Lifestyle

FOOD AND FESTIVITIES

IT’S OFFICIAL! 2020 IS ON ITS WAY OUT … AND THE TIME TO RELAX, RECUPERATE AND JUST HAVE SOME FUN WITH THE FAMILY, ENJOYING TIME TO BREATHE AND INDULGE A LITTLE HAS
DEFINITELY ARRIVED! CHEERS REGULAR AND BLOGGER TERESA ULYATE RUSTLES UP SOME TREATS FOR THE SEASON.

After a crazy rollercoaster of a year I think we all deserve a little downtime, and some delicious holiday grub to boot! These recipes are sure to inject some fun and festivity into your end of year break.

The savoury recipe of roasted vegetable phyllo parcels is a delight for veggie lovers. (And, truth be told, the anti-veggie brigade find them delicious too!) These crispy parcels also include fresh pineapple and a dash of orange zest for an extra boost of flavour.

Serve them as a starter, side dish or a snack to enjoy with drinks. They look rather snazzy sprinkled with sesame seeds and the best part is that you don’t need to worry about doing a neat job with the pastry – the rustic look is actually being sought here. If you’re serving these while entertaining you can make the filling ahead of time and assemble everything, ready to bake just before the gang arrives.

On the sweet side, adults and kiddies alike will love making and eating a batch of fun ice cream cone cupcakes. You can play around with colours and sprinkles depending on your mood or to match your party theme. I love the soft serve effect you get when piping the icing on top, but if you’re not a confident piper you can just as easily spread the icing on top instead. (And don’t forget the all important sprinkles.)

Happy holidays, and have fun everyone!

 

MINI ROASTED VEGGIE PHYLLO PARCELS (Makes 12)

  • 500g mini plum tomatoes, halved lengthways
  • 100g fresh pineapple, cut into 1-2 cm chunks
  • Olive oil for drizzling
  • Salt and pepper
  • 30ml (2 Tbsp) olive oil
  • 5ml (1 tsp) finely grated orange zest
  • 15ml (1 Tbsp) garlic, ginger and dhania paste
  • 500g mixed chopped vegetables (carrots, red onion, mushrooms, yellow pepper)
  • 10 sheets phyllo pastry
  • 100g butter, melted
  • 15ml (1 Tbsp) black sesame seeds
  • 15ml (1 Tbsp) white sesame seeds

METHOD

  1. Heat your oven to 200°C and line a baking tray.
  2. Arrange the plum tomatoes and pineapple chunks in a single layer on the baking tray. Drizzle with olive oil, season with salt and pepper and roast for 25 minutes until softened and the tomato skins are starting to wrinkle and crack.
  3. Combine 2 tablespoons of olive oil with the orange zest and garlic, ginger and dhania paste in a bowl. Add the mixed chopped vegetables and toss well to coat them in the oil.
  4. Transfer the roasted tomatoes and pineapple to a large bowl, then spread the veggies on the same tray and season with salt and pepper. Pop the tray in the oven for 15 minutes. When the vegetables have finished roasting tip them into the same bowl as the tomato and pineapple.
  5. Lower the oven temperature to 180°C and grease a muffin pan. Unroll the phyllo pastry and cover with plastic and a damp tea towel. Take one sheet of phyllo and lay out on the work surface. Brush with melted butter and place another sheet of phyllo pastry on top. Repeat this process until you have five layers of phyllo. Cut the sheet in half lengthways and then cut each strip into 3 pieces so that you have six pieces in total. Press each piece of pastry into the muffin tray, then repeat with the remaining phyllo pastry pieces to fill the entire tray.
  6. Spoon the vegetable filling into the parcels and fold the edges in over the filling. Brush the tops with melted butter. Combine the black and white sesame seeds in a small bowl and sprinkle over the parcels.
  7. Bake the parcels for 25 minutes, or until the pastry is golden brown. Allow to cool slightly before removing from the pan and serving.

 

ICE CREAM CONE CUPCAKES (Makes 20)

FOR THE CONES:

  • 20 flat bottomed ice cream cones
  • Heavyweight foil, to secure the cones
  • 100g butter, softened
  • 200g muscovado or brown sugar
  • 2 large eggs
  • 5ml (1 tsp) vanilla extract
  • 200g flour
  • 10ml (2 tsp) baking powder
  • Pinch of salt
  • 30g cocoa
  • 125ml (½ cup) warm milk

FOR THE ICING:

  • 230g butter, softened
  • 400g icing sugar
  • 5ml (1 tsp) vanilla extract
  • 3 Tbsp warm milk
  • 15g cocoa
  • Chocolate flake and sprinkles to decorate

METHOD:

  1. Preheat the oven to 170ºC. Arrange the cones in a muffin tray. Tuck pieces of crumpled-up foil around the base of each cone to secure them in the tray.
  2. Cream the butter and sugar together for 5 – 10 minutes. The mixture should be visibly lighter in colour, soft and moussy. Add the eggs and vanilla and mix to combine.
  3. Sift in the flour, baking powder, salt and cocoa. Mix until just combined, then whisk in the milk.
  4. Divide the batter between cones. (I found that two tablespoons of batter per cone was just right. Don’t overfill them!) Carefully transfer the tray to the oven. Bake for 20 minutes, or until an inserted skewer comes out clean. Leave to cool completely.
  5. To make the icing, whip the butter until soft. Sift in the icing sugar and mix until combined. Add the vanilla and some of the milk and mix into a soft icing. Continue to add the remaining milk gradually until you reach piping consistency.
  6. Scoop half of the icing into a separate bowl and sift in the cocoa. Mix to combine. Pop the vanilla and chocolate icing side by side into a piping bag with a star nozzle. (If you want more defined line between the vanilla and chocolate icings place them each into their own small piping bags, cut the tips then place both bags in a larger piping bag with the nozzle.)
  7. Pipe the icing onto the cooled cones. Decorate with flake and sprinkles.

 

Teresa Ulyate is a multi-tasking working mom who juggles a job, children and a blog cupcakesandcouscous.com