For A Christmas All The
Family Will Love!
Packed full of Cookery &Craft
ideas for a
Home-made Christmas Give the Warmest Yuletide Welcome!
Cards, Tree Trims & Much More!
New Ideas for the Feast
Festive Makes they’ll Love
Divine Special Recipes
Who doesn’t remember their childhood Christmases? That sense of awe and excitement stays with many of us throughout our lives, and as adults, there are few things more enjoyable than generating that thrilling expectation in a whole new generation of children. But you don’t have to be a child to get excited about the yuletide season – grown-ups can enjoy the wonderful traditions and joyful getting together with friends and family just as much. So we’ve filled this issue with lots of lovely ideas to make your festive celebrations extra special – and we hope you enjoy each and every one of them. A very merry Christmas to you, from me and everyone at Woman’s Weekly.
4 Mince pies for all!
12 Sweet gifts
24 Traditional cake
28 Christmas dinner sorted!
Geoffrey Palmer, Editor
36 Perfect puddings
Art Editor: Christine Beadle Home Editor: Emily Dawe Cookery Editor: Sue McMahon Chief Sub Editor: Heather Seabrook Head of Marketing: Mary Bird WOMAN’S WEEKLY CHRISTMAS SPECIAL Time Inc. (UK) Ltd, Blue Fin Building, 110 Southwark Street, London SE1 0SU. Telephone: 020 3148 5000. Advertising: 020 3148 3680. Back issues: 01733 688964. Unless otherwise stated, all competitions, free samplings, discounts and offers are only available to readers in the United Kingdom, Channel Islands, Isle Of Man and the Republic of Ireland. All details correct at time of going to press. Pre-press by Rhapsody Media. Printed by Wyndeham Bicester. ISSN 2042-3950. WOMAN’S WEEKLY is a registered trademark of Time Inc. (UK) Ltd and is sold subject to the following conditions, namely that it shall not, without the written consent of the publishers first be lent, resold, hired out, or otherwise disposed of by way of trade at more than the recommended selling price shown on the cover, and that it shall not be lent, sold, resold or hired or otherwise disposed of in a mutilated condition or in any unauthorised cover by the way of trade or affixed to or as part of any publication or advertising, literary or pictorial matter whatsoever. © Time Inc (UK) Ltd, 2016. We work hard to achieve the highest standards of editorial content, and we are committed to complying with the Editors’ Code of Practice (https://www.ipso.co.uk/ IPSO/cop.html) as enforced by IPSO. If you have a complaint about our editorial content, you can email us at email@example.com or write to Complaints Manager, Time Inc. (UK) Ltd Legal Department, Blue Fin Building, 110 Southwark Street, London, SE1 0SU. Please provide details of the material you are complaining about and explain your complaint by reference to the Editors’ Code. We will endeavour to acknowledge your complaint within 5 working days and we aim to correct substantial errors as soon as possible.
22 Festive gingerbread
56 Party food
46 Christmas cupcakes
68 Turkey alternatives
70 Gluten-free treats
6 Christmassy wreaths
8 Origami star
10 Flower arrangements
16 Knitted cards
16 Knitted tea cosy
18 Cards to make
42 Cat and dog tree decorations 40 Crochet decorations
26 Make your own Christmas crackers
50 Fabric gift bags
51 Teddy gift
52 Stocking to make
54 Advent calendar
64 Wrapping ideas Womanâ€™s Weekly Christmas 3
For Everyone! We think yummy mince pies are a Christmas essential. And we’ve even got a gluten-free recipe too!
Starry Mince Pies Makes 18-20
thickness of a 2p piece). Cut out rounds and stars then re-roll the trimmings to use up all the pastry. Put the rounds into the patty tins. Fill each one with a heaped teaspoon of mincemeat and place a pastry star on top. Bake for about 20 minutes until the pastry is cooked and golden. Cool on a wire rack. Dust with icing sugar for serving.
❆ 150g (5oz) plain flour ❆ 60g (2oz) ground almonds ❆ 100g (3½oz) butter ❆ Finely grated zest of 1 orange ❆ 1tbsp caster sugar ❆ 411g jar luxury mincemeat ❆ Icing sugar, for dusting ❆ Bun tray or patty tins ❆ 7cm (2¾in) plain round cutter ❆ Small star cutter
PER PIE: Calories: 143 Fat: 7g Saturated fat: 3g ✔ Suitable for freezing
Put the flour, almonds, butter and orange zest into a food processor and whizz to crumb stage. Add the sugar and 3tbsp of iced water with the machine running at low speed. Knead to a ball, flatten then wrap in cling film and chill for 30 minutes. Set the oven to 200°C or Gas Mark 6. Roll out the pastry on a lightly floured surface (to about the
❆ Leave the pies to cool. Pack into a suitable freezer container, interleave layers with baking parchment. Seal, label and freeze. Use within 3 months. Allow to defrost and warm through in a hot oven before serving.
Gluten-free, Dairy-free Mince Pies Makes 22-24
❆ 90g (3oz) brown rice flour ❆ 90g (3oz) fine cornmeal (polenta) ❆ 90g (3oz) potato flour ❆ 1 heaped tsp xanthan gum ❆ 150g (5oz) dairy-free spread (for baking) ❆ 60g (2oz) caster sugar ❆ 1 medium egg, beaten ❆ 411g jar mincemeat (check ingredients for gluten and dairy products) ❆ Icing sugar, for dusting ❆ 6.5cm (2½in) plain round cutter and a small star cutter ❆ 2 x 12-hole bun or patty trays 4 Woman’s Weekly Christmas
Sift the flours, cornmeal and gum into a mixing bowl and cut the spread in with a knife (or rub it in). Stir in the sugar then add the egg and stir it in with a knife. Bring the pastry together with your hands – it will be quite soft. Dust the surface with a little rice flour and knead the dough gently to a flattish round. Wrap in cling film and chill for 30 minutes or overnight. Because it is a slightly sticky dough, it is easier to roll out a quarter of it at a time. Roll out, with more rice flour on the surface, to about 3mm (1/16in)
thick and cut out rounds and stars. Put all the trimmings from each rolling into one batch for the final rolling. Chill the pastry cases in the tins and the stars (on a plate) while the oven heats up. Set the oven to 200°C or Gas Mark 6. Put a good teaspoonful of mincemeat into each pastry case and place a pastry star on top. Bake in the oven for 15–20 minutes until the pastry is golden and crisp. Take the pies out of the tin and put onto a wire rack. Dust over with icing sugar.
Serve warm or cold. Store in an airtight tin. Eat within 2 days. If liked, serve with dairyfree cream. PER PIE: Calories: 150 Fat: 6g Saturated fat: 3g ✔ Suitable for freezing ❆ Freeze the pies in a suitable rigid container. Use within 3 months. Defrost and warm the pies for serving. Or alternatively the pastry may be frozen on its own, if you want to make double the quantity and then keep some for a later date.
Recipes and food styling by Kate Moseley. Photos by Chris Alack. Props stylist: Sue Radcliffe Note: Nutritional values are per serving and based on the maximum number of portions and donâ€™t include serving suggestions
COOKING mince pies
Gluten Free For more gluten-free seasonal treats, see page 70
Womanâ€™s Weekly Christmas 5
YOU WILL NEED ★ Basic wreath from florists – we used a 50cm-wide wreath ★ Eight stems of rose hips ★ Two stems of ilex berries ★ Eucalyptus, sprayed gold ★ Nine roses ★ Sharp scissors ★ 1.5m of 2in-wide wired ribbon ★ Garden or florist’s wire ★ Ribbon
Moving on to the eucalyptus, snip stems to around 15cm, remove foliage from the bottom 8cm and place around the wreath, using our picture as a guide. Our tip is to keep your work symmetric.
Trim the stems of the rose hips to around 3cm and cut away the thorns. Keeping your wreath flat, put two stems of rose hips together and push through the wreath to secure. Repeat with another three groups so that you have four in all.
Next, trim the ilex berry stems to around 3cm and then fill the gaps around the wreath the same way as in Step 1, leaving a gap for your ribbon. We used six bunches in all.
You want the rose stems to be around 10cm long – cut them at an angle and push them into the wreath, making sure the stems don’t show through. We used three groups of three.
Finally, tie a bow with the wired ribbon and, using garden wire, fix firmly in place. All you have to do now is attach to your front door, adding LED fairy lights if you want some extra sparkle.
Frosted Sparkle Wreath Use silver twigs, placing them all round with largeleaf frosted eucalyptus, and frosted euryngium – there’s no need to leave space for ribbon. Just cluster together some of the euryngium instead and secure with garden or florist’s wire. Add gypsophila and finish off with roses.
6 Woman’s Weekly Christmas
Rose Table Settings This is a great way to use up leftover roses. Tie a gingham ribbon around a rose stem and place on your favourite napkin. So simple but oh so pretty.
Feature: Emily Dawe. Photos: Sussie Bell
You could finish your wreath at the end of Step 3 and hang on your door, then add roses on Christmas Eve so that they last until New Year’s Eve
CRAFTING create a wreath
Welcome Try your hand at creating your own fabulous fresh-foliage
Christmas wreath this year with our simple step-by-step guide
Womanâ€™s Weekly Christmas 7
Star of Wonder
Create this origami star with just a few simple folds - once you have mastered the technique you can go on to create all sorts of stars, big and small, from different patterned papers
Fold the first corner to the centre of the square and press.
Repeat on the opposite side to complete the kite shape.
Repeat with all four corners, so that they are all folded into the centre.
Pick up one side and fold to the centre line, to make half a kite shape.
Fold the shape in half and press along the fold.
Continue making points of the star in this way, until you have about 15 in total.
Slot them into one another to complete the star. Use glue or sticky tape to secure in place.
8 Womanâ€™s Weekly Christmas
Turn the kite over and fold over the top triangle, press along the fold.
Feature and styling: Emily Dawe. Photos: Sussie Bell
Fold a square of paper, corner to corner and press along the fold. Repeat with the other corners, to make a folded cross in the middle of the square.
CRAFTING origami stars
Use bigger squares of paper to create a large star, which can be propped up on the mantel or hung in the window
Finally, make a hole with a hole punch and thread through some twine and hang on the tree, from a door knob or attach to a present.
Womanâ€™s Weekly Christmas 9
You don’t have to be a florist to create beautiful floral arrangements in your home - here are some inspiring ideas for you to try out....
As the sun goes down, this simple floral display looks magical. Place a short length of battery-operated fairy lights into a tealight holder – if the battery pack is too big to sit inside, you could cover it with metallic paper and sit the holder on top of it. Cut down the stem of a rose and pop it in, adding foliage, rosemary or berries if desired. Ten LED battery operated fairy lights, £1.99, Lights4fun (01423 816 040; lights4fun.co.uk).
Having a Bauble
Glass baubles filled with fresh flowers and berries is a wonderful alternative way to decorate and bring colour to your Christmas tree. Simply pour a little water into the bauble, then place your flowers inside, making sure the stems have been cut short enough. You could just have three or four interspersed with your existing baubles, or go all out and cover the whole tree with these delightful floral decs. Hanging glass bubble tealight holder, £3 each, Hobbycraft (0330 026 1400; hobbycraft.co.uk).
Create a stunning floral display by combining different vessels of various heights with a variety of flowers, foliage, berries and candles. Anyone can create this relaxed way of displaying flowers as anything goes, simply utilise whatever you have around your home: vases, jam jars, tealight holders, egg cups, ramekins – anything that can hold water. Group with a candle stick or two then display it all on a tray, so you can move it to the table for an alternative centrepiece or to the hallway, or dot them around the house. Remember though, if you place the tray on shelving, make sure any lit candle is not directly under the shelf above, and never leave naked flames unattended. Try Dotcomgiftshop for a selection of beautiful candle holders and bottles (dotcomgiftshop.com)
Feature: Emily Dawe. Photos: www.timeincukcontent.co.uk
Using fresh flowers to trim the top of your presents is a very special and stunning way to finish them off, it also makes a lovely little ‘extra’ gift for the recipient. Keep the flowers in water right up until the last minute, wipe away any excess water then group a rose or two with some foliage and tie together with ribbon or string. Then simply tuck it under the ribbon on the present, and voila, wowfactor presents with very little effort.
CRAFTING flower-arranging You can swap fresh flowers and foliage with artificial varieties to make them last and last!
From the Heart
Creating an instant fresh foliage wreath is easier than you think – simply cover an existing one! Wrap lengths of ivy, sprigs of holly or any fresh foliage you have in your garden around a wreath. Secure each piece with either fishing wire to make it invisible or thin ribbon or twine. Keep wrapping the foliage around the wreath so it’s equally covered. Finally, add a little Christmas decoration, like a robin, to the base of the wreath, then use a brightly coloured ribbon to string it up. Rattan 25cm heart wreath, £4, Hobbycraft (0330 026 1400; hobbycraft.co.uk). Fairy light 20cm heart wreath, £6.99, Lights4fun (01423 816 040; lights4fun.co.uk). Woman’s Weekly Christmas 11
Edıble Gıfts Giving homemade sweets is a wonderfully personal gift - and they're always welcome! Look out for pretty packaging to make them look really professional
Maple Pecan Fudge 12 Woman’s Weekly Christmas
CREATING sweet presents to give Honey & Pistachio Nougat
Cranberry Jellies Coconut Ice
Make them thin for after dinner sweets, or thicker chocolate rounds for gifts
Womanâ€™s Weekly Christmas 13
❆ 350ml (12floz) milk ❆ 750g (1½lb) granulated sugar ❆ 175ml (6floz) maple syrup ❆ Pinch salt ❆ 60g (2oz) butter ❆ Vanilla extract ❆ 200g (7oz) pecan nuts, lightly roasted and roughly chopped and warmed slightly ❆ 28 x 18cm (11 x 7in) oblong tin, lined with baking parchment
Pour the milk into a solidbased saucepan. Add the sugar, maple syrup, liquid glucose and salt to the pan and mix well. Place the pan over a moderate heat and stir until the sugar has dissolved. Use a damp paintbrush to wash down crystals from the sides of the pan. Increase the heat, and cook without stirring, until the temperature reaches 114°C. Remove the pan from the heat and then add the butter to the pan, but do not stir it. Leave the mixture to cool until the base of the pan is luke-warm. Beat the mixture well until it loses its shine, then beat in the pecan nuts. Working quickly, pour the mixture out into the lined tin and level the surface with an oiled palette knife. Leave the mixture to set, then remove it from the tin and cut into small squares PER SWEET: Calories: 60 Fat: 5g Saturated fat: 3g ✘ Not suitable for freezing y The fudge will keep for 7-10 days in an airtight container.
Be sure to use dried lavender flowers that are of a food grade.
❆ 450ml (¾pint) water ❆ 15g (½oz) dried lavender flowers ❆ 500g (1lb) granulated sugar ❆ 1 level tbsp liquid glucose 14 Woman’s Weekly Christmas
❆ 2 x 11g sachets powdered gelatine ❆ 2 medium egg whites ❆ Lilac or red and blue food colouring ❆ 50g (1¾oz) icing sugar ❆ 50g (1¾oz) cornflour ❆ 28 x 18 (11x7in) oblong tin, lined with baking parchment and oiled ��� 3.5cm plain round cutter or scissors
Pour 450ml (¾pt) water into a saucepan and add the lavender flowers. Bring to the boil, then simmer for 5 minutes, then remove the pan from the heat and leave the leaves to infuse for about 30 minutes. Strain the water and discard the lavender leaves. You need 300ml (½pt) liquid, so make up with extra water if necessary or pour some away. Pour the measured water into a solidbased pan and add the sugar. Place the pan over a moderate heat and stir continually until the sugar dissolves. Use a damp paint brush to wash down any crystals that form on the side of the pan. Increase the heat and bring the mixture to a rapid boil. Boil until the syrup reaches 128°C. Meanwhile, pour 6tbsp water into a bowl and sprinkle over the gelatine. Leave it to sponge for a few minutes, then melt it, either in a microwave or over a pan of hot water and the food colour to colour the mixture to a purple colour, either using the lilac colouring or a mixture of red and blue colourings. Whisk the egg whites until stiff. When the syrup has reached temperature, remove the pan from the heat and stir the gelatine into it. Plunge the base of the pan into cold water to prevent the syrup getting any hotter. With the mixer going and whisking continuously, carefully pour the syrup over the egg whites, taking care that the hot syrup doesn’t spit out of the bowl. Continue whisking until the syrup forms a thick mass that holds its shape. Sift together the icing sugar and cornflour and dust the
base and sides of the oiled tin. Pour the marshmallow mixture into the tin and smooth the top level using an oiled palette knife. Leave the mixture for 4-5 hours to set. Sift half the remaining icing sugar and cornflour mixture onto a sheet of baking parchment. Ease the marshmallow out of the tin onto the sugar and cornflour mixture and sift the remaining mixture over the top. Either use the cutter to cut the marshmallow out into rounds, or use the scissors to cut it into cubes. If the mixture sticks to the scissors then dampen them with cold water. Coat all cut surfaces of the marshmallows with the sugar and cornflour mixture. PER SWEET: Calories: 85g Fat: 0g Saturated fat: 0g ✘ Not suitable for freezing y The marshmallows will keep in an airtight container with baking parchment separating layers for up to 7–10 days.
