2024 Reflections

2024 is a year of self transformation. Early this year, I have made a conscious decision to read more and make my reading work for me. It started by taking notes when reading a book. What does each chapter say, what I think of the writing, who would be interested in the topic. By being a more "proactive" reader, my memory retention is getting better when it comes to book reading. I finished 6 books in 2024, taking notes for three books. Book reading enriches my mind like no others. Perhaps I have more time to think over a longer length of time? I will continue reading in 2025 and improve my memory retention of books I read. 

There are big changes in the way I conduct myself this year. Probably for the very first time I realise a deep desire in me regarding where I want to go professionally and I put effort into it. That means interacting with people more, upwards and downwards. Speak out more and think strategically more. Behave in a way that you want to be seen. Yes, I've made it to the goal and gained more. I discovered that I am surrounded by many people who like me and want to help me. I feel so honoured, humble and grateful at the same time. People from work or outside work whom I'd lost touch until this year. I do feel that the world is rallying behind me when I set out a goal to achieve. Thank you.

As I have been also promptly reminded by Morgan Housel in "Same as Ever":

Everything worth pursuing comes with pain. The trick is not minding that it hurts. Endure the pain when necessary rather than assuming there is a hack, or a shortcut, around it.

and to remember that:

Advantage has a shelf life. Keep running is the only way to stay competitive.

I can't assume job done now I've reached my initial goal. I have to continue doing what I have been doing, reading or otherwise to make sure enrichment in life continues for me. And that's my 2025 wish and goal.

To all of you out there, may your 2025 be full of excitement, hard work, passion, caring, loving and fun. Happy New Year.

2024 Christmas Dinner

 

Starter

Smoked salmon

Main

Rump of Beef with a Mustard and Bone Marrow Butter 

Chestnuts and Brussel Sprouts

Pigs in the Blanket

Dessert

Bûche de Noël 2024

2024 Christmas Eve Dinner

We've gone down the easier route this year by ordering the main dishes from M&S for both 24th and 25th. I deserve a good rest after what's been going on this year. Grateful but feeling drained.

 

Starter

Grilled Prawns with aioli and pickled veggies

Main

Duck with Cherry & Chestnut Stuffing (from M&S)

Brussel sprouts and chestnuts

Pigs in the blanket

Cranberry and Port Sauce

Dessert

Bûche de Noël 2024

I make - Cranberry and Orange Loaf

I've found a new Christmas tradition, my friends, Cranberry and Orange Loaf!  The festive red and the wintry warming orange scent just speak Christmas all over to me. I adapted the recipe from Joy of Baking. Have to say, recipes from this website rarely fails me. That's why it's been 25 years and going strong!

Cranberry and Orange Loaf, adapted from Joy of Baking.

Ingredients

3/4 cup granulated white sugar

1 tablespoon (5 grams) finely grated orange zest (outer orange skin)

1 large egg (50 grams), at room temperature

4 tablespoons (55 grams) melted butter (or 1/4 cup olive oil)
1/4 cup ground almond

1 1/2 cups gluten free flour

1/2 tsp xanthan gum (or 1 tsp psyllium husk powder)
1 1/2 teaspoons (6 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) salt
1 cup of freshly squeezed orange juice (from the zested orange) topped up with yogurt
1 teaspoon (4 grams) pure vanilla extract
1 cup (120 grams) fresh cranberries, coarsely chopped (I use scissors)

1/4-1/2 cup of dried fruits with candied citrus peels

1-2 tablespoons of Demerara sugar and walnut pieces for topping

Preheat your oven to 180 degrees C. Butter and line a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.

In a bowl mix sugar and orange zest with your fingers or a rubber spatula to release the scented oil. Your sugar will quickly turn orange color. Whisk the egg until frothy. It usually takes me three minutes with electric beaters. Drizzle in melted butter to the egg mixture with the beats on.

Sift in all the dry ingredients from ground almond to salt to the wet bowl. Pour in juice/yogurt and vanilla. Fold the wet ingredients into the dry ingredients. Lastly stir in cut up cranberries and dried fruits/candied peels. Pour the batter into the prepared pan and smooth the top with the back of a spoon or offset spatula. Scatter the Demerara sugar and walnut on top.

Bake for about 35 - 40 minutes or until a toothpick inserted into the center of the loaf comes out clean. Remove from oven and let cool on a wire rack for about 10 minutes. Then remove the loaf from the pan and let cool completely. This loaf is best if stored overnight before serving. It can also be frozen.

