Gifts from the Kitchen

Transcription

1 Gifts from the Kitchen What do you give the person who has everything? Well maybe not everything then, but the person who is notoriously diffi cult to buy for. What if you ve just run out of inspiration! An edible gift could be the answer to these woes. There s nothing nicer than receiving a gift to eat that you know has been made with love, so in this edition we are concentrating on gifts you make yourself in the kitchen Not more jams and preserves I hear you say! No a little more contemporary than that. We hope you will like this special gift, a selection of delicious recipes using a range of products from the CADBURY and KRAFT KITCHENS. The delicious Panforté and Biscotti are made with products from our chocolate baking range and will keep for some weeks. The Salted Peanut Butter Shortbread can be made a week or two ahead and drizzled with the chocolate just prior to packaging. Because some of these recipes are not technically preserved like a jam or chutney, they will have a shorter shelf life. It makes sense to make them just before you intend to give them, especially the Pâté and the Chocolate Sauce. Why not suggest the recipient keep them refrigerated and indulge themselves by consuming over the Christmas period. Get busy!

2 Craisin, Pistachio and White Chocolate Biscotti MAKES: 36 PREP: 15 minutes COOK: 50 minutes 1 cup caster sugar 3 eggs 2 ½ cups fl our 1 ½ teaspoons baking powder ¹ 3 cup craisins ½ cup shelled pistachios, roughly chopped 125g CADBURY White Chocolate Baking Chips BEAT together the sugar and eggs until pale and thick. Add the sifted fl our and baking powder, craisins, nuts and chocolate and stir until well combined. Turn out onto a lightly fl oured surface and knead until smooth. DIVIDE the mixture in half and shape into two 30 5cm logs. Place on lined baking trays and bake in a moderate oven 180 C for minutes until lightly browned and fi rm to touch. Allow to cool for 10 minutes. REDUCE the oven to 150 C. Using a serrated knife, cut the logs on a slight diagonal into 1cm thick slices, then lay them cut side down on the tray and bake for 10 minutes. Turn the biscotti over and bake for a further 10 minutes. Cool completely and store in an airtight container for 2-3 weeks.

3 Chocolate Liqueur Sauce MAKES: 2 cups PREP: 5 minutes COOK: 10 minutes ½ cup water ½ cup bourbon ¹ 3 cup caster sugar 250g CADBURY Dark Chocolate Melts ¼ cup cream COMBINE the water, bourbon and sugar in a small saucepan and stir until the sugar has dissolved then bring to the boil. ADD the chocolate and stir continually until the mixture boils. Stir in the cream and allow to cool. POUR the sauce into sterilised bottles and seal. Will keep refrigerated for up to 2 weeks. If the sauce fi rms a little in the bottle, stand the bottle in warm water for 10 minutes to loosen the contents. HANDY TIP: Perfect poured over a slice of mud cake with a scoop of your favourite ice-cream.

4 Rosemary and Pecan Bread MAKES: approx. 40 biscuits PREP: 20 minutes COOK: 2 hours Chicken Liver Pâté with Green Peppercorns MAKES: 4 cups PREP: 20 minutes COOK: 15 minutes 1 ½ cups plain fl our, sifted with ½ teaspoon baking powder ½ cup brown sugar 1 cup pecan nuts, roughly chopped ¼ teaspoon salt 3 teaspoons chopped fresh rosemary 1 cup grated KRAFT Tasty Cheese ½ cup milk 2 eggs, lightly beaten COMBINE all the ingredients in a large bowl and mix well. Spoon the mixture into a greased and paper lined 20 x 9.5cm loaf pan. BAKE in a moderately slow oven 160 C for 1 hour and 20 minutes or until a skewer inserted into the centre comes out clean. Remove and place on a rack until completely cooled. USING a serrated knife, thinly slice bread into wafer-thin 2mm thick slices and place in a single layer on lined baking trays. Bake in a slow oven 140 C for minutes or until crisp. Cool completely before storing in an airtight container. HANDY TIP: As an alternative, try substituting fresh thyme and pine nuts for the rosemary and pecan nuts. The bread can be kept in a cool, dark cupboard in an airtight container for 1 month. 1 kg chicken livers, rinsed in cold water and drained 40g butter 2 shallots, fi nely chopped ¼ teaspoon nutmeg ¹ 3 cup brandy 2 tablespoons green peppercorns, fi nely chopped 250g PHILADELPHIA Spreadable Cream Cheese Salt, to taste Whole green peppercorns, for garnish Melted ghee, for garnish HANDY TIP: Pâté can be kept for 5 days in the refrigerator and is best enjoyed with mini toasts or crackers. Pâté makes a delicious hostess gift. REMOVE and discard any sinew from the livers and pat dry with paper towel. Melt half the butter in a frypan and sauté half the livers until browned and slightly pink in the centre. Remove from the frypan and repeat with remaining butter and livers. ADD the shallots and nutmeg to the frypan and saute until softened. Return the livers and any juices to the frypan. Add the brandy and carefully tilt the frypan to ignite the brandy. Cook for 1 minute, stirring occasionally. Cool for 5 minutes. TRANSFER the cooked livers and shallots to a food processor and process until smooth. Add peppercorns and PHILLY and continue processing until pâté is smooth. Season to taste. SPOON pâté into serving dishes and smooth the surface with the back of a spoon. Cover pâté with peppercorns and pour a layer of ghee over the surface to just cover the peppercorns. Refrigerate until required.

