#bringon2018
Monday, January 8, 2018
Tuesday, December 19, 2017
Iced Vanilla Star Cookies
Iced Vanilla Star Cookies
Makes about 100 mini, small and medium stars
Ingredients:
250 g butter, softened
105 g (125 ml) Huletts Castor Sugar
10 ml (2 t) vanilla extract
2 extra large eggs
450 g (3 cups) cake flour
250 g butter, softened
105 g (125 ml) Huletts Castor Sugar
10 ml (2 t) vanilla extract
2 extra large eggs
450 g (3 cups) cake flour
To decorate:
1 packet Huletts Strawberry Flavoured Icing Sugar
1 packet Huletts Chocolate Flavoured Icing Sugar
Edible decorations of your choice
Method:
Beat butter and castor sugar together until light and fluffy.
Add vanilla extract and beat well.
Add the eggs one by one and beat well.
Gradually add the flour and mix until a soft dough forms. (It should be quite crumbly and buttery.)
Tip onto a floured surface and form into a ball. Cover with cling film and refrigerate for at least an hour.
Pre-heat oven to 160°C and line 2 trays with baking paper.
Cut the dough ball in half and roll out one of the halves on a floured surface to 4 mm thickness. Press star shapes out of the dough and gently arrange on the baking trays. Repeat with the remaining dough (including the other half) until all the dough has been used.
Bake cookies for about 12 minutes until golden. Remove from the oven and allow to cool slightly on the trays before transferring to a drying rack.Once completely cool, decorate with Huletts Flavoured Icing Sugars and edible decorations.
For the icing:
In separate bowls, mix the chocolate and strawberry icing with 45 ml (3 T) water each to form a soft icing. (Add a little more water if needed, if needs to be runny enough to pipe.)
Scoop a few spoon fulls of each icing into the corners of medium plastic bags and twist to secure. (Sandwich bags work well for this.)
Cut the tip off the plastic corner (start as small as possible) and gently squeeze out the icing.
Draw shapes and patterns of your choice on the cooled cookies.
Allow some time to set.
Beat butter and castor sugar together until light and fluffy.
Add vanilla extract and beat well.
Add the eggs one by one and beat well.
Gradually add the flour and mix until a soft dough forms. (It should be quite crumbly and buttery.)
Tip onto a floured surface and form into a ball. Cover with cling film and refrigerate for at least an hour.
Pre-heat oven to 160°C and line 2 trays with baking paper.
Cut the dough ball in half and roll out one of the halves on a floured surface to 4 mm thickness. Press star shapes out of the dough and gently arrange on the baking trays. Repeat with the remaining dough (including the other half) until all the dough has been used.
Bake cookies for about 12 minutes until golden. Remove from the oven and allow to cool slightly on the trays before transferring to a drying rack.Once completely cool, decorate with Huletts Flavoured Icing Sugars and edible decorations.
For the icing:
In separate bowls, mix the chocolate and strawberry icing with 45 ml (3 T) water each to form a soft icing. (Add a little more water if needed, if needs to be runny enough to pipe.)
Scoop a few spoon fulls of each icing into the corners of medium plastic bags and twist to secure. (Sandwich bags work well for this.)
Cut the tip off the plastic corner (start as small as possible) and gently squeeze out the icing.
Draw shapes and patterns of your choice on the cooled cookies.
Allow some time to set.
Friday, December 15, 2017
Rum Fruit Punch
Celebration time has arrived, and this punch is perfect for balmy summer days ;)
Makes 2 liters
Ingredients:
400 g frozen berries, defrosted
60 ml (¼ cup) Huletts Golden Syrup
125 ml (½ cup) dark rum
750 ml (1 bottle) sparkling wine
1 litre soda water
fresh mint leaves and berries to garnish
Method:
Combine berries, Huletts Golden Syrup and rum in a large punch bowl. Mix well.
Top with sparkling wine, soda water and plenty of ice, stir to mix.
To serve, garnish with the mint leaves and berries.
Combine berries, Huletts Golden Syrup and rum in a large punch bowl. Mix well.
Top with sparkling wine, soda water and plenty of ice, stir to mix.
To serve, garnish with the mint leaves and berries.
