First of the Christmas plans for 2012

I am excited about Christmas lunch this year as it is the first time since my Grand Daughter Gemma has been able to join us since she started her Chef apprenticeship. It is usual to work at Christmas time in the hospitality business.

Of course it would be wonderful just once to have all of the Grand Children together for Christmas again - this has not happened since Perth when they were all very small. But knowing that she was working and so close by but couldn't join us has been sad.

I am cooking a ham with the fig glaze and served with Peach Chutney. Everyone is bringing a special dish to add to the day. This way is easier on everyone. I also have more time to spend on the table decorations one of my favourite things.

For the backs of the chairs

This is a trial run for posies for the backs of the chairs. I bought artificial holly branches and long wires with red plastic beads to represent berries. I cut these up and made small bunches. I added some fresh green foliage from the garden and tied with red ribbon.

These will blend nicely with my new French tablecloth that is in pale green and cream. I am keeping the theme softer this year as a contrast to last years over the top tropical theme.

Great all together in a vase

All of the posies are completed and taped (will add the fresh foliage on christmas morning). They look great as Christmas decor all together in a square vase. Very useful in the lead up to the day.

One project down - many more to go......

Baking test run for Christmas

I made a batch of biscuits today, from a new recipe. Cranberries and pistacios always remind me of Christmas so put them in a butter biscuit mix and all will be well. The best thing about this recipe is that you can roll the dough into logs and freeze until you are ready to bake.

So far they look right

I only baked a few as a test run, then froze the rest of the dough for later.

Went well with my morning coffee

I will make another batch for freezing tomorrow and then decide what to make next.

I know Christmas is coming soon when....

The Frangipani

Next door is in bloom. I love that this grows next door and doesn't take up the space in my back garden, but I get to enjoy it.

Because the tree is so large I had to photograph it 'up'. I would have to stand on our garage roof to get the best view of the flowers.

The first bunch for the house

The fake blooms to use waiting for the tree to flower

 I can put these away now until next year.

I just hope that the tree flowers until Christmas so I use them on Christmas Day.

Sunday lunch

In my previous post I showed the garlic harvest. Today I am showing you the lunch I cooked to get Mark to come and visit and plait the garlic.

Simple chicken lunch

This dish is easy to cook it all happens in the roasting pan. Just add bread to soak up the juice and this time I did grilled asparagus on the bar b sue - too easy.

Our first garlic harvest

We use a lot of garlic in this household. I love the pink Australian kind that is so fresh. It can be very expensive so I decided to try and grow my own.
Graham had a friend that supplied the 'seed bulbs' and last April we planted them.
Not too bad for amateur  garlic growers.

Just harvested

I phoned Mark to see if he had any tips on how to plait it in the traditional way. He gave me a good idea, to use an old fashioned garden rake to hold the first three bulbs to get the plait started. I couldn't get it to work.
Next idea: Invite Mark and Gemma to Sunday lunch - he can then plait the garlic for me.

The process

This worked well. Plaited garlic and the chance to try out a new family type chicken dish. Winner all around.

The finished plait

I will save some of the cloves to plant again next year.

Purple Flowers

During my recent holiday in Gerringong on the NSW south coast I saw this lovely bush of flowers.

what are they called

We walked past them every day on the way to the headland with a fabulous view out over the ocean. The last time I saw these was in New Zealand. Obviously not a flower for the tropics.

Hummus with white beans

I have been making Hummus for about 20 years. Soaking the chick peas and cooking them myself. I have had 2 innovations in the past once just recently.
Making the hummus with half chick peas and half white beans. It actually makes a lighter smoother dip.

The colour is from the mint

I like a lot of mint in my hummus.
The other very interesting thing I learned in a cooking class at Mondo in West End. When Dominic Rizzo was head chef there the cooking classes were fabulous. I did quite a few with my foodie friend Ron.
Dominic told us that making hummus with canned chick peas was the best way to go as it made a better dip. So true - much smoother and so much easier.
Using a can of chick peas and a can of white beans makes a lot of dip - but fear not. It freezes well, and thaws in no time. So it is always on hand for spreads, picinc's and drop in guests.

Serve these lightly toasted and torn into pieces