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| with Brandy Butter!!!!! |
| Hi Folks, It's Gustav here, ready to cook up a storm in this the "Festive Season". Whilst Kevin has been ponsing around the house reciting his Christmas poem, I've been slaving in a hot kitchen, preparing to delight you with the recipe for my famous "Traditional Christmas Pud' with Brandy Butter". (which can be found in my international best selling book "Gnomely Cooking For Dummies") |
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| I have decided to start off making the "Brandy Butter" as this can be kept for up to 2 weeks in the refrigerator,so it can be made well ahead of Christmas Day....... |
| INGREDIENTS 175 g (6oz) unsalted butter 175g (6oz) soft dark brow sugar 6 tablespoons of Brandy |
| Beat the butter and sugar together until soft and creamy. Then gradually add the brandy to the mixture, ensuring that after each addition you beat the mixture well to prevent curdling. Then place the mixture in a covered container and chill. Mmm, such a shame that there's soooo much brandy left in this bottle..... surely nobody would notice a couple of snifters worth missing....... hic...... |
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| Message from the webmaster....... Well folks, this is getting to be a rather repetitious message...... I must once again sincerely apologise on behalf of our recalcitrant little friend!!!!! Yes, you guessed it, Gustav has once again failed miserably in his attempt to bring the joy of cooking into your homes. Kevin walked into the kitchen, exhausted from the effort of producing his Christmas Poem (a literary masterpiece if he does say so himself) and found Gus face down in the mixing bowl, singing bawdy Christmas carols in between hiccups, an empty brandy bottle clutched in his hand. At a conservative guess it could be New Year before he is sober again. Looks like we'll have to do without a fancy "with all the trimmings" christmas dinner. Oh well, at least we don't have to worry about what Gustav would have done with a large turkey and stuffing!!!!!! Maybe it's time for our chef to think about hanging up his hat and pursuing another career? Any suggestions please e-mail us at [email protected] |
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