Christmas Gift Ideas

I have done it again! It is only nine days until Christmas, and I have not bought a single Christmas present!  I always seem to find myself in this predicament, and to make things easier on myself, and my readers of course, I have devised a cunning strategy to lower those festive season stress levels!

If you have the same procrastinating tendencies as me, I have some great kitchen gadget gift ideas for you.  And if you cant bear the thought of browsing through shops with Boney M hits blasting in the background, I have also included some delicious homemade edible gifts.

I would like to thank all my readers for their loyal support during this year, and I wish you all a merry Christmas and a happy new year. Safe travels!

Until 2012, happy cooking!



Silicone muffin pan - R120 from Woolworths

5kg digital scale - R275 from Woolworths

Gravy seperator & meausuring jug - R130 from Woolworths

Serious cook 20cm Santoku knife - R199 from Woolworths

I simply can't resist these beautiful items from Le Creuset. I would be a happy woman if I recieved any one of these for Christmas...nudge nudge;)



Skillet Grill - R879

Tagine - R1595

30cm Buffet Casserole - R1795

32cm Stoneware Rectangular Dish - R420

Stoneware Butter Dish - R199

Recipe books are always a very thoughtful and useful gift, no matter what the occasion!

Rachel's Favourite Food - R243

Gizzi's Kitchen Magic - R320

How To Be a Domestic Goddess by Nigella Lawson - R306

Delia's Complete How To Cook - R485



*All the afore-mentioned books are available from any good bookstores, i.e Exclusive Books

Red Onion Marmalade

2kg red onions or regular onions

4 garlic cloves

140g butter

4 tbsp olive oil

140g golden caster sugar

1 tbsp fresh thyme leaves

pinch of chilli flakes (optional)

75cl bottle red wine

350ml sherry vinegar or red wine vinegar

200ml port

Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves, chilli flakes if using and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they're really soft and sticky and smell of sugar caramelising. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don't rush this part.

Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It's done when drawing a spoon across the bottom of the pan clears a path that fills rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilised jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

Recipe from Good Food magazine, October 2003.

Baileys and white chocolate fudge:

500g golden granulated sugar

500ml whipping cream

50ml Baileys

150g white chocolate

Butter and line a 22cm x 22cm tin, leaving a small overhang. Put sugar, cream and Baileys in a large pan and, stirring slowly, bring it to a simmer. Make sure the sugar is dissolved (it will stop feeling grainy on the base of the pan), then turn the heat up to a rolling boil.

Adjust the heat until the mixture bubbles without getting too near the top of the pan. Keep bubbling, stirring occasionally, until a small amount of mixture dropped into a glass of cold water will form a soft ball that you can pick up on the end of a teaspoon.

At this stage, the bubbles will have gone from being large and unruly to smaller and more even. Stir in the chocolate and pour the mixture into the tin. Cool and cut.

Recipe from olive magazine, December 2009.

Chocolate and pistachio truffles:

400g milk chocolate , chopped

150ml pot double cream

1 tsp vanilla extract

cocoa powder for rolling

about 80g shelled pistachios , chopped, for rolling

Melt the chocolate and cream together in 20-second blasts in the microwave or in a glass bowl set over a small pan of simmering water. Stir in the vanilla, then pour into a small bowl. Once cool, put in the fridge to chill for 2-3 hours.

When firm, use a melon baller or 2 teaspoons to scoop out and form balls, then roll each truffle in either the cocoa powder or the chopped pistachios. Chill the leftover bits to use them up. Keep chilled until ready to serve.