Jan Bilton: Festive gifts with flavour for foodies (+recipes)

Personally crafted gifts of food are bound to be a hit this Christmas.

Personally-crafted gifts from the kitchen are fun to prepare and always treasured.

Candies, chutneys, cupcakes and cookies are just a few of the creations that give joy to friends and family, whether they are young or old.

Give some thought to packaging your gifts attractively.

Place sweets or candies in noodle boxes or in mini muffin cases in Christmas gift boxes. If you have some wine glasses you don't need, fill them with sweets, jams or pickles.

Spice mixes or rubs for barbecue meats are another hit. Panch phoron is an east Indian Bengali spice mix used to season many dishes. It is a blend of five spices (fennel seeds, black mustard seeds, black nigella seeds, fenugreek and cumin seeds) that is aromatic and colourful. To use, it is first fried in oil or ghee, which causes it to start popping but develops the flavour.

INDIAN STRAWBERRY CHUTNEY

To prepare panch phoron, combine 1 teaspoon each of fennel seeds, black mustard seeds, nigella seeds, fenugreek and cumin seeds, or vary it according to taste. Lightly roast in a small frying pan for 30 seconds or until fragrant. Set aside.

INGREDIENTS

1kg strawberries

1 tbsp grated root ginger

1 cup white sugar

1 tsp canola oil

2 tsp panch phoron (from recipe above)

1-2 small red chillies, chopped or left whole

1/2 cup white vinegar

grated rind and juice 1 small lemon

METHOD

Wash and hull the strawberries, then cut into quarters or slice. Combine with the root ginger and sugar in a large stainless steel saucepan. Stand for 1 hour.

Heat the oil in a small frying pan. Add 2 teaspoons of the panch phoron and the chillies and fry for 30 seconds. Add to the strawberries. Bring to the boil and simmer for 10 minutes, stirring often. Add the vinegar and lemon rind and juice and simmer until a jam-like consistency is reached, about 15-20 minutes. Pour into hot sterilised jars, sprinkle with the remaining panch phoron and seal.

Best enjoyed when freshly made. Store in a cool place. This chutney is excellent served with curries, cheese, barbecued meats or cold cuts. -Makes 3 cups

BALSAMIC CARAMELISED WALNUTS

INGREDIENTS

spray rice bran oil

3 cups walnuts halves or large pieces

3/4 cup white sugar

3 tbsp balsamic vinegar

METHOD

Preheat the oven to 150C.

Line a large baking pan with baking paper. Spray with the oil.

Place the walnuts in a large bowl.

Combine the sugar and vinegar in a small saucepan.

Stir over medium heat until the sugar dissolves, about 3 minutes. Add to the nuts and toss to coat well.

Scatter onto the lined pan. Bake until golden brown, about 15 minutes. Stir occasionally. Cool completely.

Break up the nuts and store in airtight containers. -Makes 3 cups

CHRISTMAS MUESLI

An untoasted, less sweet muesli can be prepared by combining all the ingredients except the butter and maple syrup.

INGREDIENTS

4 cups rolled oats

1/2 cup each: pumpkin seeds, sunflower seeds

1 cup pistachio nuts

170g packet craisins

2 tsp ground cinnamon

75g butter, chopped

1 cup maple syrup

1/2 cup goji berries

METHOD

Preheat the oven to 180C. Lightly grease a large roasting pan with butter.

Combine all the dried ingredients - except the goji berries - in a large bowl.

Place the butter and maple syrup in a small saucepan. Heat on low until the butter is melted. Stir well. Pour into the dry ingredients and mix well.

Pour into the roasting pan. Bake for about 20 minutes, stirring well every 5 minutes.

Cool completely, add the goji berries, then store in airtight containers. -Makes 7 cups

PEANUT BUTTER & MARSHMALLOW FUDGE

Use wet scissors to cut the marshmallows. I use Pic's Peanut Butter.

INGREDIENTS

400g dark chocolate chips

1 cup smooth peanut butter

3 1/2 cups marshmallows, cut into quarters

1/2 cup chopped toasted peanuts or macadamia nuts

METHOD

Lightly grease a 23cm square pan or similar. Melt the chocolate chips and peanut butter together in a saucepan on low heat. Stir, until smooth.

Fold in the marshmallows and nuts. Pour into the pan and chill, until set.

Cut into squares and package in attractive containers. Store in the refrigerator. -Makes about 24 pieces