December, 21st
So many people get worked up at Christmas over the cooking, the gifting and the family interactions. Keep reminding yourself, “it’s the Festive season, I should just keep calm and enjoy the moment. It only happens once a year, make it special.” That really is the best gift you can give yourself.

- It’s possible you’ve forgotten someone on your gift list this year. Don’t panic, you can still buy after Christmas, but it would be nicer if you did before. I’m talking about You. Have you gotten yourself something? However small. Or maybe you’re going to gift yourself the promise of 30 minutes of alone-time every day for the next year. Or the promise (which you’ll keep) of a head to toe massage every 2 months in the coming year. Or just an evening out with your friends, or doing your thing once a fortnight.
Since, if you’re on this page you probably are interested in cooking much more than the norm, here’s an idea, – gift yourself this book for the Christmas Season I admit I haven’t manage to get my hands on it yet, but the reviews are something else… See for yourself.
Review excerpts : “Featuring over 2,000 recipes among its 1,200-plus pages, it’s easy to see why this Italian version of The Joy of Cooking, billed as “the bible of authentic Italian cooking,” is a popular wedding gift. Newly updated and translated into English for the first time, the book contains recipes for everything from basic sauces and marinades to salads, game, fish and baked goods, with each section color-coded for easy browsing”… (more…)

A lovely simple recipe is a nice side for any meal
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GERMAN POTATO DUMPLINGS Makes 12 dumplings
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INGREDIENTS
10 medium potatoes, boiled and peeled
3 eggs
4 tbsp corn starch
1 cup bread crumbs
1/2 tsp nutmeg
Salt to taste
1/2 cup flour or as needed
1 tsp butter

PREPARATION

Mash the potatoes thoroughly either in a food mill or by hand in a large bowl.

Blend in the egg yolks, corn starch, bread crumbs, nutmeg, and salt to taste mixing thoroughly.

Working on a floured surface, roll potato dough into a roll about 2 inches in diameter, then slice in 8 to 10 pieces. Shape into dumplings.

Bring a large pot of salted water to a boil.

Roll each dumpling in flour and drop, one at a time, into boiling water. Cook for about 15 to 20 minutes. Dumplings are done when they float to top of water. Remove with slotted spoon, and drain well.

Dab with butter and serve.

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DUCHESS POTATOES Serves 8
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INGREDIENTS
2 pounds potatoes
3 oz butter, soft
4 egg yolks
to taste salt and pepper
1/4 teaspoon grated nutmeg
1 tbsp salt or to taste
1 cup Parmesan cheese grated

Pre-heat the oven to 375 degrees.

Cut potatoes into large cubes and boil with 1 tablespoon salt in boiling water until tender.

Drain well, and put through a mixer till smooth.

Mix well and combine with butter, egg yolks, salt, pepper, and nutmeg. Mixture should be thick.

Spoon the potato mixture into a pastry bag fitted with a ½ inch sawtooth tip. Pipe potato mixture into small mounds onto a buttered baking sheet.
If you don’t have a pastry bag, roll out small golf ball-sized balls and press onto the buttered baking sheet.

Top each with a little cheese.

Bake 8 to 10 minutes, or until golden brown.