Eggnog served in vintage French jam jars

(decorativecountryliving.com)

Looking into recipes there seems to be some controversy over whether eggnog should be ‘cooked’ or ‘prepared’; historically, it has been served both warm and cold. I followed a recipe which didn’t involve heat – I felt this was a more foolproof route for my first attempt – and added a few of my own ideas along the way.

If you don’t want to use alcohol, you can simply leave it out and the recipe will still work. It’s also worth noting that there are some delicious-sounding vegan recipes made with coconut and almond milk, cashew nuts and dates, so no one need miss out this Christmas. This recipe serves six.

6 medium free-range eggs
150g golden caster sugar, plus 1 teaspoon
500ml whole milk
400ml whipping cream
1 teaspoon vanilla essence
250ml spiced rum
1 teaspoon fresh grated nutmeg, plus extra

To decorate:
6 cinnamon sticks, to decorate
6 star anise, to decorate
edible silver stars, to decorate

• Whisk the eggs in a large bowl with the 150g of sugar, until the mixture is fully blended. Stir in the milk and 300ml of the cream, then add the vanilla essence, spiced rum and nutmeg. Give a thorough whisk, but stop when it begins to froth. Pour into a large jug and set aside.
• Using a whisk, whip the remaining 100ml of cream with the teaspoon of sugar until peaks form. Add it to the set aside mixture and whisk together until blended. Place in the fridge for 2–3 hours.
• Remove from the fridge and, using a large spoon, skim off the whipped cream – this will have gathered flavour and risen to the top of the jug during refrigeration – and gently place on a cold plate.
• Decant the mixture into your glasses of choice and gently spoon the whipped cream onto the top of each drink. Poke a cinnamon stick into the cream (the cream will help to hold it in place), add a star anise and sprinkle with extra nutmeg and edible silver stars.

Note: If you want to make this a more instant drink, then skip refrigerating the mixture and go straight to pouring it into glasses – over ice if you want it chilled – and add a dollop of the freshly whipped cream to the top of each one before decorating.

Back to the main page.

Irish soda bread served on rustic kitchenware and hand-dyed linen napkins

(@gzbadboysantiques)

My first taste of soda bread was in West Cork, Ireland. I remember ordering a simple starter of smoked salmon on soda bread in a pub and was won over by its slightly sour tang, soft crumbly texture and firm crust. I swiftly bought a loaf and discovered that it toasts well for breakfast – it’s especially good with marmalade – and, with just a bit of butter, accompanies soup to perfection.

Having never really tried my hand at bread making, I followed this recipe to the letter – a rarity for me – and found great delight in the success of my efforts. Plonking a fresh, warm, home-baked loaf on the table next to a steaming pot of homemade soup is most gratifying! The most labour-intensive part of making this bread was in fact tracking down the buttermilk, as it’s not stocked everywhere. But you can make a substitute out of milk and lemon juice, or vinegar – you’ll find easy recipes for this online.

170g wholemeal flour
170g self-raising flour
½ teaspoon salt
½ teaspoon bicarbonate of soda
290ml buttermilk

• Preheat the oven to 200C/fan 180C/gas 6.
• Measure out your flours and place in a large bowl with the salt and bicarbonate of soda, and stir together.
• Making a well in the centre, slowly pour in the buttermilk and quickly mix with a large fork, then use your hands as the mixture stiffens, until you have a soft dough. If the mixture feels a little dry and powdery add an extra splash of milk, making sure it doesn’t become too wet or sticky.
• Turn the dough out onto a lightly floured surface and knead for about a minute, or until it feels blended.
• Form your dough into a round, flattening the top slightly, before placing on a lightly floured baking tray.
• Cut a large cross on the top with a sharp knife and bake for 20–30 minutes, or until the loaf looks bronzed and sounds hollow when tapped on the base. Remove from the oven and place on a wire rack to cool.

Back to the main page.

Kedgeree served on antique silverware

(beaunashbath.com)

Having never made this dish before, I wasn’t keen to go the wet, more traditional, route as I had visions of making a spiced risotto-like mush, so I kept the rice nice and fluffy, adding a splash of fish stock to make sure it wasn’t too dry. I included peas for a pop of colour and bite, and was quite liberal with the chopped coriander to make it taste super-fresh and fragrant. I found it easy to make and enjoyable for both breakfast and as a light supper.

450g basmati rice
2 eggs
200g frozen peas
500g smoked haddock
120g butter
1 large onion, finely chopped
1 green chilli, deseeded and cut into thin rings, plus extra to garnish
2 cardamom pods, crushed
1 tablespoon mild curry powder
1 teaspoon turmeric
small bunch of fresh coriander, chopped
1 lemon, cut into wedges

