Traditionally the 12 days of Christmas start on Christmas Day, but my 12 days are here to act as a guide if you are short on present ideas, there will be some reviews of products, recipes and also a few giveaways… So here we go…

On the third day of Christmas my mummy bought for me – Club Penguin gifts

(Fun festive crafts and a hamster dressed like royalty!)

 

Help bring the virtual Club Penguin to life with a range of cuddly Penguin and Puffle plush, perfect for recreating icy adventures at home and for a special gift, each comes with a special token to unlock online goodies too!

Costing just £10.19 you can buy your Club Penguin Soft toy from Argos

We were sent a Club Penguin soft toy and have donated it to the school Christmas raffle.

 

 

Jelly with your cheese?

It’s not as crazy as it sounds, honest! Last year I grew more chillis than I knew what to do with and so hunted around for something to make with them. I can across a Nigella recipe for Chilli Jelly and made up jars of it to give to family at Christmas. The jars got opened around the time the cheese and biscuits came out and it was a big hit! A few months later a text from my brother said that it goes very well with grilled haloumi!

Here’s the recipe:

 

Chilli Jelli (Jam)

  • 150g long fresh red chillies, each deseeded and cut into about 4 pieces.
  • 150g red peppers, cored, deseeded and cut into rough chunks
  • 1kg jam sugar
  • 600ml cider vinegar
Makes approx. 1.5. Litres
  1. Sterilize your jars and leave to cool.
  2. Put the cut-up chillies into a food processor and pulse until they are finely chopped. Add the chunks of red pepper and pulse again until you have a vibrantly red-flecked processor bowl.
  3. Dissolve the sugar in the vinegar in a wide, medium-sized pan over a low heat without stirring.
  4. Scrape the chilli-pepper mixture out of the bowl and add to the pan. Bring the pan to the boil, then leave it at a rollicking boil for 10 minutes.
  5. Take the pan off the heat and allow it cool. The liquid will become more syrupy, then from syrup to viscous and from viscous to jelly-like as it cools.
  6. After about 40 minutes, or once the red flecks are more or less evenly dispersed in the jelly (as the liquid firms up, the hints of chilli and pepper start being suspended in it rather than floating on it), ladle into your jars. If you want to stir gently at this stage, it will do no harm. Then seal tightly.

Enjoy!

Don’t forget to enter my Day 1 giveaway!

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