Whilst das captain is doing boat slavery this weekend, finishing off the das bot prep for winter I have been a busy beaver.
After a hectic two days at work following my quick trip to Jersey I have been unwinding by doing my second hobby which is all things in the kitchen.
The second batch of sloe gin went on the mix on Friday alongside a batch of sloe vodka, there is something very therapeutic about shaking kilner jars daily as you watch the berries, sugar and alcohol dissolve to turn into a deep berry wintery delight over several months. Have also made up another batch of raspberrycello.....swooper with bubbles at Christmas or any bubbles any time come to think of it!
I have also had my eye on a fabulous looking mincemeat recipe so decided to have a go @ that. Dead easy to make and with my all singing all dancing apple corer from Lakeland, it made short time of peeling and coring all the pears for the mix, and more importantly ensured there was more pear in the mix and not in the bin!
So the pear and and fig mincemeat is on the steep, the kitchen smelt delicious this morning when I came down the stairs. I,ve had to improvise on the chosen liquor as had forgotten I had used the remainder of the brandy a few weeks ago...so have used cointreau instead. Smells heavenly let's hope it tastes ok, when used for mince pies over chrinklemouse.
As well as mincemeat which is now safely in jars and smelling divine, I have made spiced apple chutney following a generous donation of apples yesterday. Das captain hates the smell of vinegar in the house when I am on the simmer with this so have started early! The remainder of the apples have been cooked with some blackberries for a crumble this evening.
Right all that's left to do now is get this house ship shape for guests this evening and prep the slow roasted pork belly........busy busy busy!
After a hectic two days at work following my quick trip to Jersey I have been unwinding by doing my second hobby which is all things in the kitchen.
The second batch of sloe gin went on the mix on Friday alongside a batch of sloe vodka, there is something very therapeutic about shaking kilner jars daily as you watch the berries, sugar and alcohol dissolve to turn into a deep berry wintery delight over several months. Have also made up another batch of raspberrycello.....swooper with bubbles at Christmas or any bubbles any time come to think of it!
I have also had my eye on a fabulous looking mincemeat recipe so decided to have a go @ that. Dead easy to make and with my all singing all dancing apple corer from Lakeland, it made short time of peeling and coring all the pears for the mix, and more importantly ensured there was more pear in the mix and not in the bin!
So the pear and and fig mincemeat is on the steep, the kitchen smelt delicious this morning when I came down the stairs. I,ve had to improvise on the chosen liquor as had forgotten I had used the remainder of the brandy a few weeks ago...so have used cointreau instead. Smells heavenly let's hope it tastes ok, when used for mince pies over chrinklemouse.
As well as mincemeat which is now safely in jars and smelling divine, I have made spiced apple chutney following a generous donation of apples yesterday. Das captain hates the smell of vinegar in the house when I am on the simmer with this so have started early! The remainder of the apples have been cooked with some blackberries for a crumble this evening.
Right all that's left to do now is get this house ship shape for guests this evening and prep the slow roasted pork belly........busy busy busy!
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