TOFFEE BALLS

FLR toffee ballstested
TOFFEE BALLS
6 toffee bars (McIntosh if possible)
6 tbsp butter
2 tbsp cream
Break bars into pieces, add butter and cream and heat over low heat until well blended.
Add:
1 tsp vanilla
Pinch of salt
5 cups cornflakes
2/3 cups coconut
Mix well. Drop by tablespoon onto wax paper. With fingertips lightly coated with softened butter, press ingredients together a wee bit and allow them to set. These are for too good and freeze well.

Modifications:
I did not break the bars, just added the first 3 ingredients in a bowl and then into the microwave, on a very slow and low setting, and keep stirring and repeat till well blended.
I did not have cornflakes, so used a 500 g box of Morning crisp cereal (Crisp cereal clusters with flaked almonds, roasted hazelnuts, chopped Brazil nuts and chopped pecan nuts) but you can in fact use anything you prefer.
Tried and Tested and Modified by Esme Slabbert’s kitchen




MARSHMALLOW / PEPPERMINT CRISP TREATS

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MARSHMALLOW / PEPPERMINT CRISP TREATS
Peppermint Crisp Chocolate Bars – I used approximately 200g
1 Packet Tennis Biscuits (200g)
200g white marshmallows – I only had a bag of multi colored mini marshmallows, and it worked great.
100g Margarine
Place the biscuits in a large Ziploc bag and seal it. Use your hands and just crush it into smaller pieces. I just crushed it, did not want to end up with only powder, so kept some pieces bigger than others.
Place the peppermint crisp on a cutting board, and slice it with a sharp knife into strips and then cut into smaller pieces. Again, not too small, but it depends on your own preference.
Mix the biscuits and half the peppermint crisp, and keep the rest aside. Keep the 2nd half of peppermint crisp for the topping.
Place Marshmallows in a glass bowl with margarine and microwave for 1.5 minutes, and mix well with a spatula.
Add the biscuit and candy mix together with the marshmallow mixture, then work gently and fold it in.
Scoop into a parchment lined rectangular dish.
Use your spatula to flatten the mixture and add the remaining roughly chopped up peppermint crisp for decoration. If necessary, press it into the soft mixture in order to stick and to set properly.
Refrigerate for 2-3 hours and cut into squares.

Source:  Esmé’s kitchen – Esme Slabbert




ESMES MELTING MOMENTS

2015-11-29-meltingmoments2tested
ESMES MELTING MOMENTS
INGREDIENTS
2 cups icing sugar
1½ cup olive oil
900g room temperature butter
10 cups of cake flour

METHOD
With electric mixer whisk butter until creamy
Add oil and mix till well blended and very very smooth and silky
Add icing sugar and whisk again for a few minutes until creamy
Add flour and mix till well incorporated. I used my electric mixer to do the work, no need to do this by hand. The dough will be soft.
Use a star nozzle and pipe strips on a cookie sheet, which you covered with parchment paper.
Oven temperature: 350 F
Baking time: 12-14 minutes, depending on your own oven.
Still need to dip them in chocolate, but will do that later.
Source: TRIED AND TESTED: Esme Slabbert‘s kitchen




CRUNCHY CHEESE CRISPS

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CRUNCHY CHEESE CRISPS
Make awesome crunchy cheese crisps with just a few ingredients (or just one) and a few minutes.

Ingredients
Cheese
Optional – herbs or spices.
I sprinkled some dried parsley, rosemary and thyme on the cheese.

Instructions
Preheat your oven to 350 degrees Fahrenheit.
Line a baking sheet with PARCHMENT paper (Do not try anything else)

I used Cracker Barrel Slices.
Cut sandwich slices into 4 equal sized pieces and place onto the parchment, a couple of inches apart.
I only placed 12 on a tray as they spread as they bake.
Bake ±7 minutes or until beginning to brown around the edges.
Leave them on the tray for ±5 minutes, to set a bit, before gently scooping it up with a plastic or metal egg-lifter and place on a cold surface or plate and allow to cool complete, to finish getting crispy.

