The first two days of “The Beast from the East” was fun. Adults turned into kids with impromptu snowball fights everywhere. Kids running to the park to try out a sledge before the snow melted.
I have not seen snow in London like this since 2008.
But I’m over it now!
My 10 year old’s school shuts at 11.45 today…what’s the point.
We have lit all our candles and are cozying up on the sofa with our duvets. He is nagging me to have Leon’s for lunch but neither of my 2 local ones delivers at the moment??? and I’m not going out today. Love Leon as they have a great gluten- free selection and it’s always fresh and colourful. Having Leon get’s me into holiday mood. It’s our tradition to head straight to Leon after passport control if we travel from terminal 2 at Heathrow.
I’m also prepping Glögg for tonight. Ie Mulled wine. I make mine the old-fashioned way by blending vodka with spices and sugar and after it’s infused I blend it with warm wine. Total Christmas vibe!
Thankfully I only have one VO-job today and that’s to be recorded in my home studio.
Stay warm, stay safe!
The swedish version of Mulled Wine is called Glögg, the word comes from the old word glögd meaning warming up, and boy do we need that here in London, it’s minus 3 degrees!!!!
I recorded this video last year, but the recipe is 150 yeras old and is not about to be changed.
There’s a lot of sugar in glögg, but hey ho, it’s only christmas once a year and at least you don’t get all the weird chemicals you might find in pre-made mulled wine/glögg.
So stressed, off to Sweden today with a mountain of presents, have no idea how to fit it all into my bags. This is a recipe for Mulled Wine Swedish Style, stronger and sweeter and served in small glasses with blanched almonds and raisins.
Now off to work before wrestling with my packing. (Have never banged out a video/post so quick!). Wishing you all a relaxing and wonderful Christmas!!
This is what you need:
*I bottle of red wine
* 10 cl Vodka (1 deciliter)
* 1 cup brown sugar
* 1-2 cinnamon sticks
* 20 Cloves
* Piece of fresh ginger
* 1 tablespoon of cardamom
* 1 Vanilla pod
* peel from 1 orange
Crush the cardamoms, break the cinnamon stick and grate an oragne and open the vanilla pod, place it all in a glass jar with a lid. Add the ginger, cloves and vodka. The jar goes in the fridge over night.
The next day: Use a sieve to remove the spices place in a pan together with the wine and the sugar. Heat up, but don’t let it boil.
Serve with almonds and raisins.