In other places in the world it’s still Christmas so Merry Christmas! But actually it’s boxing day for me now. So happy boxing day! Boxing day is typically spent swiping credit cards and buying stuff on super sales everywhere. Today I shall skip this little tradition because I can’t afford it and I’m still reeling over the amount of food I’ve consumed from christmas gatherings.
So I guess I’ll share what we had for christmas morning. While my eyes still struggled to open courtesy of midnight mass (sitting in one spot for over four hours is actually super tiring and but it’s not so bad because everyone around you is just as sleepy, you can feel this by the sudden rise in volume when a familiar christmas carol goes on people sing at the top of their lungs to prevent themselves from snoring in the pews).
Mom went a bit giddy with all the polka dot theme. But it also means we’re all set for new year too (red and polka dots supposedly give you good luck and more money in the new year. Money please, thanks).
Here’s some pastries mom got from Nosh. Technically they’re pretty easy to make. But whatever, they’re tasty and we’re lazy.
Mom’s ham glazed with honey and apricot preserves and dotted around with cherries for that festive touch. The size of the ham is like a weather report of breakfast for the next few days. Ham with toast, ham with eggs, ham with ham and more ham. It’s yummy though so I probably won’t complain.much.
Some strawberries on top for show. Just remember to take it out before you start scooping portions for people. But then again it’s a bit funny when your dad spats out the leaves.
Yep that’s about it. Well. Breakfast was just the tip of the iceberg. Can’t help myself. Let’s just think about the calories later on new year’s eve when you’re writing your new year’s resolutions, yes?
Mixed Berry Trifle (from a random supermarket newsletter clipping)
600g mixed berries, frozen or fresh
1/2 cup caster sugar
170g biscotti or wholemeal biscuits
6 tbsp orange juice
300 ml thickened cream, room temperature
650 ml custard, cooled
300 ml crème fraîche
– place the berries and sugar in a pan and heat gently for 5 minutes until sugar has dissolved (and if using frozen berries until they’re thawed).
– Sieve the berry mixture over a bowl to catch the juice and put the juice back on the pan. Bring the juice to a boil and simmer for 5 minutes.
– Mix the juice and berries and leave them to cool.
– Place the biscuits in the bottom of the trifle dish and spoon the orange juice over the biscuits.
– Add the cooled berry mixture over the biscuits.
– Fold the cream into the custard then mix in the crème fraîche.
– Cover the berry mixture with custard cream and refrigerate for at least 2 hours.