22__Clitheroe Advertiser & Titties, November 11th, 2004 f
fjjl t ' -c'r I, r'y M T vV 'V '^ \*.vrT ooen w dm see. DOVESYKE
NURSERY^ Eaves Hall Lane,
CHRISTMAS TREES
West Bradfonl 0120042&417 Come and see our selection of
growing on the plantation. Wholesale or Retail
Wreaths and Swags available Alsoat:
Lower Buck Public House, Waddington
December 12th and I9th I0am-4pm
expensive Christmas than last year beckons, the Credit Services Associa tion (CSA) - the official body representing the UK debt collection industry - has re-launched its seven point plan to help con sumers avoid the pitfalls of
Debt, don’t do it! A
s the temptation to have an even better
and even more
debt over the festive peri od.
Kurt Obermaier, Chief
Executive of the CSA, explained: “Like every body else, we want every one to have a wonderful Christmas, but time after time, people are seduced into unmanageable debt positions, made worse by increased interest rates.
Z‘ ' , 'v < *1 . .w e are n o w ta k in g b o o k in g s ] ■
Christmas Party Lunches - £14.95 p.p y Christmas Eve Dinner - £27.50 p.p Eve Gourmet Dinner -'£39.95 p.p 'sferias Party Tapas Nights - £14.50 p.p
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■ fo r Christmas partiesi^ ' ■ ’ %
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“With reports of con sumer debt standing at £1 trillion and no sign of abating, we have re launched our seven point plan. “By following these
guidelines and taking into account this simple advice, consumers can avoid debt and any associated stress this festive season.”
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NHhWrrip 422324 iEditori^ 422323 (Advertisihfll. Burnley 42233l7ciassifipriy
•" ’tr« tT ^ = j ‘i'e 1 sp on so re d by
|open up Seven ways to avoid
debt this Christmas 1. Set a clear budget and stick to it 2. Make a list of presents and don’t
be tempted to buy more 3. Start saving now 4. Start buying now so you can
spread your cost 5. Don’t be tempted by the numer
ous Buy Now Pay Later offers 6. Offers that appear to be too good
to be true, invariably are 7. Make your decisions and stick to
them - you’ll appreciate the New Year more if you do.
Be adventurous, but not reckless
when you could use it to have twice as much of the things you do. Take Christmas cakes for example.
C
Everyone buys one but tew actually cut it on the date. Indeed the traditional Christ mas cake often doesn’t get touched till the New Year, or even later. If this happens in your home, why buy one? Why not leave the purchase of a cake till
New Year or, better still, indulge in the tra ditional but almost forgotten Twelfth Night cake - you might fancy cake by then. Some people like sweet things and some
prefer savoury. Sweet things abound at Christmas and if this is your taste, look round for the unusual. Imported cakes and biscuits from Europe make very interesting eating, as of course do those wonderful' chocolate selections, preserves, sweets, crystallized fruit, marons glaces, etc. And it all goes stupendously well with sweet and delicious dessert wine. If you have a savoury tooth look for spe
cial glazed hams, smoked meats and fish. These latter seem particularly right for Christmas eating. A glass of cool, white wine with a dish of thinly sliced smoked salmon and fresh brown bread and butter takes a lot of beating, as do oat cakes and butter with smoked eel and horseradish sauce. The food you buy for Christmas din
HRISTMAS food is expensive and it’s plain daft to spend good money on things you don’t really relish
ner may be less than inspiring after years of repetition, so why not ring the changes? If you are tired of turkey, buy something
else, it’s only a recent tradition after all. Try cockatrice, the truly traditional dish (enjoyed on medieval tables) of goose stuffed with chicken stuffed with a small game bird, each accompanied with an appropriate stuffing of its
own.Your butch er will help if the task is beyond you. Don’t forget the wines and spirits, again
buy what you like whether it be red or white, sweet or dry, still or bubbly. Take no notice of exhortations to provide
this and that for your guests. Buy for your self not your possible visitors. If they don’t like your selection - tough, they can always go back home! All this may seem a little hard and self
ish, but is it? Christmas should be a time for the family to enjoy all that is best in its experience. It’s not a time to pose or to do what’s expected regardless of your own wishes. Christmas fare should be special, it should also be what you like best, because it’s your Christmas. This year when you are shopping for
your Christmas fare bear that in mind. Buy adventurously, buy boldly, but don’t buy recklessly. Buy only what you fancy and what you or your family prefer. That way you can be sure you’ll really
get your money’s worth at this expensive time of the year.
