Lockdown Recipes

Afghan Cookies

Afghan Cookies

A Kiwi Classic- a great cookie on it's own but an amazing base for these toffee cookies. Great as a present. Can be made with store bought caramel sauce or try making your own, a little fussy to make but the taste is worth it.
Course Dessert

Ingredients
  

To make cookies

  • 200 grams butter softened
  • ½ cup brown sugar
  • 1 tsp vanilla
  • cup flour
  • ¼ cup cocoa
  • cups cornflakes crushed or crushed wheetbix

to make icing

  • cups icing sugar
  • ¼ cup cocoa powder
  • 1 Tbsp butter softened
  • 1-2 tbsp boiling water

Instructions
 

To make cookies

  • Preheat oven to 180C. Line baking tray with baking paper
  • In a large bowl, cream butter, vanilla and sugar until light and fluffy. Sift in coca then flour and mix until combined. Finally add crushed cornflakes until well blended.
  • Place heaped teaspoonfuls onto tray, gently form balls then press to flatten slightly.
  • Bake for 15 minutes and cool on wire rack before icing.

To make icing

  • Mix icing sugar, cocoa and butter then add 1 Tbsp boiling water to make spreadable. If necessary add a little more hot water to get desired consistency. Ice biscuits and top with half a walnut

Notes

This make a great crumb which can be added to the top of a frosted cake to give an interesting crunch. 
to make the crumb – just spread the dough loosely on baking paper in a  tray and cook as above.
sdr
Lockdown Recipes

Pesto

Pesto

My twist on the amazing pesto. Classic Genovese pesto uses just basil but baby spinach gives a mild taste and boosts the nutritional value. Have fun and play with the recipe- substitute pine nuts with walnuts or swap out the cheese. It's fun to experiment with the tastes you love.
Course Snack

Ingredients
  

  • ½ cup pine nuts ,toasted
  • 1 cup basil , I use a large pot
  • 2 cups baby spinach
  • 2-3 garlic cloves ,minced
  • ½-¾ cups grated parmesan
  • 2-3 Tbsp olive oil
  • 1 tsp salt or to taste

Instructions
 

  • Toast pine nuts- warm oven for only 1-2 mins. Be Careful they burn quickly! and I have done it many times. It is worth the effort as toasted nuts really enhances the flavour.
  • In a food processor, throw everything in but oil. Cover and blend with oil drizzled in until the desired texture. Add salt to taste.
    I like it a bit chunky but just keep blending until what you want.
  • Enjoy it with cheese and crackers or add to any Italian style sauce. It also freezes well, freeze in tablespoon size balls and just throw it into your spaghetti sauce when cooking.