THE CHRISTMAS EDITION
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cocktail
afternoon tea
favourite things
capture
travel
fashion
wish list
up and coming
diy
teas
cocktail
coming up
WELCOME
Sarah is a Londo a background i Education, who to sunny Sou Sea with her and realised her opening a bakin She loves eating baking and feedin deeply admires g and is partial to a holiday whenever
I couldn’t love Christmas more than I do so having a Christmas themed issue was a nobrainer. This issue is a combination of multiple peoples’ view of Christmas and what they love about it, and together it will undoubtedly put you in a very festive mood in the run up to the 25th. In my house Christmas is probably the only time of the year we’re all together and it’s a chance for us to catch up and enjoy the most delicious dinner of all time. And for me to eat all the Strawberry Dream Roses before Clare realises there are none left. Sarah @ConnoConCon
I LOVE CHRISTMAS. It’s the time of year to shamelessly indulge in a few cheeky Snowballs, make time to savour relationships old and new over cream-topped goodies, and start making plans for the year to come. Christmas is extra special for me because it’s the only time of year our family are all together under one roof, and although it wouldn’t be Christmas without the occasional festive throat-throttling, I wouldn’t have it any other way.
Twitter @delightfu
www.delightfult
Clare @clareyconnolly
Jenny is from England and college in June When not wo keeps herself spending time and blogging aspects of fash and lifestyle.
www.freyasfash blogspot
on girl with in Higher o moved uthend-onhusband dream of ng school. g, drinking, ng people, ginger cats jolly good r possible.
ultea
tea.co.uk
South East d finished of this year. orking Jenny entertained with friends about all hion, beauty,
hionchapter. t.co.uk
CONTRIBUTORS
Zoe lives in South East London with her three housemates and a very ginger cat. A keen baker and food writer, she creates recipes and writes for her own lifestyle blog.
Twitter @zoeeesmith www. thislittlehomeinpeckham. com
Charlotte lives in London and blogs about cooking, gardening and making jewellery, which she does in her spare time. She loves chocolate, tea and cheese and is wondering if she should seek therapy for her Pinterest addiction.
Twitter @notjustrox www.notjustrocks.org
Gemma is a youth worker by day and reader, writer, beauty blogger and explorer the rest of the time. She has a strange obsession with dinosaurs and loves makeup, glitter and 80s films.
Amy is a 25 year old single mum of one daughter. She lives in a small town but misses the city life, and loves books, iced coffee, good food and autumnal colours. She’s a car booting addict with an eclectic sense of style, and enjoys cocktails and cooking.
Twitter @GemmaMarieJames
Twitter @teacupcocktails
www.lipsticksandlashes. blogspot.co.uk
www.cocktailsinteacups. com
Steph is a self-described misplaced northerner who lives on the south coast, where she works as a freelance writer and teacher. Steph writes a blog documenting her many obsessions (books, tea, beauty products and knitting) and how she is dealing with recently becoming a mum. Twitter @wuthering_alice www. stephaniepomfrett. co.uk
Rebecca is a Kiwi who moved to London in search of art, inspiration and an adventure. What started as a small blog to chronicle her art adventures soon led to new friends, guest blogging and the start of her own jewellery range, ‘Silver’ by Runawaykiwi.
Twitter @runawaykiwi www.runawaykiwi. com
Christmas Cheer
When I started thinking about how to create a Christmas cocktail, I immediately knew that I wanted to include a lot of different elements that represent Christmas - cranberry sauce, brandy butter, spiced Christmas pudding and mincemeat, oranges in Christmas stockings, red and gold, lights and tinsel, and of course, champagne. I had a fairly clear idea of the ingredients I wanted to use before I started although I spent some time experimenting with quantities, trying rum instead of brandy, and thinking of a way to incorporate the cinnamon before I finally settled on this recipe.
YOU WILL NEED 30ml Cointreau 15ml brandy
45ml cranberry juice Champagne
Edible gold glitter Ice cubes
1tsp cinnamon sugar syrup
(made with 250ml water, 250g sugar and 1tsp ground cinnamon) 4
METHOD
First you need to make the cinnamon sugar syrup. To do this, put 250ml of water, 250g of sugar and 1 heaped teaspoon of ground cinnamon in a pan, bring to the boil and then simmer for 5-10 minutes. Pour into a container and leave to cool in the fridge. This will make roughly half a standard sized jar of syrup, so enough for plenty of cocktails. Sprinkle a small pinch of edible glitter into a martini glass. Put a few ice cubes into a cocktail shaker, add the cinnamon syrup, Cointreau, brandy and cranberry juice. Shake well, then strain into the martiniglass and top with champagne.
