Colourful Home-knit Scarves

Tango by Woolcraft is a 'novelty' machine washable yarn in 7 shades.  Just one ball creates a wonderful ruffle scarf, ideal for presents.

Instructions for knitting this scarf are printed on the ball band.  It is suitable for beginners and is so easy to knit in less than a day.

  

These three rotini or potato chip scarves are easy to knit but more time consuming.  They can be knit for kids or adults in which ever yarn you fancy.  Peaches & Creme do a fabulous selection multi-coloured 100% cotton 4 ply yarns, of which the acid pink and green (colour 172 pink/lemonade) scarf is one.  The purple, orange multi-coloured wool scarf is a Fairytale Colour 4 Me 100% wool DK knitted on 4mm needles. 

And lastly the orange and purple Rotini below is Gedifra 88% cotton Fiorista.

Chocolate & Chilli Fudge

Ingredients 

• 550g unrefined caster sugar
• 550ml double cream 
• 75g liquid glucose
• 150g melted dark cooking chocolate 
• ½ teaspoon chilli powder

Put the sugar, double cream and liquid glucose in a deep pan.  Slowly heat together, stirring continually, until the sugar melts then fast boil until the thermometer reaches 118^oC.  Turn off the heat and add the chocolate and chilli powder, mix really well and pour into a 22cm square non-stick tin quickly.

Leave the fudge overnight to set then turn out and cut into squares.  Delicious!

Dan Lepard's Mulled Wine Plum Jellies

 

Ingredients:

• 500g dark plum flesh, skin on, stones cut out, chopped 
• 250ml red wine
• 500g granulated sugar, plus extra
• ½ tsp each ground cinnamon and nutmeg
• Pinch ground cloves (optional)
• 50ml of lemon juice, about 1 small lemon
• 125ml liquid pectin

Line the base and sides of an 18cm square cake tin with nonstick baking paper.

Put the plums and wine in a blender and purée until smooth but with flecks of peel visible. Tip into a saucepan with the sugar, spices and lemon juice, and bring to a boil. Skim off any froth that comes to the top, and then boil for approx 25 minutes, stirring often with until it hits 105C.

Remove from the heat, stir in the pectin, return to a boil and cook for 10 minutes, stirring constantly, until it reaches 106C. Pour into the tin and leave to cool for three to four hours.

Cut the jelly into cubes, roll in sugar and place on a baking tray lined with nonstick paper. Turn the oven to its lowest setting (40-50oC), leave the door ajar and dry them out for an hour and a half to two hours (alternatively, the jellies will dry if left at room temperature for a few days).

Remove, roll carefully in extra sugar and leave to cool.

Enjoy with cheese after dinner or with dark chocolate!