Friday, November 17, 2017
Cocoa, Banana, Oats & Almond Milk Smoothie
This would be a great start to a weekend ;)
Cocoa, Banana, Oats & Almond Milk Smoothie
Serves 1
Ingredients:
1 g (1 tube sachet) Huletts EquiSweet Classic
1 cup (250 ml) Almond Milk
½ ripe banana
¼ cup rolled oats
½ T unsweetened cocoa powder
1 g (1 tube sachet) Huletts EquiSweet Classic
1 cup (250 ml) Almond Milk
½ ripe banana
¼ cup rolled oats
½ T unsweetened cocoa powder
Method:
Combine all the ingredients in a smoothie maker, blender or use a stick blender.
Blitz until smooth (add more almond milk if needed).
Serve immediately.
Combine all the ingredients in a smoothie maker, blender or use a stick blender.
Blitz until smooth (add more almond milk if needed).
Serve immediately.
Wednesday, November 8, 2017
Frozen Custard
This delicious gluten and dairy free dessert is perfect for warm weather celebrations.
Frozen Custard
Serves 4
Ingredients:
25 ml (5t) Corn flour
375 ml (1.5c) Soy milk
3 ex large egg yolks
30 ml (2T) Huletts Castor Sugar
80 ml (⅓c) pecan nuts
1.5 T Huletts Maple Syrup
Method:
4 x 125ml capacity moulds
Combine corn flour with ¼ cup soy milk in a microwave proof bowl or jug. Stir until smooth. Stir in remaining milk.
Microwave on medium high for 1 to 2 minutes until hot (do not allow to boil). Set aside.
Place the egg yolks and sugar in a large microwave bowl and beat using an electric mixer until thick and pale. Add the milk mixture to the egg mixture and stir to combine.
Microwave on medium high for 1½ minutes and stir. Microwave for a further 1½ minutes or until custard is thick.
Pour custard into moulds and cover with plastic wrap.
Place in freezer for 2 - 3 hours or until just frozen.
Place the pecan nuts between 2 sheets of paper towel on a microwave plate.
Microwave on low for 2 – 3 minutes or until just toasted. (Watch as nuts burn easily). Cool and chop into small pieces.
Combine the pecans and maple syrup in a small jug.
To serve: run a knife around the inside of each mould and turn the custards out onto serving plates.
Top the custards with the maple pecans.
Ingredients:
25 ml (5t) Corn flour
375 ml (1.5c) Soy milk
3 ex large egg yolks
30 ml (2T) Huletts Castor Sugar
80 ml (⅓c) pecan nuts
1.5 T Huletts Maple Syrup
Method:
4 x 125ml capacity moulds
Combine corn flour with ¼ cup soy milk in a microwave proof bowl or jug. Stir until smooth. Stir in remaining milk.
Microwave on medium high for 1 to 2 minutes until hot (do not allow to boil). Set aside.
Place the egg yolks and sugar in a large microwave bowl and beat using an electric mixer until thick and pale. Add the milk mixture to the egg mixture and stir to combine.
Microwave on medium high for 1½ minutes and stir. Microwave for a further 1½ minutes or until custard is thick.
Pour custard into moulds and cover with plastic wrap.
Place in freezer for 2 - 3 hours or until just frozen.
Place the pecan nuts between 2 sheets of paper towel on a microwave plate.
Microwave on low for 2 – 3 minutes or until just toasted. (Watch as nuts burn easily). Cool and chop into small pieces.
Combine the pecans and maple syrup in a small jug.
To serve: run a knife around the inside of each mould and turn the custards out onto serving plates.
Top the custards with the maple pecans.
Pitch Black Halloween Party
My Pitch Black 35th party was an absolute blast! The husband and I went as corps bride & groom ;)
The starters: Caviar, black olives, charcoal crackers, black sesame crackers & black berry compote on cambrini.
The dessert table was the best! Black candy apples, black chocolate cakes, zout drops, licorice and loads of other black sweets.
The husband cooked 10kg of blackened sirloin to perfection! He used activated charcoal for the crust.
The side salads: Black garlic salad dressing, black rice with macarel & squid and black beans with morcilla, woodear mushrooms and chorizo.
Friday, October 27, 2017
Happy Halloween!
Happy Halloween weekend!
I'm hosting my Halloween themed birthday party tomorrow, and the theme is 'Pitch Black'. I've been experimenting with black ingredients all week and am super excited to serve an (almost) all black menu to my guests.
Hopefully I'll have some pics to share next week ;)
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