Christmas Wrap-In My Kitchen & of course, the Gingerbread House.

Well I’d have to say this has been the loveliest and most ‘Christmassey’ Christmas in quite a long time. We held our now traditional backyard Christmas Eve gathering of friends and family, it was a little cool but not so bad that we couldn’t stay outside. Such a relaxing evening and I get a kick out of planning and preparing food for the night.

I try to make things that are simple but have just a little wow factor when served. This year we had potato and pea samosa from the lovely Sandra’s blog Please Pass The Recipe. They are made using spelt flour for the pastry and were an absolute hit. Didn’t remember to get a pic of the inside, but trust me, they were delicious!

We also had the “If I don’t make them the family will kill me” Annabel Langbein Pakora. For the recipe click here. These are also vegetarian and are made with besan (chick pea) flour and beer batter, for the filling I used cauliflower, peas, pumpkin and zucchini then served with a simple Indian style mint dipping sauce. Once a year I bring out my little el-cheapo deep fryer for these, it then goes back into to cupboard for another year.

Then there were the mussels with nam prik (Thai chilli dipping sauce) and topped with  cucumber salsa. Last year I made Turkish Stuffed Mussels and my poor dodgy hands took weeks to recover from the pain of opening the mussels. These were easy peasy, the recipe is from Annabel Langbein’s Simple Pleasures cook book.There was a couple of huge platters of assorted breads, dukkah, antipasto, dried fruits and cheeses. This is some of the breads including  potato and roasted garlic focaccia, pizza filled baguettes, plain baguettes and an olive parmesan batard.I made yet again Celia’s Tupperware Meatballs. These are from the River Cottage Cookbook and I love the seasoning and spices, served purely with greek yoghurt sprinkled over. Winner! By the time I got back from grabbing my camera, they were gone. These are great as they can be made ahead then frozen and just reheated in the oven. This pic is from a previous time I made them but they were cooked in a tomato sauce as a main meal then.I had planned to serve chicken tikka kebabs too, but the food intake had slowed down so I left these and we had them Boxing Day along with some left over pakora mix that I cooked on the  griddle. No where near as nice as the deep fried version but ok.







Christmas Day was lovely, beautiful weather, very relaxed and all but my daughter in law were there for lunch. She joined us soon after lunch so the whole family were together which is a first for a while. Lunch was hosted by my son and his partner and they did a great job. I did take a bit of a contribution to lunch………….he lives only 10 minutes away so no problem  transporting, put it down as meat resting time.

Roast turkey, roast pork, roast potatoes, plum pudding, tomato and onion layered bake, gingerbread house, gravy, brandy sauce.

The turkey was stuffed with crumbs made from my bread, capsicum, thyme, 2 eggs & salt and pepper. So easy, so delicious, we cooked the turkey and pork in the Weber at home. I’d made gravy from roasted bones and veg a few days before, stored it in a milk bottle and reheated it at Cameron & Graham’s place.We sat outside under the shade of the trees, ate, drank too much and of course there was the gingerbread house to demolish (see below). My mind had been tossing a couple of ideas around as to its demise and it went reasonably well. We probably could have gotten a bit more mileage and a few more cracks but it is what it is.I received a pack of these beautiful beeswax wraps from my D.I.L as my Kris Kringle gift. They work really well and as a bonus they are made by a local business. Little Bumbles have a range of plastic free shopping and storage items and they are beautifully presented. Love their catchphrase! Another local item I have In My Kitchen is a jar of Grandmas Delights Tomato Chutney. I cannot believe I actually ran out of both my sauce and tomato relish. I cannot remember how many years it would be since I bought sauce, but its been a long, long time. I refuse to buy that crappy, plastic bottle, mega factory made stuff, so was thrilled that our local IGA stock this. Was good, not as good as mine of course, but definitely good.

And now we close the year, the post and In My Kitchen for 2017 with the now famous annual demolition of the Gingerbread house. Very “straaylan’ to use the iconic Hills hoist as the  moving mechanism and the weapon my son used to ‘hack’ the house is his Japanese Samurai sword (demo only) which he bought back from Japan when he was an exchange student. Once again it proved a little upsetting for little Charlie, but I imagine in a few years he’ll be coming up with his own ideas on how to do the demo. There are views from 2 different angles here just to make sure you don’t miss a thing! Thanks to Sherry from over at Sherry’s Picking for her linking up of bloggers and thanks to everyone who shares their posts or takes the time to read ours. Happy New Year everyone.


A very Annabel Christmas Eve!

We were heading around to spend Christmas Eve with friends and I was happy to take some nibblies to share. Most of the food was based on Annabel Langbein’s forever reliable recipes and I added a couple of my own bits and bobs.

The easiest and most tasty pakora you can ever make. I have made these many times now and they never fail to please. Served with minty yoghurt dipping sauce, lovely.


I also made some parmesan and basil dimples from Annabel’s Free Range Cook Book (P20). This was the first time I’ve made one of her bread doughs and this was a beauty! I let it prove overnight and most of the day in the fridge, shaped it into ‘dimples’ and fried. These are basically a savoury donut made with a potato dough. I thought the flavour needed cranking up a bit so I cooked up some pork, fennel and chilli sausages (removed the skins) and scattered the spicy meat over the dimples once cooked. This added a nice extra kick of flavour to the dimples.

Parmesan basil Dimples

I put together a platter consisting of Annabel’s Sunshine Carrot dip (P43 of the Simple Pleasures book), pepper boats but without the anchovy due to the high number of people who either don’t like them or have allergy issues.  I topped the boats with a few goat cheese crumbles. A dip made using freshly picked young beetroot, which I slowly roasted, then mixed with greek yogurt, feta cheese and my middle eastern spice mix to flavour. This was really nice, I should try to remember exactly how I did it and make a note! I made crisps using my sourdough bread and added some freshly picked blanched butter beans, snow peas,  some feta cubes, olives and carrot sticks. Bit of salami and it looked great and tasted wonderful, but that beetroot dip is REALLY pink!

Nibbles platter

The last dish I took was some slow roasted tomatoes that I put on top of some toasted sourdough which I had spread a mixture of ricotta, basil and lemon juice on. A small piece of freshly picked greenery in place and topped with one of the tomatoes made a very christmassy display. The roasting juices were drizzled over the stack and the flavour of that was sensational.

Finger food

A very relaxed Christmas Day spent at our daughters place. All the immediate family and their partners were there. Good food, lots of smiles. What more can you wish for?