I love the time after Christmas when we have a few lazy days before everyone goes back to school and work. We had a quiet New Year with Gary Barlow (not literally, I’m not THAT lucky). Sam’s girlfriend has American parents and had us popping a piece of fruit into our mouths on every bong on the countdown to midnight – I think it’s a Spanish tradition, but it’s hilarious and by the last bong everyone’s cheeks were bulging and we were all drooling and laughing.
We’ve opened some really lovely wine over the festive period. At midnight, we toasted 2014 a delicious Wolf Blass Sparkling Chardonnay Pinot Noir (on spesh at Asda at £5.75 at the moment I notice – SNAP IT UP!). We also opened the front door to let the old year out and the new year in – think that one’s Irish. My own favourite wine of the season was the Cune Crianza Rioja 2010 – an absolute beaut with that hint of vanilla that I seem really drawn to. Again, on spesh at the moment I think.
Mr English is very keen on Pinot Noir. His favourite of the season was the Californian Clos du Bois Pinot Noir (Majestic, £9.99 if you buy two American wines). There’s something herbal about it (which doesn’t sound nice, but is) but it’s still full of really ripe fruit. Yum.
The Big Bro recommended a splash-out Amarone, perfect for Christmas. I’ve got this one on my wish list from Majestic: Amarone Classico ‘Vigneti di Roccolo’ 2010 Cantina Negrar. It’s a pricey one at £23 but comes down to £18 if you buy two fine wines. One for when the coffers have been replenished.
Baking-wise, I’m loving Nigel Slater’s wonderful lazy loaf. It’s a soda bread, but because it’s baked in a cast iron casserole, it develops a wonderful chewy crust. Delicious, and barely 30 minutes to make – with no kneading. I also used up the last of the Christmas clementines with a clementine drizzle cake. Exactly the same as lemon drizzle cake:
Clementine Drizzle Cake
Same weight (about 175g) of caster sugar, butter and self raising flour
Juice and zest of a couple of clementines.
So just weigh the eggs in their shells, then weigh out the rest of the ingredients to the same weight.
Beat the butter until soft, then add in the sugar and beat until light coloured and creamy. Add the zest and juice of the clementines to the eggs and give them a quick whisk with a fork. Add them a dribble at a time to the butter/sugar mix.
Stir in the flour, then dollop the mixture into a buttered cake tin and bake at 180 degrees/gas 4 for about 30 minutes until springy to the touch or until a knife point comes out clean.
Mix the juice of a final clementine with a couple of teaspoons of sugar and drizzle over the warm cake. Delicious.
In pupster news, she’s settling in really well, has made a best friend at puppy classes (a cute and ridiculously soft Vizsla called Ellie) and thinks having everyone at home over Christmas is wonderful!