This is a good thing as it is now the festive season and there will be eating and drinking. I've been switching out and stocking up my house this last week, for me this is one of the best parts of the season.
|Rustic star hanging in the kitchen window.|
I bought a huge bag of cranberries to work through and I started by creating a cranberry relish on the advice of our friend Stephen Andrew.
Stephen Andrew very wisely uses this relish for a cocktail involving gin and Sprite Zero, and it's basically a mixture of a 300gram package of cranberries, one cup of white sugar and an entire orange blitzed up in a food processor or blender. I've been using mine to top off a bunch of peeled, chopped apples along with some giant pats of butter. Bake at 325 until bubbly looking (about 20 minutes) before removing from the oven, topping with sliced almonds, and then baking for a further 5 to 10 minutes.
I like to saute a bit of garlic in a giant amount of butter for a couple of minutes before adding a cup and a half or so of green lentils.
|Quick saute, one clove garlic and 3 tablespoons of butter.|
|Add your lentils, get them covered in the buttery mixture then add 3-4 cups of water.|
I switched out my regular blue and white gingham checked dishes for the Christmas dishes this week:
I've been trying for some increased cleaning activity around the house, cleaning the interiors of drawers and sideboards while I switch around dishes:
I set up a festive bar this week:
Not the bar of The Rockefellers.