Hello everyone

As it says in Ecclestiastes 3 'For everything there is a season'*, reiterated by by the Byrds in their well-known song**.

Now that the children have grown up and left home I miss the rhythm of the year being divided into school terms and holidays.  


The days roll on the same now that we've retired (no days off once you give up work!)  The days are more leisurely and tend to start later but they still tend to involve 'jobs'.

So these days I'm very keen on the rhythm of the seasons. It gives a structure to the year.  We recently had Halloween (or like me ignored it), followed by Bonfire Night, then Remembrance Day, 11 November.

So now it's time to start thinking about Christmas, although I do prefer to keep Christmas to December.

November is the month for starting to write Christmas cards as it makes a job which could become tedious into more of a pleasure.

Looking at the back of the cupboard this week I found an enormous jar of made mincemeat.  I'm looking forward to making some mince pies, come December.  And Jamie Oliver has just come to the rescue with his recipe for pastry.  
I've been making pastry of all types for years but thought perhaps it was time for a refresher, and here are his ideas for pastry-making:  http://www.jamieoliver.com/news-and-features/features/ultimate-guide-to-pastry-puff-recipe/#pgbQQqhswhJtxU3f.97.

Then, coming on to mince pies themselves, here's Jamie's page: http://www.jamieoliver.com/search/?s=mince+pies

I hope to put more Christmas ideas on here soon, especially in December, when Christmas really starts ..........


* https://www.biblegateway.com/passage/?search=Ecclesiastes+3&version=KJV
** https://www.youtube.com/watch?v=W4ga_M5Zdn4

I've half a pack of puff pastry in the freezer and it's time to make space for more goodies.

So, what to make?

One idea which looks quick and simple is called Puff Pizza Tart and it's from the BBC Good Food website, always a good source of inspiration (http://www.bbcgoodfood.com/recipes/679637/puff-pizza-tart).

1. Roll out puff pastry and line a tin, prick.
2. Spread pesto over it.
3. Then put on slices of salami and torn pieces of mozzarella cheese.
4. Dribble a little olive oil on top and cook at 220/200/Gas 7 for about 20 minutes.
5. Serve with some rocket sprinkled on top.

...and here's a similar recipe which includes chicken, spinach, tomato (http://allrecipes.co.uk/recipe/12171/chicken--spinach-and-pesto-puff-pastry-open-tart.aspx).

Another idea for spare bits of puff pastry is to roll it out thinly, spread with marmite (or pesto) and then roll up. Chill, then cut into slices and cook.  This recipe includes ham and cheese too:  http://www.bbcgoodfood.com/recipes/1463/pizza-puff-pinwheels

When I was little, I was given any leftover pieces of pastry and made them into jam tarts.  Here's Jamie Oliver's take on this old favourite: http://www.jamieoliver.com/recipes/fruit-recipes/rainbow-jam-tarts

This is always a popular dish when vegetarians (and others) come to visit.  Today, as well as carrot, celery and onion, I'm making this pie using butternut squash, green pepper and a couple of lettuce leaves instead of courgette, as any mixture of veg is suitable.

'The' Pie, complete with circular decoration

Vegetable and Couscous Pie
Serves 6

Ingredients

1 pack ready-made Puff Pastry

Filling
1 oz butter/oil
1 tsp each Tumeric, Cumin and Coriander (or some Curry Powder)
1 Onion, chopped
1 Carrot, chopped
1 stick Celery, chopped
1 small Courgette, chopped (or Butternut Squash)
1 small cup Couscous, cooked (or Bulgar Wheat or Rice)
2 Eggs, beaten (or three egg yolks)
1 tbsp small seeds

1. Melt butter/oil, add onions, cook until soft, add spices and cook a bit more.
2. Cook rest of ingredients in a little water.
3. Turn on oven and set at 180C (gas 4).
4. Roll out puff pastry and cut into two large rounds.
5. Drain vegetables, keeping the liquid, add couscous and some salt.
6. Cool a little, add the eggs.
7. Egg the edges of pastry circle.
8. Pile on the vegetable mixture, leaving a 1" border.
9. Top with other piece of pastry, knock back the edges to seal.
10. Brush with egg and milk mixture.
11. Sprinkle on some poppy seeds or similar.
12. Cook for about 40 minutes.

The left-over vegetable mixture - it's always difficult to be exact with vegetables - I made into soup, before adding the couscous and eggs, using the vegetable 'water'.


Oven conversion table: http://www.onlineconversion.com/cooking_gasmark.htm