What a Mince up!

If you’re planning on making your own mincemeat this year it is worth investing in a mincer. Great for getting through the fruits quickly and taking the hassle of out chopping, a mincer will ensure a smoother mincemeat and get rid of the annoying lumps in individual pies.

After Christmas, why not use a mincer to make your own mince for pies, chilli con carne and bolognaise. You can mince your own spices in to create individual blends and add depth to much-loved recipes.

Why not make your own burgers in the summer to cook on the barbecue and experiment with different meats. Not only is it healthier to mince your own meat as you can choose your own cut of meat and control the fat content, but it can also be more cost-effective.

The Eddington’s Mincer-Pro that we have started selling on the website can be put in the dishwasher and have a suction base for simple securing to the worktop. They are the most popular mincer we sell in store and the suction base is incredibly strong - definitely a product we are happy to recommend.

Sarah

Happy Thanksgiving

As you may, or may not know, today is Thanksgiving in USA. Held on the forth Thursday of November, Thanksgiving is a harvest festival that celebrates the expression of gratitude. Much like Christmas in the UK, Thanksgiving has a high focus on food and usually ends in everyone eating a little too much.

Anyone that has eaten a Thanksgiving dinner, or knows an American that has, will know what a joyful day it is and the amazing wonder of the Pumpkin Pie. My friend Natalie (born in Arizona) introduced me to Pumpkin Pie a few years ago, and I still remember the experience vividly. Natalie throws the most amazing dinner parties: from cocktail reception to table arrangement to dessert, everything is charismatic and memorable (not to mention the topics of conversation), and it was during one of these fabulous evenings that I picked the pecans off the top of a pumpkin pie and indulged in a truly gooey, scrumptious moment.

I cannot stress how much I encourage you all to make a Pumpkin Pie. Whether you celebrate Thanksgiving or not, or whether you think you like pumpkin or not, give it a go. I urge you! Please! The spices and combination of ingredients create something truly unique that I just can’t describe.

Here is a traditional recipe for Pumpkin Pie by Claire Ptak. I have taken the recipe from the food section on Guardian.co.uk, which is worth a look if you get a chance.

Claire's pumpkin pie:

Add a little butternut or other sweet squash puree to the pumpkin if you think it isn't going to have enough flavour on its own. Just split the squash in half and roast cut-side down until tender. When it has cooled, scoop out the flesh and process until smooth in a food processor or push through a fine sieve or moulin.

Serves 8 - 10 in a 22 - 25 cm dish

Ingredients:
450g fresh pumpkin puree
3 eggs 100ml double cream
100g light brown sugar
1tsp cinnamon
1/2tsp ground ginger
1/2tsp allspice
1t sea salt
Finely grated fresh ginger (optional)
Freshly ground black pepper (optional)
Pastry

Whisk all the ingredients together.

The pie will be silkier if the pumpkin is as smooth as possible, so pour the filling through a fine strainer (even if you have pushed your puree through one initially).

Then taste the filling. At this point you can add a little finely grated fresh ginger along with a good grinding of black pepper. If the pumpkins were not as sweet as you’d hoped, add some freshly pureed butternut squash or if you don't happen to have that, a little extra sugar will do.

Pour the filling into a pie dish lined with an uncooked buttery pastry and bake at 180°C for about 35 minutes or until the custardy filling is just set while retaining a slight wobble.

Cool and serve with lots of chantilly cream.

Make your Pumpkin Pie in a Silverwood 9" Deep-Fluted Loose Base Flan Tin and enjoy!

Sarah

Feeling Hot, Hot, Hot!

As I am feeling particularly cold today, I have decided to write about hot trays to try to warm me up.

We have a range of cordless hot trays by Hostess that are ideal for buffets or long family lunches. Staying hot for an hour after just an 8-minute charge, the trays can be lined up or placed in the centre of a table for any event, be it a takeaway or a roast.

The hot trays are not just for Christmas, they are for summer too. As they are cordless, the trays can be taken outside and used for garden parties and barbecues.

Get yours for Christmas and you can use it for your vegetables and gravy, charge it when everyone lets the main course go down, and use it again for Christmas pudding, mince pies and custard.

Sarah

‘Tis the season to be jolly

Christmas is certainly getting underway for our customers and everyone seems extra keen to be prepared this year and avoid the last minute rushes. A good way to get prepared is shopping online – none of the stress of the high street and a great way to browse.

On the browsing note… I am one of those people that spends 20 mins in the wine aisle just looking to buy one bottle: imagine what I am like when I have to buy a selection! If you can empathise with that scenario, then you appreciate the website WineBeerExpress.com.

Recommended to me by our website designer, this fellow Chichester-based business is great as they take out the hassle of buying heavy bottles and stress of choosing your drinks in a busy supermarket. Each drink has a clear product description, so even if you don’t have the first idea you can’t go wrong, and if you do know what you want it is easy to find.

Have a look and stock up for Christmas and New Year,

Sarah