Crackers about Christmas

Planted Lilies this weekend. I wasn’t impressed with the bulbs. I hope they grow. A variety called “Brasilia”, very pretty with delicate colours, favourites of mine. I grew them a few years ago, as you can see from my photo, but they died out. Trying again.

Meanwhile the garden has its blazing Autumn shades and other very subtle ones. The acers are magnificent right now but losing their leaves rapidly so I have to make the most of the show. The largest one is so lovely.

Many leaves around the garden are still changing colour. Lovely combinations of golds, oranges and greens.

When all the flowers have gone I look for other fascinating features. Interesting stones, the rough bark of a tree, feathers lost in a flurry of wings.

Although the weather has been mild, cold weather foods are gaining in their appeal. Something satisfying is needed on a dark night when the curtains are drawn early and lamps are lit. Parsnips are in season and I wanted to try something a bit different to make the most of their taste and creamy texture. I came up with this easy flan.

Parsnip Flan

2 medium Parsnips
1 Onion
50g Cashew Nuts
1 Vegetable Stock Cube
Creme Fraiche or Soured Cream
 
Prepare, slice and cook the parsnips in a little water for about 7 minutes. Allow to cool.

You will need pastry for a dish about 22.5cm (8-9")
Make this in the food processor using 
1 cup Plain Flour
1 third cup Sunflower Oil
1 quarter cup cold water.
Put them in the processor and whiz until a lump forms.
Switch off and remove. Squeeze a little if necessary to combine.
Grease the flan dish and press the pastry into it, covering evenly and up the sides. Place in the fridge while you make the filling.
Mash the parsnips well.
Heat the oven to 190C/170C fan oven.
Cook the sliced onion gently in a little oil.
Add half a cup of water and crumble in the stock cube. Stir to dissolve.
Add mashed parsnips, nuts and 2 good tablespoons of creme fraiche. Stir well to combine.
Fill the pastry case with the parsnip and nut mixture.
Bake for 25-30 minutes.

Serve with carrots, green beans and chutney. Very nice cold too if any is left over.

Time to be thinking ahead for Christmas. For my puddings recipe see my post with the title “Puddings and Poppies”. These are individual puds which can be frozen or kept just until Christmas. They don’t need hours and hours of steaming. I find they keep perfectly in the freezer for a year so I don’t need to make them every Christmas. Depends, of course, how many you’re serving. Easy and delicious.

This time last year I was knitting Christmas crackers from a pattern in Landscape magazine.

I thought it would save all that paper and plastic which can’t be recycled and it gave me an interesting pastime on winter nights. With the addition of a few felt holly leaves and berries they looked Christmassy. I popped little gifts inside them and a rhyme about each of the family.

Lots to do before Christmas but I can’t think of anything nicer and then I can relax when the time comes. I hope you’re enjoying your own festive tricks and treats. With you again next week.