Ingredients:
For Dressing:
2 tbsp Olive oil
1 tbsp Raspberry vinegar
1/2 tbsp Burgundy
1/2 tbsp Shallots-finely chopped
1/4 tsp Ginger-finely chopped
1/4 tsp Sugar
1/4 tsp Salt
1/4 cup Sun dried Cranberries
Ground black pepper to taste
For Salad:
4 heart Palm-thin slice
2 Strawberries-sliced in lengthwise
1/2 tbsp Walnuts-chopped
1 heart Bibb Lettuce
1 heart Romaine Lettuce
1/4 head Radiccho-cut into bit sizes
2 Artichoke hearts-quartered
1/4 cup Raspberries
Method:
For Dressing:
1.In a bowl,add the vinegar,burgundy, shallots, ginger, sugar, salt and cranberries, mix well.
2.Keep the bowl in refrigerator for one hour to chill.
3.Add the olive oil and whisk well with the above ingredients.
For Salad:
1.In a bowl, break up the romaine and bibb lettuce, add the radicchio and toss well.
2.In another bowl, add the remaining ingredients along with dressing ingredients and mix.
3.Before serving, place the lettuce mix on a plate and spoon with the dressing mix.
For Dressing:
2 tbsp Olive oil
1 tbsp Raspberry vinegar
1/2 tbsp Burgundy
1/2 tbsp Shallots-finely chopped
1/4 tsp Ginger-finely chopped
1/4 tsp Sugar
1/4 tsp Salt
1/4 cup Sun dried Cranberries
Ground black pepper to taste
For Salad:
4 heart Palm-thin slice
2 Strawberries-sliced in lengthwise
1/2 tbsp Walnuts-chopped
1 heart Bibb Lettuce
1 heart Romaine Lettuce
1/4 head Radiccho-cut into bit sizes
2 Artichoke hearts-quartered
1/4 cup Raspberries
Method:
For Dressing:
1.In a bowl,add the vinegar,burgundy, shallots, ginger, sugar, salt and cranberries, mix well.
2.Keep the bowl in refrigerator for one hour to chill.
3.Add the olive oil and whisk well with the above ingredients.
For Salad:
1.In a bowl, break up the romaine and bibb lettuce, add the radicchio and toss well.
2.In another bowl, add the remaining ingredients along with dressing ingredients and mix.
3.Before serving, place the lettuce mix on a plate and spoon with the dressing mix.
Raspberry Jam Heart
Ingredients:
100 gm Plain flour
50 gm Castor sugar
115 gm Unsalted Butter-dice
75 gm Seeded Raspberry jam
50 gm Ground Almonds
1 tsp Icing Sugar
Method:
1.In a food processor, process the butter, sugar, plain flour and ground almonds until the mixture forms a dough.
2.Knead the dough into a large ball, then cover in clingfilm and leave to chill in the fridge for 3-4 hours.
3.Preheat the oven 150 degree C.
4.Remove the dough from the fridge and knead again until softened.
5.Divide into three equal portions and roll each portion out into a sheet 3 mm thick.
6.Using a heart-shaped cutter, cut out even number of biscuit shapes.
7.Using a palette knife, carefully place half of the biscuits onto a greased baking sheet.
8.Using a smaller cutter shape, punch out the middle portion of each of the remaining biscuit shapes.
9.Carefully transfer the biscuits onto a baking sheet using a palette knife.
10.Bake both batches of biscuits for 20-25 minutes until turns to golden brown.
11.Remove the biscuits from the oven and take them off the baking tray straight away.
12.Put onto a cooling rack to cool completely.
13.Spread the jam onto the centre of the whole biscuits, then place the biscuits with the cut-outs on top.
14.Press together the biscuits so that the jam peeks out through the heart.
15.Sprinkle with the icing sugar on the top and serve.
100 gm Plain flour
50 gm Castor sugar
115 gm Unsalted Butter-dice
75 gm Seeded Raspberry jam
50 gm Ground Almonds
1 tsp Icing Sugar
Method:
1.In a food processor, process the butter, sugar, plain flour and ground almonds until the mixture forms a dough.
