Brown paper packages … the photos

 

I sourced my boxes locally from SCS Packaging

in Finedon, NN9 5JG – check out their website

www.scspackaging.co.uk

I bought 25 - only because they were flat packed in

25s so any I didn't use wouldn't take up space

storing for another day – a bargain at £4.30

the measurements of the boxes is as shown

At this time of year even the larger supermarkets

sell what they call a “crate gifting pack”

the twine and tag will be excellent to complete

the vision of a brown paper package, tied

up with string

If you'd like to go smaller, here's another

idea – this box comes flat packed and if I can

assemble it believe me anyone can

the measurements are 16x16x7cms/6x6x3” 

I've had these a while and so can't remember what

I paid – all I do know is that they weren't expensive

and don't take up space – flat packed x 4 boxes

There's more … bags for chocolate to follow

Brown paper packages tied up with string

I realise it's nothing new to make your own gifts to give at Christmas – lots of us having been doing it for years. In 2019 I made pies and the year before I made more Rocky Road than I thought was possible to ship to friends and family.

This year is so different for everyone that I've decided to broaden the idea of making my own gifts, based on the title above – it's time to step it up!

If you like the idea, even in principle, choose items you know you can make with both arms tied behind your back – tried and tested – don't make life difficult for yourself. Think about how you're going to “present your present” it doesn't have to be big – small is beautiful – for example if you're great at making chutney or relish go for it.

A few hints and tips :

Have a root around your store cupboard and where you keep your food related stash too. You know exactly what I mean – that pack of six small jars with lids that was such a bargain at the time, hmm where did I put them?!

Decide what you'd like to make – are you good at jam, chutney, biscuits, festive cupcakes, the list is endless and the world is your lobster.

Your gift doesn't have to be a huge selection of stuff – one pot or jar or bag that looks pretty ticks just as many boxes. If however you are creating a package then odd numbers work well when snuggled into a bed of shredded paper or scrunched tissue paper.

Choosing the packaging for your festive treats is important and fun too. You may have your own ideas already but in case you need food for thought – sorry – have a glance at the photos that follow – they may give you a shove in the right direction – either way, fab!

Packaging photo guide up next …

The real deal – a photo guide

 

thinly sliced potatoes – I used Charlottes

rinsed thoroughly and dried in a clean

tea towel

prepped and ready for the oven

out of the oven, ready to roll!

Next – brown paper packages tied up with string …

The real deal – hints, tips and kitchen kit

You can make a larger dauphinoise using the dish measurements already given in “Zhuzh your leftovers” and upping the recipe – 1.350g/3lb of potatoes and adding 725ml/1¼ pints of of cream – ensure your dish is filled to within 2cms/¾” from the top.

You can save yourself time if you like prepping ahead. I peeled the potatoes, placing them immediately into a bowl of cold water, ready to rinse and dry. I didn't use a mandoline – unless you're proficient and a lover of washing up difficult kit with deadly blades I'd suggest a smaller, but effective alternative – an onion & potato holder. Such holder secures the peeled potato thus enabling you to slice the potatoes thinly and evenly.

Here it is :

You can pay as little as £2 – I chose the one shown because it's food grade stainless steel - £7.99 – more robust for frequent use!

As for the number of serves you'll get – for the smaller version it depends on the appetites so could be 3 or 4 – I'd go 3 but it depends on what else you're serving. The larger version will give you between 6 or 8.

My tester has already had the “cheats way” version which she served with ham hock. I have done a doorstep delivery of the “real deal” this morning … watch this space for the verdict!

Photo guide up next

The real deal – gratin dauphinois

450g/1lb waxy potatoes – peeled and sliced

no thicker than a two penny piece

300ml/10fl oz/½ pint of double cream

unsalted butter for greasing your dish

knobs of unsalted butter to scatter over the

completed gratin – a 30g slice divided into six

2 cloves of roasted garlic

celery salt and black pepper to season

Pre-heat the oven 130f/150c/Gas 2.

Rinse the potatoes thoroughly in cold water, shake them dry in a clean tea towel. Grease the baking dish generously with unsalted butter and add the garlic.

Layer the potatoes in your dish, season well, pour over the cream and then add the knobs of butter.

Bake in the oven for 1½ hours. Set your timer for 1 hour 20 minutes – for the remaining 10 minutes turn the oven up to high for a golden crust.

Hints and tips and kitchen kit up next ...

Zhuzh your leftovers … and the real deal

Whether you opt to make the cheats' version or the real Gratin Dauphinois it would take your leftover roast of beef, pork or chicken (or a Quorn alternative for the veggies) to a whole new level. It doesn't have to be leftover roast, you could choose a selection of charcuterie i.e. a combination of cooked and cured meats – ham hock or gammon would be perfect too. I'd definitely serve with a relish - beetroot would be an excellent choice – the sharpness of the beetroot against the richness of either version - cheats or real deal.

It has to be the easiest and tastiest Monday evening supper ever.

It was the custom in France back in the day to serve an authentic dauphinois as a first course on its own and then followed by meats as outlined above and a salad.

I remember years ago watching James Martin make a huge dishful of dauphinois – deliberately creating leftovers - as a guide the dish measured 23x23x5cms/9x9x2”. The next day he re-heated what was left, still in its original dish, preheating the oven 140fan/160c/Gas 4 for 15 minutes, to crisp the edges - he then promptly devoured the remains straight from the dish. There's only one drawback – the dish will have to be soaked before washing properly – is it worth it – without question!

There are heaps of recipes out there for dauphinois – the one I use belongs to Elizabeth David and in her immortal words, defending extravagance …

“if it seems to the thrifty minded outrageously

extravagant to use half a pint of cream to one pound

of potatoes, I can only say that to me it seems a more

satisfactory way of enjoying cream than pouring it over

tinned peaches or chocolate mousse”

Taken from “French Provincial Cooking” published

in 1960 – that's 60 years ago – gulp!

Absolutely spot on.

Now for the real deal a la Elizabeth David …

The final photos and advantages using the “cheats' way”

 Bake for 30 minutes until it looks like this :

AFTER THE OVEN

after the oven – ready to devour

I'm really sorry you don't get the waft

of cheese and cream!

MY FAVOURITE COMFORT BOWL

my favourite comfort bowl

It's a great way to make use of baked jacket potatoes – as I'm fond of saying, if my oven is turned on I make the best use of the space and so always bake at least four potatoes, sometimes six at a time. All you have to do is peel and slice – what's not to love.

The Alfredo sauce can be made ahead and fridged until ready to use.

It's fast and it's easy – it may not be authentic but if you've not got the time it takes to prep and cook the real deal then this is for you.

Next – zhuzh your leftovers and the real deal!