Making Christmas Ours...

This year, I’m making a pumpkin pie for Christmas Day desert.

And perhaps even a lemon tart, loaded with fresh seasonal berries.

There’ll be lazy after-dinner swims in the pool, iced tea in tall glass pitchers, old (sometimes scratchy) jazz records being played, and a string of lanterns glowing on the verandah.

I’ve been thinking about starting our own family Christmas traditions a lot lately – you know, the things that you do every year as a family (isn’t there just a loveliness in things that stay the same over time?), and the things that we’ll look forward to with delicious anticipation. The small things that will make Christmas our Christmas.

The babes are old enough now to be swept up in magical things, and we’ve been discussing Santa’s job (and whether Santa enlists the help of fairies to help him out), and all the childlike things that go along with it. Judah has decided that he wants to leave a present for Santa, which I readily agreed to – and Lou suggested that the reindeer might like some honey on toast, along with the traditional carrots and apples. Who doesn’t like hot-buttered honey toast?

Dave and I have been brainstorming ways to make the magic of the season real for them both. Inside, on our bright Christmas morning, there’ll be a note left from Santa, footprints leading out from the fireplace, and a pile of string-wrapped presents stacked under the Judah-decorated tree. The plate of homemade goodies that the little ones will make the day before, will have proved too much of a temptation for old St Nick; and outside, the reindeer feast will be all but a memory. There may even be some sparkly glitter in the place where they rested – evidence of their magical pit-stop.

As we lean towards the loveliness of Christmas day, the kids have begun making their presents for the people they love most in the world – with my help, of course. Their drawings are very person-specific, and done with such care and sweetness; some of them have been transformed into small artworks, some have been set aside for more intricate projects in the New Year. But most importantly, they are all wrapped up in the idea of giving to people, and I can’t help but smile at their enthusiasm.

Do you have Christmas traditions that you’ve brought into your family from your childhood? Or have you created your own special family traditions?

Nat

Image from here.

Baking = Serenity

I bake a lot when I’m stressed.

It’s something I realised over the weekend, after a particularly challenging morning with the kids, a whole stack of sewing to somehow speed through, and what seemed like hundreds of tedious household jobs to somehow squeeze into the mix. Without really thinking about it, I put some music on, and got out my mixing bowls, some eggs, the flour – and while I chopped, fried, mixed and waited, I was aware of how much calmer I’d become. And how much more achievable all those tasks seemed to be.

I know it was probably just the act of having a small window of time to myself, but lately, it’s gone hand in hand with cooking, and I’m not necessarily complaining – and actually, neither are my family. In the last week alone, stress has led me to bake two gorgeous batches of sultana, honey and oat slice, a lovely silky lemon tart, and a hearty loaf filled with roasted pumpkin, feta and crispy bacon (spread with a little garlic and chive dip – divine!).

How do you deal with stress?

Nat

Image from here.

Georgie Porgie Puddin’ and Pie…

I was pretty excited to find out this week that it’s the year of the homemade pie. Yeah, I know – with eight months already gone, celebrations on the virtues of the humble pie are a little late; but I’m all about embracing delicious things, so today I’m appreciating the goodness and loveliness that is all things pie-like.

Our pie maker gets a decent workout in our kitchen – almost on a weekly basis. Do you have one?

Our regular pie fillings include:

-         Leftover bolognaise with fluffy mashed potato and freshly grated parmesan

-         Basil pesto, chicken, bacon, pine nuts, fresh cherry tomatoes and roasted mushroom

-         Roasted vegetables (pumpkin, potato, red capsicum, mushroom, and zucchini), Danish feta and sweet chilli sauce

-         Leftover chicken curry

But my absolute melt-in-the-mouth all time favourite pie filling definitely has to be chicken and tarragon. So far, it’s the only recipe that sees Judah and Lou licking their plates clean and asking for more… which can be a rarity with toddlers!

Nat’s deliciously good chicken

and tarragon pie

Ingredients:

About 40g of butter

2 tbs plain flour

1 leek, ends trimmed and thinly sliced

1 ½ cups of chicken stock

½ cup of thickened cream

1 ½ tsp dried tarragon

Pepper

3 chicken breasts, cut into bite sized pieces

4-6 large-ish mushrooms, thinly sliced

Olive oil

1 egg, whisked (if making a big pie)

And for the cheating bit:

Store-bought shortcrust and puff pastry, thawed just a little

What to do:

Add a splash of oil to a frying pan, and cook the mushrooms until soft. Transfer to a bowl with a slotted spoon, and return the pan to the heat. Cook the chicken pieces in batches until cooked through. Set aside.

Melt the butter in a saucepan over low heat until bubby and foaming. Add the leek and cook for five minutes, or until the leek softens. Add the flour and cook, stirring, for five minutes, or until the mixture starts to bubble. Remove from the heat and gradually add in the stock, whisking until smooth.

Whisk in the cream, tarragon and pepper to the flour mix, and season with salt. Stir through the chicken and mushrooms. Set aside to cool completely.

If you’ve got a pie maker: Line the pie shell with store bought shortcrust pastry when just warming up. Spoon in the pie filling, and top with a circle of puff pastry. Close the lid and cook for 5 minutes, or until the base of  the pie is golden.

If you’re going for a more traditional pie: Line a 22cm springform pan with the shortcrust pastry and gently press to mould to pan. Spoon the chicken mixture in, and place another sheet of puff pastry over the pie filling, trimming the edges to fit. Pinch to close, and cut three small slits in the centre of the pie to allow the steam to escape. Brush the pie with the whisked egg before placing in the oven (at 180°C). Bake for 30-35 minutes, or until crisp and golden on the top. Set aside to cool slightly before eating.

Oh goodness, I do love pies. They’re just made to be shared, aren’t they?

Do you have a favourite pie recipe?

Nat

Ps. And my favourite pie movie? Waitress, with the gorgeous Keri Russell. ‘Bad Baby Pie’ still gets me giggling…

Image from here.