I make - Magic Peach Cobbler

I accidently came across this "magic cobbler" recipe. Looks and tastes like British sponge pudding but easier. Yum!

Magic Peach Cobbler, adapted from here

For the filling:

5 peaches , peeled, cored and sliced (about 4 cups)
3/4 cup granulated sugar
1/4 teaspoon salt

or 4 450g-cans of peaches (4 cups of peach slices)

For the batter:

6 Tablespoons butter
1 cup gluten free flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt

1/2 tsp vanilla extract
3/4 cup milk
ground cinnamon

Add the sliced peaches, sugar and salt to a saucepan and stir to combine. 


Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.

If you use canned peaches, you need a kg can, fruit and juice.  

Preheat oven to 350 degrees F. Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

In a large bowl mix together the flour, sugar, baking powder, salt and vanilla. Stir in the milk, just until combined. The batter will be thin, like single cream.

Pour the mixture into the pan, over the melted butter and smooth it into an even layer.

Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.

Bake at 350 degrees for about 38-40 minutes. Serve warm, with a scoop of ice cream, if desired.

I make - Sticky Ginger Cake

This is proper sticky ginger cake, like the store bought version. Thank you Sarah.

Sticky Ginger Cake, adapted from Sarah Howells' Ginger Cake

Ingredients
150 g plain gluten free flour

1/2 tsp xanthan gum

1/4 tsp salt
4 tsp ground ginger
1 tsp mixed spice
75 g butter
75 g honey
75 g treacle
125 g crystallized ginger, finely chopped
25 g honey (to make up the ginger syrup)
125 ml milk
1/2 tsp bicarbonate of soda
1.5 tsp baking powder
1 large egg

Preheat the oven to 160'C / Fan 140'C / Gas Mark 3. Line a 2lb loaf tin with a loaf tin liner and set to one side.

Add the butter, honey and treacle to a large saucepan and place on a low heat. Keep stirring until the butter has melted and it's fully combined. Remove from the heat for 1-2 minutes to cool slightly.

Mix the plain gluten free flour, xanthan gum, salt, ground ginger, mixed spice, baking soda and baking powder into a bowl and stir.

In a separate bowl, add the milk and egg to the cooled butter honey mixture, thoroughly whisk.

Sift the flour and spices into the butter-egg mix and whisk together until fully combined. Fold in the chopped stem ginger, and then pour the batter into the baking tin. It should be quite a runny batter.

Place in the centre of a hot oven and bake for 40-50 minutes, until a skewer inserted in the middle comes out clean and the cake is starting to come away from the sides of the pan.

Remove from the oven and leave in the tin on a cooling rack until completely cool before slicing. For best results and sticky-ness, leave for at least 24 hours before tucking in - the longer you leave this cake, the better it is!

I make - Nigel Slater's Teatime Fruit Cake

What can I say, Nigel Slater has never let me down. Another fabulous cake to enter colder and darker days with before the festive period starts. 

Nigel Slater's Teatime Fruit Cake, adapted

Ingredients

150-200 g sugar

1/4 tsp salt

125g butter 

2 large eggs
1 1/2 cup gluten free flour

1/2 cup ground almond

1/2 tsp xanthan gum

1 1/2 tsp baking powder

1 tsp vanilla extract

1/2 tsp mixed spice
100ml kefir/yogurt/milk/tea 
1 cup of assorted dried fruit, soaked in 1/4 cup of liquid (water/tea/rum)

1/3 cup of walnut pieces

You will need a metal cake tin, 20cm in diameter (round) or length (square).

Line the cake tin on the base and sides with lightly buttered baking parchment. Preheat the oven to 160C.

I use all-in-one method to prepare the batter. First beat together sugar, salt, butter, eggs and ground almond in a large bowl. Add in flour, xanthan gum, baking powder, vanilla, mixed spice and your choice of liquid. Beat for another minute or two. You should have a cohesive batter, on the thick side. 

Stir in the dried fruit (and the remaining liquid), then transfer to the lined cake tin and lightly smooth the surface with the back of a spoon. Bake the cake for about 35 minutes (the original baking time is 70 minutes). Test for doneness by inserting a metal skewer into the cake. If it comes out with any raw mixture attached, return the cake to the oven for 10 minutes longer then check again. Set the cake to cool in its tin, then remove and leave until cold.