PePPerMint huMbugs Makes: 30-40
❆ 500g (1lb) granulated sugar ❆ 1 level tbsp liquid glucose ❆ Pinch cream of tartar ❆ Extract of peppermint ❆ Green liquid food colouring ❆ Marble or granite slab, oiled ❆ Paint scraper ❆ Disposable gloves
Pour 150ml (¼pt) water into a saucepan and add the sugar. Place the pan over a medium heat and stir continuously until the sugar dissolves. Increase the heat and bring the sugar to the boil. Add the liquid glucose and cream of tartar to the pan. Wash down any crystals around the sides of the pan using a damp pastry brush. Boil the syrup until it
reaches 154°C, occasionally washing down any crystals that appear on the sides of the pan. Remove the pan from the heat and add the extract of peppermint and food colour, taking care not to add too much colour. Shake the pan gently so that any excess liquid evaporates, then plunge the base of the pan in cold water, to prevent the temperature of the syrup increasing from the residual heat in the pan. Dry the base of the pan and then pour the syrup out onto the oiled marble or granite slab, taking care that it doesn’t run over the edge. As the edges cool, use the paint scraper to flip them back into the centre so that the syrup cools evenly. Continue working the syrup on the board until it forms a solid mass. As soon it is cool enough to handle, pull the sugar mass out into a long strip. Twist it several times, and then fold it in half. Repeat this until the sugar becomes opaque and has a satin-like sheen. When the sugar is so thick that it almost can’t be pulled out any more without it breaking, pull out strips of it and cut into short lengths using clean cold scissors. Leave the sweets to cool completely on the board, then pack them into sealed plastic bags so that they don’t absorb any moisture from the atmosphere and go sticky. Store the sweets in the plastic bags inside a sealed plastic container. PER SWEET: Calories: 49g Fat: trace Saturated fat: trace Not suitable for freezing ✘ y Keep in an airtight container for 7-10 days.
ruM truffLes Makes: 25-30
❆ 150ml carton whipping cream ❆ 400g (14oz) plain chocolate, broken into pieces ❆ 4tbsp dark rum ❆ 50g (¾oz) unsalted butter, softened ❆ 1-2 level tbsp cocoa, for dusting ❆ Paper sweet cases, optional
Recipes and food styling by Sue McMahon. Photos by Chris Alack and David Jordan. Props stylist: Sue Radcliffe Nutritional values are per sweet, for the maximum number of sweets made.
MaPLe Pecan fudge Makes about 96 pieces
CREATING sweet presents to give
Pour the cream into a saucepan and bring it to the boil. Remove the pan from the heat and add the chocolate and rum and stir until the chocolate melts. Beat in the softened butter. Chill the mixture until it is firm enough to handle. Scoop out balls of the mixture using a teaspoon or melonballer and roll into balls. Roll the truffles in the cocoa powder and transfer them to a sheet of baking parchment and keep in a cool place until they are set. Present the truffles in a box in paper cases. PER SWEET: Calories: 117 Fat: 9.5g Saturated fat: 6g ✘ Not suitable for freezing y The truffles will keep for up to 7-10 days if kept in a cool place.
honey & Pistachio nougat Makes about 72 pieces
❆ 350g (12oz) granulated sugar ❆ 2tbsp liquid glucose ❆ 3 medium egg whites ❆ 100g (3½oz) honey ❆ 100g packet sweet (unblanched) almonds, roughly chopped ❆ 100g packet shelled pistachio nuts, roughly chopped ❆ 3-4 sheets edible wafer paper ❆ 18cm (7in) square shallow tin, lined with baking parchment
Pour 150ml (¼pt) water into a saucepan and add the sugar. Place the pan over a moderate heat and stir constantly until the sugar dissolves then increase the heat and bring the mixture to the boil. Don’t stir the mixture once it’s come to the boil. Add the liquid glucose to the pan. Use a
damp pastry brush to wash down any sugar crystals from the sides of the pan. Boil the syrup until it reaches 121°C. Meanwhile, whisk the egg whites until stiff, preferably using a table-top mixer. Gradually pour about a quarter of the syrup over the egg whites, pouring it in a thin stream and whisking continuously. Return the pan to the heat and add the honey. Wash down any crystals or syrup around the sides of the pan and boil the syrup rapidly until it reaches 150°C. Remove the pan from the heat and plunge the base of the pan into a bowl of cold water to cool it slightly. Whisking the egg whites continuously, gradually pour over the syrup in a thin stream. Continue whisking until the bowl is luke-warm and the mixture is thick. Meanwhile, warm the nuts slightly in a moderate oven until they are luke-warm (the oven temperature or time isn’t critical – the nuts just need to be warmed so they do not cause the sugar mixture to set instantly when they are added). Cover the base of the lined tin with a single layer of edible wafer paper. Turn the mixture out into the prepared tin and level the surface. Cover with a layer of wafer paper. Cover with a board and then place a weight on top (or something like a can of fruit). Leave for at least 4–5 hours, or overnight, until set. Remove the weight, turn out and peel away the baking parchment. Cut into small rectangles or bars. PER SWEET: Calories: 40 Fat: 1.5g Saturated fat: 1g ✘ Not suitable for freezing y These will keep in an airtight container for up to 7-10 days.
coconut ice Cuts into 45 rectangles
❆ 150ml (¼pt) milk ❆ 500g (1lb) granulated sugar ❆ 150g (5oz) desiccated coconut ❆ Few drops pink food colouring ❆ 18cm (7in) square shallow tin,
lined with baking parchment
Pour the milk into a saucepan and place the pan over a gentle heat and stir until the sugar has dissolved. Use a damp pastry brush to wash down any crystals around the sides of the pan. Increase the heat and boil the mixture rapidly until it reaches 116°C. Remove the pan from the heat and stir in the coconut. Pour half the mixture into the tin, then working quickly, colour the remaining mixture pink using the food colouring then spoon over the white mixture in the tin. Use an oiled palette knife to spread the mixture out. Leave the mixture to cool slightly in the tin, then cut it into fingers (9 rows by 5) using an oiled knife. Leave to cool completely then remove from the tin and store in an airtight container. PER SWEET: Calories: 66 Fat: 2g Saturated fat: 1g ✘ Not suitable for freezing y The coconut ice will keep for up to 2 weeks stored in an airtight container. To give as a gift, pack into cellophane bags, with some ribbons tied around the top.
cranberry JeLLies Makes about 49
❆ 300ml (½pt) cranberry juice ❆ 2 x 11.7g sachets powdered gelatine ❆ 500g (1lb) caster sugar ❆ ½ level tsp citric acid, optional ❆ 2tbsp cranberry liqueur or vodka ❆ 4-6 level tbsp granulated sugar, for coating ❆ 18cm (7in) square shallow tin
Pour the cranberry juice into a saucepan and sprinkle
over the gelatine. Leave it for a few minutes for the gelatine to sponge. Heat the mixture over a gentle heat until the gelatine melts. Add the caster sugar and citric acid, if using, to the pan and stir until it’s dissolved. Bring the mixture to the boil and simmer gently for 15-20 minutes or until the mixture reaches 114°C. Remove the pan from the heat and stir in the cranberry liqueur or vodka. Pour the mixture into the sandwich tin and leave the mixture to set in the fridge overnight. Tip the granulated sugar onto a sheet of baking parchment. Ease the set jelly out of the tin onto the sugar and coat in the sugar. Use scissors to cut the jelly into cubes, and coat the cut surfaces in sugar. PER SWEET: Calories: 52 Fat: 0g Saturated fat: 0g ✘ Not suitable for freezing y The jellies will keep for up to a week in an airtight container.
Mendiants Makes 16-24
❆ 100g bar (or chunks) dark chocolate, melted ❆ 100g bar (or chunks) white chocolate, melted TO DECORATE: ❆ Dried fruit and nut mix, mixed peel, chopped glace cherries, chopped crystallised ginger
Draw 5-6.5cm (2–2½in) circles on two sheets of baking parchment, turn paper upside down and place on two trays. Drop teaspoonfuls of melted chocolate into the circles and, using the back of the spoon, smooth it into shape. Decorate with either one flavour of topping, or a mixture. Leave to set at room temperature. Nutritional values vary depending on the toppings ✘ Not suitable for freezing
Woman’s Weekly Christmas 15
Approximately 44cm/ 17½in all round and 20.5cm/8in tall.
3 x 50g (100m) balls of Rico Design Essentials Soft Merino Aran (100% wool) in Light Grey (020); 2 balls in Brick (007); 1 ball in Natural (060). Pair of 4mm (No. 8) and 4½mm (No. 7) knitting needles; 3 red buttons; small amount of washable toy stuffing.
20 stitches and 27 rows, to 10 x 10cm, over stocking stitch, using 4½mm needles.
K, knit; p, purl; st, stitch; tog, together; inc, increase (by working twice into same st); ss, stocking st (k on right side and p on wrong side); yf, yarn forward to make a st.
Yarn amounts are based on average requirements and are therefore approximate. Instructions in square brackets are worked as stated after 2nd bracket.
(make 2) Outer layer: With 4½mm needles and Brick, cast on 10 sts for top. 1st row: K2, [inc kwise] 7 times, k1 – 17 sts. 2nd row and every alternate row: P. 3rd row: K2, [inc, k1] 6 times, inc, k2 – 24 sts. 5th row: K2, [inc, k2] 6 times, inc, k3 – 31 sts. 7th row: K. 9th row: K2, [inc, k3] 6 times, inc, k4 – 38 sts. 11th row: K. 13th row: K2, [inc, k4] 6 times, inc, k5 – 45 sts. 14th row: P to end. Stranding yarn not in use loosely across wrong side, 16 Woman’s Weekly Christmas
continue in ss and pattern thus: 1st row: K2 Brick, 1 Light Grey, [3 Brick, 1 Light Grey] to last 2 sts, 2 Brick. 2nd row: With Brick, p. 3rd row: With Brick, k. 4th row: P4 Brick, 1 Light Grey, [3 Brick, 1 Light Grey] to last 4 sts, 4 Brick. 5th row: With Brick, k. 6th row: With Brick, p. These 6 rows form the pattern. Pattern another 28 rows. Continue in Brick, ss 5 rows. K 1 row for fold line. Lining: Change to 4mm needles. Beginning with a k row, ss 4 rows. Break off Brick. Continue in Light Grey only, ss 36 rows. Shape top: 1st row: K2, [k2tog, k4] 6 times, k2tog, k5 – 38 sts. 2nd row and every alternate row: P. 3rd row: K. 5th row: K2, [k2tog, k3] 6 times, k2tog, k4 – 31 sts. 7th row: K. 9th row: K2, [k2tog, k2] 6 times, k2tog, k3 – 24 sts. 11th row: K2, [k2tog, k1] 6 times, k2tog, k2 – 17 sts. 13th row: K2, [k2tog] 7 times,
k1 – 10 sts. Break off yarn and thread end through remaining sts, pull up tightly and secure. Run a gathering thread through cast-on edge, pull up tightly and secure. Join side seams on outer layer, leaving an 8cm opening on one side edge for spout and a 9cm opening on other side for handle. Join lining side seam, leaving openings to match outer layer. Fold lining into outer layer at fold line and catch both section together at top. Join row-ends of outer layer to lining at each side of openings.
11th row: [K5, inc] 10 times – 70 sts. 13th row: K. 15th row: [K6, inc] 10 times – 80 sts. 17th row: K. 19th row: [K7, inc] 10 times – 90 sts. Beginning with a p row, ss 4 rows. Cast off kwise. Run a gathering thread through cast-on edge, pull up tightly and secure. Join seam. Leaving an opening, sew icing on top of cosy, adjusting slightly to form a wavy edge. Stuff lightly, then join opening.
With 4mm needles and Natural, cast on 10 sts for top. 1st row: [Inc kwise in st] 10 times – 20 sts. 2nd row and every alternate row: P. 3rd row: [K1, inc] 10 times – 30 sts. 5th row: [K2, inc, k2] 10 times – 40 sts. 7th row: [K3, inc] 10 times – 50 sts. 9th row: [K4, inc] 10 times – 60 sts.
(make 3) With 4mm needles and Light Grey, cast on 23 sts. K 1 row and p 1 row. Picot row: K1, [yf, k2tog] to end. P 1 row, k 1 row and p 1 row. Cast off. Join row-ends together. Fold in half at picot row and join all layers together in the centre. Sew one end of each leaf to top of cosy, then add 3 buttons for berries.
Warm & Toasty
KnittinG hot pud
time for tea
This delightful knitted tea cosy will make a lovely gift for a loved one this Christmas Womanâ€™s Weekly Christmas 17
Signed, Knitted, delivered! Send someone you love an extra special winter-woolly card this year and show them that you really care MeasureMents
Christmas stocking: Approx 11cm/4¼in high, excluding loop. hat: Approx 6.5cm/2½in high including pompom. Mittens: Approx 5.5cm/ 2¼in high.
for the set: 1 x 50g (125m) ball of DMC Woolly Merino DK (100% wool) in each of Deep Red (052), White (01), Light Green (081) and Turquoise (074)*. Pair of 3¼mm (No. 10) knitting needles. 1 small striped button for Christmas stocking; 1 striped button and 2 smaller starshaped buttons for mittens;
With 3¼mm needles and Deep Red, cast on 17 sts. 1st rib row: K1, [p1, k1] to end. 2nd rib row: P1, [k1, p1] to end. Rib another 2 rows. Beginning with a k row, ss 2 rows. shape for thumb: Next row: K8, up1, k1, up1, k8 – 19 sts. P 1 row. Next row: K8, up1, k to last 8 sts, up1, k8. P 1 row. Repeat last 2 rows, once more – 23 sts. thuMb: Next row: K15, turn. Next row: Cast on 1 st, p8, turn and cast on 1 st – 9 sts. Ss 2 rows on these 9 sts. Next row: [K2tog] to last st, k1 – 5 sts. Break off yarn and thread end through remaining sts, pull up tightly and secure. Join thumb seam. With right side facing, rejoin yarn to base of thumb, pick up 18 Woman’s Weekly Christmas
glue; 3 plain greetings cards, approximately 15 x 10cm/6 x 4in.
K, knit; p, purl; st, stitch; sl, slip; tog, together; dec, decrease; ss, stocking st (k on right side and p on wrong side); skpo, sl1, k1, pass sl st over; up1, pick up loop lying between needles and k into back of it.
Yarn amounts are based on average requirements and are therefore approximate. Instructions in square brackets are worked as stated after 2nd bracket. *Yarn subject to availability
and k2 sts from base of thumb, k to end – 18 sts. Beginning with a p row, ss 5 rows. Next row: [K1, k2tog] to end – 12 sts. Next row: [P2tog] to end – 6 sts. Break off yarn and thread end through remaining sts, pull up tightly and secure. Join side seam of mitten. Sew star button to top of mitten. Make another mitten in the same way, sewing button on opposite side. Take a 15cm length of Deep Red for cord and attach one end to inside of one mitten, thread through striped button, then leaving 7cm for hanging cord, attach end to inside of other mitten. Dab spots of glue randomly across back of mittens and on back of button, then glue to card, varying length of hanging cord as shown.
