I can feel marmalade coming on...

Something is missing from my store cupboard. Jars of damson and apple jam, blackberry and apple jam, piccalilly, pear chutney, lavender and apple jelly,  quince jelly and rhubarb chutney.  Marmalade. That deep golden glowing splodge of orange in a jam jar. None left from 2009, so I start getting that fidgety feeling that happens when you get an idea and then want to do it but have absolutely no idea whether the oranges are even in the shops yet. I missed it entirely last year as I was finishing off my latest "Learn to Cook, Wheat, Gluten and Dairy Free" Cookbook.  I have not even started the next Cookbook so I have no excuse.  I can feel a trip to Ludlow coming on.  If I hover around the cobbled alleyways where greengrocers lurk or the farmers market in the square then maybe I will come across some. Or maybe it is too early?  I shall appease the fidgets by looking up recipes.

Forgot the Yuletide log so here is my kitsch Roulade

Chocolate Roulade is my happy play-time for mummy, pudding!  Not quite the gorgeous pudd that we purchased from the patisserie in Beaulieu on Christmas Eve but goes down a treat when up against more snow and unable to drive further than the five bar gate! All the ingredients are in the store cupboard and it is a doddle to make.  Having had the best Christmas of our lives in Beaulieu this holidays, I have decided that I shall die happy if I can be deposited in the supermarket and patisserie for the entire day every day, not to surface until required to cook said items! Eat them and then retire to my sofa on the veranda gazing at the stars and the bays of Cote D'azure until deep in the night.  What a way to go!..............................
However, back to reality and I must go and drop a couple of pieces of 70% dark chocolate into the venison stew with a couple of pieces of orange rind to finish it off. Candlelit dinner tonight.Totally impressive If I say so myself, but will anyone else? I will let you know.........................
CHOCOLATE ROULADE
can be with or without wheat, gluten or dairy
(for Dairy free use St. Helen's Farm double whipping cream, it is brilliant but you will need 2 pots and it is by mail order only)

• 75g Doves Farm wheat free,gluten free self raising flour
• 1tsp baking powder
• 55g x 70% cocoa powder , plus extra for dusting
• 5eggs
• 100g golden caster sugar,plus a little extra Cream Filling
• 300ml double cream 

Decoration

• 50g dark chocolate 
• 4 bay leaves 
• 8 whole almonds 

Extra pot of double or whipping cream for the decoration

• To make the chocolate leaves, melt 50g of the dark chocolate in the microwave or over a pan of water.Paint the shiny side of each bay leaf with a layer of chocolate.Leave to set, then paint over another layer.Set in a cool place,then peel off the chocolate leaves. Paint one side of each almond, leave to set, paint the other side and leave to set.
• Heat the oven to 190C/fan 170C/gas 5.Line a 30x40cm swiss roll tin with baking parchment,butter and dust with extra cocoa.Sift the flour,baking powder and cocoa in a bowl.Beat the eggs and caster sugar with an electric mixer until thick,pale and trebled in volume,about 8-10 minutes.Quickly and lightly fold in the flour and mix with a large metal spoon.Scrape into the tin,tipping the tin so the batter is even.Bake for 10-15 minutes or until firm.
• Cool the sponge for a few minutes, turn it out onto fresh baking parchment dusted with caster sugar.Peel off the lining paper and roll up the sponge using the paper underneath.It may crack,but the icing will cover it.Leave it to cool.
• Whisk the cream until soft peaks.Gently unroll the sponge and spread cream out gently.Reroll the roulade as tightly as you can without squashing out the filling.
• Fill a pipping bag with the whipped cream and decorate as much as you fancy!Arrange the chocolate leaves and nuts and dust with extra cacao.   

A Happy New Year and Twelfth Night

We didn't really get to twelfth night as by 4th January the entire Christmas tree was bare of its glossy needles and they lay knee-deep all over the hall floor.  This was more than I could bare and Mr. Henry was called upon to perform! This seemed a good moment to sort out the decorations, some of which have lurked around the nest of cotton wool and tissue paper since about 1960! Time to move on................A few swift and ruthless movements and hey ho, one naked tree!  I am already looking forward to buying lots of gorgeous new trendy decorations next autumn! I then transformed into a whirlwind and swooped on and removed all known Christmas cards, holly and mistletoe lurking around the house. Immensely satisfying and chuck all the green stuff on the wood burner, the cards however get made into an absolutely fabulous collage which The Pink Lovely and I will make one rainy afternoon in February.
New year on the other-hand was unquestionably the best for ages. A mini festive dinner with a glass of champagne at 7pm for The Pink Lovely and a truly heroic friend and babysitter, Sarah. Then on with the crown jewels and high heels and off to the most brilliant party in Herefordshire!  Surrounded by guests from New York, France, London and Worcestershire............... it was dazzling! As was the pink champagne, burgundy, port and more champagne............... You will be glad to know that B&B was on the schedule!
Not well in the morning and staggered around for a bit before going back to bed for two days!  Bye Bye 2010 - Hello 2011!!!!!!!!!  I did manage some pancakes for brunch for The Pink Lovely, with heaps of Maple syrup and butter and here is the recipe which can be made with or without wheat, gluten and dairy.
SCOTCH PANCAKES

