Pinwheels

Sonia was quick to the rescue when the boys were looking for a sweet biscuit and we had none in the store cupboard. The variety of potential fillings are endless and the boys had loads of fun making, baking and eating these.

Roll out a pack of puff pastry on a lightly floured surface, divide evenly into three sections along the width and spread each with a filling of choice. We used peanut butter and honey on the first, cinnamon and brown sugar on the second and chocolate spread on the third.

Roll up on the short side into a tube and slice into 5mm sections. Lay these on their sides on a baking tray and bake in a pre-heated oven at 180 deg C for 15 minutes or until puffed and golden.

They are great with a coffee or as a topping to ice cream. Enjoy!

16 Dec, Pre-Christmas-Christmas @ Greg and Elsie

On the 16th of December, in the great southern hemisphere summer heat, we had a traditional Christmas Lunch at Greg and Elsie.

There were the girls...

...and a few Good Men...

Greg was a demon on the Weber with a great, big, fat bird! He also juggled the gas braai and delivered perfectly crisp Chirizo to nibble on, (and it wasn't as dainty as nibble sounds!), whilst the Main attraction was being put together.

It was cooked to perfection and I got hustled into carving the Beast....err Bird.

Liz contributed a succulent roasted Gammon, and there was a host of Yummy side dishes, not least of all these mouthwatering, bacon wrapped potatoes, Elsie's Mom's receipe, which She used to make as a tradition for Christmas.

By the time the dessert had to come out, which we'd been responsible for, we were all well oiled!

So I added fat to the fire and served the World's most decadent Chocolate Pots, on demand from Elsie, with a nice sweetish dessert wine.

175g 70% chocolate, 2 egg, 2 tbl spoon of strong coffee, 2 tbl spoon of coffee liqueur and 285ml cream.

Blend all the ingredients except the cream in a blenders, whilst heating the cream to just below boiling. Pour the hot cream into the running blender in a slow stream and continue blending until colour is even and consistent.

Pour into espresso cups and chill until set.

As a variation I did two lots, the first with a chili chocolate, garnished with the chocolate truffle, and the second batch with Kirsch instead of coffee liqueur, garnished with fresh cherries. I served with dessert wine and chocolate biscotti to dip with. Unbelievably Triple Yummy!