This year our Christmas Lunch had two big differences and they were nothing to do with our menu arrangements which have always tended to remain quite traditional.
Difference number one was that it was our first Christmas Lunch in our new home!

Difference number two was that the lunch was cooked not on our standard gas cooker (which no longer exists in our new dwelling) but on (and in) a La Nordica wood cooker.


This required a little extra thought but we are pleased with our results:
Sandra’s lasagne:

her mammoth-sized chicken:

and my chocolate cake.

Our Christmas Lunch did take a little longer to cook. In particular we had problems in getting the oven up to the required temperature of 220 degrees C. (It never got beyond 180 degrees C; hints on improving this performance gratefully received). However, the results were delicious and particularly flavoursome – there is such a lot to be said in favour of ‘slow cooking’!
We were also able to enjoy our lovely lunch in the warmest of surroundings since the cast-iron stove, lined with red majolica tiles, is a great way to heat up our winter surroundings which are at an altitude above a thousand feet.

Cast-iron stoves were a standard feature of kitchens in by-gone times until they were superseded in the last century by gas and electric cookers. In the UK they continue to exist in the reincarnations of the Aga, invented by the Swede Gustav Dalen, and the Rayburn. Although the Rayburn has a wood-burning version the Aga (famously associated with an aristocratic ‘Aga-Saga’ country house lifestyle) is now powered by gas or electricity.
The Italian ‘Cucina economica’ is the basis for our Nordica which we inherited with our new house. It does not have to be on all the time, as distinct from an Aga. It only has one oven instead of the Aga’s multiplicity and, so importantly for our heavily forested part of the world where electric supply can sometime be cut off and where gas is not on line but has to be supplied in canisters, it happily feeds on a variety of timbers including acacia and holm-oak.
We are truly looking forward to further delicious ‘slow’ meals taken in warm surroundings and with the added benefits of much reduced gas and electricity bills.
Now I must be off downstairs to clean out the ash and to spread a bit of olive oil on our Nordica’s hob…




