Christmas Stocking Card
With 3¼mm needles and Deep Red, cast on 23 sts. Moss st row: K1, [p1, k1] to end. Moss st one more row. Join in White and beginning with a k row, ss 2 rows. 1st row: K1 Deep Red, [1 White, 1 Deep Red] to end. 2nd row: P1 White, [1 Deep Red, 1 White] to end. 3rd and 4th rows: Ss 2 rows White. Using separate ball for each coloured area, twisting yarns together on wrong side at joins to avoid making holes, continue thus: 5th row: K3 White, [2 Light Green, 3 White] 4 times. 6th row: P3 White, [3 Light Green, 1 White, 3 Light Green, 3 White] twice. 7th row: K4 White, 2 Light Green, 1 White, 2 Light Green, 5 White, 2 Light Green, 1 White, 2 Light Green, 4 White. 8th row: P6 White, 1 Deep Red, 9 White, 1 Deep Red, 6 White. 9th and 10th rows: Ss 2 rows White. 11th row: K1 White, [1 Deep Red, 1 White] to end. 12th row: P1 Deep Red, [1 White, 1 Deep Red] to end. Ss 4 rows Deep Red. Break off yarn. Right side heel: Change to White. 1st row: K6, turn. 2nd row: Sl1, p5. Repeat last 2 rows, twice more. Next row: K1, skpo, k1, turn. Next row: Sl1, p2. Next row: K2, skpo, k1, turn. Next row: Sl1, p3. Break off yarn and sl these 4 sts onto same right hand needle, then sl next 11 sts onto right hand needle, rejoin White and k
last 6 sts – 21 sts. Left side heeL: 1st row: P6, turn. 2nd row: Sl1, k to end. Repeat last 2 rows, twice more. Next row: P1, p2tog, p1, turn. Next row: Sl1, k2. Next row: P2, p2tog, p1. Break off yarn and sl next 15 sts back onto right hand needle, turn – 19 sts. foot: 1st row: With right side facing, rejoin Deep Red and k4 right heel sts, pick up and k5 sts along row-ends of right heel, k11 sts, pick up and k5 sts along row-ends of left heel, then k last 4 sts – 29 sts. P 1 row. 1st dec row: K6, [k2tog] twice, k9, [skpo] twice, k6 – 25 sts. P 1 row. 2nd dec row: K4, [k2tog] twice, k9, [skpo] twice, k4 – 21 sts. P 1 row. 3rd dec row: K4, k2tog, k9, skpo, k4 – 19 sts. Ss 5 rows. Join in White and ss 2 rows. 4th dec row: K3, skpo, k2, skpo, k1, k2tog, k2, k2tog, k3 – 15 sts. P 1 row. 5th dec row: K2, [skpo, k1] twice, k2tog, k1, k2tog, k2 – 11 sts. P 1 row. Break off yarn and thread end through remaining sts, pull up tightly and secure. Join sole and centre back seam. Thread a 15cm length of Deep Red through button. With button in centre and leaving 2cm at either side of hanging loop, secure ends to top of seam on wrong side. Glue button to centre of card, 1cm down from top, then glue stocking in place.
KNITTING create a card
With 3¼mm needles and Turquoise, cast on 15 sts. Moss st row: K1, [p1, k1] to end. Moss st another 2 rows. Join in White. Beginning with a p row, ss 2 rows. Using separate small balls for each coloured area and twisting
yarns together on wrong side at joins to avoide making holes, work snowflake motif thus: 1st row: P7 White, 1 Turquoise, 7 White. 2nd row: K5 White, 1 Turquoise, [1 White, 1 Turquoise] twice, 5 White. 3rd row: P6 White, 3 Turquoise, 6 White. 4th row: K4 White, 3 Turquoise, 1 White, 3 Turquoise,
4 White. 5th row: As 3rd row. 6th row: With White, k1, skpo, k2, k1 Turquoise, [1 White, 1 Turquoise] twice, with White, k2, k2tog, k1 – 13 sts. 7th row: P6 White, 1 Turquoise, 6 White. Continue in White only. 1st dec row: K1, skpo, k to last 3 sts, k2tog, k1. P 1 row. Repeat last 2 rows, once more –
9 sts. 2nd dec row: [K2tog, k1] 3 times – 6 sts. Break off yarn and thread end through remaining sts, pull up tightly and secure. With Turquoise, make a small pompom and attach to top of hat. Dab glue spots randomly to wrong side of hat and attach to centre of card. Woman’s Weekly Christmas 19
Signed, Scissored, delivered! These cute character cards are fun and simple to make, they’re a great project to do with the kids too. YOU WILL NEED
★ Kraft card blanks ★ Felt in red, white and gold ★ Coloured card – we used brown, yellow, pink, jade green, white, black, green, pale blue and pale jade ★ Scissors ★ Tacky or fabric glue ★ Ruler and pencil ★ Fine black pen ★ Green and white baker’s twine ★ White gel pen ★ 2¼mm (No.13) knitting needles ★ 1 skein of Anchor stranded embroidery cotton each in yellow (295) and white (2)
CuTTiNG ouT Enlarge the template (page 74) by 200%, or so the bear measures 15 x 7cm. Cut out the following: From white card, one body. From gold felt, one scarf and one hat. Stick short lengths of yellow embroidery thread to the underside of the scarf end and trim if necessary. Glue both scarf pieces to the body piece, overlapping one on top of the other. Attach a 4.5cm length of yellow knitted trim to the brim of Billy’s hat, and make a matching mini pompom (see box, right, for instructions). Glue to the top of the hat. Draw on eyes, nose, mouth and muzzle with black pen. Then glue to an 11 x 16cm piece of pale jade card. Glue the hat so it rests just on top of Billy’s head, then glue the pale jade card to the front of a blank card.
20 Woman’s Weekly Christmas
KNiTTed TRimS Abbreviations k, knit; p, purl; st, stitch. hAT TRim Using 2¼mm needles and yellow stranded embroidery thread, cast on 23 sts. *1st row: K1, [p1, k1] to end. 2nd row: P1, [k1, p1] to end. Cast off. Repeat last 2 rows once more. Darn in all ends on wrong-side and glue in place.* miNi pompom Using a fork, wrap the yellow embroidery thread around three of the prongs until you can’t get any more thread on. Tie a separate piece of embroidery thread around the middle of the wrapped thread and secure with a knot. Pull the knotted threads off the fork and cut the thread loops to create the pompom. If the pompom looks too big, trim one side of threads back to the knot and use this as a base to stick to the card.
Percy Penguin CuTTiNG ouT Enlarge the template (page 74) by 200%, or so the penguin measures 10 x 8cm. Cut out the following: From white card, one face. From black card, one face marking, two small flippers and a lower body piece. From yellow card, one beak and two webbed feet. From green card, sprig of mistletoe. From red felt, one jumper. From white felt, one star. Glue the black face piece on to the white face, then carefully stick on the beak. Attach Percy’s head to the underside of the jumper neck with a fine line of tacky or fabric glue. Stick the webbed feet to the back of the lower body. Then stick to the lower edge of the jumper. Glue a flipper to each of the cuffs. Glue Percy to a 11 x 16cm piece of pale blue card,
leaving the raised arm unstuck. Position the mistletoe and glue, then stick down Percy’s arm. Stick the white felt star to the middle of the jumper. Add a 6cm white knitted trim (see ‘Knitted trims’, for instructions) to the lower edge of the jumper and trims to cuffs. Add two eyes with a black pen and mistletoe berries with a white gel pen and glue the blue card to the front of a blank card. SWeATeR WelT Using 2¼mm needles and white stranded embroidery thread, cast on 25 sts. Work as given for * to * of Billy Polar Bear’s hat trim. cuffs (make 2) Using 2¼mm needles and white stranded embroidery thread, cast on 5 sts. Work as given for * to * of Billy Polar Bear’s hat trim.
Makes and feature: Emily Dawe. Photos: Sussie Bell
Billy Polar Bear
CRAFTING create a card
CuTTiNG ouT Enlarge the template (page 74) by 200%, or so the robin measures 9 x 9cm. Cut out the following: From brown card, one body. From yellow card, one beak. From pink card, four triangles and four stripes for bootees. From red felt, one tummy and two bootees.
Rodney Robin Glue the red felt tummy to the brown body piece using tacky or fabric glue. Carefully stick down the beak, using tweezers, if necessary. Stick the body to the centre of a piece of 11 x 16cm jade green card. Draw on two
eyes and two legs with a black pen. Stick the pink stripes to the bootees, then glue them to the drawn legs. Write ‘Noel’ on the pink triangles and glue them to a piece of green and white twine.
Once the triangles are secure, carefully apply a thin line of glue along the twine and position so it rests on Rodney’s wings and loops down. Leave to dry, then glue the jade card to the front of a blank card.
Woman’s Weekly Christmas 21
Make Me, Shape Me Any Basic gingerbread ❆ 350g (12oz) plain flour ❆ 1 level tsp bicarbonate of soda ❆ 2 level tsp ground ginger ❆ 100g (3½oz) butter, cut into slivers ❆ 175g (6oz) light muscovado sugar ❆ 4tbsp golden syrup ❆ 1 large egg, beaten ❆ 1tbsp milk, optional ❆ 2 baking sheets, lined with baking parchment ❆ Assortment of Christmassythemed cutters ❆ Plain piping tube about 5mm (¼in) diameter Set the oven to 180°C or Gas Mark 4. Mix the flour, bicarbonate of soda and ginger in a bowl. Rub in the butter with your fingertips until it looks like fine breadcrumbs, then stir in the sugar. Add the golden syrup, beaten egg and some milk if necessary to bind the mixture together to make a smooth dough, kneading it lightly on the work surface. Divide the mixture in half, set one piece aside while you roll the other piece out to a thickness of
22 Woman’s Weekly Christmas
about 5mm (¼in). Cut out a mixture of shapes using the cutters and put them on the lined baking sheets. Don’t forget to cut out holes (using the plain piping tube) for threading the ribbon through. Bake for 8–10 minutes until golden all over. Cool a few minutes then transfer to a wire rack to cool completely. Roll out the rest of the dough and the scraps and cut out more shapes. The cooked gingerbread will keep for up to 2 weeks in an airtight box.
❆ ½ x 500g pack royal icing sugar ❆ Red paste food colouring, optional ❆ No 2 plain writing tube ❆ Piping bag ❆ Assorted ribbons Make up the icing as instructed on the pack. Fit the tube into the piping bag, spoon in some icing and pipe decorations on to the biscuits. Colour some of the icing red if you like, to pipe details. Leave icing to set then thread ribbon through the holes, or tie ribbons around the gingerbread. PeR cookie: Calories: 71 Fat: 2.5g Saturated fat: 1.5g
Feature: Kate Moseley. Photos: Chris Alack. Props stylist: Sue Radcliffe. Note: nutritional values are per portion based on the maximum number of servings
Makes 30-40 cookies depending on cutter shape and size
BAking gingerbread treats
Way You Want Me! Itâ€™s the personal touch that means so much: enjoy creating gingerbread mementoes for loved ones this Christmas
Womanâ€™s Weekly Christmas 23
❆ 400g (14oz) self-raising flour ❆ 2tsp mixed spice ❆ 200g light muscovado sugar ❆ 750g-1kg (1½–2¼lb) dried mixed fruit ❆ 3 large eggs ❆ 200g (7oz) butter, melted ❆ 200ml (7floz) milk ❆ 20cm (8in) round cake tin, lined with baking parchment
Set the oven to 150°C or Gas Mark 2. Sift the flour, sugar and mixed spice into a bowl and stir in the dried fruit. Add the eggs, butter and milk and beat until well mixed, then spoon into the prepared cake tin. Smooth the surface using a wet hand, and then bake in the centre of the oven for 2–2½ hours, or until the cake feels firm to the touch in the centre and a skewer comes out clean after being
inserted into the cake. Remove the cake from the oven and leave to cool completely in the tin.
Per slice: Calories: 292 Fat: 10g Saturated fat: 6g Suitable for freezing: ✔ ❆ If the cake isn’t being iced immediately, wrap it in baking parchment then foil and store in a cool place for up to 1 month, or freeze for up to 3 months.
For the decoration
❆ 4-6tbsp sieved apricot jam ❆ 750g (1½lb) white marzipan ❆ 1kg (2¼lb) white sugarpaste ❆ 125-175g (4-6oz) Teddy Bear Brown sugarpaste ❆ small quantity white royal icing ❆ small quantities of red and green sugarpaste ❆ Flat cake stand or cake drum, approx. 30cm (12in) diameter ❆ Icing smoother and/or sidescraper ❆ 80cm ribbon, approximately 2.5cm (1in) wide ❆ Gingerbread man cutter ❆ Alphabet cutters ❆ 3-leaf holly cutter (eg, PME) ❆ Small piping bag fitted with small plain writing tube 24 Woman’s Weekly Christmas
Upturn the fruit cake and place it on the cake stand or board and spread the apricot jam over the top and sides. Knead the marzipan to soften it, then roll it out on a surface lightly dusted with icing sugar until it’s large enough to cover the top and sides of the cake. Lift the marzipan over the cake, and press it down on the top and then on the sides, taking care not to trap any pockets of air under the marzipan. Trim off the excess marzipan around the edge of the cake and polish the surface smooth with an icing smoother or sidescraper. Knead the white sugarpaste to soften it and then roll it
out on a surface lightly dusted with icing sugar until it’s large enough to cover the cake. Brush water over the marzipan and then lift the sugarpaste up over the cake, pressing it down on the top and easing in any fullness around the sides. Cut away the excess sugarpaste around the base. Polish the surface smooth using a sidescraper or smoother. Secure a ribbon around the base of the cake. Roll out the Teddy Bear Brown sugarpaste and use the cutter to cut out gingerbread men. Brush water onto the back of the shapes and stick them in place having some draping over the edge of the stand or cake drum.
Fill a piping bag, with the writing tube with royal icing. Pipe faces and cuffs onto the figures. Roll out some red sugarpaste very thinly and cut out bow-tie shapes, brush water onto the backs and stick in place on gingerbread men. Roll out some red sugarpaste into long thin strips and cut out a message. Brush a little water onto the backs of the letters and stick them in place on the cake. Roll out some green sugarpaste and use the holly cutter to cut out two shapes. Twist the leaves and then stick them onto the cake. Roll some very small red balls and stick them into the centres of the groups of holly leaves.
Recipe and food styling by Sue McMahon. Photos by Terry Benson. Props stylist: Sue Radcliffe Nutritional values are per serving and based on the maximum number of servings.
For the cake
BAKING a cake for all The simple design of this easy-tomake fruit cake ensures that decorating it is childâ€™s play! And the jolly centrepiece will bring a smile to the faces of adults and children alike
To save making royal icing, use a tube of ready-touse white royal icing Womanâ€™s Weekly Christmas 25
On Sale Every Wednesday Ask your newsagent to save you a copy
It’ s a Cracker itÕs the way you pull Õem
Making your own crackers can be so much fun and you can choose exactly what goes inside - so no more plastic combs and magic fish!
Feature: Emily Dawe. Photo: Timeinc. UK
To save time, cut multiple pieces of crêpe paper and strips of patterned paper at once
You will need
★ Toilet rolls ★ Crêpe paper ★ Scraps of patterned or wrapping paper ★ Twine ★ Thin wire (or thread) ★ Buttons (three for each cracker) ★ Double-sided sticky tape ★ Ruler and pencil ★ Scissors ★ Cracker snaps ★ The filling: sweets, motto, paper hat, little gift, table confetti or glitter – whatever you fancy! Cracker snaps, 50p for 12; cracker fillers (hats and mottos) £1 for 18 pieces; all Hobbycraft (0330 026 1400; hobbycraft.co.uk).
