Snap, Sizzle & Cook

Sharing my love of food

Archive for the tag “brandy”

Chilled Cherry Soup

My friend Nicola from the blog http://running-on-coffee.blogspot.com challenged me to make a recipe from the http://www.yourfamily.co.za magazine issued in July 1989.  I was 20 then which seems a lifetime ago.  I was definitely up for the challenge as cooking and baking is my thing.  I love spending time in the kitchen cooking for my family and trying out different recipes.  My challenge was to make a delicious dessert called a Chilled Cherry Soup.  It is so easy to make and the results are an amazing, fresh, delectable dessert.

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You will need:
400g can red unpitted cherries, pitted 
75ml sweet sherry 
75ml brandy 
250ml sour cream 
125ml plain yoghurt 
60ml milk 
60ml iced water 
50g sugar 

Garnish:
Cherries 
Mint 

Method:
In a bowl, soak cherries in sherry and brandy, one hour. Drain, reserve 25ml liquid. In a food processor, blend together reserved liquid, sour cream, yoghurt, milk and water. Blend in sugar and half the cherries. Stir in remaining cherries, reserving some for garnish. Refrigerate until ice cold. Pour into chilled soup bowls, garnish with cherries and mint.

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Chicken Liver Pate

An old time classic that you either love or hate. In my world its a favourite especially on a slice of melba toast or even a baguette. For this simple, straight forward recipe which I adapted from Annabel Frere’s cookbook, “Help! there’s a stove in my kitchen” you will need:
50g butter
1 medium onion
500g cleaned, trimmed and washed chicken livers
1 clove garlic, minced
1 tot of brandy
salt and pepper to taste
5ml Tobasco sauce
Chicken Liver Pate
Chicken Liver Pate
Melt half the butter in a pan over medium heat and fry the onion till transparent. Add the Chicken livers, garlic, tabasco sauce, salt and pepper and fry for about 5 – 10 minutes. Add the brandy and simmer for a further 5 minutes. Remove from the heat and allow to cool. Once cooled, blitz in a blender till smooth. Transfer to a small serving pot. Melt the remaining butter and pour over the pate. Place in the fridge and chill for 2 hours before serving.

Fruit mince pies

Impress your guests this festive season with home-made fruit mince pies. A friend of mine recently shared her “melt-in-the-mouth” pastry with me after I was completely blown away by the deliciousness of her pies. They are easy to make and the pastry can conveniently be made in advance and placed in the freezer until needed.
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You will need:
300g flour
125g sugar
Pinch of salt
1 Tbsp. brandy
1tsp baking powder
175g butter
1 egg
Rind of 1 lemon
1tsp vanilla essence
Half a bottle of store bought fruit mince (any brand)
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Method:
Cream butter and sugar until light and fluffy and add egg. Mix well. Add brandy and vanilla essence. Sift flour, baking powder and salt. Add to mixture and combine until all comes together to form a lovely dough. Place in the fridge for 30 minutes.
Roll out onto a floured board and cut into rounds with a scone cutter, place in greased patty pan holes and blind bake for 10 minutes. Remove from oven and fill each round with fruit mince. Cover with a smaller round (or any other shape) of pastry on top.
Bake at 180*C for about 20 – 30 minutes. Once done and cooled, sprinkle with some icing sugar.
Christmas Fruit mince pies

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