Advertisement
If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)
Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie
Make your own Christmas Prezzies!
Options
Comments
-
-
homemadecider wrote: »Where did you source the wood wool? We had a really hard time finding any, we managed to scab a bag full off our local O'Briens in the end when we were in buying our Xmas wine
Got a recommendation on twitter for Doyle Distribution in Ballycoolin. Knocked up to their place yesterday and picked up a 10 kilo bag for 25euro. I think it'll take years to get through it!0 -
-
-
-
Advertisement
-
Finished off the homemade limoncello today after brewing it for about 2 months. It tastes really good and it's a super bright yellow which I love. Everything made except biscotti which I will make over the weekend.
Is 'hampering' a hobby? Because this sort of thing is awesome. 0 -
Michellenman wrote: »Honeycomb literally takes ten mins to make, only 3 ingredients. Well worth making and looks impressive too.
Oh, go on then!
Not tonight though. Tonight I'm going to sit down with a beer and smugly admire all the pretty things I've made so far.0 -
I haven't had as much time this year to make prezzies thanks to a new job, but I managed to make hootietootie's microwave fudge and chocolate chip cookies for my colleagues in work - it went down a treat!
I only have to make the ultimate last-minute Xmas cake this weekend (yay for deelia), more fudge, more cookies, sigh...it's gonna be a busy time!0 -
-
Ok, so here is my finished product! I only made one actual hamper, the rest of the stuff I just gave out in jars or bottles etc.
This is for my parents... My Mam's favourite colour is green, hence the box. The stripey things are two cushions I made for her.
There is also a box of fancy crackers to go in and a sodabread (it's not made yet :eek: ).
Happy Christmas Everyone! Hope Santa is good to you all!0 -
Advertisement
-
-
-
-
Final completed hampers ready to go!
They contained sweet chili sauce, Apple and cranberry chutney, fudge, cranberry and almond biscotti, lemon curd, vanilla cake pops and chocolate cake pops, honeycomb. There's a box of chocoates in there too for this one as I made it as a favour for my boyfriend to give as a gift. I think they turned out really well, delighted with myself
Thanks for all the help and feedback from this thread, really is a life saver! Have a lovely Christmas guys See you all to do this all again next year 
0 -
Got Aztec truffles, choc orange fudge, Christmas cake and choc chip cookies all made and distributed tonight as gifts. Aztec truffles have been a particular hit.
Well done everyone for making this thread a joy for the third year in a row Wishing you all a very Merry Christmas! 0 -
-
-
-
-
-
Advertisement
-
-
-
-
-
OOh they sound gorgeous would you mind sharing the recipe?
Wouldn't mind at all!
The chipotles en adobo is from a Thomasina Meir's recipe. The ingredients are:
- 100g chipotle chillies, stalks chopped (I get them from mymexicanshop.ie)
- 1/2 large onion, roughly chopped
- 1/2 head garlic, roughly chopped
- 1 and 1/2 tbsp dried oregano
- 1 tbsp thyme
- 1/2 tsp cumin
- 150ml water
- 175ml white wine vinegar
- 25ml balsamic
- 1 and 1/2 tbsp tomato puree
- 3 and 1/2 tbsp brown sugar
- 1 tbsp salt
1) Put the chillies in saucepan, cover with water & bring to boil before simmering for 35 mins approx, until the chillies have softened completely.
2) Put the onion, garlic, herbs & spices into a blender with two-thirds of the water and 3 of the chillies. Puree into smooth paste.
3) Get some olive oil nice and hot in a saucepan. Add the paste, stirring continuously for 3 minutes. Then add the vinegars, remaining water, tomato puree & sugar and cook for 5 minutes before adding the last of the chillies and cooking for about 15 minutes.
Once cooked, I like to blend it until the chillies have broken up and its more of a chunky paste before I put it in jars - Just my personal preference!0 -
-
-
-
I tried out a sauce recipe using haw berries today, and if I deem it tasty enough, I'll make some for pressies. I've only tried a bit with a piece of crappy deli ham but I'd say it'd be much better with a hot, rich meat like lamb or venison. Its a sticky sweet sauce with a nice kick to it. It's cheap to make and haw berries are everywhere.
The recipe is from Pam Corbin's River Cottage Preserves Handbook.
Ingredients for a single 300ml bottle- 500g haws, removed from stalks [tedious so best do this while watching something interesting on telly/conversing with someone] and washed
- 300ml cider or white wine vinegar [supervalu do a very cheap own brand of the latter]
- 170g sugar
- 1/2 tsp salt
- Black pepper to taste
Method
Put the haws, vinegar and 300ml cold water in a pot and simmer for 30mins till berries are getting mushy
Press through a sieve to remove stones and skins
return the sieved liquid to the pot and add the sugar
Slowly bring to a boil to dissolve the sugar and boil for 5 minutes
Add your salt and pepper
Pour into sterilised bottle with vinegar proof lid and it will keep for twelve months.
0 -
Advertisement
-
Advertisement