Monthly Archives: November 2016

Part 2 of Christmas Gifts from Stirring Stuff: Two Elegant Preserves.

Vanilla Spiced Apricots with bay and pickling spice

Vanilla Spiced Apricots

This  week, adding to your repertoire of Edible Gifts for Christmas, we have two  easy to make and exceptionally beautiful Christmas preserves, Cranberry and Orange Relish and  Vanilla Spiced Apricots. The  vibrant colours of the Cranberry and Orange Relish with a hint of rosemary will definitely put you in the Christmas cooking mood. While the Spiced Apricots, warmly fragrant with vanilla and bay and pepped  with a touch of chilli will have you longing for the day when you can open the jar and serve them up,they happen to go exceptionally well with the chicken liver parfait posting in a few weeks. Continue reading

Turn the temperature up with winter warming soups.

Mulligatawny with Peshwari Naan

Turn the temperature up with this smooth and gorgeous Mulligatawny

When its cold outside is there anything more comforting than a big bowl of warming, nourishing soup?  Here are two very different vegetable based soups, a chunky Carrot and Chickpea soup that couldn’t be more simple to make and a versatile Mulligatawny. Both are meals in themselves and have the added advantage of being suitable for vegetarians and vegans, as well as being gluten free and adaptable for lactose intolerance.  Both  soups use herbs and  spices with natural health benefits helping to build defences against winter ‘bugs’. Continue reading

Christmas gift ideas from Stirring Stuff: Fabulous Fudge


Chocolate orange fudge and Maple pecan fudge

In the run up to Christmas over the coming weeks Stirring Stuff will post a range of utterly delicious edible gift ideas for you to make and share.  Suitable for family, friends, teachers and work colleagues, they could also adorn your own Christmas table.  Fun to make and lovely to receive – there is something special about gifts that you have taken the time and trouble to make yourself.  This week we have two fudge recipes, next week I will share Christmas chutney and condiment ideas and after that there will be a selection of home made chocolate truffles and cheesy biscuits, and on the final run up to the festive week a chicken liver parfait. Continue reading