Tag: xmas

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Glazed Sweet Potato

by Karen ClaassenLeave a Comment on Glazed Sweet Potato
Glazed Sweet Potato

300g butter, cubed
250ml brown sugar
30ml flour
2,5ml ground cinnamon
250ml orange juice
grated zest of one orange
1 orange sliced into wedges
1kg sweet potato, peeled and sliced into 1,5-2cm thick slices

Place a large shallow saucepan over medium-high heat.
Add the butter and brown sugar and allow to melt.
Scatter the flour over and stir until thickened and smooth.
Add the cinnamon.
Drizzle in the orange juice while whisking and then add the zest and the wedges.
Now add the sweet potato chunks, cover with a lid, turn the heat down to medium and cook without stirring for about 40 minutes.
Remove the lid once the sweet potato is cooked and allow the extra moisture to cook off.
Serve warm.

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Hummus Wreath

by Karen ClaassenLeave a Comment on Hummus Wreath
Hummus Wreath

This is a quick throw-together as a starter or snack board and can easily be made from ingredients you already have in your refrigerator. If you want to make the hummus from scratch you will find a few recipes with slight variations under my search button if you type in HUMMUS.
Quantities are for you to decide and adapt to your taste.

hummus
chopped herbs like chives and parsley
crumbed feta or ricotta
cocktail tomatoes
olive oil to drizzle over before serving

Serve the hummus wreath with crackers or melba toast.

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Ginger Biscuit Cups

by Karen ClaassenLeave a Comment on Ginger Biscuit Cups
Ginger Biscuit Cups

500g self-raising flour
10ml cream of tartar
10ml bicarbonate of soda
10ml ground ginger
2ml salt
170g butter, cubed
170g golden syrup
350g brown sugar
2 eggs
12 chocolate balls, halved
250ml cream, whipped

Preheat your oven to 180℃ and spray a 24-hole mini-muffin pan with cooking spray.
Sift together the flour, cream of tartar, bicarbonate of soda, ginger and salt.
Add the cubed butter and rub in with your fingers. Set aside.
Add the syrup and sugar to a saucepan set of medium-low heat and stir until the sugar has almost completely dissolved. The mixture should be very runny. Cool for 5 minutes.
Whisk the eggs together in a bowl and add it to the syrup mixture while whisking.
Pour the mixture into the dry ingredients and mix thoroughly – there should be no dry flour left.
Refrigerate for 30 minutes.
Roll teaspoonfuls of dough into balls and place in the muffin pans. Flatten the balls with your fingers and then make an indent with a small shot glass/the back of a lemon juicer. See video below.
Bake for 30 minutes.
Remove from the oven and immediately press the indents like you did before baking.
Place half a chocolate ball in each hollow and set aside to cool.
Top each ginger cup with whipped cream to serve.