Place a toilet roll onto a piece of crêpe paper, mark approximately 15cm either side and cut out the long strip. Roll the paper round the toilet roll, make a mark where the paper overlaps and cut off the excess. Place a small gift, hat, motto, glitter, etc, into the toilet roll and feed through a
cracker snap. Roll the paper back round the toilet roll and attach with double-sided sticky tape. Pinch up the ends of the paper close to the toilet roll and twist, making sure not to rip the paper. Secure both ends with coloured twine. Cut a strip of 5cm width patterned paper, wrap
around the centre of the cracker and secure at the back with double-sided sticky tape. Cut a length of thin wire or thread, long enough to go around the cracker, thread on two or three buttons. Wrap it round the cracker and either twist the wire or tie a knot in the thread, cutting off any excess.
Woman’s Weekly Christmas 27
We've got a complete Christmas menu to make your traditional feast one the family will never forget. And with our complete timeplan guide – it’s never been easier!
28 Woman’s Weekly Christmas
COOKING the dinner of the year
Smoked Salmon and Quails’ Egg Salad Turkey with Apricot & Honey Stuffing Bacon-wrapped Sausages Spicy Roast Gammon Crispy Roasted Triple Roots d Sautée Sprouts with Almonds Braised Red Cabbage Bread Sauce Cranberry & Orange Sauce Christmas Pudding Blueberry & Orange Trifle
Woman’s Weekly Christmas 29
or more stock. Mix the cornflour with 2-3tbsp cold water. Bring the juices to the boil and stir in the slaked cornflour, mixing well so that it gives a smooth gravy. If there are any lumps, beat it well or use a stick blender to make it smooth. Stir in the sherry or Madeira and season the gravy to taste with salt and pepper. Add a little gravy browning if you like a darker colour gravy. Make sure the gravy is piping hot before serving.
Turkey with Apricot & Smoked Salmon & Honey Stuffing & Gravy 6, with some left Quails’ Egg Serves to serve cold Salad Serves 6
❆ 12 quails’ eggs ❆ 6tbsp crème fraîche ❆ 2 rounded tsp Dijon mustard ❆ 8 thin slices brown bread ❆ About 400g (14oz) smoked salmon ❆ 1 bag of rocket and chard salad leaves ❆ Salt and freshly ground black pepper ❆ 2 lemons, cut into wedges
Add the quails’ eggs to a small pan of boiling water. Bring back to the boil and simmer for 2½ mins. Drain and cool under cold running water. Peel, rinse and drain. Mix the crème fraîche and mustard for a dressing. Toast the bread if you like. Arrange sliced smoked trout on the plates, add salad leaves, and halved quails’ eggs. Season. Serve with a lemon wedge. Spoon a little dressing on the plates or serve it in a separate bowl.
PER SERVING: Calories: 263 Fat: 13g Saturated fat: 5g ✘ Not suitable for freezing
Boil and peel the eggs the day before serving. Keep them in a freezer bag in the fridge
❆ 4.5-4.75kg turkey, preferably free-range Bronze ❆ 50g (1¾oz) butter, melted ❆ 1ltr (1¾pts) turkey or chicken stock FOR THE STUFFING: ❆ 2tbsp light olive oil ❆ 1 onion, peeled and chopped ❆ 2 sticks celery, finely chopped ❆ 3-4tbsp parsley ❆ 2tbsp freshly chopped thyme ❆ 75g (2½oz) fresh white breadcrumbs ❆ 250g packet dried ready-toeat apricots, chopped ❆ 2tbsp honey ❆ Salt and pepper ❆ 1 medium egg FOR THE GRAVY ❆ 2tbsp cornflour ❆ 3-4tbsp Sherry or Madeira ❆ Gravy browning, optional
To make the stuffing, heat the oil in a pan and add the onion and celery and cook over a medium heat for 7-10 minutes, until they have softened but not coloured, then remove the pan from the heat and mix with the remaining stuffing ingredients. Stuff the neck end of the turkey, packing the stuffing in firmly, but without over-filling it and pull the flap of skin over to cover it. Position one oven shelf near the bottom of the oven for the turkey, and the other shelf towards the top of the oven for the vegetables. Set the oven to 190°C or Gas Mark 5. Weigh the stuffed turkey to calculate the cooking time.
As there can be variations between metric and imperial conversions, we base our timings on the metric weight, and allow 20 minutes per kilo, plus 90 minutes. It’s better to leave the turkey to rest for 20-30 minutes before carving, so take this into account when calculating what time to put it in the oven. So if the turkey with stuffing weighs 5kg, then it will be about 3 hours 10 minutes. Place the turkey in a roasting tin and brush the melted butter over it. Pour the stock into the roasting tin. Cover the roasting tin with foil and place the tin in the oven and keep the turkey covered with foil until the last 45-50 minutes of the calculated cooking time. To test if the turkey is cooked, pierce the thickest part of the flesh on the thigh with a skewer. If the juices that run out are clear then it’s cooked, but if there is still any pinkness then continue cooking the turkey. When the juices run clear, remove the turkey from the oven and cover the tin with a clean sheet of foil, and leave the turkey in a warm place for 20-30 minutes before serving, to allow the fibres in meat time to relax so that it will be easier to carve and the meat will be a better texture for eating. Strain the juices left in the pan, and use a separating jug to remove the fat, or skim off the fat with a large spoon. Make the juices up to 1ltr (1¾pt) with water
PER SERVING: Calories: 559 Fat: 19g Saturated fat: 17g ✔ Suitable for freezing ❆ Any cold turkey may be packed in freezer bags and frozen for up to 1 month.
BaconWrapped Sausages Serves 6
❆ 12 chipolata sausages ❆ 12 rashers streaky bacon ❆ 1-2tbsp ready-made English mustard ❆ Shallow roasting tin
Set the oven to 190°C or Gas Mark 5. Twist each sausage in the centre and cut in half to give 24 mini sausages. Stretch the bacon rashers against the back of a knife to elongate them, then cut them in half. Wrap the bacon around the sausage, with end of the bacon underneath. Cover and keep chilled until ready to cook. Place the sausages in a small baking tray and bake them for 15-20 minutes, or until cooked through. Remove them from the oven and keep them warm until serving.
PER SERVING: Calories: 260 Fat: 21g Saturated fat: 7.5g ✔ Suitable for freezing ❆ When cold, the sausages may be frozen for up to 1 month. Allow them to defrost before re-heating them in a hot oven.
Only thicken the gravy just before serving, because if it’s mixed too soon and the gravy kept warm, then the cornflour loses it’s thickening powers and the gravy may go runny again
Bread Sauce Serves 6
❆ 600ml (1pt) milk ❆ 175g (6oz) white breadcrumbs, fresh or dried ❆ 1 onion, peeled and finely chopped ❆ 4-6 cloves ❆ 2 bay leaves ❆ Large knob of butter ❆ Salt and freshly ground black pepper ❆ Freshly grated nutmeg
Pour the milk into a saucepan and add the breadcrumbs, onion, cloves and bay leaves. Bring the mixture to
the boil, then reduce the heat and simmer it gently for about 10-15 minutes, or until the onion has softened, stirring it regularly so it doesn’t catch on the bottom of the pan. If it starts to thicken too much, stir in a little extra milk. Season with salt, pepper and nutmeg just before serving Serve with a knob of butter and a bay leaf on top, with some extra grated nutmeg.
PER SERVING: Calories: 150 Fat: 7g Saturated fat: 3g ✘ Not suitable for freezing
COOKING the dinner of the year
Cranberry & Orange Sauce Serves 6
❆ 30g (1oz) butter ❆ 2 shallots, peeled and chopped ❆ 250g (8oz) cranberries ❆ 1 orange, rind and juice ❆ 125g (4oz) caster sugar ❆ Short length cinnamon stick ❆ 2 cloves ❆ 2 star anise ❆ Salt and freshly ground black pepper
Melt the butter and add the shallots. Cook over a medium heat for about 5 minutes until
This sauce may be made 2-3 days in advance and kept in the fridge
the shallots have softened then add the cranberries to the pan. Add the orange zest and juice, caster sugar, cinnamon, cloves and star anise and cook for about 5-10 minutes until the relish has thickened. Season to taste and leave to cool.
PER SERVING: Calories: 140 Fat: 4g Saturated fat: 2g ✔ Suitable for freezing ❆ Pack the sauce into a freezerproof container and freeze it for up to 1 month. Woman’s Weekly Christmas 31
Sautéed Sprouts with Almonds Serves 6
❆ 500g (1lb) sprouts, trimmed and halved ❆ 30g (1oz) butter ❆ 1tsp powdered vegetable stock ❆ 2tbsp toasted flaked almonds ❆ 1-2tbsp freshly chopped parsley
Heat the butter in a sauté pan and add the sprouts and cook for about 3-5 minutes, stirring well until they start to brown. Pour in 150ml (¼pt) water and stir in the stock, then simmer the sprouts for about 3-5 minutes, or until they are just tender. Stir in the almonds and sprinkle over parsley just before serving.
PER SERVING: Calories: 100 Fat: 8g Saturated fat: 3g ✘ Not suitable for freezing
Braised Red Cabbage Serves 6-8
❆ 1tbsp light olive oil ❆ 30g (1oz) butter ❆ 2 onions, peeled and sliced ❆ 1 small red cabbage, shredded ❆ 2 cooking apples cooking apples, peeled and chopped ❆ 1 orange, pared rind and juice ❆ 100ml (3½floz) balsamic vinegar ❆ 4tbsp caster sugar ❆ 1 cinnamon stick, broken into 2–3 pieces
Heat the oil and butter in a large frying pan and add the onion and cook for about 5 minutes until it starts to soften. Add the shredded cabbage, apples, orange rind and juice,
32 Woman’s Weekly Christmas
balsamic vinegar, sugar and cinnamon. Cover the pan and cook on a low heat for about 45 minutes–1 hour until the cabbage has softened and the apple broken down, stirring occasionally. Season to taste with salt and pepper.
PER SERVING: Calories: 184 Fat: 6.5g Saturated fat: 3g ✘ Not suitable for freezing
This may be made a day in advance and then reheated for serving
COOKING the dinner of the year
Choose a large shallow roasting tin to cook vegetables, to help ensure that they will go crispy Serves 6
Crispy Roasted Triple Roots 1 3
❆ 3-4tbsp goose fat or white vegetable fat ❆ 1-1.5kg potatoes, peeled and cut into chunks ❆ 500g-750g (1-1½lb) peeled and cut into chunks ❆ 500-750g (1-1½lb) parsnips, peeled and cut into chunks ❆ 2–3tbsp fresh white breadcrumbs ❆ 2–3tbsp grated Parmesan ❆ Sea salt flakes
Set the oven to 190°C or Gas Mark 5. Place the goose fat or white vegetable fat in a large shallow roasting tin and place in the oven to heat up. Cook the potatoes in boiling water for 10 minutes, then drain them well in a colander and shake them to roughen the surface. Add the potatoes to the pan and turn them to coat them with the fat and sprinkle over some salt. Cook the potatoes for 30 minutes.
Remove the potatoes from the oven and add the carrots, parsnips, breadcrumbs and Parmesan to the roasting tin and turn them to coat them in the fat and sprinkle over the salt. Return the tin to the oven for another 45 minutes–1 hour, turning the vegetables occasionally so that they cook evenly.
PER SERVING: Calories: 337 Fat: 9g Saturated fat: 2g ✘ Not suitable for freezing Woman’s Weekly Christmas 33
Blueberry & Orange Trifle
❆ 4 blueberry muffins ❆ 2 oranges ❆ 3-4tbsp Grand Marnier or Cointreau ❆ 200g carton fresh blueberries ❆ ½-1 x 500g carton fresh vanilla custard ❆ 300ml carton whipping cream
Recipes and food styling by Sue McMahon and Kate Moseley. Photography by Chris Alack. Props stylist: Sue Radcliffe Nutritional values are per portion and are for the maximum number of servings
Slice the muffins and arrange them evenly in the base of a serving dish.
Spicy Roast Gammon Serves 12
❆ About 2kg (4lb) smoked gammon joint FOR THE SPICE MIX: ❆ 1tsp each: cumin seeds, coriander seeds, ground ginger and cinnamon ❆ 1tsp each: ground nutmeg and ground cloves ❆ Pinch of dried chillies, optional
Put the gammon in a large pan with the flavouring ingredients (see below) adding enough water to cover the meat. Bring to the boil over a high heat, then simmer gently for just under 2 hours (or 55 minutes per kg/2¼lb) To make the spice mix: grind all the ingredients in a pestle and mortar. Set the oven to 190°C or Gas Mark 5. Take the meat out of the pan. Leave for 10 minutes then peel off the skin
34 Woman’s Weekly Christmas
and even out the layer of fat left behind. Put the meat in a roasting tin and press the spice mix on top using the back of a spoon. Roast for 30 minutes until golden and remove from the oven. Leave about 15 minutes, before slicing. PER SERVING: Calories: 255 Fat: 10g Saturated fat: 3g ✔ Suitable for freezing ❆ Any leftover meat may be sliced and frozen for up to 1 month.
To make a flavourful stock for the gammon add: 1 onion, peeled and quartered, 1 carrot, 1 leek and 2 sticks celery roughly chopped, 2 bay leaves, 1 cinnamon stick, 15 cloves and 1tsp black peppercorns
COOKING the dinner of the year
Finely grate the rind of 1 orange and zest in strips the rind of the other orange. Peel and segment oranges, catching any juice that runs out and then squeeze the membranes to extract any other juice before discarding them. Mix the orange juice with the Grand Marnier, or Cointreau, and spoon over muffins. Scatter over most of the blueberries and orange
segments. Mix the finely grated orange rind into the custard and pour it over the muffins. Whip the cream until it forms soft peaks and then spoon it on to the trifle. Scatter over the remaining blueberries and zested orange rind. Keep the trifle chilled until serving.
PER SERVING: Calories: 459 Fat: 29g Saturated fat: 15g ✘ Not suitable for freezing
Timings are approximate, and based on serving dinner at 2pm
3-4 weeks in advance
Y Order turkey if buying fresh, or buy a frozen one if you have enough space for it in the freezer.
2-3 days in advance
Y If using a frozen turkey, check how long it needs to be defrosted for and remove from the freezer at the appropriate time.
Y Boil the quails’ eggs. Y Prepare the bacon-wrapped sausages to get them ready to go in the oven. Y Grind the spice mix for the gammon. Y Make the braised red cabbage. Y Make the cranberry and orange sauce. Y Put any drinks in fridge to chill.
Christmas Pudding If you want a classic type of Christmas Pudding, see our recipe on page 37, and start steaming it about 1½ hours before the time of serving lunch. When cooked, the pudding may be left in the steamer with the heat turned off to keep it warm if people aren’t ready to eat it immediately.
10.00 Set the oven to 190°C or Gas Mark 5. 10.01 Make the stuffing and stuff the turkey and prepare it for the oven. 10.20 Put the turkey in the oven. 11.15 Put gammon on to boil. 12.10 Cook the potatoes in boiling water then drain. 12.25 Put the fat in the oven to heat up for the potatoes. 12.30 Put the potatoes in the oven. 12.35 Put the Christmas pudding to steam. 12.40 Take foil off of turkey. 12.45 Make the blueberry and orange trifle. 13.00 Add the carrots and parsnips to the potatoes. 13.10 Put the cranberry and orange sauce in serving dish and cover with cling film until ready to serve. 13.15 Take the gammon out of the water. 13.25 Take the skin off the gammon and spread over the spices. 13.30 Check the turkey and take it out of the oven if done, and keep it warm put the gammon in the oven. 13.35 Start cooking the bread sauce, remembering to stir it regularly, and keep it warm when ready. 13.40 Put the bacon-wrapped sausages in the oven. 13.42 Put the red cabbage to reheat. 13.45 Sauté the sprouts then put them to simmer. 13.52 Make the gravy. 13.55 Take the sausages out of the oven. 13.59 Take the gammon out of the oven, keep it warm while serving/eating the starter.
