Merry Christmas

Christmas Countdown 22 Recipes for a Merry Christmas

If you have been. Thank you for reading. This concludes the 22 recipe Christmas Countdown. All thats left for me to say is “I hope you have found these recipes useful & you have enjoyed, reading these blogs.

Click the photos below to take you to the individual recipes. OR the blue link below will take you to all the recipes, mentioned below in the drop down menu of Christmas Countdown.

WISHING YOU ALL A VERY MERRY CHRISTMAS & A HEALTHY & HAPPY NEW YEAR

BBC Wiltshire – Rachel Houghton, 27/11/2018

https://www.bbc.co.uk/programmes/p06qgwjp

BBC Wiltshire – James Thomas, 27/11/2018https://www.bbc.co.uk/programmes/p06qgwjp

Hi Foodies, I am feeling very lucky today, the lovely Emma Coleman from BBC Radio Wiltshire visited my little Stable kitchen, last week, to interview me.  That was luck in itself, but just imagine my feeling of elation when my recorded interview appeared not just on one, but both of the above mentioned radio programmes today. If you click the links above, you will be able to hear them.

Now. If you heard the programmes & read my previous blog – link in red below – you may wish to make your own Fondant Icing (Ready rolled). The recipe follows:

FONDANT ICING. Covers 1 x 10cm cake.

1, level dessertspoon powdered gelatine, mixed with 3 dessertspoons of cold water.

100gm Granulated Sugar

6.Tbspns hot water

1.Tbspn Fresh Lemon Juice

2.tspns vanilla essence

25ml Vegetable oil

1/2 – 3/4 kg Sifted Icing Sugar.

METHOD

Place granulated sugar, hot water & lemon juice in a small saucepan & bring to the boil, stirring to dissolve.

Cover & boil for 2mins, uncover & boil for a futher 5mins until a little of the syrup forms a soft ball when dropped into very cold water.

Add the gelatine mix, essence & oil & stir to dissolve. Cool until luke warm.

Put half the icing sugar in a large boil & add the syrup mixture,stir well to combine. Gradually work in the remaining icing sugar, with the fingers, kneading until the mix becomes, smooth & pliable.

Place in a plastic bag & leave at room temperature overnight.

Roll out on a board dusted with sifted icing sugar & use to cover your cake. At this stage you can knead any colourings into the icing. This icing is also suitable for moulding. See the little snow men in the photo above.

You will also find my original blog, regarding the nasties in store bought icing, by clicking the link below:

If you have any questions on your Christmas cookery please feel free to ask.

Just leave your question in the comment box below.

If you have been. Thank you for reading & possibly listenening.