Our meat hamper for the festive period did not arrive in time as the last tracking available indicates it was delivered to an address in northern Spain, though this parcel weighed only one kg, ours should weigh much more. I just hope they do not try to deliver said parcel after the holiday period. All the other meat hampers were apparently delivered in plenty of time. It would be ours that was lost, wouldn´t it? Though we are told a refund will arrive after the holiday period.

Our presents from Amazon – they didn´t arrive either and the last tracking advice indicated the parcel was still in Staufenberg DE Germany! From UK to southern Spain via Germany – the mind simply boggles. Some of these items were finally delivered on 29 December.

Happy Christmas to (that is the same Happy Christmas we are having, we are of course enjoying what we have) – UK post office and their amazing tracking system that did not work sending us to a parcel not addressed to ourselves, staff at Heathrow airport who “allegedly” lost our parcel, and last but not least Amazon who guaranteed delivery (but apparently a guarantee means nothing to them). We could have taken a refund, but what was the point as I simply could not see the credit arriving back on my card in time to do any more present shopping. Food, of course, was another matter. Lots of choice at Eroski.

To everyone else, lots of fun, be merry and enjoy, TTFN.

We had everything arranged. The presents were being delivered from the UK, our meat organic food hamper again from the UK. But we did not think of the weather intervening in the UK and putting a stop to our gifts and probably our food. Though the company who are due to supply the latter have worked very hard to try and ensure delivery. Just one day to go.

So … my daughter and I set off for Eroski this morning to purchase something for Christmas dinner should our hamper not arrive and some goodies as replacement gifts.

This is the first Christmas for many years where we have had money available to spend on a lavish Christmas … as I said “the best laid plans of mice and men”.

Whatever happens, we will have a good Christmas.

Happy Christmas to you all and a prosperous and very merry 2011, and may Amazon UK deliver your presents even if they don´t manage to deliver ours.

This is an old family recipe, my family used white onions but I prefer red!

4 large red onions, peeled (or sweet white onions if you prefer)
8 fresh sage-leaves – or to taste
¼ lb of fine white breadcrumbs
2 oz softened unsalted butter
Salt and white pepper
Yolk of 1 large egg

Put the onions into a saucepan, add sufficient boiling water to cover and allow them to simmer gently until soft. Put the sage leaves in for a few seconds before cooking has finished to blanch
If fresh sage is not available, dried sage is a good alternative, but use sparingly
Drain (retaining cooking liquid), chop onions and sage leaves finely (or blitz if you prefer, add bread, butter and seasoning to taste. Add the egg yolk and mix thoroughly to combine. If the mixture is too dry, add a little of the onion water.
This stuffing should be highly seasoned and the sage-leaves should be very very finely chopped.

Notes:

This stuffing can be either made into balls and cooked around the bird or stuffed into the neck end of the turkey
When I was young, a little was added to the individual Yorkshire Puddings on Christmas Day, these were traditionally eaten as a starter with onion gravy
Adding liver to the stuffing is also popular, but I prefer it without
Mum used the “onion water” to de-glaze the roasting tin and made a traditional gravy using the meat juices

It is years since I last had an eggnog at Christmas, always a tradition as a child. Mum would start baking Christmas Eve, drink the eggnog (with just a little for me) while Dad had one of his rare outings to the nearby club. I miss those days. This is just one of the recipes the family used.

6 large organic eggs, separated
8 oz icing sugar
3 fl oz brandy or rum
6 fl oz whipping or single cream
6 fl oz double cream
1 tsp freshly ground nutmeg, or to taste
2 oz icing sugar

Separate the eggs
Put the egg whites into a clean bowl, cover with cling-film and refrigerate until needed
Beat the yolks until they lighten in colour, while continuing to whisk, slowly add the icing sugar. Continue whisking until the mixture turns a much lighter colour and has a lovely smooth silk like texture, while continuing to whisk, very slowly drizzle in the alcohol
Cover and leave to stand for an hour or so at room temperature, or you can refrigerate but this will probably need leaving a little longer
Stir in the whipping or double cream then add the nutmeg (amount to taste)
Mix thoroughly, cover and refrigerate for 3 hours
Whisk the egg whites until fairly stiff then add the sugar while continuing to whisk
Transfer the whites to a clean serving bowl, drizzle in the egg yolk mixture while whisking
If liked, sprinkle a little nutmeg over the top to decorate

