We're coming up to late November (only a month until Christmas, people!) and although the weather is still unseasonably warm, I want to cook warming, autumnal things. And I want to get cracking with my Christmas baking - every year, I make some sort of sweet treat for my friends, and of course I have to do a bit of recipe testing first. Of course.
These apple, coconut and cinnamon cookies, while delicious, didn't quite fit the Christmas brief, which is why I'm sharing them with you now.
Then this evening, I tried out another recipe - this time, it wasn't anything to do with Christmas, but it was gorgeous! I made a mushroom and pearl barley stew based on this recipe - I wanted to make it veggie but didn't want it to taste of vegetable stock cubes (I always have that problem...) so once I'd fried the mushrooms with the onion for a bit and they'd started to release their mushroomy juices, I added a good splash of Lea & Perrins and a splash of balsamic vinegar. I also added less water - about three cups - because I wanted it to be even more stew-like than Alisa's version. It was seriously yummy, and ridiculously healthy!
Marc Elliot - was switching on the Christmas lights. So I took a photo.