115g  Doves Farm Organic self raising flour
30ml(2 level tbsp)caster sugar

1 large egg beaten
150ml Arla Lactofree  milk

Lightly grease a griddle or heavy-based frying pan. Mix the flour and sugar. Make a well in the centre and stir in the egg,with enough of the milk to make a batter of the consistency of thick cream.
The mixing should be done as quickly and lightly as possible.Do not beat .
Drop the mixture in spoonfuls on to a hot surface.For round pancakes,drop it from the point of the spoon,for oval ones,drop from the side.
Keep the griddle at a steady heat and when it bubbles rise to surface of the pancakes and burst -after2-3 minutes-turn the pancake over, using a palette knife.Continue cooking for a further 2-3 minutes,until golden brown on the other side.
Place the cooked pancakes on a clean tea towel, cover with another towel and place on a rack to cool.(this keeps in the steam and the pancakes do not become dry.)Serve with butter or with whipped cream.

Cheese Puff Biscuits and Champagne

The festive spirit being fully upon us now,  we decided to have a drinks party on Sunday night. In truly adventurous spirit, 20 friends managed to get here through the snow and ice. Some walked and some drove. They all deserved a cracking good welcome and so we popped lots of champagne corks and The Pink Lovely dressed as a plum pudding fairy with full wings and petticoats, floated around the sitting room handing round warm cheese puff biscuits, mini mince-pies and cocktail sausages.
My Cheating Cheese biscuits
You will need to buy either 2 packets of mail-order gluten-free puff pastry (email me for information) or  ready to roll fresh or frozen puff pastry
A dusting of gluten free plain flour or wheat flour
1 block of extra strong local cheddar cheese or Arla lactofree semi-hard cheese
Caraway seeds
1 or 2 beaten eggs

I taught The Pink Lovely to roll our pastry by cutting the blocks into quarters and rolling out each part with a dusting of flour. She happily cut out loads and loads of rounds and stars.  We placed them on the non-stick baking sheets and brushed them lightly with beaten egg. Plonked a fingernail sized piece of cheese in the centre of each pastry shape. Sprinkled with the seeds and then baked them until puffy and golden. Leave them to cool a little before transferring to a  wire rack.  Reheat the Cheese Puff biscuits and serve warm with lots of mulled wine or fizz!

Shortbread and Ice cream

Comfort food for me is not the eating of it but the baking of it!  So this past week, I have baked rather more than I would normally! 4inches of snow outside, many daring and exciting walks with the dogs, the toboggan and the Pink Lovely lead to the need for kitchen warmth and comfort!  Personally, I am not a great fan of tobogganing as it inevitably leads me directly towards a mole hill, followed swiftly by the interior of a hedge! I do however enjoy pushing the Pink Lovely down the hill and watching her hair-razing decent and her funny navigation techniques!  We stomp back through the snow in the knowledge that the oven is on and ready for more action, but the marginally less dangerous kind!

The Pink Lovely hates shortbread so I am told. Bother, shortbread for tea today. Brainwave, I hide the title of the recipe and we think that we are making Christmas Biscuits that she can eat warm. The Pink Lovely then proceeds to make them, that his how easy the recipe is!

Shortbread recipe can be gluten, wheat or dairy free 

115g butter or dairy-free sunflower spread

55g caster sugar

good pinch fine sea salt

130g plain gluten-free flour mix or organic wheat flour

40g ground rice

Demerara sugar to finish

Preheat the oven to 150C/300F/gas 2

In a good sized bowl, beat the butter and salt with the caster sugar until soft, light and smooth.  Sift the flour and ground rice over it and mix with a blunt knife to a smooth dough.  Bring the dough into a ball with your clean hands (not guaranteed with the Pink Lovely!) and gently push and press it into a flatter shape.

