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The Christmas Chronicles: Notes, stories & 100 essential recipes for midwinter

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Its all about the cold and crisp months leading up to including Christmas,new Year and into January/February. It is the Winter of my youth.The recipes are divine and I do mean angelic with feet planted firmly in winter. I shall make a post each day and we can share our thoughts and feelings on the days recipes, sentiments and indeed Dear Old Nige himself. needle, into the centre. It should come out with just a few crumbs attached to it, no trace of raw cake mixture. Take the cake out of the oven and leave to cool before removing it from the tin. When offered a choice of anything in the bookshop last December, I chose this book. Nearly a year rolled around until I did more than skim it, but it has been a delicious guide to this year’s festive season. So far I’ve made nothing other than the Christmas cake, but that was a project for the month and really the perfect way to celebrate this stuffed compendium of winter’s rituals and culinary traditions. It’s a book that combines recipes with a calendar of Nigel Slater’s approach to Christmas, and it mixes childhood memories with historical tradition and even practical tips. The author’s voice is strong, sometimes even sharp, and highly opinionated. As always, his prose is highly readable and saturated with his own personality. You don’t have to cook from it, although no doubt that would be a bonus. The remaining fruit – bundles of joy, soft as a pillow, juicy as a xiaolongbao dumpling – should not be wasted.

The Christmas Chronicles: Notes, Stories and 100 Essential The Christmas Chronicles: Notes, Stories and 100 Essential

dried and vine fruits, the brandy and citrus zest and juice. Now mix the baking powder and flour together and fold them lightly into the mix.From the BBC1 presenter and bestselling author of Eat, The Kitchen Diaries and Toast comes a new book featuring everything you need for the winter solstice.

A Cook‘s Chronicles: A Podcast Nigel Slater - Apple Podcasts

Warm the oil, or a little pork fat, in a frying pan and cook the sausages, slowly, over a moderate heat. Let them brown nicely on all sides. I think the really interesting bits of my story was growing up with this terribly dominating dad and a mum who I loved to bits but obviously I lost very early on; and then having to fight with the woman who replaced her ... I kind of think that in a way that that was partly what attracted me to working in the food service industry, was that I finally had a family." As he told The Observer, "The last bit of the book is very foody. But that is how it was. Towards the end I finally get rid of these two people in my life I did not like [his father and stepmother, who had been the family's cleaning lady] - and to be honest I was really very jubilant - and thereafter all I wanted to do was cook."Put the apricots into a stainless-steel saucepan. Using a vegetable peeler, slice thin strips of zest from the orange and drop them into the pan. Add the star anise, brandy and sugar and bring to the boil. Stir until the sugar has dissolved. A welcoming drink, may I suggest, is not just about other people. Something good in a glass can be a rather lovely way to welcome our own arrival home. Finding a rare moment of peace and quiet, there are surely few greater joys than pouring ourselves a drink as we curl up on the sofa with a book after a long, hard day. It might only be a stolen few minutes, but I regard this time as deeply grounding. Something that, just for once, is about no one but ourselves.

Nigel Slater: Christmas Cake Recipe - WHSmith Blog Nigel Slater: Christmas Cake Recipe - WHSmith Blog

Partridge does it for me. Expensive without being prohibitive, neat, lean and sweet-fleshed, they have a sense of jollity to them that I suspect comes from the carol. (There are no songs about a guinea fowl.) Let them rest for 5 minutes. Serve them with the vanilla ice cream. 12 November: A pot roast partridgeNote: Reading by candle light can be particularly enjoyable. Cire Trudon may be one of Nige's candle of choice, but it's somewhat pricey. We don't discriminate against other less expensive brands - even if they are NVN (Not Very Nigel) Spoon the figs into a sterilised storage jar, then pour over the liquor. Pour in the vodka, then seal and place in a cool, dry place for three or four weeks, or, better still, until Christmas.

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