spice trade

[nsd_user663_16530]

Hi All.

32 days in the clear and must say most of the time I feel ok but big craves still but don't last long.

Anyway have decided to sell seasonal herbs and spices at craft fairs.My first one is in london so am glad.I think not smoking has pushed me to do something to take my mind off smoking.

Hope everone else is ok .take care.

terri

[nsd_user663_16968]

Morning Terri

That sounds like a good idea. I have always wanted to try and do my own Mulled Wine but would not know where to start.

Anyhow, good luck and most of all Well done cos your past the first month already

LOL

[Levs 1000 Days Smoke Free]

Good for you Tell, its good to have something positive to do with your time and if it makes you some readies at the same time, excellent.

Jo, see below

jamie's mulled wine

This is dead easy to make and tastes like Christmas in a glass. It’s a lovely celebration of those traditional festive spices like cloves, cinnamon and nutmeg. If you’ve got your own favourite spices, then feel free to add those to the pot too. Let everything cook away and warm up gently so the flavours have time to mingle with the wine. I like to leave my mulled wine ticking over on a really low heat and just ladle some into glasses as and when guests pop in.

ingredients

• 2 clementines

• peel of 1 lemon

• peel of 1 lime

• 250g caster sugar

• 6 whole cloves

• 1 cinnamon stick

• 3 fresh bay leaves

• 1 whole nutmeg

• 1 whole vanilla pod, halved

• 2 star anise

• 2 bottles of Chianti, or other Italian red wine

Peel large sections of peel from your clementines, lemon and lime using a speed peeler. Put the sugar in a large saucepan over a medium heat, add the pieces of peel and squeeze in the clementine juice. Add the cloves, cinnamon stick, bay leaves and about 10 to 12 gratings of nutmeg. Throw in your halved vanilla pod and stir in just enough red wine to cover the sugar. Let this simmer until the sugar has completely dissolved into the red wine and then bring to the boil. Keep on a rolling boil for about 4 to 5 minutes, or until you’ve got a beautiful thick syrup. The reason I’m doing this first is to create a wonderful flavour base by really getting the sugar and spices to infuse and blend well with the wine. It’s important to do make a syrup base first because it needs to be quite hot, and if you do this with both bottles of wine in there you’ll burn off the alcohol.

When your syrup is ready turn the heat down to low and add your star anise and both bottles of wine. Gently heat the wine and after around 5 minutes, when it’s warm and delicious, ladle it into glasses and serve

[nsd_user663_16968]

Cheers Hun

I will endeavor to make some myself now. LOL

[nsd_user663_9220]

Hiya Tell,

Well done on 32 days, or should i say 33 days now

Snowie xx