Johannesburg - Giving a gift of something you have made yourself is more appreciated than store-bought presents. Taking the time and trouble to make and beautifully package a gift will show your friends and family how much they mean to you.
A batch of home-made shortbread or biscuits taste much better than the store-bought variety and you can get beautiful containers to package it in. Gifts can be tailored to suit specific tastes and can be quite economical on one’s pocket as well.
GINGER PEAR PRESERVE
Makes 250ml
4 pears, about 750g, peeled and chopped
250ml granulated sugar
125ml brown sugar
60ml ginger preserve, finely chopped
30ml fresh lemon juice
Stir all the ingredients together in a large pot and allow to stand at room temperature for 1 hour, stirring occasionally. Bring pear mixture to the boil over medium-high heat, stirring constantly, until the sugar dissolves.
Reduce heat to low and cook, stirring often, for 30-40 minutes, until thickened and golden.
Cool completely before spooning into sterilised jars.
This is delicious served with baked brie.
PEPPERMINT PINWHEEL COOKIES
Makes 30
125g butter, softened
250ml sugar
1 large egg
5ml vanilla extract
500ml flour
2ml salt
a few drops of red food colouring
ROYAL ICING
1 egg white
300ml icing sugar, sifted
a few drops of peppermint essence
a few drops of green food colouring
Beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until blended. Sift the flour and salt and gradually add to the creamed mixture.
Divide the dough into 2 equal portions. Set the one half aside and add the red food colouring to the other half, mixing until well combined.
On a floured surface, roll each portion of dough out into a 20x30cm rectangle.
Place the red rectangle on top of the plain rectangle. Trim the edges and roll up tightly into a sausage. Wrap in a piece of baking paper and freeze for 30 minutes.
Preheat oven to 180°C and line two baking trays with baking paper.
Remove dough from the freezer and slice into ½cm thickness.
Place onto the prepared trays and bake for 7-10 minutes, until set. Allow to cool and sandwich two together with icing.
ROYAL ICING: Beat the egg white until foamy.
Gradually add the sifted icing sugar and beat until thick.
Mix in the essence and food colouring.
FIVE SPICE PISTACHIOS
45ml orange juice
10ml Chinese five-spice powder
5ml coarse salt
500ml unsalted pistachios, shelled
Preheat oven to 150°C. Line a baking tray with baking paper.
Whisk orange juice, five spice and salt in a bowl. Add the pistachios and toss to coat. Spread an even layer onto the prepared tray. Roast, stirring every 10 minutes, for 30 minutes until dry.
CHILLI LIME PEANUTS
30ml lime juice
5ml chilli powder
5ml paprika
2ml dried chilli flakes
5ml coarse salt
500ml unsalted, raw peanuts
Preheat oven to 150°C. Line a baking tray with baking paper.
Whisk lime juice, spices and salt in a bowl. Add the peanuts and toss to coat. Spread onto the prepared baking tray. Roast for 30 minutes, stirring every 10 minutes, until dry.
CURRIED CASHEWS
45ml lemon juice
15ml curry powder
2ml turmeric
5ml coarse salt
500ml unsalted cashews
Preheat oven to 150°C. Line a baking tray with baking paper.
In a bowl, whisk together the lemon juice, spices and salt. Add the cashews and toss to coat. Spread onto the prepared baking tray and roast for 30 minutes, stirring every 10 minutes, until dry.
Cool nuts and store in an airtight container.
MIXED SPICED NUTS
500ml flour
250ml cornflour
180ml castor sugar
250g butter
extra castor sugar
Place the flour, cornflour and castor sugar in the bowl of an electric mixer. Use the paddle attachment. With the machine running, add the butter in pieces.
Mix until a dough is formed. The dough can be pressed into a baking pan or rolled out and cut into desired shapes.
Bake at 160°C for 30-40 minutes for a baking pan or 15-20 minutes for cut-out biscuits. Remove from the oven when pale golden brown.
Sprinkle with extra castor sugar and package in suitable containers.
l To make wreath biscuits out of the shortbread, cut out shapes with a scone cutter. Cut a hole in the middle. Bake and, when cool, drizzle with melted white chocolate and scatter over chopped dried cranberries and pistachio nuts.
HOT FUDGE SAUCE
Makes 500ml
250g dark chocolate
125g butter
125ml brown sugar
250ml cream
10ml vanilla extract
10ml coarse salt
Melt the chocolate and butter in a large, heavy-based saucepan over low heat, stirring constantly until smooth.
Add the sugar and stir constantly for 5 minutes.
Add the cream and cook for 2-3 minutes, until thoroughly heated. Do not boil.
Remove from the heat and stir in the vanilla and salt. Cool slightly and pour into jars.
This will keep for a month in the fridge.
LEMON LIQUEUR
Makes 1.5 litres
10 lemons
750ml bottle of vodka
875ml water
625ml granulated sugar
Using a vegetable peeler, remove the peel from the lemons in long strips. (Reserve the lemons for another use.)
Place the lemon peels in a large jug or bowl. Pour the vodka over the peels, cover with cling-wrap and leave at room temperature for 2-3 days.
Stir the water and sugar in a large pot over medium heat until the sugar dissolves. Turn up the heat and simmer for 5 minutes. Remove and cool completely.
Pour the sugar-water mixture over the lemon-vodka mixture.
Cover and stand at room temperature overnight.
Strain the liquid into bottles. Discard the peels.
Refrigerate until cold, at least 4 hours.
Delicious in desserts or served as a cocktail and spritzer.
The Star