Swiss Rolls and Knitted Fruit

I haven’t put the decorations or tree up yet. Don’t want to peak too soon. I am still busy in the kitchen though with my Christmas preparations.

I made cranberry sauce today. I really dislike that jam-like stuff in jars which is supposed to be cranberry sauce. I love the sharp tang, colour and texture of real cranberries. I can’t get enough of it with my Christmas meals.

If you’ve never tasted homemade you’re missing a treat and it couldn’t be easier to make. Just buy some fresh cranberries, pick them over and discard any mushy ones while you’re washing them. Even easier if you buy frozen ones. Simmer gently with a little water to stop them burning until they’re broken down (about 20 minutes or so) then add sugar, to taste. They take quite a lot of sugar but it depends on how sweet or sharp you prefer them, so taste as you go. Cook for a few more minutes.

Some people like to add orange juice and /or port but I just love the full-on cranberry flavour on its own. When it cools it thickens to a rich glossy gelled texture. Freezes perfectly without any loss of flavour or consistency.

Delicious with turkey of course but also with beef and a special vegetarian pie which I make on Christmas Day ( recipe coming soon).

When I need to relax I like to sit a while but there has been little I want to watch on the telly so I dug out a favourite book of mine to do a little crafting. It’s “100 Flowers to Knit and Crochet” by Lesley Stanfield. It’s a fascinating collection of patterns graded into three levels: basic, intermediate and advanced. I can’t do the advanced. I find patterns very confusing and my concentration span is limited. I do enjoy having a go though.

A few years ago I knitted the little acorns, in the photo on the right, to stitch onto a shawl I crocheted for my daughter. She was born in Autumn so autumnal things are her favourites and I knew acorns would be appealing. This week I knitted some little cherries. Passed a few happy hours keeping my fingers busy although I have to admit it didn’t come easily. The instructions in the book confuse me but then I’m no expert at these things. I usually muddle through with a bit of perseverence. No pain, no gain!

Maybe not the most useful things to have but quite pretty and amusing and keeps me out of mischief. Will make nice brooches or decorations for other things.

Then back to the kitchen and Christmas preparations.

Another little quick dessert I often make is a cream-filled swiss roll. It is quite easy to do with a little care and a variety of fillings make it very versatile. Freezes beautifully and saves time when other jobs take precedence. Looks special too if you decorate the top to make it look luxurious. The one I made today is filled with chopped stem ginger stirred into whipped cream.

There are lots of recipes for swiss roll but here is mine if you’d like to try it.

Choc Swiss Roll

65g Caster Sugar  2 large Eggs
50g plain Flour  2 rounded tablespoons
of Cocoa Powder

You will need a swiss roll baking tin
and greaseproof paper.
Heat the oven to 210C/190C fan oven
Cut a piece of greaseproof paper to
line the tin, with slightly 
overlapping edges.
Grease the tin a bit
and press the paper into place.
Beat the eggs and sugar with an
electric mixer until the volume
increases and the whisks leave
a trail in the mixture.
Sift the flour and cocoa together and with a
metal spoon gently fold into the eggs and 
sugar until it is all mixed in. Don't beat or
you will lose the air in the mixture.
Put into the tin and level if necessary,
then bake for 7-8 minutes.
Put a fresh piece of greaseproof paper on
the worktop and sprinkle with icing sugar
or caster sugar. Tip the cake 
top-down onto the fresh paper. Allow to cool
for a couple of minutes then very
carefully peel the original paper away.
Using the paper on the worktop to assist
you roll the cake up starting at the short
end facing you.
Leave to cool completely. Gently unroll and 
spread with whipped cream then roll up again.
Serves about four.
Fillings are up to your taste and imagination.
Chopped stem ginger is good, toasted pecans 
are delicious, grated chocolate or coffee liqueur,
added to the whipped cream. All these freeze
perfectly.
If you want to eat it fresh, any fresh fruit
can be added. Strawberries, raspberries or
apricots are good. Tinned fruit is fine if 
you drain it well. For a Black Forest gateau
effect use tinned black cherries and
chocolate with the cream.

If you freeze it for another occasion, like Christmas or a dinner with friends, place it unwrapped in the freezer and open-freeze it until firm. Then wrap and put back in. This prevents it from getting squashed while it’s still soft.

Thaws perfectly in the fridge and if you decorate the top with more cream, fruit or chocolate it will impress your family or guests and taste wonderful.

These wintery days with grey skies are the perfect time to enjoy making things for Christmas. All the hard work will pay off when you can sit back a little at Christmas with your efforts behind you.

Don’t forget to give the Christmas cake another drink of sherry in the next week or so.

Happy baking and crafting, until next time. Bye for now, with you again in a few days.