Got some time to kill? Save money by making these easy, gorgeous foodie gifts. On the other hand, you might want to keep them yourself!
1. So-Easy Vanilla Sugar
This is a simple gift to prepare ahead as the flavour improves with time.
Ready in 5 mins, plus at least a week to infuse.
Take 1 kg unrefined castor or granulated sugar. Add 4 vanilla pods, halved, and divide the sugar between sterilised jars or airtight containers. Leave in a cool, dry place and wait, preferably for a couple of weeks, before using to get the best flavour.
Try it…
on porridge, or use for baking cakes so you don’t have to add vanilla extract. It’s great added to crumble toppings, too.
2. Zingy Blackcurrant Vodka
This really is super easy and looks so pretty in the bottles. Why not make double and keep some for yourself!
Ready in 20 mins. Ready to drink after 1 month, but best after 2 or 3.
Put 150g blackcurrants or blackberries (use frozen if you can’t get fresh) into a pan with 150g sugar. Heat gently until the sugar has dissolved and the berries begin to burst. Leave for 10 mins to cool down. Add 350ml vodka and transfer to sterilised jars. Leave for 1 month, then strain through a fine sieve, lined with muslin, and decant through a funnel into sterilised bottles. Keep in a cool, dark place for a couple of weeks before drinking. Once opened, keep in the fridge.
Drink it…
as an after-dinner liqueur; use it with champagne to turn it into an indulgent aperitif; or with tonic water for a refreshing alternative to G&Ts.
Tip
Sterilise jars and bottles in hot, soapy water. Dry in a warm oven for 10 mins.
3. Easy Chilli Jam
This jam keeps in a cool, dark place for up to 3 months. By this stage it will have matured with a well-rounded flavour.
Makes 3-4 jars. Ready in 1 hr 20 mins.
Whizz 8 large red chillies, 6 red peppers, deseeded, a large piece of fresh ginger and 6 garlic cloves in a food processor until roughly chopped. Transfer to a heavy-based saucepan along with a 400g tin chopped tomatoes and simmer for 10 mins. Stir in 700g muscovado sugar and 200ml red wine vinegar Heat gently to dissolve the sugar, then bring to the boil, skimming off any scum. Simmer for about 40-50 mins until reduced and thick, being careful not to let it catch on the bottom. Pour into warm sterilised jars.
Delicious with…
Strong cheeses (mature Cheddar, Italian pecorino) and cold meats, especially pork, ham and sausage.
4. Mini Cakes
Get the kids to help with these. They’re really fun to make and are ideal for them to give to friends and relatives.
Makes 9 cakes. Ready in 1 hour.
Cut an 18cm square ready-made fruit cake into 9 equal-sized squares. Gently heat 4tbsp apricot jam with 1 tbsp water. Brush each cake over the top and sides. Unroll 1 -2 x 400g packs of ready-rolled marzipan onto a surface dusted with icing sugar.
Cut out squares of marzipan, big enough to cover the top and sides of each cake. Smooth over and trim off excess. Decorate using icing. Pop into square cake cases and store in an airtight container. Best made a day before you give them as presents.
5. Preserved Lemons
These look impressive and add extra zing to so many recipes.
Makes 1 x 500ml preserving jar. Ready in 15 mins, plus preserving time of at least 2 months.
Pour boiling water over 10 unwaxed lemons, drain well. Cut 5 of the lemons into wedges (6 wedges per lemon) and remove the seeds. Squeeze the remaining lemons and reserve the juice. Layer up the lemon wedges into a 500ml sterilised preserving jar, dividing 10 peppercorns, 10 coriander seeds, 4 bay leaves, 5 cloves and 6tbsp salt between the layers as you go. Press down each layer firmly before adding the next. There should be a 3cm gap at the top. Pour over the lemon juice. Seal the jar and keep in a dark place for at least a month. The lemons will keep up to a year
Tastes great with…
Roast chicken – just add to the dish, or with Moroccan dishes such as tagines, salads and rice. Scoop out and discard the flesh, then chop the soft peel before adding to your dish. Use towards the end of cooking.
Feature by Lucy Jessop.This article was taken from the March 2010 edition of Essentials.
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