5 PHILLY Coconut Ice MAKES: 25 PREP: 5 minutes COOK: 10 minutes 250g PHILADELPHIA Block Cream Cheese, roughly chopped and softened 3 ½ cups icing sugar mixture, sifted 2 ½ cups desiccated coconut ½ teaspoon coconut essence Pink food colouring GENTLY heat the PHILLY in a large saucepan until smooth and creamy. ADD the icing sugar and cook stirring for 2-3 minutes until dissolved and mixture has come to the boil. ADD the coconut and cook for a further 2 minutes until well combined. Remove from the heat and stir in coconut essence. Pour half the mixture into a paper lined 20cm square cake pan. ADD a few drops of pink food colouring to remaining mixture. Pour the remaining mixture over the fi rst layer and refrigerate until fi rm. Using a sharp knife, cut into 25 pieces to serve.

6 Apricot PHILLY Spread MAKES: 4 ½ cups PREP: 5 minutes COOK: 35 minutes Toasted Peanut Butter Fruit Granola MAKES: 11 cups PREP: 5 minutes COOK: 40 minutes 2 cups Australian dried apricots, roughly chopped ½ cup brown sugar 1 cup freshly squeezed orange juice 3 x 250g PHILADELPHIA Spreadable Cream Cheese COMBINE the apricots, brown sugar and orange juice in a saucepan and bring to the boil, stirring until the sugar has dissolved. REDUCE the heat, cover with a lid and gently simmer for 30 minutes until apricots are very soft, stirring occasionally. Cool mixture to room temperature. SPOON the mixture into a food processor and process until smooth. Add the PHILLY and process again until smooth. Spoon into sterilised jars and refrigerate. The spread can be made in advance and will keep refrigerated for up to 5 days. 1 cup KRAFT Crunchy Peanut Butter ¾ cup honey 6 cups rolled oats ¾ cup pumpkin seeds (pepitas) 1 cup unsalted sunfl ower seeds 1 cup shredded coconut 2 cups chopped dried fruit (apricots, pears, apples, raisins etc) COMBINE peanut butter and honey in a saucepan and cook over low heat for approximately 5 minutes, stirring occasionally. COMBINE the oats, seeds and coconut in a large bowl and stir in peanut butter mixture until coated evenly. SPREAD the cereal over large lined baking trays and bake in a moderate oven 180 C for approximately 40 minutes stirring frequently during cooking. The granola will become crunchy and golden brown in colour. Cool completely before stirring in the fruit. Use as required. HANDY TIP: The spread is delicious on toasted croissants, brioche or panettone, especially over the festive period. It also makes a delicious fi lling for tart cases. Simply garnish with fresh fruit if desired, before serving. HANDY TIP: Store in an airtight container or decorative jar in a cool dark cupboard. Granola will keep for 1 month.

7 Siennese Panforté SERVES: 20 PREP: 15 minutes COOK: 30 minutes ½ cup plain fl our ¼ cup CADBURY Bournville Cocoa 1 cup almonds, roasted and roughly chopped ¾ cup hazelnuts, roasted and roughly chopped ¾ cup mixed glace fruit eg. cherries, peaches, apricots, pineapple, peel, fi gs etc, roughly chopped ¹ 3 cup honey ½ cup light brown sugar COMBINE the sifted fl our and cocoa with the nuts and fruit and mix well. COMBINE the honey and sugar in a small saucepan and stir over a low heat until the sugar dissolves. Bring to the boil without stirring again, reduce the heat to low and cook for 5 minutes, uncovered. POUR the hot honey into the fruit and nut mixture and mix well. Press the mixture into a greased and lined 20cm springform pan. BAKE in a moderately slow oven 160 C for 25 minutes. Allow to cool completely in the pan before slicing. NOTE: This cake will keep for several weeks if stored wrapped in baking paper then placed in an airtight container (do not store in the fridge). Package in cellophane for a delicious gift.

8 For more recipes and cooking tips go to: The colour purple is a trademark used under license. Fruit Mince Pies with PHILLY Pastry MAKES: 24 PREP: 30 minutes COOK: 15 minutes 1 ½ cups plain fl our ¼ cup almond meal 2 tablespoons caster sugar 125g chilled butter, chopped 125g PHILADELPHIA Block Light Cream Cheese, softened 1 egg yolk 410g jar fruit mince 1 Granny Smith apple, peeled and grated Finely grated rind of 1 lemon 1 egg, lightly beaten, for glazing Icing sugar, extra, for sprinkling COMBINE the fl our, almond meal, sugar, butter and PHILLY in a food processor and process just until the mixture forms a soft dough. Add the yolk and process briefl y to combine. Turn onto a lightly fl oured surface and gently knead until smooth. Wrap pastry in cling wrap and chill for 1 hour. COMBINE the fruit mince, apple and lemon rind in a bowl. ROLL out pastry to 3mm thickness. Cut out 24 x 7cm circles and press into shallow patty pans. Divide fruit mince equally between the pastry. Moisten pastry edges with water. CUT out 24 x 5.5cm circles from the remaining pastry. Top each pie with the pastry, press and pinch to seal. Brush lightly with beaten egg. BAKE in a moderate oven 180 C for minutes or until golden brown. Cool completely on a wire rack. Dust with icing sugar to serve. HANDY TIP: For a more decorative fi nish, cut pastry into stars instead of rounds to top the pies.