By Charlotte Edmundson
#christmascheerfeted
Sloe gi
Christmas is the season of fun filled festivities and merriment, a time for family, fr and after a few of these cocktails You will need crushed ice, 50ml sloe gin, dash
Fill a tall glass with ice and pour in the gin and lemon juice, then stir. T
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in fizz
friends, food and some fabulous drinks. As the song goes ‘Tis the season to be jolly’ you will be well on your jolly way! of lemon juice, cream soda amd blackberries.
Top up with cream soda and add a handful of blackberries to garnish.
By Gemma James
Turn to page 45 for another Christmas cocktail from Gemma #sloeginfizz
I adore afternoon tea and am always inspired by the amazing creations offered by hotels like One Aldwych and The Langham. I like that they create special themes showing that afternoon tea is incredibly versatile and can be really exciting. For the Christmas tea I created, I wanted to use very easy techniques and simple, festive flavour variations to produce a menu that isn’t hard to create at home but puts a twist on the normal afternoon tea staples. I love using canapes in my afternoon teas as these are especially adaptable, bite-sized and can be made to look really effective with fairly everyday ingredients.
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By Sarah Plumb Check out Up and Coming on page 34 for details on Sarah’s new baking school
Goat’s cheese and pepper chilli jam crostini
Makes 8 Ingredients
slowly, turning the heat down if they are colouring too fast, until they are a Small baguette, preferably a day old nice medium caramel colour. Once If you want you store any of this you’ll 2tbsps soft goat’s cheese the onions have softened and started need some small sterilised jars ready. If 50g chilli pepper chilli jam or other properly stored in a cool dark place, it’ll colouring, add the garlic. This slow chutney such as caramelised onion last about 2-3 months unopened. Once cooking and browning really enhances the end flavour of the chutney, so take opened, use within a week. Method your time with this part. 5. Finally, add the peppers and chillies, Ingredients 1. Preheat the oven to 180°C the sugar and the vinegar. You need to 2. Thinly slice rounds of the baguette keep cooking this gently on a medium 8-10 fresh red chillies and place on a baking tray, then pop 8 ripe red peppers heat, stirring occasionally to prevent these into the oven for about 10-12 it from catching, until the liquid in the Splash of rapeseed oil minutes or until they have dried out mixture has reduced a little. Check 2 medium red onions, peeled and and taken a mid to dark brown colour. sliced the seasoning at this point; if needed, The key here is that the almost charred 1 sprig fresh rosemary, leaves picked add a little extra salt and pepper. Try flavour of the bread really cuts through and finely chopped dragging a wooden spoon through the the richness of the cheese. chutney – if it parts and doesn’t fill up 2 bay leaves 3. Spread each cooled crostini with with liquid again quickly, then it’s ready. 2 crushed garlic cloves goat’s cheese trying to create a 6. Allow to cool and use immediately or Cinnamon stick peaked shape in the centre, with pop into the labelled sterilised jars, add Sea salt smooth sides. a small round of greaseproof paper to Freshly ground black pepper 4. Add a small amount of the chilli jam 100g brown sugar the surface and seal tightly to enjoy to the top of each mound. later! 150ml balsamic vinegar 5. You can easily use decent quality shop-bought chutney for this recipe Method but making your own is lots of fun, especially to have with cheeses and 1. Make some score marks in the skins cold meats, including leftover turkey, of the peppers and chillies without for a Christmas supper. cutting through the flesh too much, Pepper chilli jam
then blacken on a griddle or under a hot grill. 2. Put the hot, charred peppers and chillies into a bowl and cover immediately with cling film. The chillies will blacken more quickly, so remove these first. The steam created in the bowl will soften them and make the skins easier to remove. Allow to cool a little before the next step. 3. Once all the skins are off as best as you can manage – disposable gloves are recommended here as the chillies can really burn the skin on your hands - discard the stalks and deseed them all, before finely chopping and putting them to one side. 4. Allow a large saucepan to warm over a medium heat, then add the oil, followed by the onions, herbs, spices and the seasoning. Cook these slowly, turning the heat down if they
#fetedafternoontea
Smoked mackerel and horseradish cream blini This lovely paté goes so well with the horseradish cream and makes a bite-sized delight perfect for afternoon tea or as a party canapé. Makes 12 Ingredients 125g smoked mackerel 100g ricotta 1tbsp hot creamed horseradish 1 lemon, juice and zest 1tsp cayenne pepper, plus extra for dusting 12 readymade blini Fresh chives, washed and snipped to 2cm lengths Method 1. Preheat the oven to the correct temperate according to the instructions on the readymade blini. 2. Skin and flake the mackerel into a bowl ensuring there are no small bones. 3. Add 75g of the ricotta, the lemon juice and zest and the cayenne pepper, then mix well using a fork. 4. Meanwhile, put the blini in the oven to heat then remove and lay out for dressing. 5. Combine the remaining ricotta with the horseradish and cover each blini with a thin layer – this mix is quite fiery so use sparingly! 6. With a small bowl of warm water to hand, create quenelles with the mackerel pate, dipping the spoons in the water between each quenelle as this helps the mixture to shape and slide off the spoons more easily. 7. Place a quenelle on each blini, dust with a little cayenne pepper and add a couple of snippets of fresh chives to finish. The mackerel paté is also delicious spread on hot butter toast and will keep 2-3 days in the fridge.
