nut roast and cranberry sauce. E had nut roast with tomato sauce and Sylvia liked hers with promite.
Ah well, we had a nice time of fish and chips from Mussels, ice creams and a swing. Sylvia and I were nice and neat with our peppermint choc chip icecream but E made a right mess of his bubblegum one.
(It seems I am still getting used to my new camera but I am sad about the photos I lost. Gorgeous ones of Sylvia giggling in my new strawberry apron and snuggling with Molly the [toy] sheep, of my brother in law blowing out his birthday candles, of my nieces helping E do the crossword and a classic photo of Grace in reindeer antlers!)
Dr Who (magical), The Birds (I didn't finish watching it because it was too horrible), and The Christmas Bunny (adorable and so so sad). We've also started watching the Sea Change box set.
But today is the Epiphany and the tree was taken down tonight while I made green pancakes. And the chocolate and fig Christmas cake is now finished. Those melty chunks of chocolate together with the rich soft dried fruit were amazing in the warm weather. Honestly, who needs to bake anything else when you have a cake this good in the kitchen.
Previously on Green Gourmet Giraffe:
This time last year: Christmas puddings of 2010
This time two years ago: Baby Food, Cookies and a Day at the Zoo
This time three years ago: Miso Soup for after the feasting!
This time four years ago: WHB Vegetable Stories and Potato Salad Glory
Savoury Cheese, Cranberry and Thyme Muffins
Makes 12 regular muffins or 30-36 mini muffins
Adapted from recipebridge.com
1 cup white plain flour
1 cup wholemeal plain flour
1 cup grated Jarlsberg cheese (or cheddar)
1/2 cup chopped spring onions (I didn't use)
2 tbsp fresh thyme leaves, rubbed
1 tablespoon baking powder
1 teaspoon salt
Generous pinch each of cayenne and smoked salt (or smoked paprika)
1 egg, beaten
3/4 cup milk, plus 1 tbsp
1/4 cup cranberry sauce (or use 1/2 cup dried cranberries and add 1/4 cup milk)
1/4 cup canola oil
Preheat oven to 200 C or 400 F. Line a 12 hole muffin tray with muffin cups (or line a few mini muffin trays). In a large bowl, mix together flours, cheese, spring onions, thyme, baking powder, salt and spices. Lightly whisk together the egg, milk, cranberry sauce and oil in a large jug. Pour into the dry ingredients and stir until just combined. Spoon stiff batter into prepared muffin cups and bake for 25 minutes (or 15-18 minutes if you want to make mini muffins). Cool on a rack.
Fruity summer icy poles
Adapted from Vikki Leng's a Vegetarian Feast
juice of 2 oranges
125g strawberries, hulled
125g raspberries, frozen
1 apricot, diced small
2 nectarines or 1/2 cup pineapple, diced small
pulp and seeds of 2 passionfruit
Puree orange juice and strawberries. Mix raspberries, apricot, nectarines and passionfruit and spoon into icy pole moulds (I used 6 large and 6 small). Pour the orange strawberry puree over them, leaving a little room at the top for the mixture to expand when frozen. Place caps on icy poles. (If you don't have moulds, you can use little cups and stick icy pole sticks in.) Place in freezer to harden - at least 4 hours but preferably overnight. To eat, run the mould under cold water until the icy pole will slide out of it.
On the Stereo:
Like A Man: Adam Cohen