(I’m writing this on Christmas Eve, but I’ll probably schedule it to publish on Boxing Day)
Well, this morning Breakfast TV was discussing people who haven’t finished their Christmas shopping, or at least, their food shopping; reporters were standing in supermarkets – which, I feel, were disappointingly empty for their reports. “There are people queueing for the vegetables”, the reporter announced as the camera panned across the fresh produce aisles where a few people were picking up bags of parsnips. We are all organised – although we did pop down to Carrefour for extra-soft “Balsam” tissues, as I have a stinking cold, and we may have bought a bottle of fizzies to drink tomorrow (as I’d only bought really cheap stuff from Noz!)
Mr FD is on his computer, I’m on mine, the cats are sleeping somewhere around the place, and the house is quiet.
Pomme, sleeping on the amplifier under my desk – a warm “underheated” space!
There are only the two of us on Christmas Day – we’ll have a quiet day of good food, a walk, some reading, some Christmas radio, some music and some TV. I think “The Princess Bride” is planned for tonight (Inconceivable!) If you don’t know this film, I’d heartily recommend you seeking it out without further ado. It is a perfect family film.
It’s strange but I always feel one should eat fairly simply, and preferably vegetarianly, on Christmas Eve – I wonder if this is something left over from my childhood? So last year’s discovery of the French Graisse de Noel soup fits perfectly with this. Here’s a link to the recipe (in French) So we’re having that for our “tea” tonight, with maybe a smidgeon of pannetone!
For lunch I have fancied up an old recipe which I found in my ancient recipe book. It was a very simple receipe from a Waitrose recipe card. Here’s my “enhanced” version:
- Jar of marinaded peppers
- tin of tomatoes
- green olives (a couple of spoonfuls)
Whizz the peppers, parsley, olives and tomatoes together with a blender. Season to taste.
Thickly slice the aubergine (For two of us I sliced one aubergine into 8 slices.) Brush with olive oil and bake until softish.
Pour the pepper/tomato sauce into an ovenproof dish. I topped with grated parmesan because I had some to use up.
Slice the mozzarella into 4 thick slices. Slice the mushroom crossways to make big rounds.
Put a slice of aubergine onto the sauce, then a slice of mozzarella, then a slice of mushroom, then the other slice of aubergine. Repeat until you have two stacks per person.
Add a little grated cheese. I also added some truffle flavoured olive oil because why not?
Bake for about 30 minutes at about 180°
Ready for the oven – if you enlarge the photo, you might be able to read the original recipe.
We’re going to have this with some corn bread from the bakers’.
This afternoon, I’m thinking I may crank my heater up a bit, and curl up in my Slanket with some choccies and a book. It’s a grey and drizzly day outside, so I think that may be the cheeriest thing to do!