• RUDOPH CHRISTMAS TARTS
•  
• 250g packet Arnott’s Butternut Snap Cookies
• 65g unsalted butter, chopped
• 1/3 cup cream
• 200g milk or dark chocolate, chopped
• 10 vanilla marshmallows, halved horizontally
• 2 tablespoons vanilla ready-made frosting
• 20 jaffas
• 20 mini vanilla marshmallows, halved crossways
• Rich choc fudge writing icing
• 40 mini star pretzels

1.      Preheat oven to 180°C (160°C fan-forced). Place 1 biscuit over each hole of a 12-hole, 1 1/2 tablespoon-capacity round-based tartlet tin. Bake for 2-3 minutes or until soft. Remove from oven. Using a small ladle or a lime, carefully press softened biscuits into tin to mould into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.

2.      Place butter, cream and chocolate in a saucepan over very low heat. Stir constantly for 7 minutes or until melted and smooth. Pour into a clean, dry bowl and refrigerate for 20 minutes or until cool but not set.

3.      Fill biscuit cases with 1 heaped teaspoon of chocolate mixture. Place in refrigerator for 20-25 minutes, or until set.

4.      Using the picture as a guide, gently press 1 marshmallow half, cut-side down into each tartlet. Attach 1 jaffa to each marshmallow with ready-made frosting to form a nose, then attach 2 mini marshmallow halves above nose, cut-side up, to form eyes. Use a drop of writing icing to form pupils. Cut pretzels in half to form antler shapes. Place 2 pretzel pieces above eyes. Press to secure. Serve.

Notes

·         Variation: After the chocolate tartlets have set, dust each with a little icing sugar mixture. Gently press 3 red mini M&Ms into tartlet to form berries. Gently press 1 spearmint leaf lolly into tartlet to form holly leaf.

 

High Tea or Afternoon Tea

 

The term High Tea originated in England in about 1825. It referred to the meal consumed by workers at 5pm, after a long day of hard labour. Hot and hearty food such as Shepherd’s Pie would be washed down with a pot of tea.

 

The custom of Afternoon Tea originated in England in about 1840 and was enjoyed between 3pm and 5pm, as a way to fill the gap between lunch and dinner, which was normally served about 8pm.

 More recently, the term High Tea has been modified to describe a formal Afternoon Tea, in which food such as scones and finger sandwiches is presented on a three-tiered platter and tea served from a pot into fine china cups.

 This is an extract from last Sunday’s Sun Herald.

NUTELLA MADE FROM SCRATCH

Dark Chocolate:

175gr roasted, skinned hazelnuts

300gr dark chocolate

2 tabls icing sugar

2 tabls oil (flavourless or mild tasting oil)

1 tabls cocoa powder

1 tsp vanilla extract

A pinch of salt.

Have jars ready, this recipe yields 500ml of Nutella.

Place the chocolate in a heatproof bowl over a pan of simmering water (make sure the base of the bowl doesn’t touch the water) and stir until the chocolate is melted and smooth. Alternatively use the microwave oven, make sure to stir each time it is remove from the microwave.

In a food processor add the roasted skinned hazelnuts and grind until it becomes small particles. While the blades are turning, add the sugar, oil cocoa and vanilla, add a pinch of salt. Process until smooth, scraping down the sides as necessary. Then remove the lid and add the melted chocolate and process.

Pour into the prepared jars while it is still warm and liquid. The Nutella firms when cooled, so it is easier to place it in the jars and remove the air bubbles when it is liquid. Gently tap the jars against the counter to remove air bubbles and put on the lids.

White Chocolate:

175gr roasted, skinned hazelnuts

300gr white chocolate

2 tabls oil (flavourless or mild tasting oil)

1 tsp ground ginger (you can also use ground cinnamon or other spices)

A pinch of salt.

Us the same method as above although you will be omitting the sugar and cocoa and adding ground spice of your choice.

This recipe is Courtesy of Not Quiet Nigella.