When I was a young woman I had never heard of cranberry sauce. I think it is used regularly in the UK nowadays though. I have tried it several times and it has never done much for me so I don't bother. Told the friends who are joining us for Christmas Day to bring some if they would like. They don't much like it either. However, on Wednesday Denise from My Life in Retirement posted a recipe for a delicious sounding chutney which I think even I would like.
I haven't counted, but every foodie email has sent me a no fail recipe for cooking turkey plus they are all sending me recipes for sides for the big day, some of which I wouldn't touch with a barge pole. I am definitely going to try Justin Chapple's Juicy Turkey. This time I found a link on YouTube.
Obviously, I couldn't possibly be left out of the turkey advice stakes even if it isn't my advice exactly.
Having never been particularly enamoured of Green Bean Casserole, I came across this green been recipe today and thought it sounded good.
1. Bring an inch of water to a boil in a large saucepan fitted with a steamer basket. Add green beans, cover and cook until tender-crisp, 5 to 7 minutes. Remove from the heat.
2. Meanwhile, whisk dill, shallot, oil, lemon juice, mustard, salt and pepper in a large bowl. Add the green beans and toss to coat. Let stand about 10 minutes before serving to blend flavors.
Yield: 4
Tips
To make this recipe serve 10, multiply all the ingredients by 2 1/2: Use 2 1/2 pounds green beans, 3 tablespoons dill, 2 1/2 tablespoons each shallot, oil and lemon juice, 2 1/2 teaspoons mustard and 3/4 teaspoon each salt and pepper.
Apparently, in the UK, there are lots of ads using Buster the dog (actually a boxer called Biff) and this is their latest Christmas ad which I thought was so great I had to share.
Sort funny this morning (Thursday) I was sitting here using the computer, adding the clip above, messing with banking, etc. and hearing some drilling or something upstairs which I knew was nothing to do with the construction workers. It was around 8:55 and I thought, maybe it's the plumber, oh sh*t, the water is being turned off at 9. You have never seen Matt and I move so fast. We dashed into our two bathrooms: cleaned teeth, took showers, I even dared wash my hair although I had visions of being caught with shampoo and not being able to rinse it. I then dashed into the kitchen and made coffee plus filling up a large pan with water. We made it, phew.
I just came across a Justin Chapple Mad Genius tip for keeping turkey flavourful and juicy I couldn't get the video but the link is here. I thought it was an excellent idea.
Bowling again Thursday afternoon and my husband was still bowling up a storm. He'd better be doing that on Monday!!! I couldn't bowl worth a damn once again, not sure what is the matter with me. I seem to have got worse since my really bad bout with bursitis. Oh well, here's hoping I improve. At the bowling alley I dropped my tablet on the floor. Now it is reluctant to rotate the picture on the screen. If you have it on landscape that's where it wants to stay no matter how much you turn it. I have 3 Avon cheques to deposit and I am hoping I can do so with the tablet otherwise it means traipsing to the bank. Keep your fingers crossed for me pleased. Wonder what it would cost to repair?
Putting apples in a salad is not particularly unusual, but roasted apples ... maybe. Grapes are good in salads too.
Roasted Apple and Cheddar Salad
Roasted apples and Cheddar cheese turn an ordinary mixed green salad into something extra-special. You can use pears for this recipe as well.
3 Tbs red-wine vinegar
2 Tbs apple juice
1 Tbs extra-virgin olive oil
1 Tbs honey
2 Tbs Dijon mustard
1/8 tsp salt
2 apples, preferably Fuji, peeled and cut into wedges
2 tsp extra-virgin olive oil, plus 1 tablespoon
4 sprigs fresh thyme, or 1/4 teaspoon dried
1/4 cup walnuts, chopped
3 cups baby spinach, or torn spinach leaves
3 cups Boston lettuce, torn
3 cups curly endive, torn
2/3 cup sharp cheddar cheese, grated
freshly ground pepper, to taste
1. Preheat oven to 400°F.
2. To prepare dressing: Whisk vinegar, apple juice, 1 tablespoon oil, honey, mustard, salt and pepper in a small bowl.
3. To roast apples & prepare salad: Toss apples with 2 teaspoons oil and thyme in a medium bowl; spread evenly on a baking sheet. Roast, turning once or twice, until the apples are soft and golden, 25 to 30 minutes. Discard fresh thyme, if using. Let cool.
4. While the apples are roasting, toast walnuts in a small baking pan until fragrant, about 5 minutes. Let cool.
5. Just before serving, combine spinach, lettuce and endive in a large bowl; toss gently to mix. Divide the greens among 6 plates, drizzle with dressing and top with cheese, roasted apples and walnuts. Serve immediately.
