Thursday, November 09, 2006

Busy in the Kitchen!

Well after a successful shopping trip after school yesterday I managed to get all the necessary ingredients! So after taking Tori to school then chatting on the internet and phone for about an hour this morning I eventually got going!

I only wish I could let you smell my kitchen as I write this, its devine, very Christmassy!!
First the boring part.... lining the tins, fiddly!

I got so engrossed in the making I forgot to take a pic but here is the mixture in the tin ready to go in the oven.

this one went into the fan oven

and the smaller one is in the Rayburn, which of course because I want to cook on/in it decided's to misbehave and is raging away so I currently have the oven door cracked open (according to the instructions this is fine) but am having to check it about every 20 mins!!!!!


Oh! heavens I've just had an awful thought......................... hope its cooked before I get Tori from school!!!!!!!

Then clear this mess up...


before I start on the Mincemeat, which is very easy to do by the way and once you've made your own you will never buy shop made again...


this has to stand over night, then into a warm oven for 3 hours tomorrow before waiting for it to cool. Then you add the brandy and put it into sterelized jars!!! MMmmmmmmm!!!!!
Obviously as eveything finishes I will post pics!!!
Well must dash still loads to do, chickens, check cakes again, make the tea oh yes and have some lunch!!!! Got to take Tori to the New College, Swindon open evening with her best friend and his mum!!!!!!!!

Mincemeat Recipe

450g/1 lb cooking apples, cored and chopped (I grate them its quicker and you don't need to peel them!),225g/ 8oz shredded suet (beef or vegetarian), 350g/ 12oz raisins, 225g/8oz sultanas, 225g/ 8oz currants, 225g/8oz candied peel, finely chopped, 350g/12oz dark brown soft sugar, grated zest and juice of 2 oranges, grated zest and juice of 2 lemons, 50g/ 20z whole almonds chopped or cut into slivers,(I pop them in a plastic bag and whack them with a rolling pin!) 4 teaspoons mixed ground spice, 1/2 teaspoon ground cinnamon, 1/4 teaspoon grated nutmeg. 6 tablespoons brandy! I usually use more spices but you can add what suits you!

Combine all the ingredients except the brandy. Mix them very well in an ovenproof bowl. Cover with a tea towel and leave in a cool place overnight for flavours to develop. The next day pre heat the oven to gas mark 1/4, 225F, 110C, cover the bowl loosely with kitchen foil and place in the oven for 3 hours. Remove from the oven, don't worry about the appearance of the mincemeat, which will look positively swimming in fat. This is how it should look. As it cools, stir it from time to time; the fat will coagulate and, instead of it being in tiny shreds it will encase all the other ingredients. When mincemeat is quite cold stir again adding the brandy. Pack in jars that have been sterelized. When filled cover with waxed discs and seal. The mincemeat will keep for years if stored in a cool dark cupboard. Not that mine ever does!!!!!






7 comments:

Allotment Lady said...

Sounds like you use the same recipe that I do for mincemeat - you just can't beat it and it keeps from one year to the next!

Anonymous said...

Libby, your cakes and mincemeat look so yummy,
have never made mincemeat

Take care
Gill

mrsnesbitt said...

Love the photo of the washing up! LOL!
If I lived nearer I would have dashed round to help you! LOL!

Dxx

Libbys Blog said...

its very easy Gill I'll post the recipe!

Denise, that is very kind of you but I have 2 dishwashers..... and electris one and my husband lol

xx

mrsnesbitt said...

"Denise, that is very kind of you but I have 2 dishwashers..... and electris one and my husband lol"

Yeah, easy to say when I am so far away! If I was nearer I would have had the binoculars out, until you had washed up, THEN come over and offered! LOL

Libbys Blog said...

Hahaha

Anonymous said...

Hi Libby
Thanks so much for posting the recipe
Definatly going to give it a try, will get the ingredients when I do the shopping this week.

You have me inspired now :-}
Take care
Gill