Christmas 2021

Image courtesy of Women’s Weekly

One of my favourite times of the year is Christmas…

I must say every season brings its blessings, yet I feel there is certainly a sense of miracle and magic about Christmas - if you believe!

I have wondered what it is that I love about Christmas. I love the garden at this time of year… the fading of spring, warmer and somehow more fragrant. The Jasmine, the Rose Garden, the Rosemary… it all adds to the feel! There are the kitchen aromas...
the Christmas spices, the fruit cakes, the Christmas Lillies. There are the visuals, the plum pudding that hangs, the Christmas tree with all its adornments and pops of decorations here, there and everywhere. And, most importantly, at front and centre, the Nativity Scene.

This year we will be having Christmas in our beautiful home at Ceres Homestead, and we are so looking forward to the fun and frivolity of a happy day. The Courtyard is primed, ready for Boccé, the lawn is perfect for bowls, and the wickets are ready to go for Cricket! And I believe the weather Gods are set to be kind too!

In the busyness of this time, I have enjoyed a beautiful cup of tea.
My go to. Ceres Homestead French Earl Grey tea is the perfect accompaniment for the delicious Fruit Cake. The fruit cake made under the guidance of my 93 year old Mum, as is tradition. This year is perfect! Full of beautiful dried fruits… and always where possible... Australian!

So I dash now, to get organised to make Pavlova to add to the Dessert table! I have included a favourite recipe in this post. Have a go, you may be surprised! It’s Australian and it’s an “oldie but a goodie…!”

With every warmest wish, all the blessings of the season, and a sprinkle of magic dust, Merry Christmas.

May 2022 be the best yet... full of hope, peace, joy and happiness!

I will keep in touch x

PAVLOVA RECIPE:

This is the recipe I love, taken from the tried and triple tested… (and traded multiple times by moi)
The Australian Women’s Weekly .

INGREDIENTS:

Base:
6 egg whites
Pinch cream of tartar
1 ½ cups (330g) caster superfine sugar
1 tablespoon cornflour (cornstarch)
1 ½ teaspoons white vinegar
2 teaspoons vanilla extract

Topping:
1 pomegranate (320g)
1 ¾ cups (430 ml) thickened cream, (heavy) cream
6 black or green figs
125g raspberries

Or

125g raspberries
250g strawberries
200g mulberries
200g blueberries

Or anything else you may fancy to festively decorate!

METHOD:

1. Preheat oven to 120 degrees C / 250 degrees F. Mark a 16cm x 32cm rectangle or two 21cm diameter circles, on baking paper, invert paper onto lightly greased large oven tray.

2. Whisk egg whites and cream of tartar in a medium bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar dissolves between additions.. Quickly fold in sifted cornflour, vinegar and vanilla.

3. Spread meringue into rectangle or circle on baking paper, building up the sides. Smooth the top and sides of pavlova.. Bake 1 ½ hours or until dry to touch . Turn the power off, cool meringue in the oven with the door ajar.

4. Remove seeds from pomegranate, reserve seeds.
Whisk cream until soft peaks form.

5. Just before serving , spoon cream over pavlova, top with figs, raspberries and pomegranate seeds. If using two round pavlovas, sandwich half the cream between the rounds, then top the pavlova with remaining cream, then dried fruit and seeds.