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Winter Spiced Mulled Wine

Winter Spiced Mulled Wine

Serves 4-6   INGREDIENTS · Peel of 2 oranges (large strips) · Peel of 1 lemon (large strips) · Peel of 1 lime (large strips) · Juice of 1 orange · 200g caster sugar · 6 whole cloves · 1 cinnamon stick · 3 fresh bay leaves · 1 whole nutmeg, for grating · 1 vanilla pod, halved lengthways · 2 star anise · 2L soft, dry red wine (try Cabernet Sauvignon, Merlot or Shiraz)   METHOD 1. Prepare the citrus Using a vegetable peeler, peel large sections of zest from the oranges, lemon,  lime, avoiding the bitter white pith. 2. Infuse the base Place the caster sugar into a large saucepan over medium heat. Add the citrus peels  squeeze in the orange juice. Add the cloves, cinnamon stick, bay leaves,  about 10 fine gratings of nutmeg. Split the vanilla pod lengthways  add it to the pan. 3. Dissolve the sugar with red wine Pour in just enough red wine to cover the sugar. Stir gently  allow the mixture to simmer until the sugar has completely dissolved. 4. Reduce, then layer in warm spices Increase the heat  bring to a rolling boil. Cook until the liquid reduces to a thick, fragrant syrup. Reduce the heat to low  add the star anise  remaining red wine. Gently heat for about 5 minutes until warm  aromatic, making sure not to boil.   TO SERVE Ladle into heatproof glasses  serve warm.   TOOLS Matte Cream Round Cast Iron Pot Vegetable Peeler Wooden Spoon Kitchen Measuring Cup Ladle

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Cucumber Tea Sandwiches

Cucumber Tea Sandwiches

Makes about 15 round sandwiches. INGREDIENTS • 250g cream cheese, softened• 25g sour cream• 1½ Tbspn fresh chives, finely chopped• 1½ Tbspn fresh dill, finely chopped (plus extra fronds for garnish)• Salt and freshly ground black pepper, to taste• 15 slices soft white bread, crusts removed• 30 thin slices cucumber METHOD 1. In a small bowl, combine the cream cheese, sour cream, chives, and dill. Season with salt and pepper and mix until smooth and well combined. 2. Lay the bread slices on a board. Using a round cutter (such as a scone cutter), cut two circles from each slice of bread. 3. Spread a generous layer of the cream cheese mixture onto one side the bread round. 4. Top each with two thin slices of cucumber, then gently press together if making sandwich pairs. 5. Garnish with a small frond of fresh dill. 6. Serve immediately or cover lightly and refrigerate until ready to serve. GET THE LOOK Scone cutterCake stand

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Croissant Bake

Croissant Bake

INGREDIENTS 1 (10 oz) package of bacon 8 large croissants 8 eggs 2 cups milk 1 tsp garlic powder 1 tsp onion powder 1 tsp pepper 1 tsp salt 1 cup shredded cheddar 3 tbsp chopped chives METHOD 1. Cook the bacon:Fry bacon on stovetop. Transfer it to a paper towel to absorb excess grease, then chop into small pieces and set aside. 2. Prep the croissants:Tear each croissant into chunks. Lightly grease a baking dish, add the croissant pieces, and toast them in a 180°C oven for 10–15 minutes until slightly golden. 3. Make the egg mixture:While the croissants are toasting, whisk together the eggs, milk, garlic powder, onion powder, salt, pepper, and 1 cup cheddar. 4. Assemble the bake:Pour the egg mixture evenly over the toasted croissants. Sprinkle the bacon on top, followed by the remaining cheese and the chives. 5. Bake now or later:You can bake the casserole immediately, or cover it and refrigerate overnight to bake the next morning. When ready, bake at 180°C for 50–55 minutes, then serve warm and enjoy! TOOLS Stoneware baking dishWhiskGrater

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