14.00 Serve & enjoy!
Woman’s Weekly Christmas 35
St Clements Pudding Serves 6-8
❆ 2-3 oranges ❆ 500g (1lb) sultanas ❆ 250g packet dried apricots, chopped ❆ 125g (4oz) suet ❆ 125g (4oz) light muscovado sugar ❆ 125g (4oz) self-raising flour ❆ 100g (3½oz) fresh white breadcrumbs ❆ 100g (3½oz) crystallised ginger, chopped ❆ 2 lemons, zested rind and juice ❆ 4 level tbsp honey ❆ 3 medium eggs ❆ 1kg (2lb) pudding basin, well buttered
Thinly slice 1-2 oranges and place them on the sides of the pudding basin. Zest the rind from the remaining orange and juice it. In a large bowl, mix together the sultanas, apricots, suet, sugar, flour, breadcrumbs and ginger. Add the orange and lemon zest and juice, honey and eggs and mix well. Spoon the mixture into the pudding basin. Cover the pudding with a double layer of baking parchment secured with string. Place the pudding in a steamer or on a trivet in a large pan and steam it for 4-4½hours, making sure the
pan doesn’t boil dry. Remove the pudding from the steamer, and if the paper is very wet, recover it. The pudding will keep in the fridge for up to 3-4 days, but if keeping longer, then freeze it and allow it to defrost before reheating.
PER SERVING Calories: 624 Fat: 17g Saturated fat: 8.5g Suitable for freezing: ✔ To REhEaT Steam the pudding for 1-2 hours. Remove from the pan and leave it for 10 minutes before turning out onto a plate.
Simply Stunning Have a fabulous end to your feast – either with our show-stopping traditional pudding or our yummy alternatives that are a little different!
Cooking make a pud
Traditional Round Pudding Serves 10-12
❆ 1kg packet dried mixed fruit ❆ 250g (8oz) dark muscovado sugar ❆ 1 cooking apple, cored, peeled and grated ❆ 75g (2½oz) plain flour ❆ 200g (7oz) fresh white breadcrumbs ❆ 200g packet suet ❆ 1½tbsp ground mixed spice ❆ Pinch bicarbonate of soda ❆ Pinch salt ❆ 2 medium eggs ❆ 250ml (8floz) Guinness ❆ Icing sugar, for dusting ❆ 15cm (6in) ball shape mould or 1.75litre (3pint) pudding basin, well buttered ❆ Holly for decoration ❆ Star sparklers, optional
Mix together the dried fruits, sugar, apple, flour, breadcrumbs, suet, spices, baking powder and salt. Lightly beat together the eggs and Guinness and pour over the fruit mixture and stir well (making a wish). Spoon into the buttered mould or bowl. If using the ball mould, rest the bottom section of the ball mould in the base and fill both halves, and then quickly turn the top half (the half with the steam hole in the top) fasten together using the wire clip. If using a pudding bowl, cover the pudding with a double layer of baking parchment, securing with string. Place the pudding in a large saucepan. If the pudding is
in a bowl, place on a trivet so that the base of the pudding is not touching the bottom of the saucepan (if using the ball mould, a trivet is not necessary as the base of the stand is sufficient). Pour boiling water around the pudding and cover the pan with a lid. Bring to the boil, then reduce the heat and simmer for 4-5 hours. Check regularly to ensure that there is enough water in the pan. Remove the pudding from the pan and leave to cool. If using the ball mould, carefully remove the pudding from the tin and wrap it in baking parchment and then foil. If cooked in a bowl, the pudding may be left sealed in the paper
unless the paper is very wet, in which case re-cover it. Store the pudding in the fridge or freezer until Christmas (up to 6 weeks). If frozen, defrost before reheating.
PER SERVING Calories: 551 Fat: 16g Saturated fat: 9g Suitable for freezing: ✔ To REhEaT Steaming is the best way to reheat. Steam for 1-1½ hours to reheat thoroughly. Remove from the heat and leave the pudding to settle for about 10-15 minutes then turn it out onto a serving plate and decorate with holly and dust over a little icing sugar. Add sparklers if liked. Woman’s Weekly Christmas 37
❆ 500g packet dried mixed fruit ❆ 200g carton glacé cherries, quartered ❆ 50g (1¾oz) cut mixed peel ❆ 200g (7oz) digestive biscuits, broken into small pieces ❆ 200g bar dark chocolate, melted ❆ 200g bar milk chocolate, melted ❆ 25g butter, melted ❆ 4tbsp golden syrup FOR THE WHITE CHOCOLATE ‘CREAM’ ❆ 50g (1¾oz) golden syrup ❆ 100g bar white chocolate, melted FOR THE DECORATION ❆ 200-300g (7-10oz) dark chocolate, melted and tempered, see note ❆ 2 x 150g packets chocolate coated raisins ❆ 600ml (1pint) pudding basin, lined with foil and buttered ❆ Holly for decoration, real or plastic Mix together the dried fruit, cherries, peel and digestive biscuits. Stir in the melted chocolates, butter and golden syrup. Press the mixture into the lined pudding basin and chill in the fridge until set. To make the white modelling chocolate for the ‘cream’, stir the golden syrup into the melted white chocolate and mix well, then spoon the mixture into a freezer bag and chill until set.
No Bake When the pudding has set, plunge the bowl very briefly into a bowl of hot water, to soften around the edges and make it easier to remove the pudding from the bowl but take care not to get any water into the pudding. Turn the pudding out onto a plate and peel away the foil. To decorate the pudding, work on small sections at a
time and spread over tempered chocolate, then press the chocolate coated raisins into it. Cover the whole pudding and leave to set. To make the ‘cream’, knead the white modelling chocolate briefly to soften it and roll it out and then lay it over the top of the pudding, stretching it slightly so it’s an irregular shape. If it’s sticky, roll it out on a little icing sugar. Decorate with holly
before serving, wrapping the end of real holly (if used) with foil before placing on the pudding. PER SERVING Calories: 875 Fat: 37g Saturated fat: 21g Not suitable for freezing ✘ NOTE Instructions for tempering chocolate can be found on womansweekly.com
Ice Cream Pudding Serves: 6
❆ 300ml carton double cream ❆ 500ml carton vanilla custard ❆ 400-500g (14oz-1lb) Christmas pudding, cooked and crumbled ❆ 6-8tbsp Irish cream liqueur ❆ Clotted cream, or crème fraiche, to serve
Lightly whip the cream and then fold in the custard and the Christmas pudding and Irish
cream liqueur to taste. Freeze the mixture, stirring it every 20-30 minutes during freezing. Remove the ice cream from the freezer about 10-20 minutes before serving to allow it to start to soften before scooping into balls. Serve with clotted cream or cream fraîche.
PER SERVING Calories: 419 Fat: 29g Saturated fat: 17g Suitable for freezing: ✔
Recipes and styling: Sue McMahon. Photos by: Chris Alack. Props stylist: Sue Radcliffe. Nutritional values are per portion based on the maximum number of servings
Cooking make a pud Makes 5-6
❆ 100g (3½oz) gluten-free self-raising flour ❆ 100g (3½oz) light muscovado sugar ❆ 100g (3½oz) butter, softened ❆ 2 medium eggs ❆ 1tsp xanthan gum ❆ 1tbsp ground cinnamon ❆ 250g dried mixed fruit ❆ 150g (5oz) dried cranberries FOR THE SAUCE ❆ 175g (6oz) light soft brown sugar ❆ 60g (2oz) unsalted butter ❆ 300ml carton double cream ❆ Few drops vanilla extract
❆ 100g packet pecan nuts ❆ 5-6 individual Christmas pudding tins, well buttered
Set the oven to 180°C or Gas 4. Tip the flour, sugar, butter eggs, xanthan gum and cinnamon into a bowl and add 2tbsp water and beat until smooth, then fold in the dried fruit and cranberries. Divide the mixture between the tins and level the surface. Place the tins on a baking tray and bake in the centre of the oven for 20-25 minutes, or until they are just firm to the touch in the centre.
Remove them from the oven and leave them to cool in the tins for about 5 minutes. Meanwhile, to make the sauce, melt the butter in a saucepan and stir in the sugar and then the cream. Stir the mixture over a low heat until the sugar dissolves. Increase the heat and simmer the sauce until it thickens to the desired consistency. Remove the pan from the heat and stir in the pecan nuts. Turn the puddings out onto plates and spoon over the sticky pecan sauce before serving.
PER SERVING Calories: 752 Fat: 47g Saturated fat: 24g Suitable for freezing: ✔ ❆ Pack the cold puddings in a freezer container and freeze them for up to 1 month. The sauce is not suitable for freezing. TO REHEAT The puddings may be kept in the fridge for up to 2-3 days. To reheat the puddings individually, place a pudding on a plate and spoon over some of the sauce and then heat in a microwave for about 1 minute on full power.
Cranberry & Cinnamon Puddings with Sticky Pecan Sauce
Woman’s Weekly Christmas 39
Let it Snow ❄
These delicate crochet decorations will give a wonderfully magical look to your home, they are surprisingly simple to make too Rico Design Essentials Cotton DK (100% cotton) in White (080), 2.50 crochet hook. Clear plastic pony beads PB6, spray starch and fine florist’s wire.
Ch, chain; dc, double crochet; st, stitch; tr, treble; dtr, double treble; dtr cl, double treble cluster (see instructions); htr,
half treble; slst, slip stitch; yrh, yarn round hook; bd1, bead one (yrh, insert in specified st and into a bead, yrh and pull through bead making sure to bring bead to front of work, [yrh and pull through next 2 loops on hook] twice).
Instructions in square brackets are worked as stated after 2nd bracket. [1tr in next st, 2tr in next st] 9 times, slst in 3rd of 3ch – 30 sts. 3rd round: 3ch, 1tr in next tr, [2dtr in next tr, 1dtr in next tr] twice, 2tr in next tr, 1tr in next tr, 1htr in next tr, 1dc in each of next 3tr, 1htr in next tr, 2tr in next tr, 2dtr in next tr, 2ch, 2dtr in next tr, 2tr in next tr, 1htr in next tr, 1dc in each of next 3tr, 1htr in next tr, 1tr in next tr, 2tr in next tr, [1dtr in next tr, 2dtr in next tr] twice, 1tr in next tr, 3ch, slst in last tr. Fasten off. To make up Avoiding the beads, damp press on right side. Spray starch, wipe starch from beads, iron and leave to dry flat. Attach length of florist’s wire by threading through stitches on the wrong side, twist the ends closed and trim.
To make Make a loop of yarn. 1st round: Into loop work 3ch, 2tr, bd1, [3tr, bd1] 4 times, pull on free yarn end to close ring, slst in 3rd of 3ch – 20 sts. 2nd round: 3ch, 2tr in next st, 40 Woman’s Weekly Christmas
Christmas Snowflake ❄ ❄ Rose ❄ To make Make a loop of yarn. 1st round: Into loop work 3ch, 2tr, bd1, [3tr, bd1] 4 times, pull on free yarn end to close ring, slst in 3rd of 3ch – 20 sts. 2nd round: 3ch, 2tr in next st, [1tr in next st, 2tr in next st] 9 times, slst in 3rd of 3ch – 30 sts. 3rd round: 4ch, dtr cl in next 3tr (without completing the last wrap of each stitch, make 1dtr in each of the next 3 sts, yarn round hook, pull it through all 4 loops on hook), 4ch, slst in next tr, [slst in next tr, 4ch, dtr cl in next 3tr, 4ch, slst in next tr] 5 times, slst in slst of previous round. Fasten off. Complete as given for heart.
To make Make a loop of yarn. 1st round: Into loop work 3ch, 2tr, bd1, [3tr, bd1] 4 times, pull on free yarn end to close ring, slst in 3rd of 3ch – 20 sts. 2nd round: 1ch, 2dc in next st, [1dc in next st, 2dc in next st] 9 times, slst in 1ch – 30 sts. 3rd round: 3ch, 1tr in next dc, [5ch, miss 3dc, 1tr in each of next 2dc] 5 times, 5ch, miss 3dc, slst in 3rd of 3ch. 4th round: [6ch, 1dc in first of 6ch, slst in 1tr] 3 times, * 5dc around 5ch, slst in 2nd of 2tr, [6ch, 1dc in first of 6ch, slst in same tr] 3 times; repeat from * 4 times more, 5dc around 5ch, slst in 3rd of 3ch. Fasten off. Complete as given for heart.
CRoChet dec the halls
Womanâ€™s Weekly Christmas 41
You will need:
★ Felt pieces in white, gold brown (we used ‘Golden Sand’ felt), dark brown and red ★ Small gold bell ★ Red and white twine ★ Matching cotton embroidery thread in white, brown, dark brown and black ★ Red cotton thread ★ Needle ★ Toy filling ★ Disappearing marker pen ★ Tracing paper, pencil and card for the templates All items available from craft shops and eBay
Fred the Fox Terrier
Trace the template for the fox terrier, back patch, face patch and ear on p74. Transfer onto a piece of card and cut out. Place the dog template onto white felt, draw round twice and cut out to create front and back pieces. Cut a face patch from gold brown felt. Cut the ear and back patch from dark brown felt. For the collar, cut a length of red felt measuring 8cm x 8mm, place the ends together and cut at an angle. Place the face patch in position onto the head and sew around the curved edges using blanket stitch with one strand of matching colour embroidery thread. Place the dark brown patch in position onto the dog’s
back and sew around the curved edge, using blanket stitch with one strand of dark brown embroidery thread. For the eye, sew a French knot with black embroidery thread. Place the front piece onto the back piece and sew together around the tail using blanket stitch with one strand of white embroidery thread. Push a small amount of toy filling into the tail, using a small knitting needle. Continue to blanket stitch around the outside edges in the same way, pushing in the toy filling as you go, and leaving a 1.5cm gap on the dog’s back, behind the neck. Fold a 17cm length of red and white twine in half and
sew the ends together, side by side, with a few hand stitches. Push the ends of the string into the gap, and secure with a few hand stitches to the inside of the back piece. Close the gap with more blanket stitches. Sew the ear in position with small over-stitches along the top curved edge, using one strand of dark brown embroidery thread. Sew the nose with straight stitches using black embroidery thread. Place the collar around the dog’s neck with the pointed ends facing downwards. Sew the collar together under the dog’s chin with a few overstitches, using red cotton embroidery thread. Position and sew the gold bell onto the collar to finish.
Animal Magic Whether you’re a cat or a dog lover, you’ll adore these felted tree decorations - adapt the colours for a friend’s beloved feline or pooch, to make an extra special Christmas gift
Sally the Sausage dog You will need:
★ Felt pieces in brown (we used ‘Golden Sand’), dark brown and deep red (we used ‘Plum’) ★ Matching cotton embroidery thread in brown, dark brown, deep red, mid blue and black ★ Two mini polka dot buttons ★ Toy filling ★ Needle ★ Disappearing marker pen ★ Tracing paper, pencil, card for the templates All items available from craft shops and eBay 42 Woman’s Weekly Christmas
Trace the template for the sausage dog, the two coat pieces and the ear on p74. Transfer onto a piece of card and cut out.
Place the dog template onto the brown felt, draw round twice and cut out to create the front and back pieces. Place the two coat templates onto the deep red felt, draw round and cut out one of each. Place the ear template onto the dark brown felt, draw round and cut out one ear. Place the front section of the coat in position onto the front dog piece. Sew along the upper and lower edges using blanket stitch with two strands
of matching embroidery thread. Do the same with the back section of the coat. Position and sew the two buttons onto the coat. Using the mid blue embroidery thread, sew the dog’s eye with a French knot. Place the front dog piece onto the back piece and pin around the edges. Sew around the tail using blanket stitch with two strands of matching brown embroidery thread. Push a small amount of toy filling into the tail using a small knitting needle or cocktail stick. Then continue to blanket stitch around the outer edges, filling the legs and head as you go, and leaving a 2cm gap on the
3 4 5
dog’s back, behind the neck. For the hanging loop, thread a 22cm length of deep red embroidery thread onto a needle. Secure with a couple of stitches onto the back piece inside the gap, 1cm down from the top edge. Loop the thread to the desired length and sew a couple more stitches inside the gap, next to your previous stitches. Cut off the excess thread and close the gap with blanket stitch. Sew the nose with straight stitches using black embroidery thread. Sew the ear in position with small overstitches around the top curved edge, using one strand of dark brown embroidery thread.
