In a few weeks time things in the ‘Thrift’ household will be changing and I will let you know the details in my next blog post on the 9th January 2015.
As I said previously, I have decided to have a little bit of a break from my blog until after Christmas. Unfortunately we have a lot going on at home and I need to take time out for a few weeks to concentrate on my family, though I won’t go into detail about this.
This week I have posted below one of my favourite Christmas blog post which most people reading my blog now, will not have seen. I also promise to be around to read and answer any comments that you leave on my blog.
So if you have read the post before, I must apologise and ask you to bear with me.
So until then, I would like to wish all the people that read my blog a very Happy Christmas And A Happy New Year.
Thank you all for your continued support.
A blog posts published on the 21st December 2012:
I try to think of Christmas dinner as just a posh ‘Sunday Roast’, as this way I don’t get stressed about cooking it. Below are my ‘Twelve Tips Of Christmas’ to avoid any disasters with your Christmas dinner.
My Twelve Tips Of Christmas:
If you have a frozen turkey, don’t forget to check how long it will take to defrost so it is ready to cook on Christmas day.
Don’t make the classic mistake of finding that your roasting tin is not big enough for your turkey.
Try and plan a starter that you can make the day before. Last year on Christmas Eve I made a Spicy Parsnip Soup, as it was easy to reheat quickly the next day. You can find the recipe here.
Prepare your vegetables the day before. Peel potatoes, squashes, carrots, parsnips and they will be fine kept in water overnight. Washed and prepared vegetables can be kept in plastic food bags overnight e.g. Brussel sprouts, cabbages, swede, cauliflower florets and broccoli, etc.
Consider using a steamer to cook your vegetables if you have one. It is more economical as you can cook more than one type of vegetable at a time, which also means you can cook a larger selection of vegetables.
Before the day, decide what time you want to eat your Christmas dinner and then work out what time you need to put your turkey in the oven. Work out all your other timings too e.g. plan what time you need to par-boil your roast potatoes, cook your vegetables etc. and write it down, so you have nothing to worry about on Christmas day.
Lay the table the night before, so it’s one less thing to do on Christmas day.
Don’t forget that if you are cooking larger volumes of vegetables than you are used to cooking, then they will take longer to cook.
If you want to warm your plates up and you have no room left in your oven, fill the sink with hot water and submerge the plates for a few minutes. Take them out and dry them ready to serve your dinner.
Your food will stay warm for longer if you put it on your table in serving dishes. It also looks more festive too on Christmas day.
To avoid the skin on your turkey shriveling as it cools, baste the turkey as soon as it comes out of the oven.
If you have a double oven it is easier to cook your turkey for the right time, but if you haven’t then just cover your turkey when it is cooked with foil and a couple of tea towels. Leave it in a warm place while you roast your potatoes. The turkey will keep lovely and warm and it will help the turkey retain moisture.
I hope these tips will help.
Don’t forget I will be back on the 9th January 2015.
Thank you for reading my blog today.