http://www.appletell.com/technologytell/article/ipad-advent-calendars/

The item seems well executed but it ignores the whole joyful experience of an advent calendar. The physicality is a big part of of the fun. Plus you don’t get good chocolate figures out of an IPad

http://www.europealacarte.co.uk/blog/2011/11/02/christmas-markets-europe/

The picture is of the Christmas market in Strasbourg, not one mentioned in the article but a very famous one in France. Of course, Strasbourg has at different times been part of both France and Germany and I think it is this cultural diversity that makes it unique.

http://utalkmarketing.com/pages/Article.aspx?ArticleID=22313&title=One_third_of_young_adults_to_shop_via_their_mobile_phone_this_Christmas

In particular, they will be shopping using Apps. They are much less likely to be using mobile websites.

Older people too are shopping on the Internet much more and will be using their phones and tablets this Christmas. The only slight problem is that many people are still reluctant to share their credit card details online.

All the family can have fun making these decorations. Even quite small children can join in and contribute.

Like many of us, you probably are looking for decorations made from natural materials. It is environmentally friendly and makes you feel good. Here are some suggestions.

To start, let’s decorate the Christmas tree. But we are not going to use plastic to do this, we are going to use gingerbread

(I copied this recipe but I tried it out and it works great.)

Gingerbread Christmas Tree Decorations

Ingredients:

50g caster sugar
75g butter (softened at room temperature)
50g golden syrup
2 egg yolks
250g plain flour (sifted)
bicarbonate of soda
ground ginger and ground cinnamon

Method:

Preheat the oven to Gas Mark 4 (160C or 180C for fan assisted ovens).

1.Cream together the butter and caster sugar and gradually add the egg yolks, bicarbonate of soda and golden syrup.

2.Add in the flour, ginger and cinnamon and thoroughly mix.

3.Take the mixture and divide into two balls, kneading until a sufficient dough is created. Chill the dough in the fridge for around half an hour.

4.After this time, remove the dough and using a rolling pin, roll out each ball to just under 1cm in thickness. Then using your dough cutter, cut out all the required shapes and using a chopstick or skewer, make a small hole in the top of each shape for the ribbon to go through. Place each shape on a greased baking tray, re-rolling the dough trimmings as needed.

5.Once you have enough gingerbread shapes, you will need to cook them in the oven for around 10 minutes, or until golden brown.

6. Allow to cool completely, then thread the ribbon through the holes.The gingerbread can be placed out on the tree for a couple of days before being eaten, or left to go stale and used purely as decorations. If kept airtight, the gingerbread will last for around 1 week.

Why not try decorating these with sprinkles or other cake-decorating items? It is such fun.

Pine cones make great natural decorations. They can be placed in their natural state or you can spray them gold or silver. The same thing applies to holly and ivy.

Oranges also make great decorations. Try slicing them into thin pieces and cooking them very slowly. They provide an original and aromatic display.

Almost any item from your garden will make a good decoration. Small branches are particularly good.

Get the whole family involved in finding suitable natural decorations. Christmas will be even more fun.

You don’t seem to agree  And you are not alone. For many people, Christmas is one of the most stressful times of the year. Here are some tips on how to remove some of that stress.

Many people stress out over the cost of Christmas. Others stress out because they fall for all the ‘make believe’ Christmases that they see on TV and in the movies, try to emulate that and fail. Whatever the reason, you can reduce your stress levels.

Firstly, start your Christmas planning early. September is not too soon but October is just fine. The more advance preparation you do, the less stressed you will feel nearer the time.

Organise your Christmas card list on your computer. This way, you do the work once and then only have to make minor adjustments in future years.

As for your present list, write it down. Don’t try to carry all the information in your head. Put the name of the person and the present that you want to get. Cross the name off when you have the present. Simple but highly effective.

Once you have the present, wrap it straight away. Wrapping can be a stressful experience in the last days before Christmas. Do it gradually and remove the stress. One tip is to use ‘wrapping bags’ instead of paper and scotch tape. remove the pain and you remove the strain. make sure you label the presents properly or you will forget what is what. Store them safe from the prying eyes of children …. and the odd adult.

