Deck the Sheds with Bits of Wattle.) Then on to another Christmas party at our local neighbourhood house. This was far more relaxed. We sat outside singing carols under the gaze of the majestic gum trees in the neighbouring park. Much more my sort of celebration.
Edinburgh just prior to Christmas enjoying festive lights on dark nights, winter woollens, festooned pubs and cosy dinners. It is not just the warm long nights that are different here. It is the lack of decorations. They are minimal in most places.
The shops in Melbourne have very little in the way of Christmas in their windows. Some token modern stars or an apologetically stylised picture of a tree is often the way. In one department store I found a nice Christmas tree but it had unwrapped gifts beneath with loud price tags on them. A little bit of humour is always welcome. I had a good laugh at the ocker nature of the above Christmas advertisement I found in one window.
The Little Royal in the Royal Aracade.
333 Collins Street (which I don't think is a bank). And there is also the Gingerbread Village and the Myer Christmas Windows.
I am sending these layered chocolate to Tea Time Treats hosted by Kate from What Kate Baked and co-hosted by Karen from Lavender and Lovage. The theme this month is Festive Food.
The fudge also makes a nice wee bite so I am sending them to Treat Petite hosted by Stuart from Cakeyboi and co-hosted by Kat from the Baking Explorer. The theme for December is Happy Holidays.
Finally I am sending them for a Kids Christmas theme to Family Foodies hosted by Louisa from Eat Your Veg and Vanesther from Bangers and Mash.
Previously on Green Gourmet Giraffe:
One year ago: Edinburgh Larder and the National Museum
Two years ago: Buttermilk bread
Three years ago: Hotel Lincoln: genial gastropub
Four years ago: The Witchery - Scottish Fine Dining
Five years ago: Tree, Tarts and Punch
Six years ago: Nutroast for dinosaurs
Chocolate layered fudge
Peppermint layer from Taste of Home, Caramel layer adapted.
400g tin of condensed milk
250g dark choc chips
250g white choc chips
3 tsp peppermint essence
few drops green food dye
250g caramel bits
Put about 3/4 of condensed milk and all dark choc chips in a small microwave-proof mixing bowl. Heat until just melted. It only took 1 minute in my microwave (not a very powerful one). Mix well until glossy. It should be fairly thick.
Line a 15cm square baking tin with baking paper. Spread half the chocolate mixture in it. Place in freezer while you prepare next layer. Set remaining chocolate mixture aside.
Mix and melt remaining condensed milk with either white choc chips or caramel bits (depending on if you want a peppermint or caramel middle layer). This only took about 45 seconds for me. Mix well and if making peppermint layer, mix in peppermint essence and food dye.
Remove chocolate mixture from freezer and spread middle layer on it. The bottom layer should have firmed up and the middle layer should be fairly thick and resist stirring. Return to freezer to firm up for 5 to 10 minutes. Now remove again and spread remaining chocolate mixture on top. (I didn't have to warm up my chocolate mixture but it was quite thick to spread.)
Firm up in the fridge for 4 to 6 hours and then cut into small squares. I found with the peppermint squares I had to clean the knife after each cut or it left brown marks on the green layer. Keep in the fridge.
On the Stereo:
White Christmas: Bing Crosby