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Turkey and cranberry sandwich rounds These dinky little sandwiches are yummy and use up leftover turkey. The set cranberry jelly adds a unique touch, but you could just spread the jelly directly from the jar, or make your own. Makes 8 rounds Ingredients High quality medium-sliced granary or wholemeal bread 100g thinly sliced turkey Butter 3 tbsp readymade cranberry jelly 2 gelatine leaves Water Method 1. Make the cranberry jelly by warming the jelly in a saucepan with a small splash of water. 2. Meanwhile, soak two gelatine leaves in a bowl of cold water for about 5 minutes. 3. Once soaked, squeeze the excess water from the gelatine and add this to the warm cranberry jelly. Simmer for about 2 minutes, ensuring the mixture doesn’t boil. 4. Line a plate or a small baking tray with food wrap, ensuring it doesn’t have lots of creases and that there is a good flat surface area. Pour the cranberry mixture on to this, trying to get a thickness of about 2-3mm, and allow to cool in the fridge until set firmly. 5. Use a rolling pin to flatten each slice of bread so it’s half as thick, then butter lightly. Discard the scraps or retain them to add to a bread and butter pudding. 6. Stamp out 16 rounds from the bread using a plain-edged 4cm pastry cutter. 7. Do the same with the turkey. Pop these onto one of the buttered bread rounds. 8. Gently stamp 8 rounds from the set jelly, then carefully lift using a palette knife and lay on the partly assembled sandwiches. 9. Finish by adding the bread to complete each mini sandwich.
Parmesan scones These scones are flavoursome and delicious as part of an afternoon tea or as a savoury accompaniment to butternut or pumpkin soup. They can be frozen once baked and cooled. Makes 8 Ingredients 225g self-raising flour 2g baking powder 55g butter 50g Parmesan or Grana Padano, grated, plus a little extra to sprinkle over the top 2-3 sprigs of fresh thyme or a pinch of dried thyme (but be sparing as this is stronger in flavour) 160ml full fat milk 1 free range egg or some milk to glaze Method 1. Heat the oven to 200°C. Lightly grease a baking sheet or use a non-stick tray liner. 2. Mix together the flour, salt and baking powder, then rub in the butter. 3. Stir in the cheese, thyme and then three quarters of the milk, using a palette or table knife. The dough should definitely not be too dry and if it is very sticky it’ll be difficult to handle, so gradually incorporate the remaining milk. You may not need it all or perhaps a splash more until the mixture just forms a dough-like look. 4. Knead lightly on a lightly floured worktop, then pat out to a 2cm thick circular shape. Press a long knife into the surface, segmenting into eight equal portions but not cutting the dough right though. Put onto the prepared baking tray. 5. Brush the top with beaten egg or milk and sprinkle over some cheese. Bake for 12-15 minutes until well risen and golden, though you may find you need to increase the cooking time a little depending on your appliance. If you’re concerned they are not cooked through, you can separate the segments after 15 minutes and pop them back in the oven for a brief period longer to finish them off. 6. Allow to cool a little then enjoy with lashings of cream cheese or butter.
Festive Santa hats These little treats are colourful and delicious, and the biscuit base is so Christmassy. The dough can be made and frozen too.
