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