ‘Panettone al cioccalte’ which we will enjoy so much during the coming weeks.  It is lovely just eaten as it comes, or warmed and spread with some good butter, or indeed made into the most  marvellous Bread and Butter Pudding for a wonderful Winter treat. The weather is really cold now, so how comforting this will be. Thank you kind givers X

Makes about 20 Biscuits.

225 grams plain flour, 75 grams of Icing Sugar, 150 grams butter, A pinch of  Salt.

Preheat oven to 160c/gas mark 4

Sieve dry ingredients into good size bowl, warm butter and pour into bowl and mix well until mixture forms a ball of dough. Turn out onto lightly floured surface and roll until about 15mm thick, then cut into shapes of your choice. Can at this point be decorated with sultanas or chocolate chips pressed into dough. Cook in oven until pale gold in colour,  Allow to cool then sprinkle with sieved icing sugar.

Great biscuits for little ones to make for Christmas. ( about 3p per cookie)

Nearly everyone has tasted Humous the middle eastern chickpea dip and lovely it is too, well the following recipe is less common but every bit as tasty. My Mother-in-Law  the wonderfully enchanting Nadrat made the best ‘Baba Ghanoush in Egypt. We spent many evenings on the terrace of our home in Alexandria enjoying this tasty treat. Served with soft warm flatbread, much laughter and plenty of love. This rich cream is a combination of two strong flavours – the oven baked aubergines and the rich creamy Tahina. n.b.The following recipe yields quite a large amount enough for a party dish.

BABA GHANOUSH  3 Large Aubergines, 2-4 cloves of Garlic, a little salt,1/4 pint Tahina paste ( always sold in health food shops these days) Juice of 3 Lemons, 1/2 teaspoon of Cumin, 2 tablespoons finely chopped Parsley. A little Olive Oil. A few Black Olives to garnish.

Method: Wash and dry your aubergines and cut in half  lengthways, place in a baking tray with a little olive oil and baked in oven on a  medium heat until soft right through to the centres. Scoop out the aubergines and place in large bowl – discarding the skins.

Crush the garlic gloves with a little salt, Mash the aubergines with a fork and add the garlic cumin, salt and mash until smooth  can all be transferred at this point to an electric blender, but can certainly be done without.

Add the Tahina paste and lemon juice alternately, beating or blending as you go, you may at this point add a little more olive oil to soften further and a little more salt and cumin if  liked. It should have the consistency of very thick cream.

Pour into a nice coloured bowl, garnish with a few black olives and serve with warm pitta bread or favourite crispbreads.

So lovely for a lunch break or as as a starter, an addition to other small bowls like Humous, Tzatziki,olives etc to form the basis of a Mediterranean Mezza

Nadrat. Alexandria  1979

Boudoir Biscuits. Cream Fraiche. Mascarpone. Coffee. Brandy. Icing Sugar.

Method.

Mix 500 ml of Mascarpone with 200ml of Creme Fraiche and 3-4 heaped dessert spoons of sieved icing sugar ( depending on how sweet you like it and how much brandy you will be using! ). Make up your best  coffee, good and strong,  allow to cool a little, and mix with 2-3 dessert spoons of good quality brandy. Dip Boudoir Biscuits in coffee  and brandy mixture ( not letting them get too soggy) enough to fill your selected dish,  layer up with the  Mascarpone mix, to the top of the dish. Chill  and before serving with love,  sprinkle with a little coco powder or chocolate curls, and perhaps a little angelica as decoration.

Originally a Persian dish – but now  a speciality of Fez. You can adjust the amount of fruit used and may prefer to use less the first time you prepare it.

Ingredients as follows:

1 kilo of  lean lamb ( cubed ),   2 teaspoon ground cinnamon , 2-3 tablespoons of ground ginger,  a little butter, 2-3 tablespoons of olive oil, 3 medium onions finely chopped,  300 grams of prunes ( the lovely  stoned ones in the sealed foil bags  are wonderful), 1/4 spoon of saffron ( optional ), 2 tablespoons of honey,  a good teaspoon of ground coriander, salt and black pepper.

Turn the meat in a little hot butter (olive oil if preferred) in a heavy based pan. When lightly brown, add onions cook gently, and cook for a minute or two until softened , add ground ginger, saffron, cinnamon,coriander and a little salt, and plenty of black pepper, stir gently until nicely covered. Transfer to a casserole dish, cover with a good beef stock and cook in oven until meat is tender, approximately 2 hours, starting at 180c for 10 minutes then turn down to 160c for the remaining time. Now add the prunes and honey and cook gently for a further 20 minutes or until needed. At this point it can be turned off and  reheated when required – so  great for dinner parties – just remember to make sure it’s piping hot before serving with love.

Egyptian,and Moroccan  cooks often sprinkle a little orange blossom water ( can now be found in health food shops or delicatessen ) and roasted sesame seeds over the meat before  serving.

Nice to serve with fluffy white rice or little crispy potatoes and a bowl of freshly cooked spinach.

This is a fragrant dish and can be prepared with various fruits, apples,quince, pears, or apricots, again the sealed foil bag ones, are best for the apricots. It is a great dish to prepare the day before as the flavour enhances .

I do hope you enjoy this classic Middle – Eastern dish.    

Quick tasty supper for two, crack five medium eggs in a bowl with a little milk and a splash of water, salt and black pepper and whisk well

In a flat based frying or omelette pan put a little olive oil and a little crushed and chopped garlic, lightly sauté, then add a  good handful of  ready washed spinach and wilt gently. Turn in oil and then add the  whisked eggs and cook until firm but do not overcook.

Serve with  crusty bread with lashings of good English  butter.

This Saturday we attended the village ‘Lincoln Red’ Roast Beef  Dinner, held in the village hall. It was a great affair with every detail of fine dining attended to. Large plates of scrumptious roast beef served with horseradish  and  jacket potatoes, salads, some very palatable wines and the most wonderful display of desserts and with the very good company,   it made an excellent evening.