Chistmas Cakes

Ok, so for some Summer is still up and running, for others it's been tucked away and neatly folded for another couple of months!

September is always the right time to start thinking about Christmas; Christmas meals, holidays, presents and of course the baking.  For those of you who have been following The Great British Bake Off, i'm sure you are already geared up with what to bake and how to present it, for the others who need a nudge or a little inspiration, here are some ideas from Ruth, #GBBO contestant from the 1st series ThePinkWhisk

And of course, here is the link to my Christmas section on this blog.

Enjoy your cinnamon scents and smells.....
Concita!

Mulled Wine

  

Preparing drinks over Christmas has now become very common and even though most of us spend Christmas with our family, organising drinks sometime before the 25th is a nice way of spending some time with your friends.

With cold winds blowing outside and the temperatures way down the thermometer its always nice to walk into a nice warm house and even nicer to be offered a nice warm drink.  Mulled wine or Gluewien does that perfectly and in addition gives out a lovely spice scent to fill the house and help everyone get into a Christmas mood! 

Even though you can find mulled wine in bottles now a days, this is really a no-brainer. Just choose a bottle of red wine which is not your best wine as the actually taste of the wine will be masked by the spices that you will be adding.

1 bottle red wine

1 whole orange studded with cloves

3 cinnamon sticks

3 tablespoons sugar or artificial sweetener

Start off by making the studded orange.  You can also use a clementine for this or a satsumi.  Wash your citrus and pat it dry with a kitchen towel.  Now take some whole cloves out of your little pot and start pushing them into an orange leave the top parts of the clove jutting out and creating a lovely pattern.  You should be using about 8 to 10 cloves for a normal sized orange - less if the citrus is smaller.  

Now for the mulled wine, place all the above ingredients in a saucepan.  Once emptied - fill up the bottle of wine with water and add it to the saucepan.  Turn the heat on low and stir occasionally until all the sugar has dissolved.  Keep it barely simmering for about 10 minutes.  All you need to do is dissolve the sugar and warm the liquid, it is important that the mixture does not boil since all the alcohol will evaporate.  Pour everything into a punch bowl and ladle into your glasses.

You can also add a tot of Cherry Brandy or Grand Marnier to this recipe to add a little more alcohol.

Merry Christmas!

Crème Caramel

With all the rich food we serve over Christmas here is a lighter ending to your meals.  Fresh Crème Caramel is can be prepared in advance and then baked at the last minute. 

 And since most of you will have your ovens on, this dessert is idea as it can be baked minutes before serving and served warm. 

Here is what you need to serve 6

500ml milk

4 eggs

50g sugar

1 teaspoon vanilla essence

Warm the milk in a pan until warm but not boiling.  In a separate bowl, whisk the eggs and sugar together until pale.  This mixture should have increased in volume too.  Now add the vanilla essence and once the milk is warm pour the eggs into the milk.

In the meantime, you can place a little sugar (about 50g) in a pot and, without stirring, allow the sugar to melt over a low heat.  Now add 2 tablespoons of water just before the sugar turns a dark brown and remove from the heat.  This will be your caramel which is placed over the inverted moulds or usually at the bottom of the moulds before baking. 

Place about 1 teaspoon of the melted sugar into the 6 cups or small oven-proof bowls and top it up with the milk and egg mixture.  You should place enough sugar to cover the base of each mould.  

Now place the moulds in an deep oven dish and fill the dish  with approximately 2cm of water.  The amount of water depends on how deep your moulds are but the water should reach just about half-way up the moulds and not more than that.

Bake the creme caramel in a pre-heated oven at 160C for about 30 minutes until the caramel feels firm when tapped gently with your fingers.  

This dessert is delicious when served warm but can also be stored in the fridge and serve as a cold dessert.

This recipe has been previously published in the Eating & Drinking Magazine, out with The Times of Malta.

Christmas Food

With the weather freezing up like this I got thinking about Christmas food and gatherings. This year will be a different season for me as I will be travelling and spending half the holidays at home and the other half back in Malta.

The amount and variety of food available in shops here is to die for. No need to source different ingredients from a hundred shops, most delicacies are available right around the corner. Then there are the BBC food websites that whet your appetite to put the apron on and start cooking from now till Christmas; if only is had a minion to do all my shopping - that's one thing I hate!! I found this page on the BBC site which I thought would make an interesting read - BBC Christmas

In the following weeks I shall be uploading some Christmas food recipes and some interesting dessert you can prepare for your gatherings, but in the meantime, have a look at this - Vanilla walnut ice-cream  I know that this is an ice-cream, but after a heavy meal I suggest that it's the best way to end it. And walnuts are quite plentiful at this time of the year!

Enjoy.

Imbuljuta

Mulled wine seems to be sprouting at every Christmas market or event these days. Mulled wine is a warm, spiced wine drink served originally served in colder counties such as England. Other countries on mainland Europe have their own versions of the drink such as the Nordic Glogg or the German Gluewein. Click here for my mulled wine recipe

But to take us back to the Maltese tradition, this week I am giving you the recipe for the imbuljuta which is a drink made with chestnuts traditionally served over Christmas.

This drink is best served piping hot! Here is what you will need:
400 g dried chestnuts
150 g sugar
50g drinking chocolate
1 orange zest grated
1 tangerine peel finely chopped

Start off by washing your chestnuts a couple of times always discarding the water after every wash. Now place them in a bowl and cover with water again and allow the chestnuts to soak overnight.

Once you are ready to cook and serve your imbuljuta, place the chestnut and the water that they have been soaking in into a large pot and add the other ingredients. Simmer gently over a low heat until the chestnuts and nicely softened.

Imbuljuta is served in cups or mugs with or without the chestnuts depending on your personal taste.

This drink or dessert can also be served at tea time, it is quite filling, so beware!
Finally I would like to wish you and your families a peaceful Christmas and a happy New Year!