Goings on at The Cookshop
It’s been quite a hectic couple of months here at The Kitchen Range and Cookshop. We’ve just had our website completely re-designed and we are absolutely thrilled with the result. We hope all our regular visitors will love the new look site and we extend a very warm welcome to all.
We’d love to know what you think and if you’ve not found what you’re looking for, then please let
us know, as we are constantly continuing to develop our range and naturally enough, we want to be stocking things that you’re all looking for!
Drop an email to chris@krcookshop.com with your thoughts and suggestions.
Currently we only have quite a small selection of our entire stock on the website, and a few of the categories still remain empty. But over the next few weeks we will be busy adding more and more of the products from our ‘bricks and mortar’ shop.
Here’s a picture of Chris putting the finishing touches to the Christmas ham.
Best wishes, and welcome again to all those visiting for the first time,
26th December 2020
Chris and Trisha Plant
Christmas Past
Christmas was always an exciting time when I was growing up in the sixties. It was the only time I would receive presents, with my birthday on the 23rd December gift givers would always say that they spent a bit more on my Christmas present. At the time I believed them, not now though. Mum and Dad would always buy presents that we could all play with, like Ker-Plunk, Buckaroo and my favourite, Mouse trap. Christmas was always the time for playing cards, with Newmarket being the most popular for us kids, while the grown-ups would play Kitty Nap and 3 card Brag for pennies. The festive season was also defined by the food we had in the house, food that was never eaten at any other time of year. Tangerines (no mandarins and clementines then), nuts, candied figs and dates were only eaten at Christmas. As a treat Mum would bring out a tin of chocolate biscuits on Christmas Eve, and Dad always had a box of Black Magic chocolates, if us kids wanted sweets we were allowed to have some of the foil wrapped chocolate coins off the tree. Christmas breakfast would consist of chocolate bars from the selection boxes we received as presents. One of my most lasting memories was visiting Nana and Grandad on Christmas morning where Grandad would give us children a good slug of whiskey in our tea, I’ve always wondered if that was just a Suffolk thing.
In the sixties the classic drink at Christmas was the iconic Snowball, my Mum loved them, but only over the festive period.
Snowball Cocktail
Ingredients
100ml Lemonade
Juice of ½ lime
60ml Advocaat
Method
Pour lemonade and lime juice into an ice filled tumbler. Then add Advocaat and stir. To be authentic, spear a Maraschino cherry with a cocktail stick and balance on the glass.
Steiff Christmas Elephant Ornament
With only 2,000 of these adorable Steiff Christmas elephant ornaments made, we are very lucky to have one right here in Framlingham! This is the perfect gift for any collector of Steiff or for the elephant fanatic.
He measures 10cm in size, has beautiful soft velvety grey fur, a swish red and gold felt saddle, and the essential gold plated “Button in Ear” with an elephant instead of the usual Steiff bear stamp. There is a thin red ribbon attached so you can hang him on your tree for all to admire.
Steiff was founded in 1880 by Margarete Steiff, and although we often think of the classic Steiff teddy bear being one of the first pieces she created, it was actually the Steiff elephant design that started it all. The teddy bear was later introduced in 1902 and was designed by her nephew Richard Steiff. In 1904 the “Steiff – Button in Ear” was born and remains the guarantee of excellent craftsmanship and the quality Steiff are famous for.
We only have one available so please give us a call on 01728 723757 or email chris@krcookshop.co.uk if you would like to make him part of your collection. We can arrange for pick up from the shop or offer free delivery throughout the U.K. The Steiff elephant costs £88.00.
Helen’s Christmas Cake
This is the most fantastic and easy Christmas Cake recipe ever, tried and tested over many years. Given to me by a very dear Australian friend, way back in the 70’s. I’m afraid it’s all in imperial measurements, and I really didn’t want to risk converting to metric in case it didn’t work! ~ Chris
Helen’s Christmas Cake Recipe
Before you start, soak the fruit overnight in brandy (about half a cup)
Ingredients:
2lb mixed dried fruit (it’s best to mix your own from raisins, sultanas and currants)
2oz ground almonds
3oz glace cherries
4oz mixed peel
1/2 lb self raising flour
1/2 lb butter
1/2 lb dark brown sugar (Muscovado if possible)
1 tablespoon of black treacle
Grated rind of one lemon
Grated rind of one orange
1 teaspoon of mixed spice
A few drops of vanilla essence
4 eggs
Method:
– Cream the butter and sugar, add the eggs, then add and combine all the other ingredients.
– Line a cake tin very well with 3 or even 4 layers of newspaper on the outside and then greaseproof paper on the inside.
– Cook for 3-4 hours. 350 degrees for one hour, then turn down to 300 degrees
Product Spotlight – Dishcloths Categories: Kitchen, Cleaning.
Is it wrong to get excited about dishcloths? No, definitely not when they are Swedish dishcloths from Iris Hantverk.
We have stocked these household cloths for many years and they always get rave reviews from anyone who tries them (although we must admit they have occasionally been mistaken for a pair of socks!) We personally use these at home all the time, and have a loyal following of customers who come into the shop to pick them up from time to time.
There are no less than TEN vibrant colours to choose from. They’re hardwearing, washable, really absorbent and have a good ‘wipe’ to them – for want of a better word. The best dishcloth you will ever buy – and made from all natural materials. Woven in Sweden from 55% linen and 45% cotton.
*Cleaning will be an absolute pleasure and everyone will be fighting to do the washing up! (*Not an official guarantee 😊)