Place the dough onto a non-stick baking tray and press into about 8inch or 20cm circle or square. Score with

a sharp knife into about 12 portions. Sprinkle lightly with Demerara sugar and chill the dough in the fridge for about 15 minutes and then bake in the centre of the oven for about 45 minutes or until golden and cooked through.  Leave to cool on the tray and then cut through the scored lines into neat slices or squares.  Eat warm or cold.

Triumphant, The Pink Lovely eats 6 pieces of shortbread and loved them!  We then bashed the rest up with a rolling pin, which is fun at the best of times and particularly fun with a 7yr old! and we swiftly folded the little shortbread bits into a bowl of vanilla ice cream. Lined a baby loaf tin with cling film and spooned the iced mixture in, smoothed it over and bingo - pudding for lunch!  Freeze until needed and then cut into slices and serve with warm chocolate sauce drizzled over the top. Glorious!

Dazzlingly White

I feel like I have just walked through the wardrobe and found myself in Narnia! Everywhere is shimmering white, the temperature is an astonishing -11 degrees. The brilliant blue sky is an epic contrast to the ice crystals hanging off the trees and the feathery iced spider webs look like frozen lace on the gates and gate posts. Coco has sore paws after the walk due to salt getting in her paws on the icy lanes.  A warm bathe is perscribed but unfortunately we still have no water so a little bowl of luke warm Highland Spring Water is the only option!

Frozen Eggs

Oh Yum, I cannot wait for my delivery of organic, free range eggs from my dear friend over Clee Hill for my rather late breakfast this morning. My hands are freezing from typing and a hot, steaming cuppa of Yorkshire Gold, (just enough water in the kettle) is an essential hand warmer and hot fried eggs on hot toast to warm the rest of me up!  The eggs have just arrived via my lovely au pair who picks them up from the class room on the school run and I do not believe it - they are actually frozen! They do not ooze out the remain firmly in the shell, absolutely amazing!  Oh well - Porridge for breakfast!
The Mice have been at the Christmas Cake, that is The Pink Lovely Mouse, Mummy Mouse and Au Pair Mouse!  There are a few crumbs left but we feel this may be a bit embarrassing when we actually do get to Christmas and have none left! So, we are making another cake and with the oven on for 21/2 hrs or more, we shall be snug in the kitchen.  I think we shall be finding other jobs to be done in the kitchen this morning!
The fog has finally lifted after 4 days and I am going to drive over to Stourbridge and collect my new car which does have 4x4 and should consequently allow me to spend my entire time driving on the freezing lanes rather than my entire time in the ditch, hedge or at the bottom of the hill. This will undoubtedly improve the quality of my winter life on the Herefordshire and Shropshire borders and with any luck as it is bright blue instead of murky bamboo, the farmers will see me coming at some distance rather than when they are about 2 feet away!
The Pink Lovely is playing in a Rugby Tag match at school today against the boys, rather her than me, sounds exhausting!  Off to the kitchen to warm up.....

Global Warming, House Cooling & Lanes Freezing

Not being a scientist, not even a vulcanoligist like one of my dear neighbours, I have little understanding of global warming. So at a dinner party a few days ago I mentioned that it seemed a little unlikely, as we are currently struggling in-12degrees that England is going to turn into Club Med! This comment was pounced on as ridiculous because quite obviously Global warming means freezing winters and boiling hot summers! Well, first I have heard of it! Freezing winters I can believe but boiling hot summers that indeed would be remarkable.  During all the excitement of trying to get my car out of the driveway and keep it on the freezing lanes, rather than in the hedge and watching with fascination at the car temperature indicator dropping to -10 on the way to school I have completely forgotten to check the oil tank. Slightly alarmed at the 2 inches of oil now left in the bottom of the tank I ring the oil company, it must be global warming, everyone is so cold they have all ordered more oil! Sorry Mrs Lawrence it may be 2 weeks.  TWO WEEKS! Immediate action is called for; I dash around the house and turn down the heating by 4 degrees in every room and then go and make some hot soup.
The Pink Lovely is now delighted to go to school so that she can get warm! We try and find our log shed through pea soup fog which is so thick I cannot even see my hanging baskets! The logs are damp and need to be lugged into the house and  into rows of baskets in the sitting room to dry out for the next few days.  At least we do have a wood burning stove giving out heat and we are as snug as a bug in a rug up there.
Disaster this morning, NO WATER! the pump that brings our water up from the underground well has finally frozen.  We have been heating the pump shed with an little electric heater and so far so good but this morning in -11degrees it has given up! Luckily our dear friend and neighbour who is a retired civil engineer has it under control and is at this very moment on a quest to revive the pump.
I am off to feed the birds in the garden,  hang out more fat balls for them and check the water in the stream has not frozen so that they can stay alive. The Pink Lovely has built a wooden nesting box and we are going to nail that to a tree this morning for the little bird that is trying to nest in the hole in the gate post!

