Harpenden!



Taken from the top of the best sledging hill in Harpenden



Gingerbread Men - Felt Christmas Tree Decorations

Design and cut out paper template for men.

Cut out two men from felt, ie, front and back of man.

On one piece, sew on eyes and shirt buttons.

Blanket stitch both front and back together using white embroidery thread.  Start on the side of the face, when you are at the other side of the face, fill man with toy stuffing, fold a piece of ribbon and place the cut edges in between the felt, sew through ribbon and blanket stitch to start.

Hang!

Fruit & Nut Biscotti

Ingredients

• 250g spelt flour
• 170g - 250g unrefined muscovado sugar
• 1/2 tablespoon baking powder
• 3 medium organic eggs, lighted beaten
• 55g plump sultanas
• 55g dried cherries, cut in half
• 55g pitted dates, chopped
• 75g shelled pistachio nuts
• 55g whole blanched almonds
• 55g of shelled hazelnuts
• finely grated zest of 1 lemon

Preheat the oven to 180c. 

Mix the flour, sugar and baking powder in a large bowl.  Add half the beaten eggs, and mix well.  Then add more egg little by little until the dough takes shape (you may not need all the eggs).  If it's too wet add some more flour.  Add the fruit, nuts and lemon zest and mix well.

Divide the dough into six and roll each sixth into a sausage shape, about 3cm in diameter.  Place at least 6cm apart, on baking parchment on baking trays.  Wetting your hands when rolling out helps to prevent the dough sticking to your hands.  Lightly flatten the sausages and bake until golden brown, about 20-30 minutes.  Remove from the oven and leave for 10 minutes to cool down and firm up. 

Reduce the oven temperature to 140c.

With a serrated knife, cut the biscotti on the diagonal into 5mm slices and lay these on the baking trays to cook for a further 12 minutes.  Turn the biscotti over and cook for the third time for 10-15 until pale golden.  When ready remove from the oven and place on cake racks to cool.

Enjoy!

St Paul's to the South Bank

Following the wonderfully festive St Paul's Family Christmas Service, a walk was required to defrost the feet and to find the best mulled wine in the South Bank Gourmet Market.

Everyone along route was either taking photographs of the snow or throwing it about!

Some super snow people about, especially locally, where the snow has not been trashed or started to thaw.

Cranberry Chutney

Christmassy Cranberry Chutney 

•  25g olive oil or butter
• 350g onions, chopped
• 450g cooking apples, peeled and sliced
• 1 teaspoon ground mixed spice
• 350g cranberries, fresh or frozen
• 450g unrefined sugar
• 425ml white malt vinegar (or apple cider, or a mixture)

In a large very deep saucepan, add the oil, onions, apples and spice and cook until the onions are soft (about 20 minutes).

Add the cranberries and sugar and stir until the sugar is dissolved. Add the vinegar, bring to the boil and stir occasionally (to stop it sticking to the bottom of the pan).

Reduce the heat and simmer for 1 – 1 ½ hours, until it is reduced to a thick consistency.

Spoon into sterilised jars and cover with vinegar-proof lids. Label and stores for 4-6 weeks before using. When open, keep refridgerated.





Frozen Regent's Park

It's been below zero for a week now, and the lake has albeit frozen over.  A few tiny patches where running water have prevented the ice over.  Most of the ducks, geese and gulls have been practicing their slip-sliding away.  The Siberian winds have kept the park almost devoid of people.



Sub Zero in Regent's Park

A scene more akin to Eastern European than to Central London, frozen icicles cascading down struggling water fountains in the Avenue Gardens.  Only those with non-slip boots and arctic gloves were brave enough to stop and admire natures sculptures.