New lines added

Final reductions and new lines added in the Anusha sale. Up to 70% off both this season’s collection and last year’s stock.

Spicy noodle soup

I'm a big fan of soups, and this spicy noodle version by Debora Robertson is the perfect antidote to all that rich, heavy food we've been eating recently.

Serves: 4
Preparation time: 10 minutes
Cooking time: 15 minutes

Ingredients
2 tsp groundnut oil
4 garlic cloves, halved and thinly sliced
2 tsp grated fresh ginger
1 small green chilli, halved, membrane and seeds removed and finely sliced
1 small lemongrass stalk, tough outer layer removed and finely chopped
200g shitake mushrooms, thinly sliced
800ml chicken or vegetable hot stock
150ml coconut milk
250g medium egg noodles (4 nests)
3 spring onions, white and pale green part only, finely shredded
1 carrot, cut into julienne strips
6 baby bok choy, halved lengthways
Small handful coriander, leaves only, roughly chopped
Juice of 1 lime
1 tbsp toasted sesame oil
Soy sauce, to serve

Method
1.Warm the oil in a pan over a medium heat. Add the garlic, ginger, chilli and lemongrass and stir for a minute. Raise the heat a little, add the mushrooms and a pinch of salt, then stir for another couple of minutes.
2.Add the hot stock and coconut milk, let simmer and stir in the noodles, spring onions and carrots. Simmer for four minutes. Add the bak choy and simmer for two minutes more.
3.Remove from the heat, stir in the coriander, lime juice and sesame oil. Season to taste. Serve with some soy sauce.

Image and recipe via www.redonline.co.uk

Happy New Year!

I hope you had a fantastic Christmas and New Year break. We managed to have a WHOLE week off, seeing family and friends. Bliss.

2011 was yet another amazing year at Anusha, and I'm looking forward to 2012 (it's going to be an exciting one!).

xx

Winter sale now on!

The Anusha winter sale has begun: up to 70% off clothing and accessories!

Happy Christmas!

I'd like to wish you all a very merry Christmas, and to say a big thanks for your continued support over the past year.

The Anusha offices will close at 5pm today until 29th December. You can, of course, shop online anytime over the Christmas period (our winter sale is open for shopping on Boxing Day). Orders placed during that time will be despatched ASAP from 29th December.

Elizabeth x

One-bite mince pies

What a great way to serve mince pies! I discovered this mini mince pie recipe via the British Larder, a foodie website featuring inspiring recipes using the best of seasonal British food.

Luxury Sweet Mincemeat Mixture
175g seedless raisins
120g sultanas
120g currants
50g cut mixed peel
50g chopped dried prunes
175g soft brown sugar
225g cooking apples - peeled, cored and grated
115g shredded suet
1 orange zest and juice
1 lemon zest and juice
25g chopped almonds
25g chopped pecan nuts
10g mixed spice
1 tsp freshly grated nutmeg
75ml brandy

Mix all the ingredients together (use only half the brandy) in a large deep baking tray and cover and leave to stand overnight.
The next day, preheat the oven to 120°C, cover the tray with foil and place in the oven for about 2 hours.
Leave the mixture to cool slightly, then mix in the rest of the brandy.
Sterilise clean glass jars in the oven and spoon the warm mincemeat into the sterilized jars, seal and leave to mature.
Makes 1.3 kg

Chef's Tip:
This mincemeat needs to mature for at least two weeks before using. Once sealed, it can keep for at least 6 months.
Make the perfect gift: Fill clean sterilized glass jars with 300g mincemeat and attach a recipe to the side for the pastry and baking method for making mince pies at home.

Sweet Pastry
460g plain flour
280g unsalted butter, at room temperature
160g caster sugar
2 eggs
1 vanilla pod, split and seeds scraped out
Preheat the oven to 170°C.
Rub the butter and vanilla seeds into the flour and sugar, add the eggs and bring the pastry together without over-working the pastry.
Turn the pastry out onto a lightly floured work surface, and divide the pastry into appropriate sizes. Do not knead the pastry, just push it together into flat squares.
Refrigerate the pastry for at least a half an hour before rolling the pastry out.
Preheat the oven to 160 °C.
Line the chosen moulds and spoon the sweet mincemeat mixture into the line pastry. Decorate each pie with either another piece of pastry on top or alternatively place one pecan nut on top. Bake the pies for 25 - 30 minutes in the preheated oven. Transfer the cooked pies to a cooling rack and leave to cool.
Serve them slightly warm.

Brandy Cream
200ml double cream
1 shot of brandy (25ml)
50g icing sugar
Mix the cream, brandy and icing sugar, and using a balloon whisk, whip the cream till ribbon stage.
Keep refrigerated until needed.
Makes at least 65 one bite mince pies


Image and recipe via British Larder

The Christmas countdown

Don't miss out on our last date for Christmas delivery! There's still time to pick up some last-minute gifts and party outfits at Anusha.

Order before 12pm on Wednesday 21st December for delivery in time for Christmas day.