3 RECIPES FOR A NEW YEAR'S EVE CELEBRATION AT HOME
ALTHOUGH 2020 is coming to a close, it's more important than ever to continue being observant about Covid-19 safety practices like social distancing, wearing face masks and limiting person-to-person contact as much as possible.
Individuals should limit their gatherings to include direct households only in order to lower the risk of Covid-19 spread. That means your New Year's Eve plans should include staying at home.
But that doesn't mean your New Year's Eve plans have to be boring.
There are so many fun and creative ways to mark the end of 2020 at home, and one of those is creating a delicious feast.
Below are recipes that you can remake at home.
Brinjal Rolls
(Serves 4-6)
1 onion, peeled and chopped 45ml olive oil
5ml chopped garlic
400g tin of chopped tomatoes 30ml tomato paste
60ml chopped fresh basil salt and pepper
3 medium brinjals
60g pitted black olives, chopped 125ml grated mozzarella micro herbs, for garnishing
Fry the onion for a few minutes in 15ml of the oil. Add the garlic and cook for 5 minutes.
Stir in the tomatoes, paste and half the basil and simmer, uncovered, for 10-15 minutes until thickened. Season to taste.
Cut each brinjal into 5-6 slices, lengthways. Pick out the largest 12 slices. Brush on both sides with oil and griddle in batches until browned. Set aside.
Griddle the rest, then chop them and put them in a bowl. Add the olives. Add 60ml of the cooked tomato sauce to the chopped brinjals and olive mixture and stir.
Spoon half of the rest of the tomato sauce into an ovenproof dish.
Preheat oven to 200°C. Divide the filling between the brinjal slices. Sprinkle each with mozzarella and basil. Roll each slice up. Pack them in the dish, seam side down.
Spoon the rest of the sauce over and sprinkle with the rest of the mozzarella. Bake for 15-20 minutes, until heated through and cheese is melted.
Serve garnished with micro herbs.
Grape salad with candied pecans
Serves 4-6
Ingredients
Pecans
125ml chopped pecan nuts 10ml water
30ml brown sugar 10ml honey
For the salad
125ml sour cream 125g cream cheese 30-40ml honey
5ml vanilla essence 500ml seedless red grapes 500ml seedless white grapes 45ml pomegranate rubies Method
Pecans: Combine all the ingredients and mix well. Line a baking tray with foil. Add the coated nuts.
Bake at 180°C for 10-15 minutes until nuts are toasted. Remove and cool.
Salad: Combine the sour cream, cream cheese, honey, and vanilla essence and mix until smooth.
Add the grapes and mix until they are well coated with the dressing.
Spoon into a serving dish. Scatter the pomegranates and the candied nuts over before serving.
Ice cream cake Ingredients For cake
150g Bourbon Biscuits 40 5 Star chocolate chips 1½ litre vanilla ice cream 200g choco chips
Ice cream cake.
For butterscotch sauce
2 tbsp butter
3 tbsp powdered sugar 2 tbsp honey
2 drops of vinegar 125ml cream
Method
Take Bourbon Biscuits and 5 Star chocolate chips in a polythene cover and crush biscuits and chocolate so that they form small chunks.
Take vanilla ice cream in a bowl and mix Bourbon biscuits and 5 Star chocolate chunks in it.
Mix choco chips in the bowl. Put the ice cream in a tin and refrigerate it for 2-3 hours.
Heat a pan and add butter. Add sugar and honey to the pan, mix, and let it bubble.
Add vinegar and cream. Mix thoroughly.
Allow the sauce to cool down and then refrigerate it.
Serve the ice cream by pouring the Butterscotch sauce over it.
Recipe by Flavours and Colours.