Christmas gifts that keep on giving - and Happy New Year 2010!

I got some lovely presents for Christmas - silver jewellery from hubby, DVDs of the Irish TV series Pure Mule which is a parable of the Celtic Tiger and it's demise - Monty Python's live stage show and Michael (ex-Python) Palin's Pole to Pole from sons, and some nice baking and cookery things - Neven Maguire's new book Home Chef, and a nice pastry template cutter and a brownies book with storage tin and silver boxes from oldest son and girlfriend and some nice toiletries from teen daughter. I like the thought that went into the presents and that matters more than any monetary value - I will get lots of use from the cookery books and I have alread tried one of the cake recipes (Lime and Coconut Meringue Pie) and used the pie template cutter for our New Year's party.

I am wearing the jewellery over the Christmas holiday period as I am off work for a whole week and a half; I have the DVDs to look forward to - I can't see Pure Mule as something the whole family will enjoy as it has probably more girlie appeal, whereas Monty Python suits the boys' humour and Pole to Pole will be something hubby will enjoy too, as we met Michael Palin in Lismore when he was the main speaker at Immrama 2005. Also Pole to Pole has a lot of nostalgia value for us as he goes through Tanzania to Kigoma and on the Liemba ferry to Zambia - we lived near Kigoma for years in Mishamo refugee settlement and spent a lot of time in Kigoma and we too went to Ujiji - famed for the "Dr. Livingstone, I presume" encounter between Stanley and Livingstone.

So, despite the recession, we had a lovely Christmas, culminating in a nice low-key New Year's Eve party last night. We had a gathering of friends and with all the family together (except my mother who is in long-stay care for a number of years and sadly has dementia) it was a lovely evening, with nice home-cooked food and desserts, and good company. We went to a lovely wedding of the daughter of old friends the day before New Year's Eve, and enjoyed the reception in the Park Hotel in Dungarvan, where we had a delicious meal and danced off the calories to Dale Haze and the Champions - who (along with Gina) were stalwarts of the showband era and my dancehall days back in the 70s!

What more could we want? We have a lot to be thankful for in so many ways - we have good health, our first grandchild due in February and live in peace and comfort, compared to so many in the world living in conflict and poverty. We never put huge store by material wealth and try to live within our means (which might prove challenging with the imminent pay cuts in 2010!) and as we were happiest in our "good life" days in Africa and Asia when we really did have a simple life, we are liable to be philosophical about the excesses of life in Ireland in recent years. It reached the point of vulgarity and tacky conspicuous consumption at the height of the Celtic Tiger, and that unsustainable bubble had to burst at some point.

I'll stop now before descending to mawkish reminiscence and say Happy New Year to you all out there in the blogosphere and here's hoping that the downturn will be reversed before the first year of this new decade is over.

The photos show us at the New Year's Eve party, some of the Christmas presents and resulting tarts (Apple with Blueberries, apple with cloves) and the cookery books. and my starter at the wedding - chicken and mushroom vol au vents - yummy!

Rhubarb Tart and Trivia - with a Twist

This is rhubarb season and ours is growing like a weed with all the rain. I made a few lovely rhubarb tarts over the past week and I must say there's great satisfaction to be had in making something that's picked fresh from the garden - from veg plot to fork in about an hour! We have these rhubarb stools in their present bed near the house, beside a high stone wall, for the two years. As this is their third year in this plot, according to the anorak's guide to rhubarb, we should consider dividing and replanting next year.

I discovered this strange lotus-like bud growing in the middle of one of the plants last week, and on asking hubby and Google, it seems it is a flower bud. This will have to be nipped in the bud, literally and metaphorically, as it will leach all the energy that should go into the stalks. It doesn't seem to mark the end of its life, but is a feature of mature plants so probably needs replanting next year.

It is a fascinating plant as it thrives on repeated frost exposure - no problem there so - and it can be forced to grow out of season either in the ground using a forcer pot, or as I used, an upturned bucket. This gives small leaves and pale whitish stalks, which are less acidic. They don't look very attractive, but these anaemic stalks are sweeter and more tender, thus more desirable and probably give their grower bragging rights. The redder the stalks, the more acidic and bitter the flavour. That's easily countered with plenty of sugar in the finished dish.

I always handle rhubarb with great respect as the leaves are toxic - they contain oxalic acid which is a cousin of cyanide but you would have to eat about 5kg/11lbs of leaves to get the lethal dose - which I can't imagine anyone having the will or the stamina to do! The cooked stalks are non-toxic, lucky for me or any rhubarb fans out there.



For anyone who's interested I discovered (through the miracle of Google) that contrary to my erroneous belief, you can compost rhubarb leaves. I have been dumping them with the non-compostable garden waste, but no more. They are destined for the green compost bin which has yielded a wonderfully rich dark humus-y compost now enriching our polytunnel strawberries. It is a bit home-made looking with recognisable eggshell bits and teabags throughout, but these don't seem to hinder it and the strawberries are in full flower, with the promise of a rich harvest in a couple of months.

That's enough rhubarb trivia to keep any anorak happy for some time; there is so much out there on the web that it's apparent there are plenty of anoraks abroad, much to my amazement. This link has everything you ever wanted to know about rhubarb but were afraid to ask, and I think it must come from someone who has waayyy too much free time!

Time to turn to the primary purpose of this post, the recipe for one my favourite tarts (besides apple). The twist in the tale is that I have made this one with Self-Raising flour instead of plain flour, and was pleasantly surprised that it worked very well, giving a light shortbread pastry that is subtly different from the plain flour pastry, with a biscuit-y texture. I hope you enjoy it!

RHUBARB TART

Pastry

8ozs/250gm Self-Raising Flour

4ozs/125gm butter or hard margarine (preferably butter)

1oz/25gm icing sugar

1 egg

Filling

Rhubarb stalks - about 4-6, washed and diced into 1cm/half-inch pieces

Sugar to taste

Preheat oven to 200 degrees Centigrade/350degrees Fahrenheit

Method

Using pastry attachment on food processor (I have one on my nice new Kenwood and it is still a treat, and makes great pastry!) mix flour and butter to crumbly texture.

If no processor, rub in butter to flour lightly with fingertips.

Add icing sugar
Add egg to bind and knead lightly
Roll pastry to size of pie dish on floured surface
Line base of dish
Fill with rhubarb pieces

Sprinkle liberally with sugar
Cover with pastry rolled out to size
Moisten edges of pastry and seal
Decorate top if desired - leaf or flower pattern is nice
Bake in oven until golden brown, reduce heat to 150 degrees Centigrade/300 degrees Fahrenheit after 15 mins.

Serve warm with lashings of whipped cream and enjoy with the ubiquitous nice cuppa tea!
Cool on wire rack, sprinkle with icing sugar