Handmaiden

Raspberry Ricotta Almond Tart

via handmaiden.typepad.com

This is a fabulous Christmas dessert with my family. Delicious flavours and wonderful buttery pastry. 

Merry Christmas

Sharon

Countdown to Christmas - Gift Box

Made this wonderful little gift box for my neice.....big enough for a gift card from Heather Bailey

Sharon

Countdown To Christmas - Fragrant Christmas

As a small gift to my book club I have twined rosemary, sage and thyme together hoping they can use it in their turkey stuffing. All grown in my kitchen garden.
Sharon

Christmas Countdown - McCalls M5613 Girls Dress

I made this beautiful girl's dress for my neice using McCalls M5613

Really easy to make and in fact I am going to make another one for her.

Sharon

Countdown to Christmas - Screen Printed Tea Towels

My Christmas presents just about finished. 

Sharon

Christmas Countdown - Scatter Cushions

As a last minute thought I decided to update my lounge suite with some red scatter cushions. Great red faux velvet from Spotlight was a bargain and looks very luxe for christmas.

They are really easy to make especially with an invisible zip........use this scatter cushion tutorial.

They make great gifts too.

Sharon

 

Countdown to Christmas - Rhubarb and Strawberry Jam

Another great recipe and so easy to make. This is my favourite jam.

1kg rhubarb

1 kg strawberries

2kg white sugar

125ml lemon juice

50 gram pectin

Wash rhubarb and cut into 1cm pieces. Wash and hull strawberries and cut in half. Cook in large pan over a low heat until the fruit softens and juices start to release. Add sugar and stir until dissolved.

Turn up heat slightly and cook for about 10 - 15 minutes. Add lemon juice and cook for a further 5 minutes. Test for setting and add pectin and cook for a further 5 minutes. Pour into sterilised jars.

Yum

Sharon

Countdown to Christmas - Christmas Tart

I haven't made this for Christmas since  I left London 10 years ago. It has all the smells of Christmas and is delicious served warm with cream or ice cream.

1 quantity of shortcrust pastry for 23cm diameter loose bottom fluted tin and 2.5cm deep.

Filling

410g black cherries, halved ( I am tempted to use fresh cherries next time)

75g fresh white grapes, halved

270g mix of cranberries, sultanas and raisons

12 pecans, halved (or any other nut you like)

grated zest 1 lemon and 1 T juice

grated zest of 1 orange

1t of mixed spice ( I grind up cloves, nutmeg and cinnamon)

1T brandy or rum

 

Topping 

75g butter

75g suga

2 large egg yolks

1T brandy or rum

 

Method

Bake pastry blind at 180 degrees for 25 minutes. Remove from oven. If necessary remove weights and cook another 5 minutes to dry out pasty.

Mix all the filling ingredients in bowl and spoon into cooled pastry base.

For the topping, put the butter and sugar in a pan and melt butter. Cool a little. Beat egg yolks and brandy or rum and whisk slowly into cooled topping. Spoon over fruit mixture and bake for approx 30 mins.

 

Sharon

 

 

 

Countdown To Christmas - Christmas Cake

With a big party on tonight I decorated my Christmas cake very quickly with red and silver theming.cant wait to taste it.
Sharon

Christmas Countdown - Reindeer Napkins

To go with my Christmas crackers I screenprinted my own reindeers onto fabric to make napkins.

I backed the napkin in red and now they are all sewn up and tied with ribbon and a name tag.

Sharon