Merry Christmas

A very Merry Christmas! The year has flown by and here we are again in the festive season. It’s such a busy time but I hope it’s an enjoyable one for all my readers.

Amid the frantic preparations let’s take a moment to calm our nerves with a few moments in the garden.

Although the weather has not been kind at times a few rosebuds offered up a pretty display last week while snowdrops made their first appearance. This is not as surprising as it may seem. Roses are hardier than sometimes believed and some snowdrops do flower this early in the winter.

My Clematis cirrhosa is in full flower now. Draped elegantly over an arch it looks lovely from the window as I look out on the garden.

My oriental hellebores are budding but this particular one flowers from Autumn until Spring. It’s a beauty and its ivory white blossom lights up an otherwise drab border during these dull days.

Viburnum hillieri has bold scarlet berries next to the Garrya elliptica with its long graceful catkins.

The pond was looking interesting after a storm when Cotoneaster leaves had sprinkled on the surface. Tiny red droplets of colour mingled on top with the pesky duckweed.

I clipped greenery from around the garden to make a wreath. Bit easier this year because I bought a willow ring to insert the stems into. It may not look professional but I enjoy doing it and all the sprigs are from our garden. I used Holly, Euonymus, conifer leaves and Skimmia berries.

I also found pretty foliage for a vase with some Cotoneaster berries and Rudbeckia seedheads. I love this Christmas alternative to flowers. Bringing greenery into the house used to be considered a way of ensuring Spring would come again. I have no superstitions but I still find it a pleasing thing to do at Christmas.

With food in mind, I usually decorate some little cakes and make mince pies with my homemade mincemeat. Always appreciated by the family and guests. This year, for the cakes, I tried something I saw on a few little videos. A brilliant idea which looked so simple. Hmm! Not simple for me. The idea was to create a little wreath in icing on the top of the cake and add dots of red for berries. Looked so easy but didn’t work when I tried. Anyway the cakes look cheerful and taste just as good. At least it gave us something to giggle about!

For a few years I made a vegetarian flan on Christmas Day. It was really delicious and a pleasant change from all the meat we eat at this time of year. It contained ground cashew nuts, sprouts, leeks and carrots in a pastry case. I roasted potatoes and parsnips to go with it and cranberry sauce. It really is a satisfying and tasty meal. The recipe for it is in my Earthy Homemaker’s Cookbook.

Now, because I have a long-term illness, I find it too much work and I can no longer make a traditional Christmas meal. So last year I cooked a one-pan version of a turkey dinner. It’s so much easier and still tastes delicious so I will do it again this Christmas day. I recommend it for anyone who struggles with a traditional Christmas dinner.

I cook a turkey breast the day before. Then on Christmas Day I make a little stock from chicken stock cubes and add potato chunks, sprouts and carrots. I allow them to cook for a few minutes then add pieces of the cooked turkey. When the vegetables are tender I stir in some dissolved cornflour to make gravy. Then it’s ready to serve with cranberry sauce. Much easier than the usual meal and hardly any washing up afterwards. All the Christmas flavours in one pan. Parsnips can be added or roasted as an accompaniment.

Homemade cranberry sauce is easy-peasy and so full of flavour. Just simmer the fruit until it softens, then stir in sugar to taste. A glistening ruby-coloured treat.

For a tasty dessert over Christmas, I toast pecan pieces and make a simple chocolate sauce to serve with vanilla icecream in a tall dish. Absolutely delicious, looks special yet so easy. For the chocolate sauce I carefully stir cocoa powder with a few drops of milk until a paste forms then add a little more milk. I microwave it for about thirty or forty seconds to heat it. It thickens a bit then I pour it warm over the vanilla icecream. A sprinkle of the toasted pecans makes a fabulous combination of flavours. A favourite with my family. Extra pecans are always asked for because they’re wonderful toasted.

If you try this, here are a couple of tips. To make the chocolate sauce it’s important to stir the cocoa and milk gently to begin with or the cocoa powder flies up and coats everything. So do this slowly then a bit more vigorously once the chocolate paste begins to form. For the pecan nuts, begin by breaking in small pieces into a baking tray. Heat the grill and toast for a couple of minutes. Then stir to turn them over and toast again. The nuts may look very dark but will be very good.

Whether you like to cook or not, I wish you the merriest of Christmases and I hope the New Year will bring everyone good health and happiness.

With you again in the New Year. Bye for now.