Haul out the holly with the smell of Christmas spice...

It is amazing the things you find stored on your computer that had been forgotten, I'd once made a fact sheet for a crafty group exercise I had to present.

I'd first made these spice bags during the life's a banquet art show I mentioned in October's In My Kitchen.

The aroma of the spice bags smells just like Christmas cake, mince pies, and pudding, oh my!

On the dinning table used as a place setting they fill the air with the promise of what is to come, plus the guests get to take home a memento of the event.

Spice bags can be used as car air fresheners or in wardrobes to keep clothes fresh and moth free. (I think moths hate cloves)

Materials: 

• Organza bags (my are 7cm x 10cm, but size is up to you)
• Whole spices: cinnamon, cardamom pods, cloves, star anise, nutmeg, all spice
• There is no specific quantity of each spice it is determined by personal preference

Method:

• Put spices in bag (I really can't make it any simpler)
• Tie off the organza bag. If the finished product will be around small children you may wish to sew up the bag to avoid a choking hazard.

Notes:

• Organza bags are available from “$2 type” shops or eBay if you want to do large quantities.
• Spices must be whole and not ground; they are most affordable from Asian grocers or Indian spice stores.
• Some people with Asthma may be affected by strong aromas, always check for allergies.
• Be aware star anise may have sharp points if working with children.
• You can tell the fact sheet was full of OHS warnings!!

The concept has expanded this year with Emergency Christmas in a jar. Instead of breaking glass in an emergency, a quick off with the lid and the perfume of Christmas can relieve any stressful moment. Unless it is Christmas that is your stress and well in that case I have nothing except this 3 point plan:

• It's December 25 every year, the date doesn't change so don't wait to shop on Christmas eve
• Make the day just about what is special to you and yours
• Finally.....it's just a baked dinner, chillax

If you are handy you could drill holes in the lid of the jar to allow the aroma to escape (I'm not)

Cos we all need a little Christmas.......

Chow Down to Eurovision 2013 -Romania

Romania the final country in Semi Final Two of Chow Down to Eurovision 2013, I can't believe we are already here it only seems like 4 years ago we set off from Austria. In honour of the journey today's recipe is the longest of the Chow Down needing 3 days preparation. It sounds a lot but it is about 15 minutes a day. There are a lot of recipes for mititei on the internet so I studied and took the best from them all to develop my version.
Romania always delights me in Eurovision and usually ends up on my playlist for the year. Their highest place in a final was in 2010 when Paula Seling & Ovi where Playing With Fire, appropriate for a barbecued sausage.

Don't forget to vote for your favourite country in Semi Final Two.
We then only have 6 countries to see before a winner of Chow Down to Eurovision 2013 is crowned on the 18th May.

Mititei
Ingredients

• 1 kg chuck steak
• 1 tsp. ground coriander
• 1 tsp. ground oregano
• 2 tsp. ground cumin
• 1 tsp. ground all spice
• 1 tsp. ground star anise
• 1/2 tsp. ground cinnamon
• 2 tsp. salt
• 1 tbsp. pepper
• 1 cup beef stock
• 3 leaves of gelatine
• 1 whole garlic
• 1 tbsp. lemon juice
• 1/2 tsp. bi carb soda
• extra olive oil

Method

• Pass the meat through a fine grinder 3 times
• Prepare the gelatine leaves as per instructions on packet and mix through the cup of beef stock
• In the bowl of a stand mixer add the meat, spices, salt, pepper
• Combine the lemon juice and bi carb soda in a bowl, let it fizz and add to the meat
• Using the dough hook mix the meat on slow while adding 1/2 cup beef stock bit by bit as it is absorbed into the meat, like a risotto. Will take about 10 minutes
• Refrigerate meat and remaining beef stock over night
• Don't peel but smash the garlic and soak in 1/2 cup warm water for 30 minutes
• Strain the garlic water
• Remove the meat and stock from the fridge and allow to stand for 30-50 minutes
• Repeat the process mixing with a dough hook and add remaining beef stock and garlic water
• Refrigerate over night
• Shape the meat into small sausages (makes 20-25 the size is up to you) and brush with oil
• In a frypan or on a bbq cook on a medium heat for about 8 minutes
• They will be very light and moist and you might need to test a couple to see if they are done.
• If you're in a hurry you could leave out the resting time I'm sure they'll still taste good.

I wasn't very neat shaping the sausages I must do better next time, might be my eternal love of the nugget??

It's my Life will be performed by Cezar offering more than just a key change. Some media is claiming is the first time "Popera" will feature in Eurovision which is incorrect, they have either never seen the contest or at least not read the article on "Popera" they published in 2009, but I'll let it go..........

Noroc!