How to cut the cost of Christmas Day?

growingafamily

fiscalfreckles wrote: »

As long as it has some berries on it, you've got tons of almost free Xmas decs!

I put it in vases, small glasses etc all around the house. I cover the mantelpiece in sprigs of it too, with church candles dotted among it. Also I have a lovely wicker wreath base for the front door (got it from hobbycraft) into which I poke sprigs of fresh holly and tie on a few other sparkly bits & ribbon. I have carriage type lanterns outside the house and I tie bits to those with ribbon too.

If its there, use it! It lasts quite well though of course it will die eventually. But then you can replace it.

Even if it doesn't have a lot of berries (or any) it'll look nice tied with some red ribbon and maybe a candy cane (these are in at our £land, box of 12).
Looks really nice and not expensive - our £land also had chargers for your plate but these were £1 each so not so cheap with a lot of guests, we are only 4 so not too bad.

tiddly_widdly

I make a few delicious soups but here is one of my favourites:

Butternut squash and butterbean with bacon.

1 small butternut squash
1 tin of butter beans
few slices of bacon (preferably smoked)
1 onion
1 vegetable stock cube (i use Kallo low salt as its as natural as you can get)

cut the squash, onion and bacon into small pieces. throw everything together into a pan, cover with water and add the stock cube. Bring to the boil then turn down and simmer for 30 mins.
Let it cool, then blitz the lumps in a blender, pour the puree back into the stock, stir and warm. If you have the budget for christmas you can always add a little cream or creme fraiche to make extra creamy just before you serve it but its actually a very creamy soup as it is. Any other seasonings are to taste.
It can be made 1 or 2 days in advance as well.

sammiboo

some recipes i am looking at :

soup - smoked bacon and lentil
peppers - stuffed with fennel



Retro roulade
A spinach roulade filled with smoked salmon and Greek yoghurt can be made up to a day in advance, and needs only to be sliced and laid out on plates.

1. Line an average size roasting tin with lightly oiled greaseproof paper, allowing the paper to come up the sides. Add 175g frozen spinach to a saucepan with a little boiling water and cook for a minute or two. Drain and divide the spinach between 2 plates, squeezing out as much liquid as possible, then chop finely.
2. Separate 4 eggs and beat the yolks into the spinach, seasoning well with salt, pepper and a pinch of nutmeg. In another bowl, whisk the whites until stiff and fold them into the spinach mixture.
3. Pour onto the paper and smooth it to the edges. Bake at 190C/375F/gas mark 5 for 10-12 minutes. Cool for a minute or two then turn the roulade on to another sheet of greaseproof paper and peel off the paper base. Cover with a clean tea towel until completely cool.
4. For the filling, finely chop 200g smoked salmon and mix with a tub of Greek yoghurt or fromage frais and ground black pepper. Spread over the roulade and roll up from either end. (Rolling from the long side will give you a longer, smaller roll; from the short side, a thicker, shorter spiral.) Wrap in greaseproof paper and twist like a cracker. Chill in the fridge until ready to serve.
5. Serve on a bed of baby spinach leaves with fresh lemon juice squeezed over

Rice-Stuffed Tomatoes !
Ingredients:
6 large, ripe tomatoes
115 g ( 2/3 cup) risotto rice or long-grain white rice
350 ml ( 1 1/2 cups) Boiling chicken stock
4 tablespoons olive oil
1 small onion, finely chopped
1 clove garlic, crushed
225 g (8 oz) fresh spinach, finely chopped
3 tablespoons chopped fresh Italian parsley
Salt and freshly ground black pepper
Mixed salad leaves to serve
Method:
Cut tops of tomatoes and reserve. using a teaspoon, cut out tomato seeds and flesh; researve flesh for uses in sauces and casseroles. Place tomatoes upside down to drain.
Preheat oven to 180C (350F/Gas 4). rinse rice and put in a small saucepan with boiling chicken stock. bring to the boil then lower heat, cover and simmer gently for 12-15 minutes untill liquid is absorbed. If rice is not tender stir in a little boiling water and continue cooking. Meanwhile, heat 2 table-spoons of the oil in a medium saucepan. Add onion and garlic and saute for 3 minutes to soften.
Stir in spinach, paresly and cooked rice. remove from heat and season with salt and freshly ground pepper. Sprinkle tomato insides with salt, then fill with the rice mixture. Replace researved tomato tops. Arrange in a baking dish and sprinkle with remaining oil. Bake in the peheated oven for 20 minutes untill tomaoes are tender. Serve hot or cold with salad leaves.