Three and a half weeks to Christmas and I’m sure some of you did Christmas shopping on Black Friday. Not me! I stayed well away, although I did buy a few bargains on Red Thursday. Next year, we’ll probably have Yellow Tuesday and Green Wednesday. Crazy!
I’ll be putting up my Christmas tree today, I usually put it up half way through December, but I love the white twinkling lights, so want to enjoy the tree for a whole month this year.
How to decorate your Christmas tree
Every two years or so, I have a different colour scheme for my tree, which is a traditional green one, and this year I’m going to go with silver, pale green and pale pink. I don’t buy loads of baubles, and the silver ones I’ve collected over the years are used each year with the few extra coloured ones I choose. Start by checking the lights work and then arrange them on the tree, ensuring there aren’t any unlit areas. Drape the tinsel next if you are using it, working from top to bottom. Arrange the baubles and other hanging decorations so they are evenly placed.
Place larger heavier hanging decorations on the lower branches and smaller, lighter ones higher up. Finish off by adding anything that sits on the branches, such as small gifts, and attaching bows, if you have any, to the ends of the branches. The star or fairy for the top of the tree goes on last.
LED Christmas lights
Usually I have tree lights which need to be plugged in, but this year I think I’ll go for LED lights. Woolworths sells them and for 20 star lights that have diamond patterns you’ll pay R199. For 40 of the same lights R250. The 20 set requires three AAA batteries (not included) and they are 1.8m in length. The 40 set requires two AA batteries (not included) and are 3.9m in length. These lights are not intended to be left outdoors exposed to the elements.
Christmas desserts
Christmas pudding is traditional, but not everyone enjoys this rich pudding. I usually have some fresh fruit in the fridge ready to cut up and serve with fresh cream or ice cream for a lighter option. Berries are my favourite, strawberries, blueberries and raspberries, but they can be quite pricey. A less expensive option of fresh fruits are banana, paw paw, grapes and melon. Serve homemade Christmas mince pies too, a real winner!
Or try one of these delicious desserts, both are equally sublime.
Tiramisu – serves eight
Ingredients
Large packet of Boudoir biscuits (2 pkts in pack)
1 tub of mascarpone
500ml fresh cream
3 dessertspoons of coffee powder diluted with half a cup of boiling water, fill the rest of the cup with brandy
Chocolate to sprinkle on top (I use chocolate milk powder)
Method
Line a glass dish with one packet of biscuits and place the other packet on a plate, spread out.
Pour the coffee/brandy mix over the biscuits in the dish and over the ones on the plate.
Whip the mascarpone until thick’ish. Whip the fresh cream until stiff (not too much though).
Mix the whipped mascarpone and whipped cream together.
Spoon over biscuits in the dish and then with a spatula take the soaked biscuits from the plate and layer on top of the cream mixture. Cover with another layer of cream mixture. It can be thick. Sprinkle with chocolate milk or pieces of chocolate.
Leave in fridge for at least three hours to get really cold. Serve and enjoy.
Celebration trifle – serves six
Ingredients
Maderia sponge loaf
Five tablespoons of black cherry preserve or strawberry preserve
One tin of pitted black cherries or one tin of strawberries
Sherry
For the custard
Three egg yolks
Three tablespoons caster sugar
600ml milk
One and half tablespoons custard powder
One and half tablespoons cornflour
For the topping
300ml fresh cream
Three tablespoons sugar
Half a teaspoon vanilla essence
25g flaked almonds
Small bar of chocolate (your preference)
Method
Slice Madeira loaf and spread with the cherry or strawberry preserve and sandwich back together. Arrange in the bottom of a glass bowl, add black cherries or strawberries, drained, and moisten with the sherry.
To make the custard, combine the egg yolks, sugar, two tablespoons of the milk and the custard powder and cornflour in a bowl. In a pan, bring the remainder of the milk gently to the boil and stir into the bowl. Place contents of the bowl in the pan and simmer to thicken. Pour custard over the sponge and fruit and leave to cool.
Whip the cream with two tablespoons caster sugar and vanilla essence in a bowl and spread mixture over the cooled custard.
Toast the almonds by placing them in a very hot frying pan together with two teaspoons caster sugar. Toss together until the sugar has caramelised and the almonds have turned golden brown.
Decorate the trifle with the almonds and slivers of grated chocolate. Refrigerate until you are ready to serve.
That’s it for this week. Shop till you drop!
Julie