Makes 12 (plus extra dough to store for later) Ingredients 150g plain flour, plus more for dusting 50g butter, softened Sea salt 1 free range egg 1tsp ground cinnamon ½tsp ground black pepper 2tbsp golden syrup 50g muscovado or soft dark brown sugar 100ml fresh double cream, whipped to soft peaks 12 strawberries, evenly sized and washed Icing sugar Method 1. Preheat your oven to 160°C and line a large baking tray with parchment or a nonstick tray liner. 2. Whisk the golden syrup and egg in a jug, then whizz together the flour, salt, pepper, cinnamon, butter and sugar briefly in a food processor. 3. Gradually trickle the syrupy egg mixture into the processor whilst the motor is running on a slow speed. You are looking for a soft, firm texture, so stop adding the liquid when you’ve reached this point. 4. Tip the dough onto a lightly floured surface and knead to bring together. Wrap tightly in food wrap and pop in the fridge for about 15 minutes to firm up. 5. Meanwhile, hull 12 evenly sized strawberries and ensure their tops are level – this will prevent them toppling off the biscuits. 6. Once chilled, take roughly half of the dough to roll out.
7. Dust the worktop with flour again before rolling the dough to about 3-4mm thick and then stamp out the rounds with a 3-4cm smooth or fluted edge cutter. Gently remove each disc from the surface using a palette knife or fish slice. Put on the prepared tray, prick the surfaces lightly with a fork and bake for 15-20 minutes; the cookies should be medium brown. Remove and allow to cool on a wire rack. 8. Fill a piping bag fitted with a ½cm nozzle with the whipped cream and squeeze a blob onto each biscuit before sitting a strawberry on top. 9. Then pipe a frill about the base of each strawberry. Arrange on a plate and dust with a little ‘snowy’ icing sugar and serve immediately as the biscuits will soften quickly from the fruit and cream topping.
Holly-topped chocolate choux bites These little bites are so yummy and moreish! The addition of the sugar florist paste holly and snowy icing make them look super festive and cute too. The choux pastry is not difficult to make but takes elbow grease. Makes 12 Ingredients – choux pastry
Ingredients – Chocolate crème patissière 125ml full fat milk ½tsp vanilla extract 30g caster sugar 1tbsp good quality cocoa powder 2 medium free range egg yolks 10g corn flour
125g plain flour 225g water 60g butter ½tsp salt 3 free range eggs, beaten 1 free range egg yolk whisked together Method with a splash of milk, to glaze Method 1. Heat the oven to 160°C and grease a large baking tray. 2. Make sure you weigh everything out before starting, sifting the flour onto a sheet of folded greaseproof or parchment, then add the water, butter and salt to a large saucepan and bring to the boil and all the butter is melted. 3. ‘Shoot’ the flour into the pan all at once and immediately start bringing the mixture together with a whisk. As soon as a dough forms, swap the whisk for a wooden spoon and cook the mixture out, beating all the time. This will dry the mixture off. Remove from the heat. 4. After the mixture and pan have cooled slightly, start adding the eggs a little at a time beating each quantity in fully before adding more. You want to achieve a mixture that is of a dropping consistency. 5. Put about ¼ of the paste into a piping bag with a plain 1cm nozzle. 6. Holding the piping bag upright, squeeze mounds of about the size of a 50p piece onto the baking tray, leaving at least 3cm gap between each. Once you’ve piped all the rounds, dip your finger in cold water and smooth the top of each, without applying too much pressure as this will cause the buns to rise unevenly. 7. Bake in the oven for about 15-20 minutes, leaving the oven door ajar for the last 5 minutes to allow the steam to leave the oven and the buns to dry out. Once baked, let them cool on a wire rack.
Ingredients - Snowy glaze 1tbsp icing sugar ½tbsp liquid glucose Dash of vanilla extract Cold water Method
1. Put the icing sugar into a bowl and gradually add drops of water, until you have a very thick paste. 2. Add the liquid glucose - this will 1. Warm the milk in a saucepan with the vanilla extract, the cocoa and half add shine to the glaze – as well as the vanilla and mix in well. You are the sugar, until just under boiling 2. Whisk the egg yolks together with the looking for a paste that’s of a very thick consistency, but which drops remaining sugar in a large bowl until pale and creamy looking, then add the eventually. flour and mix until smooth. Ingredients – Sugar holly 3. Pour half the heated milk over the egg mixture, whisking all the time. Sugar florist paste Once combined add the remaining milk and continue to whisk before Method pouring the mixture back into the saucepan and putting back on 1. Thinly roll out ready-coloured green a low heat. It’s important to whisk sugar florist paste, or colour your own continuously for about a minute; this with paste colouring. cooks out the flour and prevents it 2. Using a scalpel, cut little holly leaf tainting the chocolate flavour. shapes and allow to harden. 4. You will find that the mixture will 3. Roll tiny holly berries using presuddenly thicken very fast, so as you coloured or self-coloured sugar florist feel the whisk start to resist remove paste and also allow to harden. from the heat and continue whisking for another minute or so. If the mixture appears to start lumping just keep whisking and it will smooth itself. 5. Transfer to a bowl to cool, covering the surface immediately with a circle of greaseproof paper to prevent the formation of a skin. Assembly 1. Make ½cm holes in the base of each choux bite. 2. Put the chocolate fill into a piping bag with a ½cm nozzle. 3. Insert the nozzle into each bun, squeezing in the mixture until just full. You will feel this with your fingers – don’t over fill as they’ll burst quite easily. 4. Lay the filled buns out and put a blob of the icing sugar topping onto each. It should slowly run down the sides of the buns, setting quickly – if it doesn’t, add the tiniest sprinkle of water, mix and try again. 5. Place the sugar holly on the top of each and finish with the tiny berries. 6. These need to be served straight away as the pastry will soften quickly from the moisture in the filling.
