Christmas on a cupcake – what’s not to love?

This is such a great idea from Brit + Co. that we just had to share, because let’s face it, it’s not like those cupcakes are going to make it out of the kitchen uneaten anyway.

Yummy!

Click here for the full tutorial. Don’t worry about trying to hunt down Wilton’s sparkle gel – try Nicoletta’s Glitter Writing Icing instead – it’s local, lekker and can be found online or in the baking isle of your nearest supermarket. 

Winter Warmers: Decadent Indulgence

Mini Eclairs with Salted Caramel and Fresh Banana

Makes 12 mini eclairs

for the eclairs

• 250ml (8.45 fluid ounces) water
• 100g (3.53 ounces) unsalted butter, cubed
• 2.5ml (0.08 fluid ounces) (1/2 t) salt
• 250ml (8.45 fluid ounces) (1 cup) flour
• 2 large, free-range eggs
• for the salted caramel
• 250g (8.82 ounces) sugar
• 50ml (1.69 fluid ounces) water
• 100g (3.53 ounces) butter
• 100ml (3.38 fluid ounces) cream
• 2 t sea salt flakes

 for the salted caramel cream

• 150ml (5.07 fluid ounces) fresh cream
• 3 T salted caramel

 to serve

• fresh banana, diced and drizzled with lemon juice

1. To make the eclairs, pre-heat the oven to 180c and line a baking tray with baking paper.
2. Bring the water, cubed butter and salt to a simmer.
3. Add all the flour and with a wooden spoon, mix until the dough forms a ball which pulls away from the sides of the saucepan.
4. Allow to cool slightly and add the eggs one at a time, beating well after each addition.
5. Pipe/spoon 12-15 x 5cm (1.97 inches) eclairs onto the prepared baking tray.
6. Place in the oven and allow to bake for 30-45 minutes until the eclairs are golden brown and cooked through.
7. Once cooked, remove from the oven and allow to cool.
8. To make the salted caramel, combine the sugar and water in a saucepan and allow to come to the boil. Cook until the sugar is the colour of Amber then add the butter and cream and stir until smooth. Add the salt and set aside to cool slightly.
9. To make the salted caramel cream, beat the cream until soft peaks form. Whilst beating, add the warm salted caramel and beat until the mixture is thick.
10. To serve, slice open the éclairs, spoon in some of the cream mixture, add some chopped bananas and a drizzle of salted caramel.
11. Serve immediately.

This recipe was originally posted on the Simply Delicious Food Blog.

Winter Warmer: Cauliflower & Potato Curry

This delicious-looking vegetarian recipe is courtesy of the Cape Legends Wine Club blog:

Something a little different to try for a weekday dinner. With loads of flavours, this mouth-watering dish with not disappoint.
Ingredients:
2 tbsp vegetable oil
1 large onion , chopped
large piece ginger , grated
3 garlic cloves , finely chopped
½ tsp turmeric
1 tsp ground cumin
1 tsp curry powder , or to taste
227g can chopped tomatoes
½ tsp sugar
1 cauliflower , cut into florets
2 potatoes , cut into chunks
1 small green chilli , halved lengthways
squeeze lemon juice
handful coriander , roughly chopped, to serve
naan bread and natural yogurt, to serve

Method:

1. Heat the oil in a saucepan. Cook the onion for 10 mins until soft, then add the ginger, garlic, turmeric, cumin and curry powder. Cook for 1 min more. Stir in the tomatoes and sugar. Add the cauliflower, potatoes and split chilli, seasoning to taste. Cover with a lid and gently cook for a good 30 mins, stirring occasionally, until the vegetables are tender – add a drop of water if you need to, but it is meant to be a dry curry.

2. When the vegetables are cooked, remove the chilli, if you like, stir in a squeeze of lemon juice and scatter with coriander. Serve with your choice of Indian bread and a dollop of yogurt.

