….. limoncello was in Italy, and I remember looking down at the tiny glass in my hand thinking, that perfection had just slid across my tongue in one ice cold sip.

Sure, you can buy this liquid sunshine in most stores, but it’s so easy to make and it is totally worth the effort!

Limoncello

All you need:
200 g caster sugar
150 ml water
zest and juice of 6 unwaxed lemons
700 ml vodka

Do this:
Put the sugar and water in a saucepan over medium heat. Stir to dissolve the sugar. Bring to the boil, then simmer for 3-4 minutes until the bubbles look syrupy. Leave to cool.

Add the lemon zest and juice to the syrup while it is still slightly warm. Then add the vodka.

Pour into sterile bottles and seal.

Leave in a cool, dark place for 1 month, shaking every day for the first week. After a month the lemon liqueur will be ready to drink. Strain into clean bottles.

Put in the freezer (or refrigerator) for several hours before serving.

Sip the limoncello while it’s dreary and overcast outside and bring a little sunshine to a cold winter day.

Every year it’s the same challenge. After a lifetime of collected stuff, my mom has everything she needs, so usually my gift end up being a book.

But this year I will try to make my Christmas gift a bit more special, and I hope she will appreciate the effort.

This years gift: a deliciously fruity and spicy chutney.

I love chutneys: they’re easy to make, and a delicious way to dress up any dishes.

Spicy tomato and apple chutney

All you need:
1 kg ripe tomatoes, peeled and chopped
200 g onions, chopped
100 g raisins or sultanas
250 g cooking apples, peeled, cored and coarsely chopped
300 g sugar
225 ml vinegar
2 tsp salt
1/2 tsp ground allspice
1/2 tsp ground ginger
1/2 tsp ground black pepper
1/2 tsp cayenne pepper

Do this:
Place all the ingredients in a large stainless steel saucepan and heat gently until the sugar has dissolved completely.

Bring to the boil, stirring, then simmer on a low heat, stirring regularly (to make sure the mixture does not burn on the bottom of the pan) for about 1 hour or until thick and pulpy.

Pour into hot sterilized jars and cover.

This is best left to mature for 1-2 weeks before eating.

This chutney will be fantastic as a cranberry sauce alternative alongside your turkey, duck or roast pork.

….. colder out, and chilly days call for warm drinks and snugly blankets.

We’ve been doing a lot of unwind since I got back from Paris, and this weekend (the weather forecast predicts storm winds and rain), I plan to keep it mellow with some serious couch time.

Cottage poetry:

Here comes the snow
flakes gently falling

each one different
like leaves on a tree

a white wonder
pure and unsullied

smooth and soft
like a loving blanket

so welcome little snowflake
I`ve longed for you