Womanâ€™s Weekly Christmas 43
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You will need:
All items available from craft shops and eBay
Buddy & Holly the Cats
Trace the cat and patch templates on p74 onto a piece of card and cut out. Place the cat template onto the felt, draw round twice and cut out to create the front and back pieces. Use the patch template to cut a patch shape from the coordinating felt. Place the patch onto the front piece, pin and sew in position using blanket stitch with one strand of matching embroidery thread. Mark the position of the eyes, nose and mouth with a disappearing marker pen. Sew the eyes with French knots in black embroidery thread. Sew
the nose and mouth using straight stitches with two strands of black embroidery thread. Sew the whiskers and ears using straight stitches with two strands of white embroidery thread. Place the front piece and back piece together. Using one strand of embroidery thread, blanket stitch around the tail. Push a small amount of filling into the tail using a narrow knitting needle or a cocktail stick. Blanket stitch around the outside, pushing toy filling into the cat as you go, and leave a gap between the ears.
Take a 17cm length of string, fold in half and sew the ends together, side-by-side, with a few stitches. Place the ends of the string into the gap at the top of the head and secure with a few stitches to the inside of the back piece. Sew the top of the head together, again using blanket stitch. Cut a piece of felt for the collar measuring 11cm x 1cm. Using matching thread, sew a gold bell to the middle lower edge of the collar. Place the collar around the cat’s neck, overlap the ends at the back and secure with a few stitches.
Woman’s Weekly Christmas 45
Makes: Jacqueline Dawe. Photos and styling: Sussie Bell
For the orange Cat: ★ Felt pieces in orange, white and green ★ orange cotton embroidery thread ★ green thread For the grey Cat: ★ Felt pieces in grey, light grey and orange ★ grey cotton embroidery thread ★ orange thread For both Cats: ★ White and black cotton embroidery thread ★ small gold bells ★ needle ★ Parcel string ★ Polyester toy filling ★ Disappearing marker pen ★ Card for the templates
Cupcake Fun! Whether you want to make a complete cupcake tree, or a few decorative baubles, these colourful small cakes will provide a beautiful centrepiece
Swiss Meringue Buttercream
Use this recipe to create the perfect cupcakes every time
Make enough to decorate about 12 cupcakes
Cupcakes Makes 12
❆ 125g (4oz) unsalted butter, softened ❆ 125g (4oz) caster sugar ❆ 125g (4oz) self-raising flour ❆ Pinch salt ❆ 2 medium eggs ❆ 2tbsp milk ❆ Few drops vanilla extract ❆ 12-hole muffin tray lined with paper cases
Set the oven to 190°C or Gas Mark 5. Tip the butter into a bowl and add the sugar, flour, salt, eggs, milk and vanilla and beat until the mixture is smooth. Divide the mixture between the cases in the
muffin tray, using an ice cream scoop if you have one. Bake the cakes in the centre of the oven for 15-18 minutes, or until they have risen and feel just firm to the touch in the centre. Remove the cupcakes from the oven and transfer immediately to a wire rack to cool completely.
PER CUPCAKE: Calories: 169 Fat: 10g Saturated fat: 6g ✔ Suitable for freezing ❆ When cold, pack the cupcakes in a suitable container and freeze for up to 3 months. Allow them to defrost for a few hours before decorating.
Baubles ❆ 12 cupcakes, in gold cases, see above ❆ 1 x Swiss meringue buttercream, see above ❆ Small amounts of coloured sugarpaste, eg, Sattina ❆ Gold colour modelling paste, eg, Culpitt ❆ Edible gold dusting powder 46 Woman’s Weekly Christmas
❆ Gold dragees ❆ Edible glue ❆ Pearl lustre spray, eg, PME ❆ 8cm (3in) round cutter ❆ Cocktail stick ❆ Small Diamond Design and Polka Dot Design impression mats ❆ Icing smoother, optional ❆ Christmas stencils
❆ 100g (3½oz) egg white ❆ 200g (7oz) caster sugar ❆ Pinch salt ❆ 250g (8oz) unsalted butter ❆ Few drops vanilla extract
Pour the egg whites into a bowl and add the sugar and salt. Place the bowl over a pan of simmering water and stir gently until the sugar dissolves completely. Whisk the egg whites until thick, and the mixture has
Bauble Topping 1
Spread some Swiss meringue buttercream over the top of each cupcake, doming it and smoothing the surface. Take it right out to touch the paper cases, but not above the cases.
Knead the gold paste to soften it, then roll out long thin sausages, cut into smaller lengths and curve in half for the hanging loop and leave to dry for about 10 minutes. Shape a larger ball of paste and squash it to give a drum shape, and press around the edges with a cocktail stick to give ridges. Use the tip of the cocktail stick to make two holes and press a hanging hook into it. Brush a little edible glue onto the back to stick on the decorated cupcakes.
cooled slightly, then gradually whisk in the butter. The mixture may appear to have separated, but keep whisking and it will thicken. Flavour with vanilla extract.
BAKING small cakes
Leave the sugarpaste slightly thicker when rolling it out, then rest the Polka Dot design impression mat on top and press it down hard, either using a smoother, or roll over it with the rolling pin. Peel away the impression mat and cut and cover the buttercream dome on the cake, taking care not to rub out too much of the design. Spray the top with pearl spray to create a shimmer effect.
When the sugarpaste has been rolled out, place the stencil over the top and press it down and roll over it lightly with a rolling pin so the sugarpaste just starts to come up through the stencil. Use a dry paintbrush to brush over some of the gold dusting powder, rubbing it slightly to make sure it sticks to the sugarpaste. Carefully peel away the stencil then cut out the round and cover the cupcake, taking care not to rub the star design and smudge it. Use kitchen paper to clean the stencil before doing the next cupcake.
Try not to get any of the gold dusting powder in the trimmings of sugarpaste that are going to get re-rolled 48 Womanâ€™s Weekly Christmas
Pearls 1 2
Roll out sugarpaste and emboss as for the pearlised cake using the Small Diamond design embossing mat and cut out the round. Brush a little edible glue on each of the cross points and stick a gold dragee on each.
Feature and photography by Sue McMahon. Sattina and other decorating supplies available from cakecraftworld.co.uk. Polystyrene cone from hobbycraft.co.uk
BAKING small cakes ❆ Small quantity gold colour modelling paste, eg, Culpitt ❆ Cornflour, for dusting ❆ 32-38 cupcakes, in green cases, see previous page ❆ 2 x Swiss meringue buttercream, see previous page ❆ Green paste food colouring ❆ Candy coated chocolates, eg, Smarties and mini Smarties ❆ 10cm (4in) star cutter ❆ Cocktail sticks ❆ 10cm (4in) round cake dummy ❆ Red foam or card ❆ 27cm polystyrene cone ❆ Two sheets green tissue paper ❆ Double-sided sticky tape ❆ Wooden skewer ❆ Piping bag with star piping tube, eg, Jem 22
Knead the gold modelling paste to soften it, then roll it out on a surface lightly dusted with cornflour and use the cutter to cut out a star shape. Stick two cocktail sticks into the star. Leave to dry, preferably overnight, turning it over once, so that it dries out thoroughly and goes hard. To prepare the polystyrene base and cone, cut a strip of red foam or card the height of the cake dummy to cover the sides, and then stick green tissue paper over the sloping sides of the cone, using double-sided sticky tape to secure both in place. Put a wooden skewer through the base, and then press the cone shape over the top to secure the two pieces together. Working up from the bottom, press cocktail sticks into the cone, pressing them in about half way, then press a cupcake over the top, placing them so the cupcakes are as close together as possible. Colour the buttercream green with the paste food colouring and fill the piping bag. Starting at the bottom, pipe short lines of buttercream over the top of each of the cupcakes, having the lines going downwards so they are like the branches of a tree. Stop squeezing the bag and pull away to give points at the ends. Cover all of the cupcakes, with the points going upwards on the top cake. Press sweets all over the cupcakes as baubles. Press the dried star into the top cupcake.
Woman’s Weekly Christmas 49
You will need
★ Two pieces of ticking These fabric gift bags are so easy fabric for the outside to make – fill them with bath measuring 22cm x 26cm salts, tie them up with twine, and ★ Two pieces of add a tag and a miniature spoon co-ordinating ticking fabric yyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyyy for the lining measuring y y yy y 22cm x 26cm bath salts Place the two outside pieces gap on one side for turning (We used Rose & Hubble of fabric together with right through. In a large bowl, mix up six parts ticking fabric in light blue sides facing and machine stitch coarse sea salt to three parts Pull the lining followed by and red) down the two long edges and Epsom salts, to soothe tired the outside piece through ★ Matching sewing thread one lower short edge. muscles and reduce the gap, then push the lining ★ Twine inflammation; and one part into the outside piece. Repeat with the two lining ★ Christmas tag, sprig of baking soda, to soften water pieces. Turn in the edges at the gap, foliage (real or artificial) and alleviate skin irritation. Add press and top stitch 0.5cm Snip across the two lower and miniature small a few drops of essential oil – from the top edge. corners on both bags and wooden spoons make sure they are suitable to turn the lining right side out. Fill the bag with bath salts ★ Scissors use on the skin – and combine. (see right) then cut a long Place the lining into the Finally, add a few drops of food length of string or twine and tie outside piece, so that the All items available from craft colouring until you achieve your a knot. right sides are facing. Pin the shops and eBay desired shade, remember less Add a Christmas tag, a sprig top edges together matching is more, you don’t want to turn of foliage and a spoon, then the side seams. NoTe: Use 1cm seam the recipient’s skin blue! If you finish with a bow. Snip off any Machine stitch around the allowances are making ahead, store the excess string. top edges leaving an 8cm salts in an airtight container. Pour the salts into little organza bags before popping them into the gift bags.
Goody Bags 1
2 3 4
6 7 6
Makes: Jacqueline Dawe. Photos and styling: Sussie Bell
50 Woman’s Weekly Christmas
Here’s some adorable gifts and festive favourites to sew for your family and friends
Ready Teddy Go!
These adorable little teddies will make a delightful present for anyone, young or old – it’s also a great project for using up oddments of fabric and old buttons yy yyyyyyyyyyy yy yyyy yyy y yyyyyyyy y y y yyy yyyyy FiNiSHed Size: 21cm high
For each bear You will need:
★ Tracing paper, pencil, scissors and card for the template ★ one piece of fabric measuring 30cm x 25cm ★ Two 8mm black buttons ★ Matching thread ★ Black cotton embroidery thread ★ Polyester toy filling ★ Matching ribbon ★ Sewing needle ★ disappearing marker pen NoTe: Use 1cm seam allowances. Not suitable for small children due to the buttons – you can embroider these instead.
Enlarge the teddy template (on page 74) by 200%. Trace off onto a piece of card and cut out. Fold your piece of fabric in half and position the template. Draw round and cut out two bear shapes. On the right side of your front bear piece, position and sew two buttons for the eyes. Draw the nose and mouth with a disappearing marker pen. Using black embroidery thread, sew the nose and mouth with straight stitches. Place your two bear pieces together with
right sides facing, and pin. Carefully machine stitch around the outside edges, leaving a 5cm gap at the side of one of the legs for turning through. Trim the seam allowance, snip into the corners and around the curved edges. Turn right side out. Push toy filling into your bear, starting with the head and arms. Turn in the raw edges at the gap and slip-stitch to close. Measure the required length of ribbon, and tie around the neck with a bow.
6 7 8 9
You could fill the teddies with a combination of toy stuffing and dried lavender
Woman’s Weekly Christmas 51
Hanging up the festive stocking on Christmas eve is a magical custom that children (and adults) everywhere look forward to! These traditionalstyle stockings are special enough to become family heirlooms
2 Enlarge the stocking template (page 75) on a photocopier to the desired size. Trace it onto the red fabric, and cut out one front piece and one back piece of the stocking. Enlarge the reindeer template to the desired size. Trace the reindeer template onto cream felt and cut out. Pin the reindeer in position on the front of the stocking. Following the stitch guide on the template, embroider the stitches on the reindeer using straight stitch and French knots. You do not need to sew around the very edges of the felt, as the decorative stitches secure it in place. Use running stitch to sew the decorative swirls. With right sides together, place the front and back of the stocking together. Pin down the back seam until you reach the curve. Open up the stocking and pin the ribbon all along the top edge on the right side, overlapping the top by about 1cm. Machine stitch close to the bottom edge of the ribbon to attach it to the stocking. Trim the ends of the ribbon level with the edges of the stocking. With right sides together, fold the stocking back in half and machine stitch all
These instructions are for the appliquéd and embroidered reindeer stocking. For the snowflake and heart designs, use the stitch guide (page 75) for the embroidery and make up the stockings following the instructions (right). Place tracing paper over the reindeer pattern. If you use wax paper or tissue, you can usually see through it. If it is something more opaque, you will need a light box or window. Then trace your pattern onto the paper with an appropriate pen. Once the pattern has been traced off, place the paper onto cream felt and pin or baste it down to keep it in place. Then simply begin to stitch along the lines through the paper and felt. When you are finished, gently tear the paper away from your stitches. You may need to use tweezers to get some of it out.
For the reindeer you will need
★ 60cm square of red felt or woollen fabric ★ Pencil ★ Scissors ★ 18 x 24cm cream felt for appliqué ★ Pins ★ Embroidery needle
xx Woman’s Weekly Christmas
★ Red and white embroidery thread ★ 45cm of 4cm-wide black and white striped ribbon ★ Sewing machine with matching thread ★ 18cm cream cotton tape or webbing for hanging loop
around the sides, 1cm from the edge. Trim the seam allowance to 5mm and turn the stocking right side out. Fold the cotton tape or webbing in half lengthwise and pin it inside the stocking at the top of the back seam, leaving about 5cm sticking up above the top of the stocking. Machine stitch a line of zigzag stitches across the raw edges of the tape and just below the top edge of the ribbon to make the hanging loop, then press.
Taken from Handmade Christmas published by CICO Books (£14.99)
Photography © CICO Books
Womanâ€™s Weekly Christmas xx
★ Tracing paper or card ★ Pencil ★ Ruler ★ 44 x 64cm thick cotton or canvas ★ Scissors ★ Approximately 30 x 45cm of cream felt ★ Air-erasable pen ★ Sewing machine ★ Red cotton thread ★ Matching sewing thread ★ Pins ★ 18cm length of ribbon for hanging loop
house shape, then repeat to make a second. Enlarge the door and window templates by 200% and use to cut out the door and 24 rectangles each measuring 5 x 4.5cm, from felt for the windows. Transfer the curtain shape onto tracing paper. Cut the shape out and draw the drapes onto the 24 rectangles with an air-erasable pen. Machine stitch over the lines with red thread. Enlarge the the roof tile template by 400% and
five rows. Start with the top row, positioning five windows so that their bottom edges are 27cm up from the bottom edge of the house. Leave a border of 2.5cm on each side and space them out evenly. Pin in place. Position the other four rows evenly, finishing with the lower edge of the last row of four windows 4cm from the bottom. Using matching sewing thread, machine stitch down the two sides and base of each window to make a pocket. Keep the stitching close to the
4 To make the template for the house front and back, enlarge the roof section from the template (below) by 400% on a photocopier. Continue the dotted line to measure 64cm from the point of the roof. Continue the line on the other side of the rectangle until it is the same length, then join together with a line to make the base of the rectangle. Fold the piece of canvas in half then place the template with the dotted line along the crease of the fold. Cut out the
transfer to tracing paper or card, then cut out. Draw around the template on the felt to make up four sections of roof tiles measuring: 32cm, 24cm, 18cm and 11cm in length. Move the template along the felt to get the required length. Pin the door in position, centered on the width and 13mm up from the bottom edge. Next, position the windows in
54 Woman’s Weekly Christmas
6 edge. Machine stitch the door, leaving the curve at the top unstitched to create a pocket. Pin the longest length of roof tiles so that the top edge is 8cm down from the top point. Leave an equal overlap at each side and then machine sew in position with matching sewing thread. Sew the remaining three sections of tiles, spacing them 2cm
ribbon in half and tuck it inside at the top point of the roof, with the loop facing down inside. Leave the two ends sticking out and pin in place. Sew around the sides and roof, taking a 1cm seam allowance, leave the bottom edge open. Turn right sides out. Fold under 13mm hem along the bottom edge, pin, and top stitch along the edge to finish.
