One of the things I find hardest about working from home is the complete lack of Christmas spirit in my office. Yes, I know it’s up to me, and I have been playing – and singing along – to many Christmas carols over the last 17 days (sorry neighbours and passers-by). But it’s not the same as an office filled with Christmas cheer and Secret Santa furtiveness.
When Claire from Claire K Creations emailed a few bloggers asking if anyone would be keen for a Foodie Secret Santa, I immediately said YES! YES! YES!!
I received my three allocated Secret Santa recipients, and then pondered about what to make. It didn’t take long – I decided to make some of the totally gorgeous chilli lime crumb that is featured in one of my favourite Thermomix cookbooks, Dani Valent’s In The Mix.
This ticked all boxes:
- quick and easy to make (silly me is doing a uni summer school subject as well as working)
- something a little different – and not sweet!
- tastes amazing
- easy to post
- it will last a month or two if not eaten immediately.
What you need
- 2 cinnamon sticks, broken into pieces
- 40g salt flakes - I use Maldon
- 10g Szechuan peppercorns
- 15g coriander seeds
- 6 star anise
- 10g chilli flakes
- 6 cardamom pods
- zest of 6 limes
- 20 Kaffir lime leaves, roughly chopped
What you do
- Place all ingredients in a dry frypan and toast until fragrant - stir continuously, takes about 7-8 minutes. Then pop into a good quality food processor and blitz until the spices become a fine powder. You may need to do this in 2-3 bursts so the motor doesn't burn out.
- Place all ingredients into your Thermomix and toast until fragrant - 7 minutes/100c/speed 2. Then blitz for 1 minute/speed 10 until it's all a fine powder.
- This is beautiful sprinkled over watermelon or fresh mango. I also love it sprinkled over poached salmon or BBQ chicken. Or mix some through sour cream for a dip to have with crudités.
Thanks to my Foodie Secret Santas for sending me such wonderful gifts.
The honey mustard will be beautiful with our Christmas ham, as will the bread and butter pickles. The savoury dukka will be enjoyed as part of our Christmas Eve celebrations, and the sensational sweet maple dukka is almost all eaten – divine on mango with plain yogurt for breakfast for the last few mornings. The peanut brittle is just great as is. As you would expect.
If you want to see what else appeared in this year’s Foodie Secret Santa, and for some great home made gift ideas, visit Claire K Creations.
I’m so glad everyone was so excited to be involved. I’ve been playing Christmas music in my ‘office’ for 17 days now too Mel!
Thanks so much for the wonderful gift. I’m going to try some on mango and the rest is going on the BBQ (on meat of course).
thanks Claire – be sure to try it on watermelon too – will knock your socks off 🙂
I love the sound of your crumb Mel. I am looking forward to giving it a try in the new year. Have a great Christmas.
Thanks Kyrstie – your mustard smells amazing – going to crack open the ham tomorrow and try it 🙂
Even after all these years, it’s tough to think of Christmas in the summer. Once the cool weather sets in, I think it must be time for Christmas music. Every year I keep thinking it will be different but not yet. I’ll go put on some music and see how it goes. 🙂
I have Dani’s book too and some of the things in it like this crumb are wonderful! Do you have her new book? It’s on my Christmas list.
Dani’s book is great isn’t it? I do have the new one – she kindly sent me a copy. I haven’t used it yet but have a few things marked to try
Great idea, Mel! Have a lovely Christmas.xx
Oh Mel, the chili lime crumb was incredible – it tasted amazing on some Red Emperor, and we’ll be trying it a few other ways this Christmas too!
Thanks so much xox
Glad you loved it Katy! It’s a favourite here too 🙂