Star-topped mini mince pies This recipe uses shop-bought mincemeat for convenience but adds a few little extras to make it taste divine. You can also opt to use good quality readymade pastry too but homemade is so much better and it’s worth preparing and freezing it in advance, so you’ll not be overworked during the festive season!
Makes 12 (with pastry left over for freezing) Ingredients 150g homemade short crust pastry (see right) or one pack or sheet of good quality readymade 2tbsps good quality mincemeat 2 small clementines, satsumas or tangerines, plus zest of 1 fruit One free range egg yolk, loosened with a splash of milk, to glaze Method – assembling and baking 1. Preheat the oven to 200°C. 2. Put the mincemeat into a bowl. 3. Peel and roughly dice the fruit, ensuring it’s not too large, then add, with the zest, to the mincemeat mixture and combine well. Cover and leave to one side whilst you prepare the pastry. 4. If you are using fresh pastry or a readymade block, roll it out to about 3mm thick. 5. Stamp out 3-4cm rounds according to the size of your mini muffin tin. You are looking for a circle which will come about 2/3 of the way up the sides of the tin. Firmly press each round into the tin, pushing up the sides a little further. Bear in mind that if you’re using a larger muffin tin, you will need to roll your pastry slightly thicker to ensure it is robust enough to hold the filling. 6. Next, stamp out stars using a suitable sized cutter. 7. Add a teaspoon of the mincemeat mix – you do not want to overfill the pastry, so adjust this according to the size of your tin. 8. Top each pie with a star, pressing down the points to stick to the pastry base, then brush lightly with the egg yolk and milk glaze. 9. Cook in the oven for around 15 minutes. Allow to cool slightly before tipping out and cooling further on a rack. Or eat straight away!
Buttery short crust pastry Makes about 400g pastry Ingredients 225g plain flour 150g cold butter, cut into small cubes 25g icing sugar 1 free range egg, beaten 2tbsp water Method 1. Rub the butter into the flour in a large bowl. Once it just starts to take the look of breadcrumbs, add the icing sugar and fold in using a palette or table knife. 2. Add the egg and 1tsbp of the water, then use the knife to ‘chop’ in the liquids and solids. It will start to form a dry dough. Now add the remaining water and continue to bring the dough together until it forms a ball. 3. Turn onto a floured worktop and knead lightly until smooth – do not overwork the dough as it’ll become dry and tough. 4. Flatten the dough into a disc then tap the sides on the work surface until you have an even-edged block. Doing this will make it easier to roll later. Wrap tightly with food wrap and put in the fridge to rest for at least an hour, though overnight is great if possible. If you’re in a hurry, you can quickly chill it in the freezer for 15-20 minutes. 5. You can also divide this dough into portions before resting it if you’re not going to use it all at once; so if you’re planning to freeze a portion, wrap first in greaseproof paper then tightly in food wrap before labelling and popping in the freezer. It will keep in a deepfreeze for about a month. This way you can thaw it for future baking.
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Traditions
Christmas is a time full of family traditions and this year I’m introduc changed the tradition I had with my parents from the Christmas tree going up on the 25th November; one month to Christmas. I decided in favour of some Disney tunes and last year I introduced new Christm from Christmas with my parents and as much as I like to continue so new ones that my daughter can b
Festive flavours in coffee sh
I love when the festive drinks are released in places like Starbucks a amount of money on Gingerbread Lattes, Black Forest Hot Chocola feel more Christmassy than clutching that Starb
Scented candles
Nothing feels more cosy than an evening snuggled up under a blank candles for light. When my Christmas decorations go up my usual out come the winter and festive scented ones. I really love sweet sm cookies, and I love the fruity smelling variety like spic
Christmas shopping
I LOVE Christmas shopping and I start in September so I can sprea quite early so I don’t get lumped with it all in the run up to the big d shopping is selecting gifts for my friends and family that I know they w gingerbread and once I made a hamper for my parents as I didn’t k real treat.