Winter Warmers

As the coldest time of the year approaches, with winter solstice (for the southern hemisphere) just over one month away, the thick jerseys are unearthed from the back of the closet and the electric blankets taken out of storage. Those of us lucky to enjoy the beauty of a roaring fire on a cold winter's night know that there is nothing better to accompany a good blaze than a glass of gluhwein.

We found a wonderful recipe at dreamingofwinter.blogspot.com:

To 4 litres of red wine you need:
Caster sugar (amount proportional to quality of red wine, the worse the wine the more sugar you need, add it to taste, but start with about 2 cups)
6 - 8 Cinnamon sticks
Whole cloves
2 Oranges
Whole allspice
2 cups of orange juice

If you wish to get your friends and yourself tipsy even more quickly, or just to add a little extra kick, add brandy, sweet sherry or port to the mix. (optional but rather tasty)

Method:

• Pour the red wine into a large pot and put it on the stove on a very low heat – you must not let the wine boil or the world could end… and that is not something you want to risk...
• I tend to cut the oranges into slices and then put about 4 cloves into each slice, then put them in with the wine.
• Break the cinnamon sticks in half or thirds and put them in with the wine as well as 10 of the whole all spice.
• Add in the sherry or port as well as 2 cups of orange juice.
• Add in 2 cups of sugar and stir.
• Stir on and off for about 30 mins to give the spices time to infuse with the wine and for the magic to occur, then taste it, and add more sugar as needed (possible up to 4 or 5 cups more in the wine is really bad).
• Let it cook/infuse/whatever for about 30 mins more (again, not letting it boil).
• Drink and be happy :)

Sometimes I like to add berries, which soak up the alcohol quite nicely and add to the cuteness of the drink.

Traditional Easter Cooking

Although colored hard-boiled eggs are probably the first Easter food to come to mind, other foods factor into the traditional Easter meals around the world.

Hot Cross Buns are an Easter favorite in many areas. The tradition allegedly is derived from ancient Anglo-Saxons who baked small wheat cakes in honor of the springtime goddess, Eostre. After converting to Christianity, the church substituted the cakes with sweetbreads blessed by the church.

Countries around the world serve sweet cakes in the same vein, such as Czech babobka and Polish baba. The Greeks and Portugese serve round, flat loaves marked with a cross and decorated with Easter eggs. Syrian and Jordanian Christians have honey pastries.

Pretzels were first shaped to indicate the torso of a person with arms folded, praying.

The roast lamb dinner that many eat on Easter Sunday goes back earlier than Easter to the first Passover of the Jewish people. The sacrificial lamb was roasted and eaten, together with unleavened bread and bitter herbs (see Passover Seder) in hopes that the angel of God would pass over their homes and bring no harm. As Hebrews converted to Christianity, they naturally brought along their traditions with them. The Christians often refer to Jesus as The Lamb of God. Thus, the traditions merged.

In the United States, ham is a traditional Easter food. In the early days, meat was slaughtered in the fall. There was no refrigeration, and the fresh pork that wasn't consumed during the winter months before Lent was cured for spring. The curing process took a long time, and the first hams were ready around the time Easter rolled around. Thus, ham was a natural choice for the celebratory Easter dinner.

Whatever your traditions - have a blessed, safe, and happy Easter!

Home mag April issue

The Home magazine always offers many great articles relating to your home: from decor to DIY to food to gardening. The April issue is no exception, with decor ideas inspired by the Karoo, autumnal recipes, and various gardening and DIY articles for handy readers.

It's definitely worth a read, and it's also possible to subscribe online or view an online version of the magazine.

St Patrick's Day Fun

For all the Irish out there, have a little fun this St Patrick's Day (17 March) with some great recipes!

Since the weather is forecast to be cloudy or rainy over most of the country, why not make a traditional Irish stew?

Or stray from tradition with these awesome-looking mint chocolate brownies.

Otherwise, grab a group of willing mates and head down to your local Irish pub for some good old St Paddy's cheer.