Margaret's Christmas Box!

Before our second lockdown I saw my friend Margaret once a week, distanced, for coffee. I should explain that Margaret is a very fit 89 year old. During one of our coffee mornings I asked her what she thought of my latest nocturnal thought – being awake at 2am has its rewards - and pitched my idea of making a selection of her chosen favourite home-made treats as a Christmas Box.

In my head it was a personal gift and ticked more than one box – she got to choose what she wanted and I didn't have to shop for a gift which I knew she'd like – but I could do better. One of my best hits in recent years was to buy her an advent calendar and in each “window” was a small jar of preserve, all different, for each day.

Not only did Margaret love the thought, she admitted being concerned about the difficulty for her of being able to go out shopping – spare a thought for the people out there who do not use modern technology! We had so much fun bouncing around ideas for her “Christmas Box” and my gift from Margaret is a donation to The Donkey Sanctuary!

Here's a taster from her preliminary list – lemon drizzle syrup :

I “borrowed” this syrup from my Lemon Tiramisu recipe - any leftovers were committed to the freezer in small pots. I may even zhuzh it for the festive season and add a generous drop of Limoncello liqueur.

I gave Margaret a pot of syrup to try over desserts - fresh fruit or the last piece of cake that needs reviving, anything goes. The only problem was she finished up with a drop left and didn't want to waste it – here's her tip – poor into a tall glass, add a good glug of chilled soda water and swizzle – result – absolutely refreshingly fabulous! I do love it when nothing gets wasted – who'd have thought it!

At the time I pitched the idea we didn't know about the second lockdown - now we do know it would appear that our ideas are even better than we first thought. Now I'm expanding the “Christmas Box” to include a selection of stuff – so far I have four boxes to fill … and counting.

Thinking “outside the box” has now become thinking “inside a box”.

Gotta go … choices to make, boxes to fill!

BPP – bags for chocolate!

there's a large cellophane bag underneath

the pennant shaped bag and then the red ties – it's

to give an idea of choice and what size chocolate delight

will fill them

the measurements of both are set down below

large clear cellophane bag

28x12cms/11x5” - with side gussets

pennant shaped bag

29cms/11” long (to the tip) x 13cms/5” wide

I've scrunched the large cellophane bag so that

you can get a better idea of size when the sides are

opened and scrunched!

 

These bags are really festive and smaller

than the other example so you'll fill more of these

with a batch, say, of Rocky Road

Note to self : if you're going to make Rocky Road, make

sure you cut it into small pieces

Next up – deciding on the contents of your package

Brown paper packages … the photos

 

I sourced my boxes locally from SCS Packaging

in Finedon, NN9 5JG – check out their website

www.scspackaging.co.uk

I bought 25 - only because they were flat packed in

25s so any I didn't use wouldn't take up space

storing for another day – a bargain at £4.30

the measurements of the boxes is as shown

At this time of year even the larger supermarkets

sell what they call a “crate gifting pack”

the twine and tag will be excellent to complete

the vision of a brown paper package, tied

up with string

If you'd like to go smaller, here's another

idea – this box comes flat packed and if I can

assemble it believe me anyone can

the measurements are 16x16x7cms/6x6x3” 

I've had these a while and so can't remember what

I paid – all I do know is that they weren't expensive

and don't take up space – flat packed x 4 boxes

There's more … bags for chocolate to follow

Brown paper packages tied up with string

I realise it's nothing new to make your own gifts to give at Christmas – lots of us having been doing it for years. In 2019 I made pies and the year before I made more Rocky Road than I thought was possible to ship to friends and family.

This year is so different for everyone that I've decided to broaden the idea of making my own gifts, based on the title above – it's time to step it up!

If you like the idea, even in principle, choose items you know you can make with both arms tied behind your back – tried and tested – don't make life difficult for yourself. Think about how you're going to “present your present” it doesn't have to be big – small is beautiful – for example if you're great at making chutney or relish go for it.

A few hints and tips :

Have a root around your store cupboard and where you keep your food related stash too. You know exactly what I mean – that pack of six small jars with lids that was such a bargain at the time, hmm where did I put them?!

Decide what you'd like to make – are you good at jam, chutney, biscuits, festive cupcakes, the list is endless and the world is your lobster.

Your gift doesn't have to be a huge selection of stuff – one pot or jar or bag that looks pretty ticks just as many boxes. If however you are creating a package then odd numbers work well when snuggled into a bed of shredded paper or scrunched tissue paper.

Choosing the packaging for your festive treats is important and fun too. You may have your own ideas already but in case you need food for thought – sorry – have a glance at the photos that follow – they may give you a shove in the right direction – either way, fab!

Packaging photo guide up next …

The real deal – a photo guide

 

thinly sliced potatoes – I used Charlottes

rinsed thoroughly and dried in a clean

tea towel

prepped and ready for the oven

out of the oven, ready to roll!

Next – brown paper packages tied up with string …

The real deal – hints, tips and kitchen kit

You can make a larger dauphinoise using the dish measurements already given in “Zhuzh your leftovers” and upping the recipe – 1.350g/3lb of potatoes and adding 725ml/1¼ pints of of cream – ensure your dish is filled to within 2cms/¾” from the top.

You can save yourself time if you like prepping ahead. I peeled the potatoes, placing them immediately into a bowl of cold water, ready to rinse and dry. I didn't use a mandoline – unless you're proficient and a lover of washing up difficult kit with deadly blades I'd suggest a smaller, but effective alternative – an onion & potato holder. Such holder secures the peeled potato thus enabling you to slice the potatoes thinly and evenly.

Here it is :

You can pay as little as £2 – I chose the one shown because it's food grade stainless steel - £7.99 – more robust for frequent use!

As for the number of serves you'll get – for the smaller version it depends on the appetites so could be 3 or 4 – I'd go 3 but it depends on what else you're serving. The larger version will give you between 6 or 8.

My tester has already had the “cheats way” version which she served with ham hock. I have done a doorstep delivery of the “real deal” this morning … watch this space for the verdict!

Photo guide up next

The real deal – gratin dauphinois

450g/1lb waxy potatoes – peeled and sliced

no thicker than a two penny piece

300ml/10fl oz/½ pint of double cream

unsalted butter for greasing your dish

knobs of unsalted butter to scatter over the

completed gratin – a 30g slice divided into six

2 cloves of roasted garlic

celery salt and black pepper to season

Pre-heat the oven 130f/150c/Gas 2.

Rinse the potatoes thoroughly in cold water, shake them dry in a clean tea towel. Grease the baking dish generously with unsalted butter and add the garlic.

Layer the potatoes in your dish, season well, pour over the cream and then add the knobs of butter.

Bake in the oven for 1½ hours. Set your timer for 1 hour 20 minutes – for the remaining 10 minutes turn the oven up to high for a golden crust.

Hints and tips and kitchen kit up next ...