Just because Christmas is next week, that doesn’t mean there’s not enough time to pack a suitcase and head to the countryside for the holidays! Now’s the time to take that Christmas holiday that you’ve always dreamed of!
Christmas is the best time of year to escape from everything, to embrace the festive feeling and spend time with the ones you love. In Pembrokeshire, we can’t offer you massive ice rinks with hundreds of twinkly lights and hundreds of quirky stalls, but we can offer you some time away from the hustle and bustle that is unavoidable when living in the city.
If you spend your days daydreaming about relaxing in a peaceful holiday cottage encircled by woodlands and grounds, then Glantawel is the one for you. This two-bedroom property can honestly not get much more perfect. With its own individual grounds, this property is ne [...]Read More »
You can’t have food without drink, so I thought what better way to end the week, than with a few Christmassy drinks recipes!
Mulled Wine Cocktail
Put a twist on the Christmas classic by turning it into a cocktail! Who doesn’t love a cocktail?!
100g/4oz light muscovado sugar
1 star anise
1 cinnamon stick
750ml/ 1¼pint bottle light red wine, such as Beaujolais
Twist of orange zest and a star [...]Read More »
This is Val’s favourite Christmas recipe for stuffing – absolutely delicious with turkey!
150g Tinned/Packed Chopped Chestnuts
250g Fresh White Breadcrumbs
The Zest of 1 Orange
Fresh Thyme, Sage and Parsley – Roughly Chopped
450g Pork Mince
1 Large Onion – Chopped
Recipe:Melt a knob of butter in a frying pan Add in your chopped onion and cook in the butter until soft In a large mixing bowl, add a handful of dried cranberries, the chestnuts, breadcrumbs, mince, orange zest and herbs. Add the cooked onion, and mix by hand until everything is thoroughly mixed together. Once mixed, beat the egg and add it to the mixture. Season with salt and pepper to suit your own taste. Fill a loaf tin with your mixture, and cook in a hot oven for 30-40 minutes making sure the stuffing is cooked right through. [...] Read More »
Thanks to Mel for sharing this one – it’s making me hungry just thinking about it!
3oz Fresh, Frozen of a Jar of Cranberries
1x 375g Jus-Rol Puff Pastry
6 Chipolata Sausages
6 Rashers of Streaky Bacon (you can use sausages in bacon if you wish)
2oz Garlic and Herb Stuffing (this can be frozen)
1 Tbsp. Olive Oil
1 Tbsp. Caster Sugar
12 Medium Shallots
Salt & Pepper
Recipe:Heat the oil and butter in a frying pan, then add in the caster sugar and shallots. Cook until brown. Add the sausages and bacon and cook until coloured. Add the stuffing balls and cranberries. Cook until all the ingredients are even distributed, then leave the pan to cool. Unwrap your pastry and cut a piece large enough to cover your pan. Lay it on top of the pan and cut to size. At this stage, you can leave it in the fridg [...] Read More »
Starting the week off with a really quick and easy recipe! Thanks to Judy in the office for this one!Ingredients:
1 Punnet of Cranberries
2 Tbsp. Caster Sugar
Recipe:Place the cranberries in a saucepan with the finely grated rind and the juice of the orange. Add in the caster sugar and two good glugs (please bear in mind we are not professional chefs!) of port. If you don’t have port, you can just use a really good red wine. Once all the ingredients have been added, boil the mixture for 10 – 15 minutes stirring occasionally, until the cranberries start to pop. When you hear the cranberries popping, you can take the saucepan off the heat. Leave the mixture to stand and cool before serving – it will thicken upon cooling.
This Cranberry Sauce can be made before the big day and stored in the fridge for about a week.[...] Read More »