Lots of selection boxes left over from christmas? …and a strict healthy diet you’re suppose to be sticking to? Then I have the answer!
Instead of the standard thankyou letter to those nearest and dearest… why not add a few homemade chocolates to it as an extra little thanks.
So for me, santa definately delivered and in my stocking were these adorable mini foil chocolate/sweet cases.
So, I decided to experiment and make my own chocolates using the left overs from my selection box and the hazlenuts left at the bottom of my stocking.
And heres how I did it.
. Preheat the oven to 180.
. Then deshell the hazlenuts with a nutcracker. (the traditional one, not Tchaikovskys champ.)
. Pop them on a baking tray and roast until they turn golden brown.
. Then take a clean dishcloth and rub off the skins.
. I then popped each whole hazlenut into a foil case.
. Then boil a pan of water on the hob and place a heat resistant bowl on top, so that when you place the broken up chocolate in the bowl, the heat from the boiling water will gradually melt it.
. Add a splash of single cream to make it a little more runny and a more appealling texture.
. Once this is done, pour the melted chocolate into the individual cases and place into the fridge to cool.
So, I recently went down to Somerset to make ‘Mums traditional Christmas Cake’. The recipe has been passed down from mum to mum in the Muton-Phillips household and its the done thing that me and my brother are present to make it…my brother being 28.
But the Christmas Cake led to making pickled eggs and pickled onions, and the pickled goodies led to making christmas chutney, and so on and so forth. (basically, stocking the christmas cupboards full of food that we are only allowed to start eating on Christmas eve, so that generally makes 3 pickled eggs each a day. Pickle-pain. )
Anyway, heres the recipe…. its dead easy, and is like christmas in a jar….
Total Time:1 hr 35 min
Prep20 min Inactive30 min Cook45 min
•1 pound 8 1/2 ounces (750 grams) Granny Smith apples, peeled and cored
•9 ounces (250 ounces) cranberries
•1 onion, finely chopped
•12 fluid ounces (350 ml) apple cider vinegar
•7 ounces (200 grams) sugar
•1 teaspoon ground ginger
•1 teaspoon turmeric
•1 teaspoon ground cumin
•1 teaspoon ground coriander
•2 teaspoons salt
Slice the apples into halves. Slice the halves lengthways into smaller pieces, roughly 1/4-inch width. Place the apple pieces and finely chopped onion into a saucepan with all the other ingredients. Heat the mixture until it is simmering quickly. Cook the mixture for 45 minutes, or until the chutney has thickened slightly and the fruit has become soft.
Spoon the mixture into sterilized jars and screw the lids onto the jars tightly. Allow to cool before storing in a cool, dark place.