HOT ‘n’ SPICY POTATO SALAD

Although the heading on this recipe suggests serving it with grilled fish, roasted chicken, marinated chops or a mild beef curry, I think it would be a great accompaniment to  Christmas leftovers.  A touch of spice to go with turkey, pork or ham.

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ROYAL PLUM PUDDING

This is a fairly traditional recipe for a Christmas pudding and gives instructions about tying off the top of the pudding bowl with string.  Mum always made a string handle to make it easier to lift out of the boiling water.  Easy to do – lay a double thickness of string, long enough to go about 10cm over each side, across the bowl and catch it in when you tie around the bowl, then tie the overlap to secure the handle.

PICKLED BEETROOT

This recipe bring back memories of Mum in the kitchen peeling the cooked beetroot and the bright red hands she had afterwards.  I think it tasted better than today’s tinned variety and if like me you really like beetroot, it’s worth doing – just make sure you wear gloves…………………

BOILED FRUIT CAKE with Cold Tea

I always marinate the fruit for my Christmas Cake in brandy and then slosh a bit more onto the cake hot from the oven.  It makes a wonderfully rich cake which is great at Christmas, but is a bit too rich for other times of the year.  This recipe has a great tip to substitute the brandy with cold tea. I’ve turned a failed Christmas Pudding into a cake by doing that, but this is the recipe I’ve come across that suggests using it from the beginning.

boiled-fruit-cake-with-cold-tea