Snow
There is nothing more magical than opening the curtains on Christma would go out in his work boots and make footprints up the path from year as I finally have a garden to make
Christmas food
The best meal of the year for me is the one on Christmas Day. I know the three course corker my mother makes, and now when I go to m my sister makes the stuffing. This year I’m also attempting a black fo know has a different Christmas dinner. For us it’s always turkey, with m brussels sprouts, mash potato, roast potatoes and extra By Amy Walsh 16
cing traditions for myself and my daughter. I e going up on the 1st December to the tree d to give the Muppets Christmas Carol a miss mas PJs. Traditions are what I remember most ome of the old ones, it’s exciting to introduce be part of.
hops
and Costa. I know I must spend a ridiculous ates and Spiced Cider but nothing makes me bucks signature red cup.
ket in a onesie with only fairy lights and some l candle selection gets packed away and melling candles such as vanilla, cakes, and ced apples and cinnamon.
ad out the spending. I also start wrapping day. What I love the most about Christmas will love. Last year I made gifts of fudge and know what else to get them. It went down a
as morning for a white out. As a child my dad m Santa Claus. I really hope it snows again this e a snowman in.
w how much work goes into one, especially my parents’ it’s my job to make a starter while orest gateaux. Like with traditions, everyone I mini sausages, stuffing, turnip, carrot batons, a thick gravy made by my dad.
#amysfavethings
Making cranberry and apple jelly 18
Robin
Bench
Holly
Clove studded orange
Holly
Snowy rooftops
Ham
Chris
The menu Lychee bellini, salmon on crostini, asparagus and hazelnut crackers, drunken margarita strawberries, zucchini raw salad, lime sorbet, Asian style duck wraps, rocket, pear and parmesan salad, pea soup with goat cheese cigar, ham and potato tree, melon and cherry Christmas lights, pirated mango mousse, Chocolate Christmas trees, and Santa’s buttons.
By Rebecca Blandford 30
stmas in November When I told people I was doing Christmas in November I got many a strange look thrown my way. But as an expat I was doing everything I could to have a special family Christmas, even if that meant doing it a month early. I wanted to fly home to New Zealand in December but the flights were prohibitively expensive. As luck would have it I managed to get a special deal and fly home in November instead. Not wanting to miss out on any of the magic of Christmas I convinced my parents to have the celebration a month early, which is how we ended up creating a 14 course Christmas themed dinner in the middle of November. The tradition of having a multi-course dinner started when my sister first moved overseas and it was just me and my parents left in New Zealand to celebrate. We looked into going to a restaurant or hotel to do a degustation menu (a multi course meal made up of small tasting plates), but over a few glasses of wine we decided we could do a better job ourselves. Then after drinking a few more glasses we somehow settled on twelve courses being a reasonable amount. For Christmas in November we wanted to top that historic meal and create fourteen courses. It may seem crazy to some to willingly spend a day in the kitchen when I only had ten days in New Zealand but what I miss most about home is just spending time with my mum and dad, so planning, shopping and cooking with them was the perfect Christmas present. Some of the courses were true family favourites
such as the salmon crostini, but others like the margarita strawberries were recent Pinterest discoveries that looked too good to pass up. Top tip: if you want to create a similar meal yourself (lessons learned from the 12 course version); don’t plan any plates that require cooking during the meal. For this meal all the meat was pre-cooked and could be just kept warm while we ate, that way all we had to do was a quick assembly job that only lasted as long as clearing the table. I guess that is what the meaning of Christmas is for me; it’s all about food and spending time with family. And luckily a homemade degustation menu seems to be the key to satisfying both cravings. The only remaining question is what exactly this means for the ‘real’ Christmas in December. I completely feel like I have had my Christmas celebration for this year which means I’m not going to be a sad and lonely Kiwi come the 25th. In a way I am very lucky, because even though I have had a heart filling Christmas day, I also get to have fun in experiencing all the Christmas lights, markets and bad jumpers that London has to offer. And on the day itself I get to choose between a pub with friends or an epic day of market bought treats and TV specials. #NZchristmas
£79, Topshop
Faux fur for warmth A classic black coat is a great investment but this season give faux fur a go; you’ll look chic and feel incredibly warm - a winning combination. I love this cream pea coat from Topshop. It has the on trend boyfriend fit and looks incredibly cosy.
