Hey Kids - I have a treat for you today... My Scottish friend is here to tell you all about her new book...read on!
Hi, I’m Karon from Larder Love and I’m thrilled to be visiting here at Pots and Pins and to be able to share one of my recipes and a bit of fun news with you. To celebrate the launch of my new Bookette, Gourmet Gifts For Christmas (available from my web site www.karongrieve.com) and the Ebook version which is available now on Amazon Kindle, I am hosting a Bloggers Challenge on my web site during the month of November.
It is all about Foodie Gifts and I’d like
everyone to share
their favourite foodie gift idea (from homemade drinks to
cookies, jams,
pickles, jellies and preserves, anything you can eat or drink in
the gifty
department) with a recipe (must have photo on your post and only
one entry each
please), the challenge
ends on Monday 18th
November. I’ll get a guest blogger to choose their favourite and
the winner will
receive a paperback copy of my Gourmet Gifts For Christmas. All
the entrants
will then have their photos and links to their blogs and recipes
listed on my
blog Larder Love during the build up to Christmas.
Everyone loves receiving something homemade,
it shows how
much you care for the recipient that you took the time and
trouble to make
something especially for them. A gift of food is even more
special, something
that can be enjoyed and shared, savoured and remembered long
after the festive
season is over.
Here is a simple recipe for Orangettes (from Gourmet Gifts For Christmas) which make an excellent gift when presented in either an old sweetie tin, recycled cut glass jar or in a simple crinkly cellophane baggy with a pretty bow. Beware though, these are seriously moreish and you may find you eat more than you give!
Orangettes - From Gourmet Gifts For Christmas
2 oranges unwaxed100g/3 1/2oz granulated sugar
100g/3 1/2oz dark chocolate 70%
1 teaspoon whisky
Sugar to scatter
Scrub oranges and dry if waxed and slice into quarters to remove peel, removing as much pith as possible; cut into strips.
Put peel into pan and cover with water, boil for 5 minutes, drain and repeat twice. Put 100g sugar and 100ml water in pan
and heat to dissolve, boil 10 mins and add the peel, simmer 30 mins till tender. Drain and toss in sugar set aside on
baking paper in fridge overnight. Melt chocolate in double boiler and add whisky when fully melted and cooled slightly.
Dip oranges halfway in chocolate, allow to set on baking paper in fridge for 2 hours. Store in airtight container for up to 2
weeks.
My new Bookette (available from my web site at www.karongrieve.com) Gourmet Gifts For Christmas contains 26 recipes for fabulous foodie gifts from Brambly Apple Gin and Vin D’Orange to Salt and Pepper Shortbread, Carrot Cake Jam. It is fully illustrated throughout with my own photographs and has chapters on handy hints and tips for preserving, there are even labels on the back cover for you to copy and print. The Kindle version available on Amazon worldwide has an extra chapter on packing like a pro and a link to downloadable labels and tags too.
Huge thanks to Nan for inviting me on to Pots and Pins and letting me share all this with you.Merry Christmas when it comes!
Karon x
