December 12, 2014
For those of you who know me, you will know that I like to be organised (well) in advance. I am not a spontaneous kind of girl. I hate to do things at the last minute, it makes me stressed. I know this about myself so I work around it by planning and doing things well in advance. Christmas shopping is usually completed early in the year. I keep a list of birthdays in my diary and wallet so that I can collect gifts across the year when I find something suitable. I was the girl at university who was fast asleep at 1 am in the morning when her friends came knocking on her door tired, looking for snacks, and stressed, trying to finish an assignment that had to be submitted first thing in the morning. Mine was ready a few days prior and I had started researching the next one. Annoying to some I know….
This recipe was never in my blog post planner (yes – I plan everything a month in advance that appears here), nor was it on my radar but somehow it squeezed into my December blog post schedule. How??
I adore beautiful food photographs! I think that I may also be becoming less of a “control freak” as time progresses, children probably have contributed to that. I saw a gorgeous image of a panforte on Pinterest by Red Shallot Kitchen . It triggered a light bulb moment and as usual I had a full pantry 🙂
We are spending Christmas with my parents this year and I know that my mum likes to offer guests a slice of panforte or similar when they drop in for a coffee over the holiday period. She usually purchases one but I decided that this year the panforte would be made by me.
Yesterday morning I had an occupied three year old and all of a sudden there was dried fruit, nuts and other ingredients spread out all over the kitchen bench. This is the result, inspired by Red Shallot Kitchen’s gorgeous photograph.
This recipe made 1 large panforte and two small ones. (sized - small 10cm, large 21 cm)
Use a cake tine with a removable base if available.
The cook time is impacted by the size of the pan that you use. The mixture will make two larger sized ones.
Creating and cooking this panforte made me begin to feel very festive. The house smelt insanely amazing for the entire day. I am going to make another round to gift to friends over Christmas – I did have a plan for that but I decided this was better!
What is your approach to Christmas/festive food? Planned well in advance or spur of the moment ?
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