Christmas shopping is amazing fun for some people. But others hate the crowds, the noise and the stress of it all. These days, online shopping means that you don’t have to go out there. Do it all from home. But do it early. Last minute deliveries will just add to your stress.

Although it may not seem to be in the spirit of Christmas, gift certificates can be a great Christmas present. Which would you rather have, a piece of clothing that fits badly and looks awful or a gift certificate from Amazon? Well most people you will be giving to will feel exactly the same

If you are in a couple or a family, spread the Christmas tasks fairly between you. It is extraordinary how some people, especially women, seem to take on all the responsibility. That is not right. Share things around.

Get your Christmas food list made up well in advance. Buy as much food as early as you can and only get the perishable items at the last moment. And share the shopping duties between you.bPlan all the meals for the Christmas period. Know what you are going to be having and who is going to prepare it.

With a bit of forethought, much of the Christmas stress can melt away. You might even find yourself having fun.

Do your shopping wisely as prices can vary enormously. Above all, make sure that you buy the right type of lights for your needs, indoor or outdoor.

Outdoor light need to be much sturdier than indoor lights. They may have to withstand bad weather and will certainly be much more exposed to wear and tear. Never, ever use indoor lights outside.

But many people love outdoor lights. They add a bright cheer to the whole street. And these days lights can take many different forms. You can have a Santa in a sleigh or a nativity scene.

And there is no longer a need to worry about the cost to you or the environmental damage. Many modern outdoor lights are solar-powered. These will work except in gardens which are brightly lit at night. Ask your local specialist dealer if you have doubts.

My particular favorite is the icicle light. This hangs in strings from your guttering, giving the impression of sparkling icicles. Quite magic.

Rope lights have become a great way to light up paths and roads. the rope contains a series of LED lights, cheap to run and easy to maintain.

Or for your trees and bushes, try strings of small lights. these add a magical quality and transform your view of these familiar parts of your garden.

As for indoor lights, you probably have much more experience. Most of us will have decorated a Christmas tree with lights. however, you might not be aware that modern LED lights have virtually solved all the old problems with traditional fairy lights. They are almost indestructible and the lights will still work even if an individual bulb fails.

But also consider hanging lights elsewhere around your house. On walls, ceilings, doors, stairs. If a power source is not near, you can use battery-powered lights.

Be careful as indoor lights can be quite delicate. Never try to use more than the number recommended on the box. Safety first.

Christmas lights bring out the inner child in all of us.  Have fun experimenting with lights and you won’t regret it.

However, there is another way. Why not give your loved ones a present that you have made yourself and that they can eat?

Here are the recipes for some easy-to-make Christmas treats that will thrill the person you give them to. I don’t pretend that I made up these recipes myself – but i have tested them out and they work really well.

Turkish Delight

This middle-eastern treat has different names in different countries. But it tastes great in any country.

sunflower oil, or other neutral-tasting oil, for greasing
25 g powdered gelatine
255 ml water
4 tsp rose water
450 g caster sugar
3-4 drops red food colouring
3 tbsp icing sugar
1 tsp cornflour

Method

1. Lightly grease a 20x25cm baking tin.

2. Mix together the gelatine, water and rose water in a large heavy-based pan and add the sugar.

3. Heat gently until the sugar and gelatine have dissolved, stirring continuously. Then bring to the boil without stirring

5. Lower the heat and simmer for 20-25 minutes.

6. Remove from the heat, stir in the food colouring and leave to cool for 2-3 minutes.

7. Pour the mixture into the greased tin and leave to set for at least 24 hours.

8. Cut into squares using a sharp knife

9. Mix the cornflour and icing sugar together and toss the Turkish Delight in the mixture.

10. The Turkish Delight can then be stored in an airtight container, between layers of greaseproof paper.

Creamy Chocolate Fudge

Fudge. Just the sound of the word is enough to make many of our mouths water. Home-made fudge.  Sounds even nicer, doesn’t it?

Ingredients: Makes about 80 pieces

115 g butter, softened
1 tsp vanilla extract
405 g condensed milk
115 g plain chocolate, broken into squares
800 g icing sugar, sifted

Method:

1. In a large bowl beat the butter, vanilla extract and condensed milk together.

2. Place the chocolate squares in a bowl and set it over a pan of barely simmering water to melt. Remove from the heat and stir with a wooden spoon until smooth.