Source: I saw this idea on the internet, and could not find the recipe again, so just winged it. Made it from memory from way back then, so this will not resemble the original recipe in any way shape or form.
SOURCE: Esmé’s kitchen.




ESME’S PEANUT BUTTER COOKIES

2015-11-14-flrpeanutbuttercookiestested
ESME’S PEANUT BUTTER COOKIES
½ cup chunky peanut butter, although I only had smooth, so that’s what I used
½ cup demerara sugar
1 XL egg
1¼ cups steel cut oats
¾ teaspoon baking soda

Preheat oven to 350°F. (180 ºC)
In a small bowl, use an electric mixer to cream peanut butter and brown sugar until fluffy. Beat in the egg.
Add oats and baking soda to creamed mixture, and mix well. Use your hands to make a ball, it’s rather crumbly, but do not worry, just knead it and it will eventually form a ball.
Line baking sheet with parchment paper.
Roll dough into 2-inch balls, and press to flatten on the cookie sheet.
Bake for 8-10 minutes or until the cookies turn slightly brown.
Cool cookies on a rack, and store leftovers in an airtight container.

Sourced from the Internet – but adapted by Esme’s kitchen




STEEL-CUT OATS BREAKFAST IN A JAR

tested
STEEL-CUT OATS BREAKFAST IN A JAR
5 pint-sized Mason jars with lids

Ingredients
1 2/3 cups steel-cut oats
4 cups water
¼ teaspoon salt
2ml Cinnamon
½ cup dried cranberries – add when you turn the heat off

Optional Mix-Ins
Yoghurt
Raisins or other dried fruit
Fresh berries
Nuts or seeds

Instructions
Bring the oats, water, salt and cinnamon to a boil. Simmer for about 5-10 minutes (depending on the consistency you like) then turn off the heat and add the dried cranberries and let is cool down.
Divide the oatmeal between the 5 jars. Let stand, uncovered, at room temperature for about an hour or until cool to the touch, then cap and refrigerate or as I have done, place in the freezer.
I usually take a jar out of the freezer and place it on the counter the evening prior to going to work in the morning, then quickly add my optional mix-ins into the jar, and off I go to work, with a yummy and delicious and hearty breakfast. I usually add some nuts, yoghurt and frozen fruit.

Source and Photo: Esme Slabbert’s kitchen




CARAMEL AND BANANA MUFFIN OR BREAD

2015-11-07-caramelbananamuffins1

 CARAMEL AND BANANA MUFFIN OR BREAD
OK, what do you do when you have overripe bananas? You hunt your grocery cupboard, see what you can come up and then substitute and adapt as you go along, till you find the correct consistency and hope for the best. I did taste a small blob of the dough to try and figure out if I had to add anything else, but eventually decided enough is enough and here we go with a new creation!

Ingredients…
500g self-raising flour
1 can of caramel treat
1 can 1% milk – I used the caramel tin as measurement – you can use any % milk you have, we only stock 1%
5 Large mashed bananas
2 heaped teaspoons of baking powder
1 cup chopped walnut pieces

Method:
Mix all ingredients thoroughly.
Spoon batter in 24 muffin pans lined with paper liners or into loaf pan/s.
Let it sit for ±20 minutes before baking.
Bake in preheated oven at 350 degrees F
I only made muffins and baked it for 20-25 minutes. If you bake it in a loaf pan, you may have to bake it a bit longer for say 30-35 minutes or until a skewer inserted comes out clean. I have not baked it in a loaf pan as yet, so cannot provide you with the exact time, so just test it with a skewer for readiness.

On 12 of the muffins I added some extra walnut pieces, just for fun and extra crunch. Use a spoon to press them down, just a tiny bit, in order for them to stay put when baked.

