This recipe idea is from a friend of mine who did something similar. Its such a great take on potato salad and really livens up what can be a somewhat boring and done to death salad!
500g baby potatoes but in half lengthways
1/3 cup tangy mayonnaise
1/3 cup creamy mayonnaise
1 cup cooked corn (either frozen or cut off the cob)
1/2 cup red onion, finely diced
1 garlic clove, crushed
5 spring onions, finely sliced
2 boiled eggs (optional) – cut into quarters
salt and pepper to taste
– Place the potatoes in cold water and bring them up to the boil and boil them until soft (but not falling apart)
– Drain and cool
– Mix the mayonnaise together and add the red onion, garlic, salt and pepper. Mix into the potatoes. Add the corn and fold through the salad gently.
– sprinkle with the spring onions, garnish with boiled eggs and serve.
Christmas Trifle is somewhat traditional in South Africa. However I feel it has become a bit boring and predictable. I found this recipe on BBC Good Food by James Martin. I made it for a Christmas workshop and it went down brilliantly. I made 50 little ‘tasters’ for the people who came, but they looked so pretty as individual servings that I think it would be such a lovely idea to make these in a wine glass or similar and make individual trifles for your Christmas guests or dinner party guests. The brownie base adds an incredible decadence and the cherries and creme fraiche ensure that it is not sickly sweet. The good news is, that if you have made your brownies before hand, this recipe is seriously quick and ridiculously easy!
Here are the little tasters I made:
The original recipe calls for you to whip the double cream and creme fraiche until soft peaks form and then pile onto the top. Which you can absolutely do, but I took the cream mixture a little further and then used a piping bag with a 1M nozzle and piped beautiful little roses on top which looked gorgeous. The choice is yours! ENJOY!
500ml tub ready made chilled custard (I used the Woolworths fresh custard which was gorgeous)
100g plain dark chocolate, broken into pieces
400g chocolate brownies
2 x 390g jars cherries in kirsch or similar (I used Morello Cherries that you can get at Pick ‘n Pay)
300g tub double cream
200ml tub créme Fraiche
25g icing sugar
Grated chocolate, to decorate, and fresh cherries (optional)
- Put the custard into a pan with the chocolate pieces. Gently heat, stirring, until the chocolate has melted into the custard. Cover with cling film and cool.
- Arrange the brownies in the base of a trifle bowl. Drain the jars of cherries, reserving the liquid, and scatter over the brownies. Drizzle over 100ml reserved liquid. Spoon the cooled chocolate custard over and chill while you make the topping.
- Lightly whip the cream with the creme fraiche and icing sugar until soft peaks form. chill until ready to serve, then pile on top of the trifle and decorate with grated chocolate and fresh cherries.
Recipe by James Martin
I got this recipe a while ago from my friend Christie. They are pretty much fool proof, amazing everytime brownies! I was needing brownies as a base for my Christmas Black Forest Trifle and I used these which worked perfectly! You can use this as a base and add macadamia nuts, or pecan nuts or white chocolate and dried cranberries. Anything you like really. They are best after a day in the fridge (if you can wait that long!)
For the Brownies
2 cups (250ml) sugar
3 eggs (lightly beaten)
2 cups flour
5 T cocoa
1 tsp vanilla extract
100g dark chocolate
100g chopped pecan nuts (optional)
For the topping
1/2 – 3/4 Tin of condense milk
2 tsp cocoa powder
Remainder of the chocolate from the brownie recipe
- Heat your oven to 180 C
- Melt butter and sugar together. Cool and place in the bowl of a stand mixer (or a medium sized mixing bowl if you are using a hand mixer).
- Add eggs to the cooled mixture and mix well in the stand mixer.
- Add flour and cocoa and mix well
- Add vanilla and mix. Stop the mixer.
- Chop up 6 x 3 rows of the chocolate into small chunks and add to the mixture together with the nuts (if using) and fold through.
- Add the mixture to a greased large, rectangular or square oven dish.
- Bake for approximately 20 minutes.
- To make the topping, mix all the ingredients together and heat in the microwave until the chocolate is melted.
- Pour on top of the brownies after they come out of the oven
- Leave to cool and then cut into squares.
Recipe by Christie Gunn
Join us on Saturday 07 December for a Christmas themed demonstration courtesy of Russell Hobbs.
Chef Lindsay Dunne will demonstrate a variety of festive season recipes that are not only delicious, but also simple to make at home.
As usual, we will also have some fantastic prizes on offer!
The event is free of charge, but space is limited. Booking essential.
When: Saturday 07 December. 10:00 – 12:00.
Where: SMEG Showroom, 2985 William Nicol Drive, Bryanston.