A Colourful Christmas

I feel a bit swamped with all of the Christmas decorations we have collected over the years and I’m starting to come round to the idea that less is more.  Anyone else feeling the same?!

The use of fewer decorations can make a big impact and still have the ‘wow’ factor; remember quality not quantity!  Pack away some of your everyday ornaments over the festive season to make way for your Christmas decorations, it’s well worth the trouble.  We’ve packed some of ours away and the house definitely looks less cluttered!

above: who said baubles have to be on the tree?  Get the most out of those beautiful colours by grouping them together to make a lovely hanging decoration.  Consider filling a clear glass vase with baubles too, for a pretty table centrepiece.

above: another gorgeous wreath like the one featured in my previous blog; I just can’t get enough of the stunning blue door!!

above: these fabulous autumn leaves make a refreshing change and really stand out against the white background

with thanks to Living Etc and channel4.com

posted by Emily

Christmas countdown!

It’s exactly one week until Christmas everyone!  I’m sure most of you will have your pretty decorations up already but in case you still have an empty corner, I’ve selected some fabulous ideas to inspire you. 

I’m really looking forward to spending some quality time with my family this Christmas; it’s been a particularly busy and stressfull year and it will be nice to just relax…

with thanks to House Beautiful and Country Living magazines

posted by Emily

At last- tidy trifle!!

Trifle tastes dreamy but sadly never seems to look quite as appetising when it’s plopped in a dish in front of you!  Well not any more with Australia’s leading food editor and best-selling cookbook author Donna Hay’s delightful take on this traditional Christmas dessert…

1 ½ cup (375g) mascarpone

⅔ cups (160ml) single (pouring) cream

2 tablespoons brown sugar

18 store-bought sponge finger biscuits

1 cup (250ml) dessert wine

250g strawberries, trimmed and sliced

300g fresh raspberries

1 cup (250ml) single (pouring) cream, extra

1 tablespoon icing (confectioner’s) sugar, sifted

Place the mascarpone, cream and sugar in a bowl and whisk until soft peaks form. Set aside. Lightly grease and line a 7cm x 32cm tin with non-stick baking paper with enough paper to hang over the sides. Dip 6 sponge fingers in wine and place in the base of the tin. Top with half the strawberries and half the raspberries. Spread with half the mascarpone mixture. Dip another 6 sponge fingers in wine, place on top of the mascarpone and top with remaining berries. Top with remaining mascarpone mixture. Dip the remaining sponge fingers in wine and place on top of the mascarpone. Cover with plastic wrap, place on a baking tray and weigh down with cans of food. Refrigerate for 8 hours or overnight. Turn out onto a serving plate. Place the extra cream and sugar in a bowl and whisk until soft peaks form. Spoon over the trifle to serve. Serves 8.

posted by Emily

The yoghurt Christmas pudding alternative

This alternative Christmas pudding recipe is made with Greek yogurt; what a refreshing change!  Guaranteed to be lighter than traditional Christmas pudding and kinder to the waistline.  And it looks great too!

Preparation time: 30 minutes plus soaking and freezing
Makes 8

You will need:

250g (9oz) mixed died fruit
4tbsp dark rum
4 free-range egg yolks
100g (4oz) caster sugar
350ml (12fl oz) double cream
100g (4oz) coconut cream
200g (7oz) Greek yogurt
glacé cherries, to serve
8 mini pudding moulds or 1 x 1.2-litre (2pt) pudding basin, lined with clingfilm

1 Roughly chop the fruit then place in a bowl with the rum, cover and soak for at least 4 hours or overnight. (You can soak half the amount again and serve on the side. It will keep in the fridge for a week in a sealed container.)
2 Whisk the egg yolks and sugar together. Bring the cream to a boil then pour over the yolks, whisking all the time. Return to the pan then cook very gently, stirring all the time until it has thickened, just for a few minutes.
3 Take off the heat and stir in the coconut cream. Allow it to cool then add the yogurt and the dried fruit. Stir well then spoon into the pudding moulds or basin and freeze for at least 6 hours, or overnight, if possible.
4 To serve, take out of the freezer, leave at room temperature for 10 minutes, remove from moulds and top with a glacé cherry. Will keep for up to a week in the freezer.

with thanks to Woman and Home magazine

posted by Emily