3. Allow the chocolate to cool slightly and then gradually beat it in to the butter mixture. Beat in the icing sugar, a little at a time. When it has all been incorporated you should end up with a soft, dough-like mixture.

4. Line a 20 x 30 cm shallow baking tin with baking parchment paper. Press the mixture into the tin, making sure that the surface is even. Using the tip of a sharp knife, mark the fudge into about 80 pieces and then place it in the fridge for at least 4 hours to set.

5. When the fudge has set, use the edges of the paper to lift it from the tin on to a large chopping board and cut it into the marked pieces. Wrap the fudge to give as your Christmas gifts.

Chocolate Truffles

I live in France and truffles are a ‘must’ here. but this simple recipe can be made by anyone, anywhere. And it is totally delicious.

Ingredients: Makes 20-30

175ml double cream
10oz plain chocolate, chopped
1oz unsalted butter, cut into pieces
2-3 tbsp brandy (optional)
cocoa powder for coating

Method:

1. In a large saucepan bring the cream to the boil. Remove from the heat and add the chocolate. Stir until melted then add the butter and brandy if using.

2. Using a fine sieve, strain the mixture into a bowl and cool. Cover and chill in the refrigerator overnight.

3. Line a large baking tray with baking parchment. Using a melon baller or two teaspoons, form the chocolate mixture into 20-30 balls and place on the paper. If the mixture becomes too soft chill again for a while.

4. To coat the truffles, sift the cocoa into a bowl, carefully drop in the truffles one at a time and roll them in the cocoa until completely covered.

For a variation the truffles can be rolled in chopped nuts such as pistachio or hazelnuts.

Three simple recipes, three guaranteed excellent Christmas presents. Stay away from the crowds, get into your kitchen and have fun as you give pleasure.

(This cake needs time to mature. It is best made in October.)

Ingredients:

125 g/4 oz raisins
125 g/4 oz glace cherries
125 g/4 oz mixed peel
450 g/1 lb currants
125 g/4 oz sultanas
2 tablespoons brandy, sherry or rum
4 eggs
225 g/8 oz butter
225 g/8 oz soft brown sugar
225 g/8 oz plain white flour
1 teaspoon mixed spice
125 g/4 oz ground almonds

Method:

Pre-heat the oven Gas 2, 300F, 150C

1.Chop raisins, cherries and mixed peel to even sized pieces.
2.Put these in a bowl with currants and sultanas.
3.Pour over the brandy, sherry or rum and leave covered overnight.
4.Line a 20 cm/8 inch diameter round cake tin or an 18 cm/7 inch square tin with greased, grease-proof paper.
5.Beat the eggs in a bowl and reserve.
6.Cream butter and sugar together in a large bowl.
7.Sift flour and mixed spice in a separate bowl.
8.Add soaked fruit and ground almonds, mix together well.
9.Add spoonfuls of egg then flour mixture to bowl of creamed ingredients.
10.Mix well at each addition until all is thoroughly mixed.
11.Put the mixture into prepared tin.
12.To protect the cake from browning on the outside before the middle is cooked, wrap a double thickness of brown paper round the outside of the tin. It should stand up a good 5 cm/2 inches above the tin. Tie it on with string.
13.Bake the cake for 3 to 4 hours, until it is firm. Test with a skewer to see if it comes out clean, if it does the cake is done. If not put back for a little longer. Test every 10 minutes.
14.Remove cake from the tin and place on a cooling wire.
15.When cold, store in an air-tight tin and let it mature as long as possible (at least 3 months). It will keep for a year.

A few days before serving, add some seasonal decoration.

I hope you enjoy that as much as I have.

Christmas pudding has long been a tradition to finish off the Christmas dinner, especially in the U. christmas wouldn’t be Christmas without a Christmas pudding. It is a traditional image that you see everywhere. On cards, paintings, TV shows. But what do you know about the origins of the Christmas pudding?

The original Christmas pudding was very different from what it is today. The original pudding could contain rabbit, pheasant and other poultry. Only over time was more fruit added until it began to take on its present form.

If we go back seven hundred years, we can find a porridge-like dish called frumenty. This was made by boiling beef and mutton with raisins, currants, prunes, wines and spices. It was more of a soup than a pudding and was eaten in the run up to Christmas, rather than on the day itself.

