(With apologies to Cliff Richard; I think my lyrics are better!)
It’s that time of year again, when I get my (this year, lurgified!) self geared up to make pickles out of anything and everything. Also baking, but baked goods don’t need two months to mature, so I can do the baking at my leisure. I also have some new Swedish recipes to try out, thanks to a recipe book I bought at Skansen: Simply Swedish, by Margareta Schildt Langren. I’ve already made up my first batch of jästkål och morot (fermented cabbage and carrot), and am getting another lot on the go this weekend, as people have been requesting it for the simple reason that it’s a Swedish recipe, and not something they’ve ever heard of or tried before.
Jästkål och morot
I’ve also made my Mum’s usual piccalilli, and need to crack on with the spiced chilli courgettes and red onion and rosemary confiturra.
The enormous jar is Mum’s!
I also need to prep some jams and jellies, if I can, and there’s a gravadlax recipe that looks fun too. I’ve got to get all of this ready for when we have friends over for the Scandinavian Jul (we all loved the lead up to Jul while we were in Sweden last year, and I’m exploring my Viking ancestry with food and traditions.)
How do the rest of you prepare for the festive season? Do you need to start baking or any other preparation in advance? For me, that is half the fun, and keeps me entertained!