After Christmas

Many apologies to my few followers that I've not been around for a while. I've lacked inspiration, so I've not be able to inspire you. However, the festive season always gets my creative juices running. There's so much food around, and I hate to see things go to waste!

So here's a leftovers pie - but it's a bit posher than usual. First off let me say that this isn't exactly my own idea. I stole it from fellow blogger Lee at Kitchen Connection. I didn't follow it exactly though. Her recipe is for small triangular parcels. I went for something a bit bigger.

This is my cheese, onion and potato filo pie. 

Don't waste your time trying to make filo. Even TV chefs say you should buy it ready made.  I bought a pack 'because it's Christmas' but I had no idea what I was going to do with it until I read Lee's post.  I've always avoided filo in the past because I was a bit scared of it, to be honest, but there's no need to be.

This pie took three sheets (and they come in packs of six, so I've frozen the other three). I cut them all into halves.

I began by greasing a pie dish with melted butter. Then I laid three half-sheets into the dish, with melted butter between each layer.

Then I put leftover cooked potatoes and some fried onions in. Between the lumps I dotted bits of cheese. I used what we had left over - some brie, a bit of goat's cheese, and cheddar.  I wish I'd used more cheddar.  I also seasoned it, but it would have benefited from a bit extra pepper, or maybe a little mustard.  It could also probably have benefited from a rasher or two of bacon. 

Once the filling was in I folded over the edges to make a rough side to the pie, then I topped off the hole in the middle by ripping strips off the remaining half-sheets and crumpling them up (like in the photo).  The whole thing was then brushed with more melted butter and popped into the oven at 190C for 20 minutes.

It browned nicely, but the bottom was still slightly soft. I think next time I'll use a metal pie dish, not a ceramic one.

Setting a Festive Table

Compliments of the season to you all. I hope you're all ready for your big day, whichever big days you plan to celebrate over the holiday season.  I just thought I'd show you a few tips on how to make your table nicely festive without going overboard. Chances are you'll have all the things you need for these ideas, or you can always adapt them to suit what you have.

Do you have a colour scheme for your festivities? The dining room in Auntie Anne's house is red this year, mainly because I had a lot of red baubles and plenty of that curling ribbon. I also have a rather smart red table cloth, so I can blend the shades for a co-ordinated look.

I like to have some sort of decoration on the table, but nothing that interferes with the meal. Nothing so tall that it gets in the way of conversation, and nothing so short that it's possible to stand your glass half-way onto it and spill wine on everything.

First and most important thing to remember is that a special occasion calls for the best crockery, the best cutlery, the posh glasses and whatever you have that normally lives at the back of the cupboard because it isn't for everyday use. You don't have 'best'? Then make sure you polish everything well with a dry tea cloth so it sparkles.

You can see the overall effect of the decorations in the top photo. You'll notice there are festive baubles in various shapes, suspended on curling ribbon and hanging from convenient pictures. What you can't see is that we have a sheet of lights suspended from the ceiling beams. That's not necessary, but it does add a festive touch.

To create a central decorative area on the table I ran a roll of tartan ribbon from end to end. Wrapped around that are strips of curling ribbon, suitably arranged, with the ends run between my thumb and a scissor blade to increase the curls. Then I scattered table confetti (holly leaves) across that. Usually I would also scatter chocolate coins around, so that people could help themselves when it came to coffee and liqueurs, but on this occasion we planned to adjourn to the lounge for that - so I didn't.

Individual place settings had a gift, a nice napkin, and a colour-themed cracker. I also tied some tartan ribbon around the stems of the wine glasses and some tiny red baubles that were meant to be used as gift wrapping, but I had some left over.

Then I tied some Christmassy ribbon around the backs of the chairs. I didn't have any more tartan - so it's not the same theme, but I didn't really care. One three-metre roll of wired ribbon was enough for two chairs.

Finally, at the far end of the table I put a large, plain, glass vase with some lights in it. That's very trendy this year, but I've been doing it for a while now. What Auntie Anne does this year the world will do in a while!

One last thing. A table this good needs a meal to match.
Enjoy!

Something Christmassy

A happy June, courtesy of Denstone Hall Farm Shop, Staffordshire

The Auntie Anne household has a tradition at this time of the year of 'happy months'. We try to eat at least 12 mince pies over the holiday season to ensure that we have 12 'happy months' in the coming year. (I'm at six so far.. I have a way to go yet)

The mince pies are supposed to come from different places.

This year we've had a go at making our own mincemeat. This late in the season you don't have to worry too much about it going off. Most of what goes into it is already dried or otherwise preserved anyway.  It'll keep for a couple of days in the fridge.

This is a truly Auntie Anne recipe and how I normally cook - there are no weights or measurements. Have a go and play it by ear.

Start with an apple and cut it in half and take out the core. Then grate it roughly into a bowl. Don't worry about peeling it - but give it a wash first. Chuck in a good helping of mixed dried fruit (sultanas, raisins and currants) and a handful of candied peel.

Very few of these ingredients are essential. I used dried apricots instead because I didn't have any peel.

I also added some bashed up walnuts but any old nuts would do and you can leave out the nuts completely if you want.

Spice it to taste. All or any of the following would do: ground cinnamon, ground cloves, ground allspice, ground nutmeg.

Add some shredded suet or vegetable equivalent.

Now add a squidge of orange juice and a very hefty measure of brandy.

Stir well, cover and stick it in the fridge. Then use it however you fancy in mince pies. (Big ones, individual ones, lattice topped ones, star-shaped ones, anything you like!)

Happy holidays!