Source: Esmé’s kitchen – own creation




SWEET PULL APART PUDDING

2015-11-01-flrbiscuits
SWEET PULL APART PUDDING
1 can Pillsbury country biscuits (10 count)
½ cup walnut pieces (use ¼ at a time)
±150 g mascarpone
1ml cinnamon
½ cup demerara sugar (use ¼ at a time)
2 ml vanilla essence
¼ cup chocolate chips

Spray a pan thoroughly with spray and cook or margarine, or whatever you prefer, but make sure it’s well-greased.
Sprinkle ¼ cup of nuts in the bottom of pan
Place 5 of the biscuits on the nuts, but pull them slightly open in order for them to be more oblong than round to fill the base better.
Mix the mascarpone, cinnamon, ¼ cup sugar and vanilla with a fork till well blended.
Divide this mixture and spoon over each biscuit in equal quantities.
Place the other 5 biscuits on top of this mixture, also giving them a slight pull and place in such a way that you cover the gaps of the bottom row.
Top with chocolate chips and remaining nuts and sugar. You may wish to use less sugar, if you do not want to have it overly sweet.

Bake at 180ºC for approximately 20-25 minutes, till biscuits have a nice brown color

Note: You can use any variation of nuts, chocolate as you prefer.
Own creation: Esme’s Kitchen – Esme Slabbert




TONGUE IN MUSTARD SAUCE

 

tong in mosterd soustested
TONGUE IN MUSTARD SAUCE
4lb fresh tongue (you can also use a pickled tongue, although I could not find one)

For the fresh tongue, prepare as follows
½ cup coarse salt
20 whole Coriander – crushed in a spoon, just to crack the outer shell
15 cloves
5 bay leaves – can use it as is on brake into smaller pieces
25ml sugar
25ml vinegar
750ml water – enough to cover the tongue

Add everything in a big pot and cook for at least 3-4 hours till tender. Peel off the skin and slice up and use as is or add the sauce if you prefer.
We use ½ plain and ½ with sauce.

Sauce:
2tbs oil
2tbs flour
60ml mustard powder
125ml sugar
4ml salt
180ml boiling water
80ml salad vinegar
180ml mayonnaise
Juice of ½ lemon
60 ml chopped gherkins

Place, oil, flour, mustard, sugar, salt and boiling water in double boiler, and stir until smooth.
Add vinegar and continue to cook until well blended and thickened.
Allow to cool slightly, then add mayonnaise, lemon juice and gherkins (I did not use the gherkins)
Pour over tongue in casserole and bake in 350F oven for 20-30 minutes
I doubled the sauce, and did not use the gherkins. It’s super yummy.

Received the original recipe from a friend but adapted by Esme Slabbert’s kitchen.




TUNA ROL MET CHAKALAKA EN MIELIES OF BUTTERNUT

2015-10-03-tunarolmetchakalakaenmieliesofchakalakaenbutternut
TUNA ROL MET CHAKALAKA EN MIELIES OF BUTTERNUT
Gebruik enige vleis soos gevlokte hoender, bully beef, gebraaide gesnipperde spek, spinasie en fetakaas, enige oorskiet vleis, stukkies gekapte koue vleise soos polony en ham,

1 blaardeeg (puff pastry)
1 blikkie tuna chunks in water (gedreineer)
1 blikkie chakalaka with sweetcorn of met butternut
1 kop kaas gerasper
1 eetl mayonaise
1 tl mosterd
1 ui gekap
Vars pietersielie
Meng al die bogenoemde en smeer bo-oor die blaardeeg
Rol dit op soos ‘n “jamroll” en seel die kante en onder mooi. Sit op ‘n bakplaat en vou die kante mooi onder die rol in – dit keer dat die tunamengsel uitkook. Maak 3 kepe – vertikaal – bo-op rol

Verf eier of melk of mayonaise bo-oor en sprinkel bietjie droe pietersielie bo-oor.
Bak in oond vir 45 min by 180grade tot gaar en goudbruin.