B O O K G I V E AWAY
Handmade Gi fts FROM THE KITCHEN IT MIGHT BE EASIER TO POP INTO A SHOP AND LAY DOWN SOME CASH ON A GIFT FOR A FRIEND OR A LOVED ONE – BUT TAKING TIME TO MAKE SOMETHING YOURSELF IS SO MUCH MORE PERSONAL.
A COPY OF HANDMADE GIFTS FROM THE KITCHEN See T&C’s on pg 04 To qualify, send an e-mail or a postcard clearly marked Cheers Book Giveaway and containing your name, ID number, physical address (not a PO Box please!) along with a contact telephone number to qualify for the lucky draw. ADDRESS: cheers@cheersmag.co.za or Cheers, PO Box 259, Rondebosch 7701. ENTRY DEADLINE: 15th December 2017 LIKE us on www.facebook.com/ CheersMag to double your chance of winning.
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his book is sub-titled ‘culinary inspired presents to make and bake’ and is the product of Country Living UK’s food and drink editor Alison Walker, a graduate of the Prue Leith Academy. Nowadays, people are hankering for a return to simpler, less complicated times. It’s why there are so many markets popping up all over the show. Folks want to buy their vegetables with soil attached to the roots rather than pristinely washed and packaged in Styrofoam and covered in shrink wrap – accompanied by a sell-by date. Knowing that someone has made a jar of jam, bottle of chutney or simply baked some shortbread just for you is priceless – because they’ve taken a bit of time and effort. That’s a commodity in short supply! Besides which, how many of your friends still bake or make jam?! So Walker’s book, which is beautifully illustrated with photography by Tara Fisher (Hearst Magazines), has a fantastic collection of gift ideas – all culinary themed. It’s packed full of ideas for great bakes – like crumbly biscuits, or little sweet treats such as chocolate truffles. How about fudge? Or there are spicy chutneys, jams and even ideas for liqueurs. The information Walker imparts is incredibly practical. Each step of the process is numbered so you really can’t go wrong. Quantities are metric but their imperial equivalent is also given if you still work in pounds, cups and ounces. The book is divided into chapters such as ‘Baked with love’ or ‘Something for the store cupboard’. Then there’s ‘From the garden’, ‘A savoury treat’ and ‘Raise a glass’ along with ‘Gifts for the cook’ and even ‘Making containers’. Furthermore, she adds her thoughts on how to present the gift with innovative and unusual wrapping suggestions. The book itself makes a great gift if you know someone who is handy and likes to be busy in the kitchen. Published by Struik Lifestyle, it’s available in local bookstores ahead of the Christmas gifting season.
FONDANT CUPCAKES
PREPARATION: 40 minutes COOKING: 15 minutes MAKES: 18 These adorable cupcakes can be adapted to suit any occasion. Tint the icing palest pink for Valentine’s day and decorate with rose petals or embellish with primroses for Mothering Sunday. FOR THE CUPCAKES:
200g (7oz) golden castor sugar 200g (7oz) unsalted butter, very soft finely grated zest and juice of 1 lemon 1–2 tbsp tepid water 4 medium eggs, beaten 200g (7oz) self-raising flour FOR THE ICING:
600g (1lb 5oz) fondant icing sugar, sifted 2 tbsp lemon juice crystallised flowers, to decorate 1 Preheat the oven to 200°C/400°F/gas mark 6. Line two 12-hole muffin tins with 18 paper cases. 2 Put the cupcake ingredients into a large bowl and beat with an electric whisk for 2 minutes until fluffy and paler in colour. 3 Divide the mixture equally between the paper cases and bake in a preheated oven for 12–15 minutes until golden. Remove from the oven and transfer to a wire rack to cool. The cakes should have fairly flat tops that rise to just below the top of the cake case, but trim if necessary before pouring in the icing. 4 To make the icing, put the icing sugar in a large bowl. Gradually beat in the lemon juice and the water, as necessary, until you have a soft but spreadable consistency that holds its shape. 5 When the cakes are completely cold, flood the icing on top of the cakes up to the edges of the paper cases. Leave to set without moving. When almost set and still slightly wet, decorate with a selection of crystallised flowers.
