Jan Bilton: Home-made ways to show you care (+recipes)

Home-made slices can be delicious.

Many of my friends bring little gifts when they come for a meal, such as a posy of flowers from their garden or a little jar of pickles. So for me there's a hint of the spirit of Christmas year round. Of course, at Christmas giving is more of an occasion.

Home-crafted gifts from the kitchen are always appreciated. A batch of cookies, a mini cake or truffles, chutneys or exotic jams are just a few of the creations that can be effortlessly prepared at home, often with the help of your microwave. They're generally low budget and can be presented in attractive inexpensive noodle boxes or leftover jars.

Check out gift shops or second-hand stores for different food containers made from paper, tin, glass, china or plastic. An antique bottle filled with raspberry vinegar looks amazing when tied with a bright green ribbon.

Fruit vinegars are a great summer standby because they can be drizzled over a salad for a low-calorie dressing or combined with a mild-flavoured oil - such as the new sweet almond oil from Olivado - as a more robust accompaniment.

My raspberry vinegar recipe has developed over the years into something I could enjoy as a drink. Just place 500g of frozen raspberries into a bowl, squash them a little and add two cups of good white wine vinegar. Cover and stand in a cool place for three days, stirring occasionally. Strain the liquid into a saucepan. Add a half cup of raspberry cordial then one cup of white sugar. Bring to the boil, stirring to dissolve the sugar. Simmer for 10 minutes. Pour into sterilised bottles and seal. I love it drizzled over strawberries.

One of the easiest gifts is a small jar of pitted prunes topped up with port. Make an attractive label including the recipient's name. Port-marinated prunes are great served with ham or turkey or eaten as snacks.

RECIPES

CHOCOLATE WALNUT FUDGE

400g can sweetened condensed milk
100g butter, chopped
1 & 1/4 cups firmly packed brown sugar
1 tbsp golden syrup
100g dark chocolate, finely chopped
1/2-3/4 cup coarsely chopped walnuts

Lightly grease a 20cm square cake pan. Line with baking paper.

Place condensed milk, butter, brown sugar and golden syrup in a large microwave-proof bowl. Mix well. Microwave on high (100 per cent) power for 2 minutes. Stir well and continue cooking for 3-4 minutes, stirring once. Cook until surface is covered in bubbles. Stir well to combine.

Add chocolate, stirring to mix. Pour into prepared pan. Sprinkle with walnuts, pressing in well. Cool then chill, until set.

Lift out of pan and cut into squares. - Makes about 30 pieces.

CRAISIN WHITE CHRISTMAS

140g shelled pistachio nuts
500g white chocolate buttons
1 & 1/2 cups rice bubbles
250g craisins
5 each: red and green glace cherries, quartered
1 cup desiccated coconut
1 tsp vanilla essence
Topping: 100g dark chocolate buttons, melted

Line a 30cm x 24cm slice pan with baking paper.
Lightly toast pistachio nuts in a 180C oven for about 8 minutes, stirring halfway through. Cool, then coarsely chop.

Place chocolate buttons in a large microwave-proof bowl. Melt in microwave on high for about 1 minute, stir, then continue cooking for 30-40 seconds. Stir until smooth. Cool slightly. Stir in remaining ingredients.

Press evenly into prepared slice pan. Chill until set. Cut into squares or bars.
Place melted chocolate in a small plastic bag. Cut tip from one corner. Drizzle chocolate in a lacy pattern over bars. - Makes about 25 pieces.

SALTED CHOCOLATE BARK

Toffee: 1/2 cup sugar
1/4 cup water
Chocolate: 1 tbsp butter
1 & 1/2 cups roasted pistachio nuts
500g 72 per cent cocoa dark chocolate
1-2 tbsp coarse sea salt

Line a baking tray with foil.
Place sugar and water in a large, microwave-proof glass bowl. Microwave on high for 2 minutes. Stir gently to dissolve sugar. Continue microwaving for 2-3 minutes until liquid is light golden. Remove - toffee will continue to colour on standing.

Whisk in butter. Add pistachios and stir until well coated. Transfer to baking tray, spreading out to separate nuts. Cool. Break up any large clumps.

Melt chocolate either over hot water or in the microwave. Stir well then cool a little.
Place about a quarter of the toffee nuts in a bowl. Quickly stir remainder into melted chocolate. Pour on to same lined baking tray. Top with reserved nuts and sprinkle with salt. Chill until very firm.

Break into pieces and store in layers between waxed paper. - Makes about 750g.

MICROWAVE CHILLI NUTS

1 cup each: cashew nuts, blanched almonds, Brazil nuts
2 tsp canola oil
1-2 tsp chilli powder
1/2 tsp each: ground coriander, cumin
1/4 tsp salt
pinch cayenne pepper

Place nuts in a large microwave-proof dish. Toss with oil. Microwave for 5-6 minutes, stirring once during cooking.

Combine spices and stir into nuts. Cook for another 1-2 minutes.
Cool completely before storing in airtight containers. - Makes 3 cups.