Over time, it was thickened with eggs, breadcrumbs, dried fruit and given more flavor by adding ale and spirits. It took on the name ‘plum pudding’ and became a treat for Christmas. of course, the Puritans objected to such frivolity and plum pudding was banned.

It was thanks to George I that pudding was revived. He tried some and liked it. Despite some opposition from religious extremists, plum pudding was reestablished. Over time, meat was completely removed and replaced by more fruit. Just to really annoy the Puritans, people began to splash brandy on the pudding and then set it alight.

However, it wasn’t until much later that Christmas Pudding achieved its current popularity. Once again it was Prince Albert, who did so much to establish Christmas traditions, who popularised it. The pudding that he championed was much as it is today.

There are many weird, wonderful and strange traditions associated with the Christmas pudding. These include the belief that the pudding should be made by 25th Sunday after Trinity, with 13 ingredients to represent Christ and His Disciples. Each member of the family had to stir the pudding, from east to west to represent the journey of the three Kings.

Setting the Brandy aflame for some represented Christ’s passion. Christ’s crown of thorns is represented by the thorn on the top of the pudding. or perhaps it was simply that holly was seen as a good luck emblem? Coins were added into the pudding for luck. If you found a coin, your wish would be granted.

So how do we make a Christmas pudding these days? I have to admit that I have never made one. However, i found this recipe, which i hope you like.

Traditional Christmas pudding.

You need to make your pudding several weeks before Christmas. The ingredients need to ‘marry’ together. It is an effort to do it but many people think it is well worthwhile.

This will make enough to fill a 2 pint pudding basin.

8oz (240 grams) currants8oz (240 grams) sultanas1lb (480 grams) seedless raisins4oz (120 grams) mixed citrus peel8oz (240 grams) bread crumbs8oz (240 grams) suet8oz (240 grams) soft brown sugar4oz (120 grams) plain flour1 large carrot1oz (30 grams) ground almonds? tsp mixed spice4 eggs2 tblsps black treacle2 tbslps golden syrupº tsp grated nutmegGrated rind of 1 lemon4 fl oz brandy8 fl oz stout3Pinch of salt

Method:

1.Using a large mixing bowl mix all the dry ingredients together. Clean your fruit well.

2.Peel and grate the carrot and add to the mixture.

3.Beat the eggs well in a separate bowl then add, along with the treacle and golden syrup to the other ingredients

4.Pour in the brandy.

5.Add the stout to make the mix moist but too ‘runny’.

6.Give the pudding a final stir, let all the members of the family have a stir if following the Christmas pudding traditions, make a wish and leave to stand for a short while.

7.Grease the pudding basin well.

8.Put the mixture into the basin and cover with either greaseproof paper or cooking foil.

Cooking hints.

Make a fold in the foil to allow plenty of room for the mixture to expand without the foil splitting.

Use household string to tie the foil in place and make a ‘handle’ with it at the same time. This makes it easy lift the cooked pudding out of the pan when cooked.

For a more intense flavor, the dried fruits can be soaked in the Brandy and ale for 2 days before making the cake. This allows the fruit to absorb the liquid and develop the flavors further.

Steaming your Christmas Pudding: Takes 8-9 hours

Bring a large pan of water to the boil. Gently lower the basin into the pan, taking care that the liquid doesn’t come over the top. Turn the heat down to a gentle simmer. Check the pudding every couple of hours to make sure that the water hasn’t boiled dry and top up when necessary. If you have made your string handle you should be able to carefully lift the pudding out after the cooking time by using a wooden spoon.

After Cooking

If you used greaseproof paper, remove it and replace with fresh. Foil covers can be safely left if they are intact. Leave the pudding to cool. Once cooled store in a dark place until Christmas Day.

On Christmas Day.

Place your pudding in a large pan of water, bring to the boil, then simmer for an hour, making sure it does not boil dry.

To Serve:

Turn the pudding out onto a suitable serving plate, decorate with a sprig of holly. If using Brandy, gently heat this in a metal ladle over a low flame or in a pan, do not boil. Pour over Christmas pudding a set alight immediately.

Serve with mince pies, cream or custard or Brandy butter.

Ruth E. Weggner