2 large unwaxed lemons
2 unwaxed oranges
1 unwaxed pink or ruby grapefruit
1 Pomelo (see note below)
600 grams unrefined caster sugar
300 ml water

Wash the fruit thoroughly with a soft brush. Slice off the top and bottom of each fruit and cut the peel in wide strips, from top to bottom, making sure that the pith remains attached to the skin. Place each variety of peel in a separate pan, fill with cold water and slow boil until soft. Depending on your fruit, this can take up to 90 minutes. Replenish with freshly boiled water from the kettle.

Drain and place all the peel in one saucepan. Cover with cold water, bring up to the boil and cook for a further 20 minutes before draining.

Meanwhile – dissolve the granulated sugar in the water in a large thick-bottomed saucepan over a low heat, bring up to the boil and gently stir in the peel. Reduce the heat and simmer, stirring occasionally, until the peel has absorbed virtually all the syrup. You should allow 2 ½ to 3 hours for this part of the cooking process.

Lightly oil a grill tray, line it with greaseproof paper and arrange the peel in a single layer on the rack to enable it to dry. If possible, put in a warm place. Allow 3 to 4 days to dry, turning the peel over once daily to allow both sides to dry, at this stage the peel will be sticky. Once the drying process is completed, transfer to an airtight sterilised jar and seal

I drape a sheet of fine material over a frame to stop any flies touching the peel during the drying process

This is a version of roast suckling lamb, a dish eaten at Christmas in some areas. I admit to being a little disappointed in the original recipe so haven´t bothered doing anything with it and made up my own. For those of us in small families perhaps a joint of lamb would be more appropriate. The original recipe, with this quantity of lamb, was for 6 people!

Half a Suckling Lamb
2 garlic cloves
6 tbsp Olive oil or melted lard
Sea salt, to taste

Rinse the lamb and pat dry, trim off any excess fat and discard
Put the garlic cloves, salt and olive oil in a mortar and pound until a smooth paste is formed
Place lamb in a roasting tin or oven proof dish
Rub the lamb with the paste * see below
Place in the lower half of a preheated oven
Baste every 30 minutes until the lamb is golden brown on the outside and tender
Allow 25 minutes to the pound and 25 minutes over
Check the lamb is done by using a skewer to prick the thickest part of the roast

Serve with roast potatoes and seasonal vegetables along with a light gravy made from the juices, 1 cup of red wine and 2 cups of chicken stock, to thicken use flour and butter mixed to a paste

*Alternatively put small cuts over the skin and place a sliver of garlic and a piece of rosemay in each, drizzle with olive oil and sprinkle with sea salt, place sliced onion underneath the lamb

Cranachan

60 grams medium oatmeal
500 ml double cream, well chilled*
30 ml (2 tbsp) orange flower honey
45 ml (2 tbsp) Drambuie or Glayva Whisky Liqueur
300 grams fresh raspberries

• Put the oatmeal into a dry frying pan and toast over a medium heat, keeping the oatmeal moving, until golden brown. This will take between 10 to 20 minutes, allow to cool.
• Whisk the cream until it is just starting to form fairly stiff peaks, then stir in the honey, Drambuie and oatmeal
• Gently stir in the raspberries after setting some aside for decoration
• Chill for at least an hour before serving
• Place into tall stemmed glasses and decorate with a few raspberries

*or half creme fraiche, half double cream; or – half fromage frais, half double cream.

If you can get them, I understand the white raspberries of Scotland are good

Stone Cream

2 sheets gelatine (or 10 gm powdered gelatine), 2 fl oz hot water, Whites of 2 fresh free-range eggs, 1 rounded tbsp white castor sugar, 10 fl oz double cream, 3 drops of vanilla extract, 8 fl oz whole milk, a little Sherry or Orange Liqueur … to taste

Serving suggestion: raspberry or bilberry compote

Melt the gelatine in 2 fl oz of hot water. Whisk the egg whites until they begin to thicken and then add the sugar gradually while continuing to whisk. Whisk the cream and vanilla extract in a large bowl until softly peaking, gently add the milk and sherry or orange liqueur and finally stir in the egg whites. Add the gelatine slowly whilst gently whisking. Cover and place in the refrigerator.