• Rinse the rice under cold water until the water runs clear. Transfer to a large pan, cover with cold water and leave to stand for half an hour.
• Meanwhile, place the eggs in a pan and cover with cold water by 2.5cm. Bring to the boil and simmer over a medium-high heat for 10 minutes. Remove from the heat, drain and plunge immediately into ice-cold water, to avoid greying around the yolk. Once cool enough to handle, crack the shells and carefully peel. Set aside.
• Place the frozen peas in a small saucepan, cover with water and cook for about 10 minutes from boiling. Drain and set aside.
• Drain the rice, then put in a large pan and cover with 585ml cold water. Place on the hob, bring to the boil and stir, then cover tightly with a lid and turn to a low heat. Cook for 15–20 minutes or until the water has been fully absorbed, then remove from the heat. Leaving the lid on, set aside to cool for 5 minutes, then fork through to fluff up the rice.
• Meanwhile, put the fish, skin-side up, in a shallow pan over a low heat and cover with boiling water. Allow to stand for 10 minutes. Lift out the fish, then decant the liquid into a jug and set aside. Remove the skin and break the fish into large flakes.
• Melt the butter in a large frying pan over a low heat and gently fry the onion until soft. Stir in the sliced chilli to taste, cardamom pods, curry powder and turmeric. Cook for a few minutes, then stir in the rice until coated with the spices. Depending on how wet or dry you want your kedgeree, you can add a splash of the fish cooking water. Stir in the fish flakes and peas and heat through, then mix in half of the chopped coriander.
• Place the kedgeree in a serving dish or divide into individual portions. Using a sharp knife, slice the hard-boiled eggs into quarters and place on top, then add the remaining coriander and lemon wedges. Garnish with extra sliced chilli if you fancy a bit more heat.

Back to the main page.

Plum crumble served on vintage enamelware

(mabelandrose.com)

Plums are abundant in the UK – with more than 300 varieties grown – from August to early October, so this is when I get my plum crumble fix. Over time, I’ve rested on this topping recipe as it’s chunky, yet it melts in the mouth perfectly. I don’t cut the plums up as I love the way part of the flesh falls off the stone, leaving a satisfying little bit to nibble. If you don’t share my delight at picking out stones and reciting rhymes whilst eating your pudding, by all means cut the stones out of the plums!

Filling:
1kg plums
3 tablespoons water
4 tablespoons demerara sugar

Topping:
125g whole rolled oats
125g spelt flour
125g demerara sugar
75g cold diced butter

• After washing the plums in cold water, take a sharp paring knife and, keeping each plum whole, score the skin into quarters and place the fruit into a large saucepan with the water and demerara sugar.
• Place the pan on a medium heat and cover. Bring to a gentle boil, stir, then gently simmer for 10–15 minutes, or until the plum flesh starts to fall away from the stones. Once cooked, pour the mixture into your chosen pie dish and put to one side.
• For the crumble topping, place the dry ingredients into a large mixing bowl and add the butter. Shake the bowl to give the butter a flour coating then, using your fingertips, gently rub the butter with the dry ingredients until the two are blended evenly. This recipe uses quite a high butter ratio, so your mix will start to look a little more like a buttery granola than fine breadcrumbs.
• Take your dish, with the already decanted plum mixture, and gently spoon the topping over the top, ensuring that it goes right to the edges.
• Place in a preheated oven at 200C/fan 180C/gas 6 for about 20 minutes, or until the topping starts to turn golden and the fruit is bubbling at the sides. Remove from the oven and serve at your preferred temperature.

Back to the main page.

Goat’s cheese and rosemary quiche served on a vintage board

(thevintagekitchenstore.co.uk)

Once you understand the basics of quiche making, the options for fillings and styles are endless. I’ve always found the creativity involved in putting together a quiche to be a great pleasure, choosing my ingredients to suit mood, season or the taste of my guests. The filling in this recipe includes my core quiche ingredients, with added goat’s cheese, mini plum tomatoes – which, once cooked, are the most delicious thing to bite into as they ‘pop’ in the mouth – and rosemary. I never concern myself with how ‘good’ a quiche will look, instead I relish the homemade aesthetic of each one.

Shortcrust pastry:
250g plain flour
pinch of salt
125g cold butter, diced
3 tablespoons cold water

Quiche filling:
butter, for frying
1 medium onion, finely chopped
2 medium organic eggs
½ teaspoon Dijon mustard
1 tablespoon chopped parsley
3 sprigs of rosemary (or to taste)
pinch of salt and freshly ground black pepper
50g Cheddar cheese, grated
150ml milk
1 round of goat’s cheese, sliced
1 vine of mini plum tomatoes

• Preheat the oven to 200C/fan 180C/gas 6.
• Place the flour in a bowl with the salt and diced butter. Shake the bowl to give the butter a flour coating then, using your fingertips, gently rub the butter into the flour until the mixture resembles breadcrumbs. Add the water, one tablespoon at a time, and mix to a firm dough. Work the dough into a ball, taking care to handle it gently so the pastry stays light – do not knead.
• Place the ball onto a well-floured surface and roll out to fit a deep, 24cm flan dish, pie or cake tin. Carefully place the pastry in the dish, pinching the sides gently. Break off or cut any overhanging pastry, then bake blind in the preheated oven for 10–15 minutes. Remove and set aside.
• Melt a knob of butter and gently fry the onion. Once translucent, set aside.
• Put the eggs in a bowl or jug and gently whisk, then mix in the mustard, parsley, one sprig of the rosemary (pulled or chopped), seasoning, Cheddar cheese and milk. Add the cooked onion and stir.
• Pour the mixture into the pastry case, pop in the whole tomatoes so they are semi-submerged, then top with the slices of goat’s cheese and the remaining sprigs of rosemary. Place on the middle shelf of the oven and bake for 30 minutes, or until golden.

Back to the main page.