Editorial and advertising staff of the Brakpan Herald shared their favourite recipes for this time of the year.
Vyf-minute mikrogolf sjokoladekoek
Vinniger as hierdie kan jy nie ’n koek bak nie.
Dit is heerlik en onder toesig is dit ook iets wat kinders maklik kan maak.
Bestanddele
60ml bruismeel
60ml suiker
30ml kakao
Knippie sout
Een eier
45ml melk
45ml sonneblom olie
Metode
Smeer die binnekant van die koffiebeker met botter of Spray and Cook. Plaas die meel, suiker, kakao en sout in die beker.
Meng met ‘n vurk. Voeg die eier by en meng goed. Sit die beker in die mikrogolf vir drie minute. Laat dit vir ’n paar minute staan voordat jy dit uit die beker haal. Bedien saam met roomys.
Strawberry and peanut brittle salad
This salad is very easy to make and the colours will match a traditional Christmas table just perfect.
Ingredients
15 strawberries, cut in half
A bag of rocket (baby spinach can also be used)
Danish feta or cream cheese
One slab of peanut brittle (broken into chunks)
For the dressing you need:
Olive oil
Honey
Balsamic vinegar
Method
Place the rocket (or baby spinach), strawberries and feta/dollops of cream cheese on a flat platter.
Add the peanut brittle chunks just before serving. Drizzle over the dressing and enjoy.
Three-ingredient brownie cake
Dear brownie lovers, this one is for you.
If you have a sweet tooth just like me, you would agree that the ultimate dessert is finally here.
Score brownie points with your family with this easy three-ingredient brownie cake.
Ingredients:
2 cups cake flour
1 litre Ola Gino Ginelli Hazelnut
Praline ice cream, softened but
not melted
1½ slabs (150g) dark chocolate
Serving suggestion:
Icing sugar, to dust
Roughly chopped, blanched hazelnuts
Gino Ginelli Hazelnut Praline ice
cream
Sparkler
Method:
• Preheat the oven to 180ºC. Line a greased, medium-sized round cake tin (20cm) with baking paper.
• In a large mixing bowl, sift the flour and add the softened Ola Gino Ginelli Hazelnut Praline ice cream. Beat until just combined, using an electric mixer.
• Rough chop one chocolate slab (100g) and sprinkle it into the batter, mixing to combine.
• Pour the batter into the cake bin and bake for 45-50 minutes until just set.
• Allow the brownie cake to cool for 20 minutes before transferring it to a serving platter or cake stand.
• Slice the brownie cake into diamond shaped pieces and dust with icing sugar. Use a vegetable peeler and peel the remaining half slab of chocolate to create small chocolate shavings. Sprinkle the chocolate shavings and roughly chopped hazelnuts onto the centre of the brownie cake.
• Serve a generous portion with a scoop of ice cream and a sparkler and enjoy.
Watermelon and cucumber salad
When I first heard about this salad from a friend I thought it was a weird combination.
I love both the main ingredients, watermelon and feta cheese, but I could not imagine how they would work together in a salad. I made the salad for one of our family braais and it is now a close second to my potato bake. This salad is delicious and it is both sweet and salty, also so easy to make.
Ingredients
180g watermelon
½ cucumber
½ bunch of mint
1 tablespoon olive oil
100g feta cheese
1 tablespoon balsamic glaze
Method
Chop watermelon and cucumber into chunks and place in a bowl with the mint leaves (reserve a few for garnish) drizzle with olive oil. Season to taste. Crumble over the feta cheese, the remaining mint leaves, then drizzle with one tablespoon of balsamic glaze just before serving.
Foolproof fudge
Who doesn’t like the smooth, creamy and devilishly sweet treat that is fudge?
This foolproof recipe won’t disappoint.
Homemade fudge also makes a great Christmas gift.
Ingredients:
• One can condensed
milk (397g)
• 500ml sugar
• 25ml golden syrup
• 75ml water
• 60g butter
• 5ml vanilla
Method:
• Put sugar and water into a large heavy saucepan. Stir over a low heat until the sugar has dissolved.
• Add the butter and syrup and stir until the butter has melted.
• Add the condensed milk and stir until it comes to the boil.
• Boil very slowly, stirring all the time, until soft ball stage.
• Remove from the stove, add the vanilla and beat until it thickens.
• Pour into a greased pan and leave to cool.
• When cold, cut into squares.
Recipe: www.food.com
Have a story?
Contact the newsroom by emailing: Thelma Koorts (editor) brakpanherald@caxton.co.za
or Stacy Slatter (news editor) stacys@caxton.co.za
or Miné Fourie (journalist) minev@caxton.co.za
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