Soaked in brine for 24h Brine: 2c kosher salt 6-12 garlic cloves 15 ml sugar 12 Peppercorns
Put turkey in cooler box add the ingredients fill with water till turkey is covered (I put the frozen turkey in cooler box otherwise you have to add ice) Remove from brine Pat dry turkey with paper towels roast at 180C (time according to weight of bird) ours was 4 kg and roasted in weber for 3 h
Roasted potatoes Slice potatoes thinly halfway through cover with lots of melted butter and roughly grinded salt bake at 170C for +/- 45 min
Instructions Line a loaf pan with parchment paper (or grease the pan with margarine). Place the candy canes in a plastic sandwich bag. Crush them using a mallet or whatever you have on hand. Put the margarine, sugar, cocoa, and peppermint flavour and soy milk in a heat-proof mixing bowl or the upper part of a double boiler. Place the bowl over simmering water and stir until smooth. Add a bit more soy milk if needed. When the mixture is smooth, pour quickly into the prepared pan. Sprinkle crushed candy canes on top and press in gently. Chill thoroughly in the fridge. Cut into slices or squares.
Corlea Smit TRIED AND TESTED: Just made this one, but non-vegan. Used real butter and full-fat milk. The peppermint really cuts down on the sweetness. I’m not usually one for fudge (too sweet), but this one is delicious! It’s worth making for the holidays to keep around in the fridge.
500g butter (REAL butter, no margarine) at room temperature 1 cup icing sugar 1tsp salt, only if using unsalted butter 4 cups flour Preheat oven to 320°F. Add butter and icing sugar (and salt, if using) to mixer and combine. Add flour one cup at a time and mix very well. That’s basically it. The dough will be quite stiff. Press it into a lined baking sheet to flatten and poke holes throughout with a fork (best done with your adorable little daughter – see picture attached). Bake for 45mins or until lightly browned. Cut immediately and allow to cool completely before handling. Can dip in chocolate, but I left mine pure and simple. The flavours really develop over a couple of days, and it keeps well for at least 3 weeks. This recipe is ideal to make in huge batches (my mom and I had a Christmas-baking day yesterday and went through 26 cups of flour!!), because it keeps so well and makes for a delicious and personal gift. All you need are a few pretty cookie tins.
My version of our family bread and butter pudding. I can’t eat bread and butter pudding when its jutting out of the pudding so I do mine like this.
1 pint whole milk 1/2 ounce butter 4 ounces fresh white bread crumbs 2 ounces caster sugar, divided, plus 1 tsp. The grated rind of one lemon 2 large eggs, at room temperature Pinch of salt 3 TBS of raspberry jam
Preheat the oven to 180*C/350*F. Generously butter a 1 1/2 pint glass baking dish. Set aside. Place the milk along with the lemon rind and bring just to the boiling point over medium heat. Remove from the heat and stir in the breadcrumbs and 1 ounce of the sugar. Set aside to infuse for +_20 minutes. Separate the eggs, putting the whites into a clean glass bowl, free from any grease. Beat the yolks and then beat them into the breadcrumb mixture. Pour this bread custard into the prepared baking dish, spreading it out evenly. Bake in the centre of the oven for 30 to 35 minutes, or just until set. Remove from the oven. Heat the jam until it melts and then spread it evenly over top of the baked pudding. Beat the egg whites along with a pinch of salt until foamy. Continue to beat, adding the remaining 1 ounce of sugar slowly, beating them until they form stiff peaks. Spoon this mixture evenly over top of the jam. Sprinkle evenly with the remaining tsp of sugar. Place back in the oven and bake for an additional 15 minutes, until the meringue is golden brown. Serve warm
1 cup warm milk 10 g sachet instant yeast 1/2 cup castor sugar 1/2 teaspoon salt 1 egg 1/3 cup canola or vegetable oil 4 cups cake flour Filling 1/3 cup softened butter 1 cup packed light brown sugar ( I used muscovado ) 2 tablespoons ground cinnamon Icing 1/4 cup cream cheese, at room temperature 1/4 cup softened butter 1 teaspoon vanilla extract 1 teaspoon fresh lemon juice 1 1/4 cups icing sugar
In a measuring cup, stir warm milk, yeast and 1 tablespoon of the castor sugar together to dissolve. Stir and proof 5 minutes. Into the bowl of a stand mixer, measure out 4 cups of flour, the remaining sugar and salt. Once yeast mixture looks bubbly pour into stand mixer with dry ingredients. Start to stir on low. Add in the egg and the oil. Scrape edges of bowl to stir flour in evenly. Knead 5 mins on low. If dough seems a bit sticky, stir in 2 tablespoons of flour at a time until it starts pulling away from the bowl. Dough should not be dry. Let dough rise covered in a warm place until double in size about 35 mins.
Sprinkle counter with flour and roll dough to about 18×24 rectangle. Spread softened butter over dough, being sure to go right to the edges leaving a 1-inch strip untouched on one of the longer sides of dough. Place brown sugar and cinnamon mixture onto the middle of the dough and spread with your hands, creating an even layer over top of the butter, still leaving that 1-inch strip of dough untouched. Lightly press the sugar mixture into the butter using a rolling pin. Roll the dough up like a Swiss roll finishing with the plain dough on the bottom to seal the entire thing together. Cut off any uneven ends to even out the roll. Slice your rolls into 1 1/2 inch rounds and place on prepared pan. Cover with tea towel and let rise again for 1 hour. They double up in size. Preheat oven to 180 C .Line a rimmed baking tray with parchment paper then spray lightly with nonstick cooking spray. Bake for 20 mins. Icing : While the buns are baking, whip cream cheese and butter together. Stir in vanilla, and lemon juice. Scrape sides and mix again. Pour in powdered sugar and stir slowly until it starts to incorporate. Then mix on high for 5 minutes or until frosting starts to lighten in color. Scrape sides and mix again briefly. Once rolls have been removed from the oven, frost using half the amount made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay firm.