The dogs, Lucy and Coco don't seem madly keen on walks just at the moment and seem happy with 25 minutes of dashing around the woods to keep warm and let off a bit of steam.  The deer have come down to try and find some grass and so the dogs get rather excited and huff and  puff around on a quest to find one!

GOOSEY GOOSEY GANDER......

Goose or Turkey for Christmas Day? December the first today and an early start as The Pink Lovely woke up at 3am to open day 1 on her advent calender!  Quite rightly, judging this not to be the exact moment to wake me up and confide in the unbelievable excitement of the ceremonial openings (3 gorgeous advent calenders!), I shall have to go and have a quick peak before she gets back from school! If I can get her back from school! Not only is it snowing but the lanes are skating rinks of compacted ice and crushed snow. Ideal for 10 minutes of top notch stress!
Back to the big question: There is a free-range goose farm down the lane and they look like a pure white snow storm on the hill side as they potter and flutter around the field. Very engaging but does one actually feed enough people or would a big fat juicy turkey be safer? Do we want days of turkey leftovers or might we survive on a slice of goose?
Either way the fruity stuffing that I made for my roast pheasant the other day was sublime.  The tartness of the apples complimented the delicate meat and the prunes gave it the sweet contrast. This is perfect stuffing for goose or turkey which is lucky as I am still undecided! It will cut through rich meat but enhance bland meat and is delicious cold.
RECIPE FOR EASY GLUTEN FREE CHRISTMAS STUFFING
Serves 6-8 ( 2/3 roast pheasants or a huge family roast chicken)
Bake the stuffing in a 1.5litre china soufflé dish or something round and deep for 2hrs, covered with a piece of buttered paper and a lid of double thickness foil. Preheat oven to 180C/350F/gas4. Or stuff the chicken/goose/small turkey with it.  If the turkey is huge, I suggest stuffing it with a traditional sausage-meat based stuffing and having this apple and prune stuffing as a side dish.
225g gluten free Antoinette Savill Signature Series white bread (Waitrose and Morrisons), whizzed into breadcrumbs
100g ready-to-eat, stoned prunes, finely diced
2 large Bramley apples, peeled cored and finely diced
1 small onion, finely diced
15g bunch sage, leaves only diced
fine sea salt, freshly ground black pepper, freshly grated nutmeg
Zest and juice of 1 large lemon
30g melted butter or sunflower dairy free spread
Mix all the ingredients together with a blunt knife in a large bowl. Bind the ingredients together with the melted butter.  Stuff the cavity of the chicken or goose and roast until the bird is thoroughly cooked.

Easy Gluten Free Christmas Mincemeat

It is snowing again and so the moment has come to do a Christmas Mincemeat tasting and choose between mine and a few other local goodies. Totally unbiased of course, The Pink Lovely will be the judge! A very discerning and honest 7yr old, I am quaking in my snow boots!
The verdict is out: All the other jars of mincemeat were too sweet and mine was voted the tastiest and richest but mine was not as colourful and oozy as the others. So now I am adding 4 more tablespoons of brandy to my recipe. If you want to put in some quartered glacé cherries for colour, then do!
I shall now go and stir the extra brandy into my mincemeat!                                          RECIPE FOR MY EASY GLUTEN FREE CHRISTMAS MINCEMEAT
makes about 4x400ml jars
2x large Bramley apples or 3 big eating apples, cored and finely chopped
500g mixed dried fruit
100g ready-chopped candied peel
60g blanched almonds, chopped
175g light muscovado sugar
1 large orange and lemon, zest and juice
2 heaped teaspoons mixed spice
3/4 teaspoon ground cinnamon
Plenty of freshly grated nutmeg
10 tablespoons brandy or rum
150g butter or sunflower dairy-free spread

Put all the ingredients except the butter in a large bowl, cover and leave all night for the flavours to develop.
Make sure you have your jam jars sterilized and hot.
Put the fruit mixture into a roasting tin or large dish and bake in a low oven until it is warmed through which should be about 20 minutes. Dot the butter over the warm fruit and carefully fold it in until it has all melted.  Divide the mixture between the hot jars and put the lids on.  Leave to cool and store in a cool, dark place.

Re