Christmas In South London, Friday, November 18, 2011 13 good enough to eat


Chocolate and hazelnut spread


(Makes 1X450g Jar)


•75g blanched hazelnuts •100g dark choco- late (72% cocoa solids), chopped •100ml condensed milk •1-2tbsp hazelnut oil •pinch of salt •3-4tbsp hot water Preheat the oven


to 180C/gas mark 4. Tipthe hazel- nuts on to abaking sheet and toast in the preheated oven for 5-7 min- utes, until pale golden. Remove the nuts from the oven and cool slightly. Tipthe warm hazelnuts into afood processor and chop until theybecome an almost smooth paste. Gentlymelt the chocolate, condensed milk and hazelnut oil in asmall pan over alow heat. Stir until smooth and add to the hazelnut paste in the food processor.Add apinch of salt and blend, then add the hot water and blend again until the mixture has athick, spreadable consistency. Spoon into apretty sterilised jar and leave to


cool. Coverwith alid and label when cold. This will keep in the fridge for up to twoweeks.


Cashew and almond barfi (Makes 20-24 pieces)


•200g unsalted cashews •200g ground almonds •125g caster sugar •397g can of condensed milk •75ml full fatmilk •_tsp ground cardamom •1tsp rosewater •2tbsp clarified butter or ghee •6sheets of edible silver leaf Line a20cm square baking tin with


lightlyoiled baking parchment. Tipthe cashews into afood processor and blend until finelyground. Add the ground almonds and pulse for afurther 30 sec- onds. Mix with the caster sugar,condensed milk, full-fat milk, ground cardamom and rosewater. Heat the clarified butter or ghee in a


large non-stick frying pan and add the nut mixture. Stir constantlyoveralow heat for about 10-15 minutes, until the mixture thickens and comes away from the pan smoothlyinathick mass. It should be the consistencyofaloose bread dough or choux pastry. Tipthe mixture into the prepared tin and


spread levelwith either apalette knife or a rubber spatula. Leave to cool for 10 min- utes. Very carefullypeel one sheet of silver


leaf at atime from the book and layonthe surface of the barfitocompletelycover it.


VinD’oranges


(Makes 2X500ml Wine Bottles)


Leave to set completely, then cut into dia- monds with asharpknife or apizza wheel. Package in asingle layerinashallowbox


lined with waxedornon-stick baking parchment. Stored in an airtight container,these will keep for up to one week.


•750ml fruity rose wine •100ml vodka •100ml brandy •1 vanilla pod •1 large or 2small cinnamon sticks •200g caster sugar •3 large Seville oranges •1 lemon Pour the wine, vodka and brandy into alarge (3 litre), sterilised jar.Split the vanilla pod in half and add to the jar with the cinnamon and sugar.Seal securelyand give it agood shaketodissolvethe sugar into the alcohol. Wash the oranges and the lemon and pat dryon kitchen paper.Cut the fruit in half and then into 5mm thick slices. Add the sliced oranges and lemon to the jar,seal and shakeagain. Leave the vin d'oranges in the fridge for about one month, giving it agood shakeevery nowand then. Strain, decant into pretty sterilised bottles and label. This will keep, decanted,inthe fridge, for twoto three months.


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