Christmas is at my place this year and there’s no getting out of it, after successfully hand-balling the event to my niece last year. The good thing about rotating the venue is that you get to go insane only once in every four or five years. In the off years, it’s easy street, making a plate or two to take along to someone else’s Christmas nightmare, although there might be a long drive involved and a discussion about who will be the DD ( Designated Driver) for the day. The pre-Christmas heeby-jeebies involve gutting fridges to create more space, re-arranging furniture to house enough tables for 30 guests, counting cutlery, glasses, plates, chairs, and lots of cleaning. Then there’s calling in the window man, procrastinating by writing blogs, and having the occasional terse conversation with the relaxed one, Mr T.
Inside or outside, that is the question. For those readers living in the Northern Hemisphere, your weather is predictably cold. Here in Melbourne, we can enjoy four seasons in one day. There could be a tropical storm, starting with humid weather, followed by 150 mm of torrential rain, or a heat wave of over 40ºc (104ºF), accompanied by wind gusts of over 60 kmh. It could also be freezing cold, with horizontal winds carrying ice straight from Antarctica. That’s Melbourne for you. We will be inside!
I have trialled a few recipes along the way and stashed finger foods in the freezer. These vegetarian sausage rolls will come out on Christmas Eve if they haven’t been eaten beforehand.
Stashing slabs of pre-cooked pizza makes things easy for those summer nights when I can’t be bothered cooking. My new approach to sourdough bread- making is to make one kilo of dough, using 500 g for a loaf of bread, and the remaining 500 g for a tray of Roman style pizza to freeze. I pull some out of the freezer, let it defrost on the bench, dress it with whatever’s on hand and pop into a hot oven for 5-10 minutes or until the topping is cooked.
I purchased this huge baking tray for bake ahead pizze. It sells as a Baklava tray, and comes from Bas foods in Brunswick. This will be the perfect size for a monster Pissaladiere.
I learnt sourdough breadmaking when Celia sent me some of her starter 18 months ago. She has an excellent and very simple on-line tutorial to follow. Are you ready to give it a go? I have prepared some packets of dried sourdough starter to send out to anyone who would like some. My current sourdough starter, Sorella, is a clone of Celia’s Priscilla, and a very reliable starter she is too. The dried starter wakes up very easily and comes with a list of instructions. If you would like a packet, leave a comment below and I will send you some. You can stash this starter in your fridge until you have a quiet moment.
I plan to make more of these Cuddureddi Siciliani biscuits one week before Christmas. They keep really well for a few weeks and the last batch I made seemed to get better with age. A small cellophane pack of them would make a great gift too. Recipe here.
I will serve them on this lovely plate given to me by Barnadi a few years ago, which only comes out for birthdays and Christmas. It reminds me of some antique Dutch willow pattern plates I bought in Solo, Java many years ago. Barnadi must have known as this one is the same colour.
And finally, a big round of applause to Celia at Fig Jam and Lime Cordial, who has hosted this monthly event for the last five years. Celia is passing the baton to Maureen http://www.orgasmicchef.com/ who will do an excellent job, I am sure. But don’t worry, Celia will still be around. Thank you Celia for your support, friendship, inspiration, mentoring and generosity as host of this incredible community. I joined IMK exactly two years ago and have enjoyed every single month- writing, choosing stuff, and reading the posts of other like-minded souls. I have learnt to make sourdough bread, found out about gadgets, enamel ware, baking paraphernalia and sources of ingredients. I have also learnt more about blogging, connecting, reciprocating, waking up early, and mindfulness too. Thank you my friend.