2.Knead the dough into a large ball, then cover in clingfilm and leave to chill in the fridge for 3-4 hours.
3.Preheat the oven 150 degree C.
4.Remove the dough from the fridge and knead again until softened.
5.Divide into three equal portions and roll each portion out into a sheet 3 mm thick.
6.Using a heart-shaped cutter, cut out even number of biscuit shapes.
7.Using a palette knife, carefully place half of the biscuits onto a greased baking sheet.
8.Using a smaller cutter shape, punch out the middle portion of each of the remaining biscuit shapes.
9.Carefully transfer the biscuits onto a baking sheet using a palette knife.
10.Bake both batches of biscuits for 20-25 minutes until turns to golden brown.
11.Remove the biscuits from the oven and take them off the baking tray straight away.
12.Put onto a cooling rack to cool completely.
13.Spread the jam onto the centre of the whole biscuits, then place the biscuits with the cut-outs on top.
14.Press together the biscuits so that the jam peeks out through the heart.
15.Sprinkle with the icing sugar on the top and serve.
Tasty Peppermint Patties
Ingredients:
1 cup Confectioners Sugar
1 tbsp Evaporated Milk
10 gm softened Unsalted butter
1/8 tsp Pure vanilla extract
1/8 tsp Peppermint oil
Chocolate Coating:
3 ounces Semi-sweet chocolate- coarsely chopped
6 gm Shortening
Method:
1.Line a cookie sheet with aluminum foil, smoothing out any wrinkles and lightly dust the foil with confectioners sugar.
2.In the bowl, beat the sugar,milk, butter, vanilla extract and peppermint oil with electric mixer until combined in low speed.
3.Increase the speed to medium-high and beat for 2-3 minutes until very creamy.
4.Transfer the batter to a bowl, cover with plastic wrap, and place in the refrigerator for 1 hour until firm enough to roll into balls.
5.Roll the batter into 1 inch balls and place on the prepared pan.
6.Flatten each ball with the palm until the patties are 2 cm in diameter and 1 cm thick.
7.Cover and place in the refrigerator for one hour until the patties are firm.
Chocolate Coating:
1.In a heatproof bowl, melt the chocolate and shortening placed over a saucepan of simmering water.
2.Remove the patties from the refrigerator and dip, one patty at a time, into the melted chocolate to evenly coated.
3.drip back the excess chocolate into the bowl and then place the patties back on the foil.
4.Once all the patties have been dipped in the chocolate, return to the refrigerator to chill for half an hour until firm.
5.Store in the refrigerator in an airtight container.
1 cup Confectioners Sugar
1 tbsp Evaporated Milk
10 gm softened Unsalted butter
1/8 tsp Pure vanilla extract
1/8 tsp Peppermint oil
Chocolate Coating:
3 ounces Semi-sweet chocolate- coarsely chopped
6 gm Shortening
Method:
1.Line a cookie sheet with aluminum foil, smoothing out any wrinkles and lightly dust the foil with confectioners sugar.
2.In the bowl, beat the sugar,milk, butter, vanilla extract and peppermint oil with electric mixer until combined in low speed.
3.Increase the speed to medium-high and beat for 2-3 minutes until very creamy.
4.Transfer the batter to a bowl, cover with plastic wrap, and place in the refrigerator for 1 hour until firm enough to roll into balls.
5.Roll the batter into 1 inch balls and place on the prepared pan.
6.Flatten each ball with the palm until the patties are 2 cm in diameter and 1 cm thick.
7.Cover and place in the refrigerator for one hour until the patties are firm.
Chocolate Coating:
1.In a heatproof bowl, melt the chocolate and shortening placed over a saucepan of simmering water.
2.Remove the patties from the refrigerator and dip, one patty at a time, into the melted chocolate to evenly coated.
3.drip back the excess chocolate into the bowl and then place the patties back on the foil.
4.Once all the patties have been dipped in the chocolate, return to the refrigerator to chill for half an hour until firm.
5.Store in the refrigerator in an airtight container.