To help keep track of the countdown you need to include the date, either on your wrapped gifts or attached to the pockets. Number stamps or stickers are perfect for adorning wrapped treats, or hand embroider numbers or stitch cut out fabric numerals to each window. To keep the children guessing, place the numbered treats out of sequence.
Window cut 24
intervals above each other. Trim the overlapping pieces of felt flush with the roof edge. Pin the back and front house pieces together, with right sides facing. Fold the length of
MakE a DatE
Door cut 1
House and roof cut 2
Roof tiles cut 4
Taken from Handmade Christmas published by CICO Books (£14.99)
Photography © CICO Books
YOU WILL NEED
SEW advent calendar
Pockets of Fun!
Stitch this charming advent calendar then fill the tiny pockets with handpicked treats â€“ a wrapped sweetie, a small charm, a picture or a note. It can be used year after year to make the countdown to Christmas extra special Womanâ€™s Weekly Christmas 55
Dry the beef on kitchen paper and remove the string, if there was any on it. Place the beef, parallel to the short end on the right hand side, about 2.5cm (1in) in from the edge. Moisten this edge with water. Spread the paté on the top of the meat. Bring the other end of the pastry right over the beef, tightly so that it goes over the meat and can be sealed down onto the moistened border. Bring up the short ends of the pastry to cover the short ends of the meat, moisten and seal them like a parcel, cutting out any bulky pastry. Reserve the trimmings. Lift the parcel on to a heavy baking sheet. Brush all over with egg glaze. Roll out trimmings and cut 4-5 thin strips and some leaves to lay on the top. Glaze. Cook in the bottom half of the oven for 40 minutes for rare beef or longer if you prefer your beef medium to well done. Cover the pastry if it starts to brown too much. Leave 10 minutes before putting on a platter to carve it. Serve with potatoes and other vegetables. Make red wine gravy if you like and/or accompany with English mustard.
Beef Wellington Serves 8
❆ 1kg (2½lb) fillet of beef, middle cut ❆ 1tbsp sunflower oil ❆ 45g (1½oz) butter ❆ 175g (6oz) cup, button or chestnut mushrooms, chopped ❆ 1tbsp Madeira or sherry, optional ❆ 175g (6oz) wild mushroom paté or Ardennes paté ❆ 320g pack ready rolled puff pastry ❆ 1 medium egg, beaten TO SERVE: ❆ Roast potatoes, steamed or boiled carrots and broccoli
Trim the fillet of any excess fat or sinew. Tie it with string at intervals if you think it might fall apart – but this may not be necessary with a good piece of meat. Heat the oil and a third of the butter in a frying pan. Add the beef and, over a high heat, seal it on all sides for about 5 minutes, then lower the heat and cook another 5 minutes, turning the meat to cook it evenly. Seal the ends over the heat too. Cool the meat quickly by plunging it into a basin of ice cold water. This will stop it cooking any more. Leave a few minutes then put on a rack over
Venison in Red Wine Serves 6-8
❆ 1kg (2lb) venison, cut into cubes ❆ Salt and freshly ground black pepper ❆ 2tbsp flour ❆ 3tbsp oil ❆ 2 medium onions, peeled, cut into wedges and leaves pulled apart ❆ 10 juniper berries, lightly crushed ❆ 3 medium beetroots, peeled and cut into wedges ❆ 1-2tbsp redcurrant and cranberry jelly ❆ 300ml (½pt) burgundy (or other strong red wine) 56 Woman’s Weekly Christmas
PER SERVING: Calories: 470 Fat: 31g Saturated fat: 22g ✘ Not suitable for freezing
Make this casserole the day before serving, to save time on the day
❆ 300ml (½pt) chicken (or game) stock ❆ A few sprigs of thyme ❆ 150g (5oz) prunes, stoned ❆ Fresh chopped parsley, to garnish TO SERVE: ❆ Potato and parsnip mash, see right ❆ Red cabbage, see recipe on page 32 ❆ Savoy cabbage, shredded Set the oven to 150°C or Gas Mark 3. Coat the venison in seasoned flour.
a plate to drain. Meanwhile, add the rest of the butter to the frying pan and cook the mushrooms for a few minutes. Add the Madeira, if using and let that evaporate. Put into a bowl to cool. Set the oven to 220°C or Gas Mark 7. Soften the paté in a bowl and mix in the cooled mushrooms. Unroll the pastry onto a lightly floured surface and roll it out to a larger piece about 13cm (5in) wider than the length of the cooked beef and about 40cm (16in) long. Trim to neaten. Turn the pastry so that you have a long side towards you.
Heat 1tbsp of the oil in a large pan, add half the venison in one layer and cook over a high heat for few minutes until brown then turn it over. Transfer the meat to a casserole and cook the rest of the venison in the same way. Add the onions to the pan with the last tbsp of oil and cook for 5 minutes. Add the juniper berries, beetroot, jelly, wine and stock. Bring to the boil then pour the mixture into the casserole. Cook in the oven for 2 hours until the meat is tender.
Serve hot with parsnip and potato mash: Peel and cut into chunks 1kg (2¼lb) potatoes and 500g (1lb) parsnips. Boil until tender, drain well, then mash adding milk, butter and seasoning, to taste.
PER SERVING: Calories: 244 Fat: 7g Saturated fat: 3g ✔ Suitable for freezing ❆ Cool, pack into plastic containers, seal and freeze. Use within 3 months. Thaw overnight in the fridge. Reheat on hob or in oven at 190°C/Gas Mark 5 for 30-40 minutes.
COOKING festive family fare
A Break With
Fancy a change from turkey? Or want something special for another meal over the festive period? Then try one of these tasty meals
Womanâ€™s Weekly Christmas 57
sprinkle the garlic and pine nuts over one fillet. Put the other fillet on the top. Lay out 5 slices of Parma ham on the work surface, overlapping the lengths by about 1cm (½in) to the length of the monkfish. Place the fish on top and place 2–3 more slices of ham along the length so that when you wrap the fish, it is totally enclosed. Turn the wrapped fish over and put it so the joins are down on a buttered heavy based baking tray or shallow tin. Bake, uncovered, for 25-30 minutes until the fish is just cooked. Put on platter and keep it warm. To make the sauce: Pour the fish juices into a small pan, add the wine and reduce by half or to 4tbsp. Add the cream or crème fraîche, bring to boil and add the herbs. Serve in a jug. Sprinkle a few more pine nuts if you like and garnish with parsley. Serve with the roasted vegetable medley and green beans.
Monkfish with Parma Ham & Roasted Vegetable Medley Serves 4
❆ 1kg (2lb) whole monkfish tail, skinned ❆ Juice of ½ a lemon ❆ Salt and freshly ground black pepper ❆ 2tbsp fresh chopped oregano, parsley or basil or a mixture ❆ 1 large clove garlic, peeled and crushed ❆ 2tbsp toasted pine nuts ❆ Pack of 8 slices Parma ham FOR THE SAUCE: ❆ 150ml (¼pt) white wine
❆ 150ml (¼pt) double cream or crème fraîche ❆ 4tbsp fresh chopped herbs, as for filling
Set the oven to 200°C or Gas Mark 6. Pull off as much membrane from the monkfish as you can. Keeping the knife close to the central bone, it will be easy to remove the bone (there are no other bones). Sprinkle lemon juice, seasoning and herbs over the inside of both fillets and
PER SERVING: Calories: 434 Fat: 28g Saturated fat: 16g ✘ Not suitable for freezing
Roasted Vegetable Medley Serves 4-6
❆ 1 butternut squash ❆ 3tbsp olive oil ❆ 1 red onion ❆ 2 Romano peppers ❆ 8-12 small tomatoes on the vine ❆ 150g (5oz) green beans, to serve
Set the oven to 200°C or Gas Mark 6. Halve and deseed the squash, peel off the skin and cut the flesh into wedges. Put in a roasting tin. Peel and quarter the onions, drizzle with 3tbsp olive oil and roast for 30 minutes. Halve and de-seed the peppers, add to the tin with the tomatoes and roast another 20-30 minutes until the vegetables are tender. Sprinkle with sea salt. Serve with cooked green beans. PER SERVING: Calories: 165 Fat: 9g Saturated fat: 3g ✘ Not suitable for freezing
Parsnip, Lentil & Stilton Cabbage Parcels Serves 4 5 3 ❆ 400g (14oz) parsnips, peeled and thinly sliced ❆ 90g (3oz) green lentils, rinsed ❆ 1tbsp olive oil ❆ 1 shallot or small onion, peeled and sliced ❆ 2 sticks celery, finely sliced ❆ 3tbsp fresh chopped flat parsley ❆ 30g (1oz) butter ❆ 6 large green cabbage leaves (Savoy) ❆ 100g (3½oz) Stilton
(vegetarian if you prefer) ❆ 1tbsp toasted sesame seeds ❆ Deep muffin tray – 4 holes TO SERVE: ❆ Small potatoes and baby carrots ❆ Cranberry relish
Put the parsnips in a pan of boiling water, bring back to the boil for 3 minutes then drain – keeping the water. Cool under running water, leave to drain. Add the lentils to the reserved parsnip water in a pan, bring to the boil and simmer for 15-20 minutes. Drain well and season. Meanwhile, heat the oil in a frying pan. Add the shallot or onion and celery and fry over a low heat for 10 minutes, stirring occasionally until softened. Tip out into a bowl and stir in the cooked lentils and parsley. Add half the butter
to the pan and fry the parsnips for 8-10 minutes. Set aside. Blanch the cabbage leaves in boiling water for 3 minutes, drain and refresh in cold water. Drain and pat dry with kitchen paper. Trim the leaves, cutting away 3-5cm of tougher central veins at the base of each leaf. Use some of the remaining butter to grease 4 holes in the muffin tray and line each one with a cabbage leaf. Set aside the rest of the leaves. Divide the lentil mixture between the leaf cases. Then put a chunk of Stilton in each and layer with slices of parsnip, pressing them down. Put a piece of cabbage leaf over the top, then bring the overlapping leaves over to make a parcel. Lift each parcel out of the tray carefully and turn over so that the joins are at the bottom.
Chill for 30 minutes, or until you want to cook them. Set the oven to 200°C or Gas Mark 6. Dot the tops of the parcels with the rest of the butter, cover tightly with foil and bake for 15-20 minutes. Leave a few minutes then put straight onto serving plates. Sprinkle with sesame seeds. Cook small potatoes in boiling water until almost tender then put them in a roasting tin with a little olive oil and the baby carrots and cook at the same temperature as the cabbage parcels but for 30–40 minutes. Serve with good cranberry relish (add some orange rind and juice or port into ready-made relish, to make it more special, if liked).
PER SERVING: Calories: 350 Fat: 21g Saturated fat: 13g ✘ Not suitable for freezing
COOKING festive family fare
Womanâ€™s Weekly Christmas 59
Venison with Stilton Serves 2 2 ❆ 2 venison steaks, about 150g (5oz) each ❆ Knob of butter ❆ 1tsp olive oil ❆ Salt and freshly ground black pepper ❆ 60g (2oz) Stilton, cut into two slices ❆ 4tbsp port or red wine ❆ 2tbsp redcurrant jelly ❆ Sauté potatoes and spinach or salad leaves, to serve
If the steaks are uneven in thickness, flatten them a little between sheets of cling film. Heat the butter and oil in a heavy pan until the butter melts.
Pheasant in Pea Sauce
❆ 30g (1oz) butter ❆ 1tsp oil ❆ 2 pheasant breasts, skinned, checked for shot ❆ 1 small onion, peeled and sliced ❆ 1 clove garlic, peeled and crushed ❆ 1 rounded tbsp creamed horseradish ❆ 2tbsp lemon juice ❆ 4tbsp crème fraîche (or double cream) ❆ 60g (2oz) frozen peas ❆ 1tbsp fresh chopped parsley, optional ❆ Plain and wild rice mixture, to serve.
Heat the butter and oil in a heavy pan. Add the pheasant breasts and sauté for about 3 minutes on each side. Transfer them to a tray and keep them warm in the
60 Woman’s Weekly Christmas
oven. Add the onion and garlic to the pan and cook for about 5 minutes. Stir in the horseradish, lemon juice and 2tbsp water (or stock) and the crème fraîche. Put the pheasant breasts back in and simmer for 5 minutes. Take out the pheasant and cut into thin slices. Adjust the sauce, if necessary, add more crème fraîche, water or stock if it is too thick or reduce if too thin. Add the peas and heat through for a minute. Spoon sauce over the pheasant. Serve with the rice and sprinkle with parsley.
PER SERVING: Calories: 534 Fat: 31g Saturated fat: 20g ✘ Not suitable for freezing
Add the steaks and cook for 2 minutes on each side. Take them out of the pan onto a warm tray. Season then top each with a slice of Stilton and put in a warm oven to keep hot. Pour the port or wine into the hot pan, let it bubble as you stir. Add the jelly and 2tbsp hot water. Whisk or stir until the jelly melts and makes a sauce. Serve the venison on plates. Spoon the sauce over and accompany with potatoes and salad.
PER SERVING: Calories: 374 Fat: 15g Saturated fat: 9g ✘ Not suitable for freezing
COOKING festive family fare
Double Crust Game Pie Serves 6
❆ 1 clove garlic, peeled and crushed ❆ 2 bay leaves ❆ About 300g (10oz) diced venison trimmed and chopped ❆ 1 small onion, peeled, cut into thin wedges, leaves pulled apart ❆ 125g (4oz) button mushrooms ❆ Salt and freshly ground black pepper ❆ A few small sprigs of rosemary ❆ 4 pheasant breasts, skinned, each cut into 4 pieces ❆ 125g (4oz) unsmoked bacon lardons or chopped streaky
bacon ❆ 300-450ml (½–¾ pint) game or chicken stock FOR THE PASTRY: ❆ 125g (4oz) self-raising flour ❆ 60g (2oz) vegetable suet ❆ 250g (8oz) puff pastry ❆ milk, to glaze ❆ 1.25ltr (2pt) pie dish or slightly larger, lightly buttered
Set the oven to 200°C or Gas Mark 6. Sprinkle the garlic in the dish. Add the bay leaves, diced venison, onion, mushrooms, seasoning and rosemary. Place the pheasant breasts on top then the bacon. Season again. Pour in enough
An old fashioned pie, with a suet crust topping then a puff pastry crust – delicious and quite filling! Use any game you have stock to just come up to the top of the dish. To make the suet pastry: Mix the flour and suet then add 7tbsp cold water to make a firm dough. Roll it out on a lightly floured surface to the size and shape of the dish. Lift it over the filling, press the edges down (wet rim of dish). Make a small hole in the centre. Bake for 40–45 minutes until golden and crisp. Take out of the oven and using a spoon, smash the crust into the pie filling and scrape the pied dish rim clean. Increase the oven temperature to 220°C or Gas Mark 7. Cool the pie while you roll out the puff pastry, on a
lightly floured surface to fit the top of the pie dish. Score the pastry with a criss-cross pattern. Lift it over the pie and press down on the rim. Trim and knock up pastry edges. Brush with milk, make a small hole in the centre. Bake 40 minutes but check after 30 minutes. If the top is browning too much, turn the oven temperature down to 180°C or Gas Mark 4. Cook another 10 minutes. Serve hot with vegetables. Make gravy with the extra stock.