I feel as though each year Christmas fashion has a different theme. Last year was pretty snowflake, reindeer and Aztec inspired patterns on everything from leggings and jumpers to bags. This year however, think more along the lines of F. Scott Fitzgerald’s ‘The Great Gatsby’ and 1920s flapper inspired fashion when planning your everyday, evening and party outfits. Here are a few tips to help you out along the way.
Enjoy velvet Velvet is a beautiful and flattering winter material so embrace it. A rich burgundy, emerald green or navy blue velvet dress would be perfect for any Christmas party paired with barely-there heels and a thick coat for the journey. New Look has many options for velvet lovers including this 3/4 sleeve dress as a perfect eye-catching party option. £7, New Look
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By Jenny Scott Russell #fetedfashion
Winter jumper A Christmas day jumper is a must and it can be as ridiculous as you want as only the family will see it. However, I prefer to go for a something pretty like this black embellished knit as with a pair of jeans it makes a great laid back outfit for the rest of winter. £46, Topshop
Embellish everything Whether it’s a clutch or a cami, sparkles are right on trend this season so the more the better! Remember to keep the rest of your outfit simple though as less is more and you don’t want to distract from the beautiful detail. £19.99, New Look
Holly sprig necklace from MissHollysBoutique.co.uk £14
Santa sat here toilet cover from 24studio.co.uk £11.99
Felt Christmas garland from Button Owl Boutique on Etsy £25
Reindeer tealight lantern from John Lewis £4
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Having had a long time ambition to start her own baking school, Sarah Plumb finally took the plunge and opened Delightful Tea Bake School in November this year. With a background working as a tutor at a professional bakery and cake designer, Sarah used her skills and passion and set up Delightful Tea’s kitchen studio in a converted stable in Great Wakering, Essex. Courses available include Afternoon Tea Treats, Bread for Busy People, Tea Pot Cake Master Class, and perfect in the run up to Christmas, Mince Pies and Pastry Express. There are currently a total of eleven courses on offer with the emphasis on learning and fun. The classes are small with the largest holding a maximum of six people ensuring a hands-on experience and that all guests have the space and facilities to get the best from their session with Sarah and her team of professionals. Staff share their baking knowledge and skills helping those on the courses achieve the perfect bake every time. The Victoria Sponge Master Class has so far proved most popular. Afternoon Tea Treats, creating shortbread and scones, as well as the Bread for Busy People course are also attracting lots of attention. Over time Sarah is looking to offer longer and more technical courses in sourdough and specialist cake design techniques, as well as hoping to attract other experts such as chocolatiers and patissieres to do special one off master classes. Courses start at a very pocket-friendly £25 for a bite-sized class and go up to the £130 bracket for a full day intensive course in draft baking or intricate cake design. The school also caters for private parties and events, and offers private tuition for those who prefer to learn on a one-on–one basis. All Delightful Tea courses come as a complete package which includes professional tuition, quality ingredients, equipment, refreshments and everything needed to enjoy a great day of baking and learning.
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The great thing about offering such a diverse mixture of courses using industry professionals, as well as teaching myself, means that there’s great variety but clients know that they will be taught by some of the best in the business
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@delightfultea
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By Zoe Smith 38
#diygingerbread
My work colleague has a ‘Christmas cupboard’ and throughout the year she collects bits and pieces from lovely little shops and puts them in the cupboard. Come November she unpacks it and assigns a gift to everyone on her Christmas list. This level of organisation simultaneously terrifies me and leaves me green with envy and I may have to admit that I am never going to be a person that purchases Christmas gifts in February. That being said, there is one bit of the festive season that I spend meticulously plotting and planning… CHRISTMAS BAKING. Oh yes, ‘tis the season to be jolly and consume all manner of chocolate covered, spiced and fruited loveliness. And the king, or should I say castle, of the festive season has to be the gingerbread house. Giant slabs of decorated gingerbread? Yes please. This recipe has a few added spicy things in the gingerbread mixture to make it a little more interesting and tasty. Being a bit of a chocolate enthusiast I chose to decorate my house with chocolate, plus it complements the spiciness of the gingerbread rather nicely.
