QUICK APRI­COT CON­SERVE WITH BRIE

YOU (South Africa) - - YOU LIFESTYLE - Pre­heat the oven to 180°C. 1 Short­bread Put all the in­gre­di­ents ex­cept the sprigs of fresh herbs in a food pro­ces­sor and blitz un­til the dough forms a ball around the blade. 2 Re­move and roll into a ball. Wrap in cling­film and chill for 30 min­utes. 3 Arra

AF­TER DIN­NER A yummy snack for af­ter din­ner, served with cheese and port or cof­fee. SERVES 10 (AS SNACKS) PREPA­RA­TION: 15 MIN (SHORT­BREAD); 15 MIN (CON­SERVE) CHILL­ING: 30 MIN

(SHORT­BREAD) COOK­ING: 12 MIN (SHORT­BREAD); 20 MIN (CON­SERVE) SHORT­BREAD 250g ice-cold but­ter, cubed 250ml (1c) ic­ing sugar, sifted 500ml (2c) cake flour 80ml (¹⁄₃c) corn­flour 80ml (¹⁄₃c) chopped rosemary sprigs of fresh herbs CON­SERVE 1 cin­na­mon stick 1 star anise 4 car­damom pods 500ml (2c) wa­ter 80ml (¹⁄₃c) bal­samic vine­gar 50g each sul­tanas, raisins and cur­rants 100g dried apri­cots 80ml (¹⁄₃c) yel­low sugar (or of choice) TO FIN­ISH 10ml (2t) honey a few drops of bal­samic vine­gar 100g mixed nuts TO SERVE 1 wedge (125g) Brie cheese

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