When ready to serve, place a layer of fruit compote in the bottom of a pretty glass, spoon the cream mixture on top, sprinkle with grated dark chocolate and flaked almonds

This is a Christmas Cake with a difference for those who do not like the traditional rich fruit cake with currants, raisins and sultanas.

7 oz unsalted butter
7 oz light soft brown sugar
4 medium eggs, beaten
7 oz self-raising flour
Small pinch saffron – pound in using a pestle and mortar
Small pinch freshly grated nutmeg
1 tsp ground cinnamon
1-3/4 oz ground almonds
4 oz dried apricots, diced
4 oz dried papaya, diced
4 oz dried pineapple, diced
2 oz candied peel – lemon, lime and/or orange
2 oz crystallised ginger, finely chopped
5 fl oz Glayva Whisky Liqueur

Preheat the oven to 160 degrees Celsius
Lightly butter and double line a deep 8″ cake tin with greaseproof paper

Beat the butter and sugar together in a large mixing bowl until smooth and light then beat in the eggs, a little at a time, until incorporated
Sift the flour, saffron, nutmeg and cinnamon into the bowl, add the ground almonds and stir to combine
Add the apricots, papaya, pineapple, candied peel, ginger and Whisky liqueur (or whisky), stir well then spoon the cake mixture into the prepared baking tin and level the top
Bake for 90 minutes, or until a fine skewer comes out clean when inserted into the centre – if the cake browns too quickly cover with a double layer of greaseproof paper
Leave to cool for 30 minutes in the tin before turning out onto a wire rack
When cold, brush with a little whisky and (if liked) warmed and sieved apricot jam

Just over 3 months from the big day! Mum started her preparations at the beginning of October, purchasing ingredients and cleaning the baking tins, jars etc.

Mincemeat was first on the list, followed by Christmas puddings, then Christmas cake, lastly just a few days before Christmas – the Lemon Cheese – my favourite, oh and the pickled onions, beetroot, red cabbage and piccalli! Ours was a busy household during the months leading up to Christmas, kept us kids out of trouble.

Although I now appreciate that Mum’s Christmas pudding was lovely, when younger I didn’t really like currants, raisins or sultanas (something about the texture). Since then I have discovered that if the raisins and sultanas are halved/quartered, this is no longer a problem.

I may use this recipe, or I may have something a little bit different. I do fancy an “adult” cheesecake with perhaps a touch of alcohol, probably a Whisky Liqueur. Whatever, it has to be a healthy and low fat alternative, I don’t want all my good work undone.

This recipe can be made on the day – both quick and easy. If you want a large pudding use a 2 pint basin and steam for 2 hours.

1 tbsp plain flour
1 tsp ground cinnamon
8 oz grams fresh wholemeal or white breadcrumbs
4 oz unsalted butter
4 oz dark soft brown sugar
2 large organic eggs, lightly beaten
1 small or 1/2 large orange – juice and grated zest
1 lime – juice and grated zest
4 oz dried apricots, chopped
4 oz dried cherries, chopped
4 oz golden sultanas, halved
4 oz seedless raisins, halved
1 carrot, peeled and finely grated
2 tbsp Glayva Whisky liqueur or whisky

Butter individual metal pudding basins and place a piece of buttered greaseproof paper in the bottom of each

Sift the flour and cinnamon into a bowl, stir in the breadcrumbs and put to one side

Cream together the butter and sugar in a large bowl, beat in the eggs and stir in the flour and breadcrumbs

Add the citrus zest and juice, apricots, cherries, sultanas, raisins, carrot and whisky liqueur, mix together thoroughly

Divide the mixture between the basins, number dependent on size of puddings required, then cover each with a double piece of greaseproof and a single piece of kitchen foil (pleated in the centre), tie with string and form a loop for ease of removal from the saucepan or steamer

Steam for 1 hour, top up with boiling water if water level is too low

Allow the puddings to stand for 10 minutes before turning out