My last IMK post for the year and firstly, I’d like to thank my friend, Celia, for hosting the series for the last five years. Celia has done an amazing job of managing all our posts and sending them out all over social media. She is now passing the baton to Maureen who couldn’t be a better choice for managing this series.
In my kitchen I have some condiments sent to me by Rosella. Rosella is an Australian owned company that was started in 1895. They make excellent, quality products that I have had in my home for as long as I can remember. My Alfie particularly likes Rosella tomato sauce.
In my kitchen there is a lot of baking, baking, baking and it’s all in the name of Christmas. Here is a large bowl of fruit and nuts soaking in orange juice, lemon juice and brandy.
After a number of steps it became four smallish Christmas cakes that in the days ahead I will cover in marzipan and royal icing, then decorate like the cake in the first image. I’ve made the cakes to give to school teachers and swimming coaches. And just in case there’s an allergy I’m not aware of, these have been made gluten-free.
In my kitchen I have glace fruits and nuts sitting in a bowl. This is the first step in making festive fruit and nut cakes. Usually you just make one cake in a ring-tin but another option is to put the cake mix into two bar tins.
Here are the cakes cooling after coming out of the oven. They have been drizzled with a toffee which gives them a glossy look. I’ve made four of these cakes and they’re all gifts except for the one I’ll keep for me.
They don’t look all that good in the cake tin but here’s a photo from a cake I made last year. These cakes are dense in fruit and nuts and there’s only around 1/2 a cup of flour shared between the two cakes. When sliced, these cakes remind me of stained glass windows with all their pretty colours.
In my kitchen I have glace fruits and nuts soaking in rum. This was the first step in making a frozen chocolate Christmas pudding. Europeans traditionally eat plum pudding at Christmas but here in Oz we’ve modified the idea to suit our summer season. In the high heat of summer, a frozen dessert on Christmas Day is greatly appreciated.
I made the frozen chocolate Christmas pudding to take to a Christmas party that was held last weekend. It was a sit-down lunch for around 12 adults with a few children running around. Everyone loved the pudding and so I promised I’d blog the recipe – stand by – next post coming up!
In my kitchen I have a saucepan full of cranberries. This is 2kgs (4.25lbs) of cranberries that I bought to make cranberry sauce. As fresh cranberries are non-existent in these parts, these cranberries are sold frozen and come from the USA.
The 2kgs of cranberries turned into eight jars of cranberry sauce. Here are three jars I tied with Christmas ribbon to give away as gifts.
In my kitchen I have cherry chutney that for some reason, I didn’t photograph. I can tell you that stoning 1kg (1lb) of cherries is a very messy business and when the cherry chutney was simmering away, I spent the next 90-minutes wiping all the surfaces that had been splattered with a cherry juice sprinkle.
In my kitchen I have Rosie. She always joins me on a cooking season, staying very close to my feet. How she doesn’t think I’ll trip over her one day is beyond me. I constantly rely on a sixth sense letting me know where she is as I move across the kitchen carrying hot saucepans and scolding cake tins.
You can see where she has been shaved by the vet for diagnostic purposes. She looks a bit odd with all the bald patches but with all the heat we’re having she doesn’t need that fur anyway.
If you’d like to do an IMK post in December, please link up with Celia from before December 10. After that, Maureen from Orgasmic Chef will host the series.