SNOOKER & POOL TABLES
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www.we-earn.info Orange and
Mincemeat Flan Here’s a wonderful combination of Christmas flavours. Preparation time:
20 mins + 30 mins chilling time Cooking time: 45
mins. Serves 8 Ingredients 6oz plain flour Jftsp ground ginger 3oz,butter, diced 1 (size 3) egg yolk Itbsp caster sugar 1 )£b readymade mincemeat 1 small orange, peeled, sliced and each shce cut in half To serve: a little sifted icing sugar Method 1. Sift the flour
into a bowl with the ginger, then rub the butter in until the mixture resembles fine breadcrumbs. 2. Stir in the egg
yolk, sugar and enough cold water to bind to a soft dough. Roll out on a lightly floured sur face and use to line a 13inx4in rectan gular flan tin. Prick the base and refrig erate for 30 mins. 3. Line with
greaseproof paper and baking beans then bake blind at 200C/400F/Gas6 for 15 mins. Remove paper and beans and cook for a fur ther 5 mins. 4. Reduce oven
temperature to 180C/350F/Gas4.
Spoon mincemeat into the case, top with the orange slices. Return to oven and cook a further 25 mins. 5. Serve dusted with icing sugar.
^ " Pastry Tartlets with Stir _ _ _ _ see
Fried Vegetables in Garlic and Ginger Butter
Serves 4: Calories: 418 each Ingredients
- .
ASTRY tartlets make a perfect vessels in which to serve a whole variety of
vegetables and accompaniments. These are filled with a mixture of stir fried vegetables. Preparation time: 15 mins +
chilling time. Cooking time: 13-16 mins.
^ 1 , f f j. I,./’
Clitheroe 422324 (E^itoriel), 422323 (Advertising), Burnley 422331 (Classified)
vmw.cljtheroetoday.co.uk
Clitheroe Advertiser & Times, November 11th, 2004 23 .
'000
Special touches for Christmas recipes P
. . . .
6oz ready mode shortcrust pastry 4oz butter 1 tsp peeled and finely chopped fresh root ginger 1 clove garlic, peeled and finely chopped 4oz carrots, peeled and thinly sliced 4oz mangetout, trimmed 4oz baby corn, trimmed and
halved lengthwise. To garnish, chopped parsley Cook’s note: It is advisable to
. . .
consume the ice cream within three weeks. A ‘frosting’ effect on glass can be achieved by simply dipping the rim of the glass first in egg white and then in caster sugar.
Method
1. Roll the pastry out on a light ly floured surface and line 4 x 3 in
round flan tins. Chill 30 minutes. 2. Place tartlet cases on a balk
_i ! n i .n i n n
ing tray and bake blind in a pre heated oven at 200C/ 400F/Cas 6 for 8-10 mins. Remove paper and beans and cook a further 5 mins. 3. While the pastry tartlets are
cooking, prepare the filling. Melt 2oz of the butter in a large heavy based saucepan or a wok, add the ginger and garlic and fry for 3-4 mins vmtil softened. Add all of the
vegetables and stir fry for 5-7 mins until the vegetables are cooked but are still crisp. 4. Once the pastry tartlets are
n r \ A c f ?i* f r ir fn r
cooked, remove from the cases and place on a warmed serving dish, arrange the stir fried vegeta bles in the cases and serve imme diately garnished with the pars
ley.
To freeze: Follow recipe to end of Step 2 then cool completely.
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