I hope you are all settling into the New Year; Wow, it’s certainly been a cold, wet and windy one, hasn’t it?
We have some interesting Valley Living articles lined up for you this year, all centred around life in Lancashire and specifically the Ribble Valley. Plus, I will continue to share my delicious recipes with you each month.
If you would like some inspiration about bringing the outdoors in, and some great January recipes, you can visit last year’s blog post here.
Let’s kick start this New Year with my tips for not just surviving January but embracing it!
Aud’s Tips for Embracing a New Year
My number one is to be kind to yourself. Don’t be too hard on yourself by making resolutions that are difficult to keep (dry January comes to mind; it’s a long month!) Try to make time each day for at least one of the following suggestions:
Embrace the outdoors whenever possible, even for short spells if it’s too cold or you have difficulty walking too far. Fresh air and natural light really are the best medicines and mood boosters.
Exercise to improve your physical and mental health. Try gentle exercises like climbing the stairs, Tai Chi or stretching your legs if you sit for too long.
Make time to practice mindfulness and self-care. Allow yourself to think with time set aside for quiet periods (TV, phone and social media free), try breathing and relaxation exercises, listen to your favourite music and make sure you sleep well.
Eat well. Why not try this month’s recipe or one of my seasonal recipes from last year, download your copy here. If you are anything like me, time in the kitchen is a mood booster, plus you get to make great food for yourself and your family.
Make time for fun. It doesn’t have to be a holiday, it could be a simple day trip, weekend away or a fun activity like a trip to the cinema or meal out with friends.
Aud’s Kitchen
Mincemeat Frangipane
If you have an odd jar of Christmas Mincemeat left in the cupboard, this month’s recipe is a good ‘use up’ recipe. For a quick and easy dessert, try making it with shortcrust pastry from the supermarket.
This is a good recipe to have in your repertoire because you can choose from a range of flavours to put under the almond frangipane mixture, you can use a generous layer of good quality jam or fresh fruits such as slice apples, peaches or plums in the summer, it is a super base for lots of variations.
The history of Mincemeat
Ever wondered where the name Mincemeat came from? This is what I found
- Early ingredients: The earliest recipes for Mincemeat included pork, hard-boiled eggs, cheese, spices, saffron, and sugar.
- Shape: Mince pies were traditionally oblong or oval in shape to represent the manger where baby Jesus was laid.
- Names: Mince pies were also known as “mutton pie”, “shrid pie”, and “Christmas pie”.
- Symbolism: The ingredients in mince pies were said to represent the gifts given to Jesus by the Biblical Magi.
- Victorian era: In the Victorian era, mince pies became sweeter and smaller in size.
- Modern Mincemeat: Today’s Mincemeat is usually made without meat, but often includes suet or other animal fat. It also contains finely chopped dried fruits, candied orange, spices, sugar, and nuts.
The history of Frangipane
The word frangipane is a French term used to name products with an almond flavour. The word comes ultimately from the last name of Marquis Muzio or Cesare Frangipani. The word first denoted the frangipani plant, from which was produced the perfume originally said to flavour frangipane.
Aud’s Flaky Pastry
For those of you who fancy making your own, I want to share this pastry recipe with you because it is quick, super flaky and short; I use this recipe whenever I want to make sweet or savoury pastry for pies and tarts; I just omit the sugar for the savoury option and add a little salt instead.
Have a fantastic month. Aud’s
