 GARDENING
Amaryllis bulbs may be started now. If they are established bulbs in old pots, two
inches of soil should be removed from the surface and replaced with a good, rich mixture.
Never apply water to houseplants late in the afternoon. The foliage should not be wet
when night comes.
Be sure that all garden refuse that may contain any insects or disease is disposed of
in the rubbish bin and not the compost pile.
After each heavy snowfall, tamp the snow around the young fruit trees to protect them from
mice.
Newly planted evergreens should have the protection of a windbreak or anti-desiccant to
protect from moisture loss.
If the ground is not frozen, newly planted evergreens should again have a thorough soaking
of water.
Make sure that all bird feeding equipment is out and well stocked for the winter months.
Remember to set out your Christmas tree when the season is over for winter protection for
the birds.
Tulips are quite happy being planted this month
Final clearing up of leaves
December provides the first opportunity after leaf fall to carry out winter pruning.
Move terracotta containers into garage or store |
 COOKS CORNER
Ingredients (serves 8)
2 1/2 cups (375g) plain flour
2 tsp baking powder
3/4 cup (165g) caster sugar
3/4 cup (90g) almond meal
1/2 tsp ground cardamom
100g chilled unsalted butter, chopped, plus extra melted butter to brush
125g cream cheese
1 egg, plus 1 extra yolk
1/2 cup (125ml) milk
2 tbs brandy
1/2 tsp each vanilla & almond extracts
1/2 cup (80g) sultanas
1/3 cup candied mixed peel
1 cup (160g) icing sugar, sifted
2 tbs chopped glace cherries
1 tbs silver cachous
Method
Briefly pulse flour, baking powder, caster sugar, meal, cardamom and 1/2 tsp salt in a
processor to combine. Add butter and cheese and pulse until a sandy mixture. Add egg,
yolk, milk, brandy, vanilla and almond extracts, and process to a dough, then turn out
onto a floured bench. Scatter with sultanas and peel, then knead until incorporated and
dough is smooth. Cover in plastic wrap. Chill for 15 minutes.
Preheat oven to 180°C and line a baking tray. On a floured surface, roll dough to a 24cm
x 36cm rectangle. With 1 long side facing you, fold one third of the dough away from you
into the centre, then fold over again to make a long rectangle (about 12cm x 36cm). Place
fold-side down on tray, brush with melted butter, then bake for 45 minutes or until
slightly risen and golden, and a skewer inserted in centre comes out clean. Cool on a
rack.
Meanwhile, gradually mix icing sugar with 2-3 tbs water to make a soft icing. Drizzle over
cooled stollen, then sprinkle with cherries and cachous. |
