First up I'd like to wish all of you, my lovely readers a very Happy Christmas and I hope you're having a wonderful time with your family and friends doing something fantastic and enjoying the festive period. I thought I'd just do a quick post this evening to share some pictures of this years edition of the tree we always have at my parents house while it still has all the presents underneath!
Our Christmas tree at home has looked the same for as long as I can remember. I know when I was very little we used to have it in the living room, one year it was in the conservatory and one year in the drawing room, but for at least the last six or seven years we have had it in the front hallway with the tip standing up through to the upstairs hallway. My mother and I decorate it together after my Dad helps us stand it up. It is extra special for me this year, as because I used to go to boarding school it is the first year I actually helped choose it in nine years. All of our ornaments are either bells, clear glass baubles, Victorian toys or golden birds.
Secondly, as a little Christmas present from me to you I thought I'd share the recipe for Honey and Mustard glazed cocktail sausages. I made them for my parents and I this evening, but I think that they'd be perfect for New Years Eve! Sorry that some of the colours are off in some of the photos, but my usual editing software is on my Mac Book which is unfortunately still at the repair shop!
I got the idea for these from the similar sausages we were served at the Matalan S/S12 press day.
You can use any cocktail sausages, my mother happened to pick these up in Marks & Spencers the other day.
While they are cooking , you'll need to make your marinade. It could not be simpler, you just need equal parts wholegrain mustard and runny honey. I used 2tbsp of each.
Mixed together, and once the sausages are cooked add them to the dish and coat them in the mixture. Return to the oven, and five minutes later take out and spoon some of the mixture over the sausages.
Remove from the oven, drain the excess marinate into a pot to use as a dip, and skewer the sausages with a cocktail stick. Serve with champagne or mulled wine.
I hope you all have an amazing day tomorrow, and if you have a moment, I'd love to hear about some of your Christmas traditions! Every year I sit on my parents bed and open my stocking, then my Dad does his then my Mum does hers. We have a champagne breakfast, start preparing Christmas lunch, open presents, call the rest of the family, eat then settle down in front of the TV for the rest of the day!