Here we are on the 29th of December all set to enter the new year and I am dashing off down to BBC Radio Scotland in Glasgow this morning to talk about last minute things for a fun filled New Year, or Hogmanay as we call it up here in Scotland.
There has to be a booze recipe of course, something to eat and maybe some home hints and a hangover cure too of course, no pressure there then!
I decide that booze wise I shall share my Almost Instant Lemoncello recipe that has helped me out of many a last minute prezzie and party hooch situation. As I have made over 4 litres of the stuff during my demos at Country Living this Christmas it was easy to whip up a batch yesterday almost with my eyes shut, which sounds truly dreadful when you think about it!
For a quick and easy party nibble I opt for these amazing lemon and rosemary spiced nuts which are a doddle to make and are seriously moreish.
YOU WILL NEED;
I used a 250g/9 oz packet of unsalted mixed nuts plus a tablespoon of sesame seeds and then added my own flavourings.
Fresh rosemary of course, ( I used the needles from a 6″ sprig) though if you haven’t got any of the fresh herb just use a teaspoonful of the dried stuff from a jar. The grated zest of 1 lemon, 1/4 tsp garlic granules, 1/4 tsp dried chilli flakes (or you can use your Hot Salt for this and use less salt), 1/4 tsp ground ginger, 1 tsp sea salt flakes (less if using hot salt).
Mix together all your flavourings and sprinkle this over the nuts on a rimmed baking tray.
Add a few spritzes of olive oil. I like using the spray stuff here as you get a nice light coverage and don’t end up overdoing it and drowning the nuts in oil. Just the merest whisper of oil is all you need.
Pop the tray in a preheated oven at 180C/350F for just 12-15 minutes. Check after 12 minutes to see if they are done. They should just be toasty brown and have released their gorgeous nutty aroma. Don’t let them burn!
Allow to cool and serve with tipple of choice. They will keep in a sealed jar for up to a week.
I’ll also be whittering on about using lemons to get your house smelling great in case friends pop round, never waste those lemon peels, use to rub on wooden furniture for shine and scent, and use the juice and flesh to shine up your glass and mirrors and get surfaces super clean and deodorized.
Then when it comes to hangovers, well your best bet is to eat a banana for the potassium to soothe sore head and ease the tummy and drink a large glass of warm water with juice of half a lemon to restore ph levels and sort out your guts.
On that less than charming note I shall love you and leave you for this year of 2014.
Have a Happy New Year when it comes.
Lemon and Rosemary Spiced Nuts
- 250 g/9oz mixed unsalted nuts
- 1 tbsp sesame seeds
- grated zest of 1 lemon
- 1 sprig fresh rosemary or 1 tsp dried roesmary
- 1 tsp sea salt flakes
- 1/4 tsp dried chillli flakes
- 1/4 tsp garlic granules
- 1/4 tsp ground ginger
- a few spritzes of olive oil
- Grate the zest from the lemon and finely mince the fresh rosemary needles.
- Mix with all other spices and sprinkle this mixture over the nuts in a rimmed baking tray.
- Spritz with the olive oil spray.
- Bake in preheated oven at 180C/350F for 12-15 minutes.
- Serve right away or store in an airtight jar for up to 1 week.