Christmas and the meals around it

Its that time of year again where we dash about looking for the perfect present and the perfect meal to serve on Christmas Day.

We obsess over the turkey and trimmings and forget about what we will eat in the days leading up to the big day, and the days after.

This is a wonderful time to eat staples that we wouldn't normally think of. Meatballs or falafel, soups, home made breads and tea loaves.

I had some wonderful meatballs the night before last, the first time I'd tried to make them. Pork sausage meat, parsley and garlic were the only ingredients in the meatballs, served with a warming tomato sauce and tagliatelle. It really was delicious, vibrant and not too heavy but very filling.

Plans for the menu this week include lentil soup, lamb shoulder (slow cooked with smoked paprika and winter veg in a one pot casserole), falafel and a fish dish (to be decided). We are currently being inundated on the telly with notions of left-over turkey before the event! Generally we don't have much in the way of left-over turkey. We always had enough for Christmas day and Boxing day and that was it. We'd move onto other foods after that, which is such a good thing, after seeing all the possibilities with left-over turkey :D

One of my favourite left over dishes is bubble and squeak. I've seen so many recipes for this over the years but really all you need is left-over potatoes and cabbage, with some oil in a frying pan and an egg to bind everything. It really is that simple. I'd probably add cayenne as I am pregnant just now and loving everything with cayenne at the moment :D

I think a key to surviving this time of year is to not think too hard about it. Just go with what flavours you and your family fancy, nothing too heavy after the main event as your stomach will need a rest, but good, hearty food. Soups never go wrong and make a wonderful winter warmer.

Have a wonderful seasonal feast wherever you are and stay warm and dry xx

On another note, I have written 3 books. 2 are part of a series set in Scotland about the Sidhe, fairy folk. Available on kindle and in paperback: The Island of the Mist is book 2 The Stone in the Sword is book 1 The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats: The Wolf, the Witch and the Coffin

Seasonal accompaniments

April is in bloom in the highlands and there are many flavours coming into season.

Lamb is now on the menu, as are sardines, oysters, rocket, venison is still in season, cockles, morel mushrooms, watercress and spring onions. Another flavoursome ingredient coming into season is wild garlic. This lovely herb can be used raw or cooked, as a garnish or part of a cooked/uncooked meal. have a look at this article for more on this useful and versatile ingredient: http://guides.wikinut.com/Wild-Garlic/-bu6j0_7/

The main focus for this blog is a word on what to put with what. Foods that grow/ripen/mature at the same time often go together, and ones that grow together usually do.

So what to have with the wild garlic mayo in the recipe above? What about lamb, or the morel mushrooms for vegetarians. Just as berries are a great accompaniment for duck at the end of August, so too are morels lovely with watercress.

Enjoy :D

On another note, I have written 3 books. 2 are part of a series set in Scoltand about the Sidhe, fairy folk. Available on kindle and in paperback:

The Island of the Mist is book 2

The Stone in the Sword is book 1

The 3rd book is an adult, sexy witchy werewolf/vampire story set in New York and featuring a strong female lead character, again available in kindle and paperback formats:

The Wolf, the Witch and the Coffin