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sewing and cooking

Well here's some fabric I bought this morning at Kisko (The Fabric Guild) for a project we're going to do next Saturday at a neighbouring village's hall. I shan't spoil the surprise but I'm sure we'll have a range of colours used with the same pattern.
Now I'm rather proud of this - it's my very first large fruit cake I've ever made - it's for Christmas. It's actually a Fig and honey Christmas Cake from the November issue of the BBC Good Food magazine. I do love looking at cookery books and magazines - but I'm not an overly confident cooking. I think one of the issues is that when there are only 2 of you if you make a big anything - you have to eat it for ever and it kind of spoils it. But I'm really going to try to be a bit more adventurous with my cooking as I enjoy it.
Lets hope it tastes as good as it looks by the time Christmas comes. I think, as it's a bit on the large size, I'll cut it at the start of December - so be warned if you're coming round you've been warned - every cuppa will have a slice of cake with it.
A couple of questions for you out there:
Do you have any ideas about food you can make for people for Christmas?
Have any of you done the OU course on Digital Photography? (And if any of you consider it don't forget you can use Tesco vouchers to pay and for each £10 of vouchers you get £40 worth of OU course)
Hope you're all enjoying the glorious autumn day today. Cold but very very sunny.


That cake looks good! Does it get soaked in liquor between now and serving it up?

I want to try cake this year too...perhaps I ought to get a copy of the magazine. I tend to do mince meat pies and I fancy a change.
Lynda said…
We always have a drinks thing on Christmas Eve, and people always enjoy some little french bread pizas I make. Cut a baguette in to slices (diagonal is good) then spread with either homemeade or a jar of tomato pasta sauce. Top with three items from the following - salami, ham, anchovies, olives, green peppers, onions etc and then sprinkle with cheese. Put in the oven for a few minutes, until when you put your finger on top of one, you say 'ow!' Serve straight away. I make about three loaves worth on trays, and bake individually over the morning, so that they're hot. They go very quickly!
Sarah Jayne said…
Lynda - thanks for the recipe - I'll give it a try.

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