Page 6 - Bayswater Gardens Newsletter Summer 2017_Final
P. 6
6 BAYSWATER NEWS, SUMMER 2017
What’s Cooking
Cranberry &
Pistachio Slice
What’s Cooking
With the festive season upon us, my with Ashley, Group Executive Chef
creative focus turns to ingredients
and recipes that create yummy things
to serve for family and friends. Ingredients 3. On low speed mix until
combined.
Recently at Lansdowne Gardens we 750g unsalted butter, cut into
have been using a lot of nuts, seeds cubes 4. Slowly add the melted
and grains in our cakes and slices, that 300g brown sugar butter and sugar; followed
we serve for morning and afternoon 1.5 cups honey by the eggs.
tea. 3 eggs, whisked
540g quick cook oats 5. Grease and line a baking
One in particular, brings together tray; press the dough into
cranberries and pistachios, which are 300g self‐raising flour the tray.
both very Christmassy ingredients. It 3 cups sundried cranberries
is very simple to make. 1 cup sultanas 6. Cover with baking paper and
4 cups pistachio nuts, lightly lid or foil.
I hope you enjoy making this delicious toasted and roughly chopped
recipe and I wish you a wonderful and 7. Bake in a pre‐heated oven at
safe holiday season. Method: 165°C for 25‐30 minutes.
1. In a saucepan, melt the
8. Remove the lid/foil and cook
butter sugar and honey over for a further 5‐10 minutes
a low heat; stir frequently; do until golden brown.
not boil!
9. Cool to room temperature
2. Place all remaining before portioning or
ingredients in a mixer bowl.
refrigerate.
10. Can be stored at room temp.
in a sealed container for up
to 5 days.
