Saturday, 19 December 2009

Mr Christmas feels the credit crunch

Britain's very own Mr Christmas - who celebrates Christmas every single day - said the recession had forced him to scale back the whirlwind of daily festivities this year.


Mr Christmas (a.k.a. Andy Park, a divorced electrician from Melksham*) said his weight had plunged after slashing his mammoth daily portions of mince pies, champagne, roast turkey and all the trimmings.


He used to blow £11,000 a year on his daily Christmas knees-up but has trimmed his budget down to £5,000 in 2009.


"Before the credit crunch I was eating a 14-pound turkey, now I'm down to a four pounder. I've cut down from nine massive roast potatoes to four," Park said.


"I used to have 40 peas on my plate, now its just a tablespoon. I now have to make a bottle of champagne last two days. From 40 mince pies a day I've gone to 12 and there's no double cream."


To read more, click here.


* What I want to know is was Santa cited as the 'other party' in his divorce proceedings.

Friday, 18 December 2009

Heston's Christmas Feast


One to watch... Bloomin' Heston Blumenthal cooks up a festive feast inspired by days of yore on Channel 4, tonight at 9.00pm...

Only 7 days to go!

Are you excited yet?

I am. Can you tell?

Anyway, to help get you in the mood, here's Al Ewing's Pax Britannia-inspired very Abaddon Christmas...

Enjoy!

Christmas Pizza!

As I sit at my computer this morning, looking out at houses and gardens iced with snow, my thoughts turn, once again, to food...

Fed up with the traditional turkey for Christmas or just wondering what to do with the leftovers the next day? Then why not make yourself a Christmas pizza?


Christmas Turkey Pizza

For the Dough
3/4 cup lukewarm water
1 1/2 teaspoons dry yeast
1/2 teaspoon sea salt
2 1/2 cups flour
2 tablespoons extra-virgin olive oil

For the Sauce
250ml whipping cream
4 tbsp. butter
3 cloves garlic, minced
5 strips crispy bacon, chopped

For the Toppings
1 lb. roast turkey or chicken
3-4 golden fingerling potatoes
1 small red onion
4 tbsp. whole cranberry sauce
1 sprig fresh rosemary

Preparation
1. Prepare dough – Mix all ingredients and let it rise until dough doubled in size, about 1 hour. Dust a pizza stone with flour. Roll out the dough to fit stone. Let rise for 20 minutes.

2. Preheat the oven to 425°F.

3. Prepare sauce - melt butter over medium low heat. Add garlic and saute lightly - don’t burn the garlic! Stir in the cream and bring to a simmer and reduce heat. Add bacon and simmer until desired consistency is reached.

4. Spread sauce thinly on dough then arrange the remaining toppings as desired.

5. Bake in the center of the oven until the dough is golden at the edges, about 35 minutes. Remove, let sit for 5 minutes, then cut and serve.


And here's a recipe for a sweet Christmas pizza


Sweet Christmas Pizza

Ingredients
12 ounces semi-sweet chocolate chips
1 pound white almond bark divided
2 cups mini marshmallows
1 cup rice cereal
1 cup peanuts
16 ounces red maraschino cherries, quartered
3 tablespoons green cherries
1/3 cup coconut
1 teaspoon oil

Melt chocolate with 14 ounce almond bark in large saucepan on low heat, stir until smooth. Remove from heat. Stir in marshmallows, cereal and peanuts. Pour into greased 12 inch pizza pan. Top with cherries. Sprinkle with coconut. Melt remaining almond bark with oil over low heat. Stir until smooth. Drizzle over coconut. Chill. Store at room temperature.

And here's a Christmas pizza the Franklin family made earlier...


Thursday, 17 December 2009

A personal video message from Santa

If you know of someone who deserves a personal message from Santa this year, you should log on to Portable North Pole TV.


I particularly like the option of having Santa record a message for the adult or teenager who's been bad...

What is Myrrh Anyway? The Ultimate Christmas Quiz

Test your friends, challenge your family, it's the Ultimate Christmas Quiz!























Christmas (w)rap

Maybe it's because I've spent too long at home with two small people for the last three years, but I like this...