YOU WILL NEED
Stage one - the bake
250g unsalted butter
7 tbsp clear runny honey
200g dark muscovado sugar 600g plain flour
2 tsp bicarbonate of soda 5 tsp ground ginger
1 tsp cracked black pepper 4 tsp cinnamon
1 tsp ground cloves Stage two - the construction 270g granulated sugar 250ml water
Step three - the decoration
Anything your heart desires
Stage one - the bake To make the dough, melt the butter, honey and sugar over a low heat until a dark brown, tar-like mixture has formed. Whilst this is melting, combine the flour, bicarbonate of soda and spices in a large bowl. Allow the wet mixture to cool slightly once melted fully, and then add to the dry mixture. Combine (this is where it may get slightly messy‌ you will need to get your hands in) and wrap in cling film and chill in the fridge for an hour. Draw the templates directly onto greaseproof paper and cut out. Remove the dough from the fridge and roll out to a thickness of about half a centimetre on a very lightly floured surface. Lightly place the templates onto the rolled dough and cut out, carefully transferring the shapes onto greased and lined baking sheets. You may have to roll out a few times in order to get all the shapes from the dough, as you will need two side walls, two roof pieces and one back and front piece. Bake the gingerbread for 12 minutes at 200ºC, turning halfway through to ensure that the bake is even. Once baked, remove from the oven and allow to cool completely before lifting off of the baking paper.
Stage three This bit really is up to you! roof using some giant cho them using melted choc whisked in for added stickin eaves of the house is a wh which naturally drips slight effect. Add a quick spra shimmer spray and a dust An indulgent Christmas tre dining t
decoration ! For my house I tiled the ocolate buttons securing colate with icing sugar ness! My fake snow on the hite chocolate ganache tly to give a lovely snowy ay of some gold edible of icing sugar and voilĂ ! eat worthy of any festive table.
Stage two - the construction A word of warning; this caramel sets FAST. So, what I would recommend is halving the sugar and water quantities and making up two small batches rather than all at once. To make the caramel, bring the water and sugar to the boil, and bubble until the mixture turns golden brown. Remove from the heat and use immediately. Assemble the house on a cake board covered with white royal icing. To assemble, dip one edge of each side wall piece in caramel, and allow excess to drip off. Coat only the edge that will be joined and attach both side walls to the front wall. Then, using either a pastry brush or a teaspoon, coat the other two side wall sections and secure the back wall. Attach the roof using the same method and set aside to allow the caramel to harden.
‘Tis the season to drink loads of tea. Let’s face it, it’s cold outside and those mince pies are looking a little bit dry, right? Christmas teas are officially a ‘thing’ and here’s a round up of some of my favourites this year.
Whittard If you want a spiced tea that’s nononsense and generally lovely, I would recommend Whittard’s Mumbai Chai, my favourite Chai blend in the whole world (I use it a lot in baking and will be using it in cakes in the run up to
Twinings
Christmas.) However, if you want
Twinings have three great offerings
something with more of a festive feel, I
this year: Christmas Thanks, which is a
definitely recommend the Orange and
gorgeous malty black tea mixed with
Gingerbread rooibos: caffeine free and
what are essentially the spices you get in
delicious, it’s like a hug from a Christmas
Christmas cake - perfect for guests as they
jumper in a mug. Yum.
walk through the door; Christmas Wishes, a really lovely blend of rooibos, chamomile
Eteaket
and pear blend that I look forward to
Winter Warmer is a more versatile
sipping as I listen to carols on Christmas
seasonal tea, rather than an exclusive
Eve; and Christmas Cheer, which has a
‘Christmas’ tea - the usual cinnamon
robust Assam base and Christmas spices
and orange are complimented by a
(this one reminds me of a Christmassy
more wintery blend of apple, almonds
Chai- spicy and fruity and oh-so-delicious.)
and vanilla. It’s a great blend if you’re a bit jaded from all the usual Christmassy
Bluebird Tea Co.
flavours!
Bluebird are really making a name for themselves with their interesting and zany
Cup of Tea
tea blends. This year, they’re offering
If you’re a bit overwhelmed and don’t
three: Gingerbread Chai, which is possibly
know which variety to try, I recommend
one of my favourite rooibos blends ever;
ordering one of Cup of Tea’s Winter
Mulled Wine, a fruit and spice tisane (i.e.
Tea selection packs. You get ten little
no actual tea in the blend) that works well
sachets of the best winter blends from
when added to red wine to make ACTUAL
German brand Ronnefeldt. It’s got all
mulled wine; and Christmas Cake, a spicy
bases covered: black and green teas,
tea that combines two of my favourite
rooibos and fruit teas are all included. My
things in the whole wide world - tea and
favourites are Candy Almonds and Winter
glitter! It also has bits of Christmas tree in it.
Fairytale.
By Steph Pomfrett 42
#christmasteas
The Christmas Pudding You will need 50ml brandy, 3 tbsp honey and whipped cream.
Pour the brandy and honey into a cocktail shaker and shake well, then strain. Pour the mix into a tall shot or brandy glass. Add whipped cream onto the top for a perfect after dinner tipple.
By Gemma James
#christmaspudfeted 43