PER SERVING: Calories: 615 Fat: 28g Saturated fat: 18g ✘ Not suitable for freezing
Woman’s Weekly Christmas 61
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COOKING festive family fare
Recipes and food styling by Kate Moseley. Photos by Chris Alack and frankthephotographer.com. Props stylist: Sue Radcliffe Nutritional values are per serving and based on the maximum number of servings
Roast Partridge with Oven Chips
❆ 4 oven-ready partridge ❆ 30g (1oz) butter ❆ Salt and freshly ground black pepper ❆ 4 rashers streaky bacon, de-rinded ❆ Handful of thyme sprigs ❆ 4 bay leaves – fresh or dried plus extra for garnish ❆ 1 small onion, unpeeled, cut into wedges ❆ 1 small carrot, roughly chopped TO SERVE: ❆ Homemade oven chips, see
below ❆ Gravy, see below ❆ Bread sauce, see page 31 ❆ Brussels sprouts
Pre-heat the oven to 230°C or Gas Mark 8. Make sure the partridge are clean inside and out. Smear a little butter over the breasts. Season well. Stretch the bacon rashers, cut each into 3 and place the strips over the breast and legs. Push thyme sprigs inside the birds. Sit each bird on a bay leaf in a roasting tin. Add
the onion wedges and carrot. Roast for 30 minutes until the bacon is crispy and the birds beginning to brown. Leave to rest, covered with foil, in a warm place, for 15 minutes. FOR THE OVEN CHIPS: Peel 3 medium potatoes, cut them into thin chips. Heat 1tbsp duck or goose fat, or oil, in the oven on a baking tray. Add the potato chips and cook about 40-45 minutes below the partridge, turning them occasionally so they are golden brown all over.
FOR THE GRAVY: Add 300ml (1½pint) good hot chicken stock to the roasting tin after cooking the birds and scrape out all the crispy bits, strain into a small pan, discarding the onion and carrot. Add 4tbsp red wine, bring to the boil, Reduce a little. Season and thicken with redcurrant jelly or chicken gravy granules, if you like. PER SERVING: Calories: 460 Fat: 23g Saturated fat: 10g ✘ Not suitable for freezing Woman’s Weekly Christmas 63
All Wrapped Up Rethink the way you wrap your gifts this year with these clever and creative ideas
Waste Not, Want Not
Realising the piece of wrapping paper you’re using is too small for the gift you’re wrapping can be very irritating, so here is a clever way to never get caught out – use two different designs! Take the first piece of paper and wrap as much of the present as you can, sealing neatly at one end. Take the second piece of paper, overlapping at an angle, wrapping around to cover the rest of the present, fold over the edges of the paper for a neat finish. Finally, wrap lengths of twine around the wrapped present, tucking in feathers is optional!
Create charming gift tags from cork coasters and embellish with scraps of leftover wrapping paper. Cut out the design from some wrapping paper and stick around the edge of a cork coaster, trimming off the edges neatly. Write the recipient’s name in the centre with a black pen or biro. Push a large needle through the coaster near to the top and feed through some embroidery thread or twine, then attach to the present – it also doubles up as a tree decoration too. Cork coasters, £2.88 for six, Amazon (amazon.co.uk). 64 Woman’s Weekly Christmas
CRAFTING perfect presents
I’m wacked. Hard work playing Rudolph. Glad I’m a dog. Woof
I’m not delivering next year. Ask the cat to do it. Woof I like the look of this car think I might drive off and go and party with my canine friends tonight. Woof
Woman’s Weekly Christmas 65
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WW Gardening Magazine Editor Geoffrey Palmer’s Tip
‘Deadhead perennial flowers as they fade to encourage more blooms. In autumn, remove old foliage and apply a mulch of well-rotted manure to the base of the plants.’ Physalis ‘Franchetii’
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CRAFTING perfect presents
What a Cracker!
Make a personalised mini cracker and pop it in the branches of the tree. Place your gift onto a piece of patterned fabric or paper – cylindrical or small boxes work best – then fold over the fabric. Do the same with a piece of cellophane. Leave approximately 15cm either side of the gift then cut off the excess. Tie a ribbon either side of the gift to secure it in place. Finally add stick-on letters to spell out the lucky recipient’s name. Cellophane, £1 for 5m; alphabet stickers, from £1; all Hobbycraft (0330 126 1400; hobbycraft.co.uk).
Fly the Flag
Ideal for small, light gifts like socks or jewellery, create a star-shaped present from paper. Place the gift on some good quality wrapping paper and draw a star bigger than the gift. Cut out two star shapes. Either seal with sticky tape around all the edges, or feed the star through a sewing machine, leaving an opening big enough to pop in the present. Sew the opening closed.
Top a couple of special presents with a length of mini matching bunting. Wrap your gift, then using the same wrapping paper, cut out a few pennants approximately 2cm each. Using two wooden sticks or paper straws, tie a length of twine between them and cut off the excess. Stick the pennants along the twine with a little PVA on the back, then attach the sticks to the present with some sticky tape. Finally, make a matching gift tag by folding over a piece of the same wrapping paper. Paper straws, from £2.85 for 25, Pipii (01342 823921; pipii.co.uk).
Feature: Emily Dawe. Photos: timeincukcontent.com
Having a Ball
A fillable bauble is a great way of hiding away a small gift like a piece of jewellery. Open up the bauble then tip in some table confetti or a small piece of tinsel. Place the gift on top, wrapping it in tissue first if preferred, then cover with more confetti or tinsel. Fit the two halves back together, add a small gift tag then hang up in the tree. Fillable baubles, £2 for six, Hobbycraft (0330 126 1400; hobbycraft.co.uk). Woman’s Weekly Christmas 67
Steak on Sticks Serves 8
❆ Put a 400g (14oz), 3cm (just over 1in) thick Aberdeen Angus steak in a shallow dish. ❆ Rub in 1 crushed garlic clove, 1tbsp thyme leaves, grated zest from a lime, 1tsp Worcestershire sauce and 2tsp olive oil. Leave to marinate for 2 hours. ❆ Squeeze juice from the lime over. Heat a griddle pan and sear the steak on a high heat for about 3 minutes each side. Put on a plate, cover with foil and leave it to rest 10 minutes. ❆ Cut into 2cm (¾in) even-sized cubes. Spear with cocktail sticks. Serve with lime wedges, if liked.
❆ Finely chop 200g (7oz) smoked salmon, then mash it down with the knife. ❆ Put in a large bowl with 100g (3½oz), finely chopped cooked small prawns. Add 100ml (3½floz) crème fraîche, 1tbsp hot horseradish, the grated zest and juice of a lime, 4 finely chopped cornichons and 1tbsp fresh chopped chives. Season well. ❆ Stir gently to mix. Spoon into a bowl, serve with 16 warmed cocktail blinis and lime wedges for guests to help themselves.
t r a m S Get If you want to do some stylish entertaining this Christmas, why not try our smart savoury snacks? They're perfect for quick party nibbles
Spanish Twists Makes 24
❆ Set the oven to 200°C or Gas Mark 6. ❆ Roll a 320g sheet ready-rolled puff pastry to a larger rectangle about 40 x 30cm (16 x 12in). Spread with 2tbsp Dijon mustard. ❆ With a short edge closest to you, cover the half nearest to you with 4 slices of Parma ham, laid with the short edges facing you. Sprinkle with 30g (1oz) freshly grated Parmesan cheese then fold the other half of the pastry down over the ham. ❆ Run a rolling pin over to help them stick and make it thinner. Trim edges to neaten. ❆ Brush with beaten egg. Cut into strips, towards you, about 1cm (½in) thick (and about 20cm/8in long). Twist each strip a few times before laying them on lined baking sheets. Sprinkle with 30g (1oz) extra cheese. ❆ Bake 12-15 minutes until crisp and golden, changing the trays round in the oven halfway through cooking. Cool on a wire rack. Serve warm. 68 Woman’s Weekly Christmas
Moroccan Chick Pea Cakes Makes 16
❆ Fry 1 peeled and sliced onion in 1tbsp oil for 5 minutes until softened. Add 2 peeled and chopped garlic cloves, fry another minute. ❆ Put in a food processor with a 400g can rinsed and drained chick peas, 2-3 trimmed and chopped spring onions, 4tbsp each breadcrumbs and fresh chopped coriander, ½tsp each ground cumin and paprika, a little salt and pepper. Whizz to a coarse paste. ❆ Divide mixture into 16 portions (about 25g/1tbsp each), form into balls then flatten to make small cakes. Dip cakes in 2-3tbsp polenta to coat them. ❆ Fry in 2 batches in a few tbsp oil for 2-3 minutes each side. Serve warm or cold with a dip made from Greek yogurt and harissa paste.
COOKING for a party
Thyme Wedges Serves 8
❆ Set the oven to 200°C or Gas Mark 6. ❆ Put a roasting tin with 2tbsp goose fat or white vegetable fat in it, to heat up. Cut 1 kg (2¼lb) King Edward or Maris Piper potatoes into wedges. ❆ Put them in a pan, cover with cold water, add a little salt. Bring to the boil then simmer 5 minutes. ❆ Drain well, put back in pan over a low heat to dry. Shake the pan to fluff up the wedges. ❆ When the fat is smoking hot, tip in the wedges and turn them to coat in fat. Add a handful of thyme sprigs. ❆ Roast, turning them occasionally, for 50-60 minutes until crisp and golden. Crush 1tbsp of salt with more thyme leaves in a pestle and mortar, sprinkle over the wedges to serve hot. Woman’s Weekly Christmas 69
Recipes and food styling by Kate Moseley. Photos by Ian Garlick. Props stylist: Sue Radcliffe
❆ Roll out half a 500g pack ready-made shortcrust pastry thinly. Cut out rounds, using a 7.5cm (3in) plain cutter and line a tray of patty tins. Roll out the rest of the pack, cut out rounds, then combine the trimmings and cut out more rounds, 36 in total. ❆ Chill them while you make the filling. Cook 2 peeled and finely chopped red onions in 2tbsp olive oil, covered, for 5 minutes, add 2 peeled and chopped garlic cloves, cook 1 minute. ❆ Set the oven to 200°C or Gas Mark 6. Add 2tbsp balsamic vinegar to the pan and cook 5 minutes until a bit sticky. Add 20 peppadew peppers, drained and roughly chopped from a 375g jar. ❆ Divide between the pastry cases. Crumble a 200g pack of Feta cheese and divide this between the tarts. Sprinkle with thyme leaves. ❆ Whisk 2 large eggs with a 200g carton of Greek yogurt. Spoon into the cases. Season with salt and pepper. ❆ Bake for 30 minutes, swapping trays round halfway through cooking. Serve warm, scattered with thyme sprigs.
Date & Pecan Brownies Makes 16 squares
❆ 150g (5oz) good quality (70% cocoa solids) dark chocolate ❆ 150g (5oz) dairy-free spread for baking ❆ 2 medium eggs ❆ 175g (6oz) caster sugar ❆ 90g (3oz) gluten-free plain flour ❆ 60g (2oz) dates, chopped ❆ 100g (3½oz) pecan nuts, chopped 70 Woman’s Weekly Christmas
❆ 18cm (7inch) shallow square cake tin, lined with baking parchment Set the oven to 180°C or Gas Mark 4. Break the chocolate into squares and melt in a bowl in the microwave or over a pan of simmering water. Beat in the dairy spread. In another bowl, whisk the eggs and sugar until light and foamy. Stir in the
chocolate mixture then the flour, dates and pecans. Pour the mixture into the tin and level the top. Bake for 30-35 minutes until just set in the middle. Cool in the tin for 10 minutes then on a wire rack. Cut into 16 small squares. Serve warm, as a pudding, or cold as a teatime treat. Store in an airtight tin, and eat within a few days.
3 4 5
PER BROWNIE: Calories: 201 Fat: 15g Saturated fat:6g ✔ Suitable for freezing ❆ Cool and pack into a rigid container, interleaving layers with greaseproof paper, seal and label. Use within 2 months. Thaw, what you need, at room temperature. Warm through for serving if preferred but watch they do not dry out.
BAKING gluten & dairy free Being on a gluten-free diet doesn’t mean you have to miss out on Christmas fun. Just try these yummy recipes – the only problem is everyone will eat them!
Dundee Cake Serves 12
❆ 175g (6oz) dairy-free spread (for baking) ❆ 150g (5oz) soft brown sugar ❆ 1tsp black treacle ❆ Finely grated rind of 1 orange and ½ lemon ❆ 30g (1oz) ground almonds ❆ 4 large eggs, beaten ❆ 250g (8oz) gluten-free plain flour ❆ Scant tsp gluten-free baking powder
❆ 350g (12oz) sultanas ❆ 30g (1oz) blanched almonds, split ❆ 18cm (7in) round deep cake tin, lined with baking parchment Set the oven to 140°C or Gas Mark 1. Cream the fat and sugar until light. Beat in the treacle, orange and lemon rinds and ground almonds. Add the
beaten egg a little at a time, beating well after each addition. Mix in the flour and baking powder then the fruit and spoon into the tin. Smooth the top. Arrange the split almonds, in rings, on the top. Bake for 1¾ hours or until a skewer inserted comes out clean. Check after 1 hour and cover with foil if browning too fast. Cool in the tin 10 minutes. Turn out on a wire rack to
cool. Store in an airtight tin or tightly wrapped in baking parchment, then foil for 2–3 days. PER SLICE: Calories: 275 Fat: 8g Saturated fat: 3g ✔ Suitable for freezing ❆ Wrap the cold cake in baking parchment then foil, seal and freeze. Use within 3 months. Thaw, unwrapped, at room temperature. Eat within 2-3 days. Woman’s Weekly Christmas 71
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Recipes and food styling by Kate Moseley. Photos by Chris Alack. Props Stylist: Sue Radcliffe Note: Nutritional values are per portion and are based on the maximum number of servings
BAKING gluten & dairy free
Almond Pud with Plum Compote Serves 12
FOR THE CAKE: ❆ 175g (6oz) dairy-free spread (for baking) ❆ 175g (6oz) caster sugar ❆ 175g (6oz) ground almonds ❆ 1tsp vanilla extract, optional ❆ 2 large eggs, beaten ❆ 2 small lemons, grated rind and 3tbsp juice ❆ 90g (3oz) fine cornmeal (polenta) ❆ 1 level tsp gluten-free baking powder FOR THE PLUM COMPOTE: ❆ 500g (1lb) plums (6-8 plums) halved ❆ 150ml (¼pt) port or red wine
❆ 4tbsp cranberry or redcurrant jelly ❆ 1 orange, grated rind of half and 100ml (3½floz) juice ❆ 20cm (8inch), loose-based deep-ish cake tin, buttered and lined with baking parchment Set the oven to 160°C or Gas Mark 3. To make the cake: Cream the fat and sugar in a bowl until light and creamy. Stir in the ground almonds and vanilla, if using. Add the eggs, in small batches, beating well. Stir in the lemon rind and juice, cornmeal and baking powder. Pour into the tin and bake for 45-50 minutes until the top is golden
and a skewer, when inserted, comes out clean. Leave in the tin for 10 minutes, then take it out and cool on a wire rack. Serve warm or cold. To make the compote: Pour the wine into a pan large enough to take the halved plums in one layer, boil it until reduced by half – it doesn’t take long. Add the jelly, stir gently until dissolved, add the orange rind and juice. Pack the plums in, cut side up and let the syrup boil up and over the fruit then poach it gently until tender – 5–10 minutes depending on how ripe the plums are. Spoon the fruit, with a draining spoon, into a bowl. Boil the wine sauce
until it becomes a thick-ish syrup then pour it over the plums. Cut the cake into slices and serve with a plum half and some syrup and dairy-free cream. PER SLICE: Calories: 363 Fat: 21g Saturated fat: 8g ✔ Suitable for freezing ❆ Cool the cake, wrap in cling film, seal, label and freeze. Pack the plums and sauce into a rigid container, seal, label and freeze. Use within 2 months. Thaw the cake, unwrapped, at room temperature. Thaw the plums in the fridge. Warm cake and plums through for serving. Woman’s Weekly Christmas 73
Animal Magic Cat & dog templates all S/S
Signed, Scissored, Delivered
Ready Teddy Go!
74 Womanâ€™s Weekly Christmas
CRAFTING templates Enlarge 200%
Waiting for Santa Enlarge 200% Enlarge 200%
Take the needle under and over the fabric to create a running stitch.
Bring the thread up through the fabric, hold it with thumb and first finger of left hand, turn the needle once or twice. Turn the needle and insert it close to the point at which it emerged. Pull the thread taut so that the knot slides down the needle to touch the fabric. Release the thread as the needle goes through the fabric with the knot remaining on the surface. Womanâ€™s Weekly Christmas 75