by capedemo | Dec 13, 2022 | Cooking with Cape Demo
This dessert recipe is perfect for the Holidays. Nothing says Christmas more than a Christmas tree, right? This Nutella Christmas tree pastry looks impressive but is super quick and easy to prepare. Plus, you only need a few ingredients.
Ingredients:
- 2 puff pastry circles (about 15cm)
- 4 – 5 tablespoons of Nutella
- 1 egg yolk
- Optional: vanilla sugar and/or icing sugar
Instructions:
- Preheat the oven
- Roll out the puff pastry. On one circle, spread a thin layer of Nutella (you can microwave the Nutella for about 10 -15 seconds to make it easier to spread.)
- Cover with the second circle of puff pastry. Using a sharp knife, cut a Christmas tree shape in the dough and remove the excess puff pastry (You can use the excess to make Nutella croissants. I also used a small star-shaped cookie cutter to cut out a star-shaped tree topper).
- Using a sharp knife again, make horizontal cuts about 1 cm apart on each side of the tree (see picture), making sure to leave some uncut dough in the middle of the tree. Twist the sliced dough a couple times to make branches.
- Beat an egg yolk and brush the puff pastry with the egg wash. Optional : sprinkle some vanilla sugar over the dough.
- Bake for 20 to 30 minutes at 180°C, until the puff pastry is a nice golden colour. Optional : add a dusting of icing sugar over the cooled pastry.
Thank you A Cup of Sprinkles for this easy and chocolatey recipe!
by capedemo | Dec 13, 2022 | Cooking with Cape Demo
Cheesy Christmas Tree Bread from refrigerated pizza dough. Warm, pull apart bread loaded with herby garlic butter and plenty of cheese. Dip in marinara or pesto for the ultimate appetiser or side dish.
Ingredients
- 368 grams canned refrigerator pizza dough
- parchment paper for lining baking sheet
- 6-7 mozzarella cheese sticks
- 1 large egg + 1 tablespoon water for egg wash
- 3 tablespoons butter melted
- 1/2 cup grated parmesan cheese divided
- 1 tablespoon fresh parsley finely chopped
- 1/2 tablespoon fresh rosemary finely chopped
- 1/2 tablespoon fresh basil finely chopped
- 1 clove garlic grated
- 1 jar marinara and/or pesto for dipping
Instructions
- Preheat the oven to 200°C then line a baking sheet with parchment paper.
- Cut the dough into 30 approximately equal squares then cut the mozzarella cheese sticks into 30 bite size pieces.
- Add a piece of mozzarella to each square of dough then form a ball, rolling with your hands to smooth and seal the edges.
- Place the balls on the prepared baking sheet seam side down in the shape of a tree (see photo) – so the balls are touching. Blend the egg and water in a small bowl and lightly brush each ball with the egg wash.
- Bake for 16 -18 minutes or until golden brown. While the bread is baking, microwave the butter until melted then stir in half of the parmesan cheese and all of the grated garlic and herbs. Brush onto the rolls, then sprinkle with the remaining parmesan cheese over the top then serve right away with marinara and/or pesto for dipping.
Thank you A Gouda Life for this delicious recipe!
by capedemo | Nov 3, 2022 | Cooking with Cape Demo
No more egg drip mess or stovetop flipping! Just toss the bread cubes and egg mixture, then air fry! Easy anytime breakfast in 15 minutes!
Ingredients
- 3 large eggs
- 2–3 tablespoons milk of choice
- 1 tablespoon pure maple syrup
- 1/4 teaspoon salt
- 170 grams of hearty white bread such as sourdough or day old French bread, (about 4–5 slices) cut into large cubes
- 1 teaspoon cinnamon
- avocado oil or parchment paper
- for topping: powdered sugar, maple syrup, strawberries
Instructions
- Whisk egg mixture: In a large mixing bowl, whisk eggs, milk, maple syrup and salt until well combined.
Add bread & cinnamon: Next, add all the bread cubes to the egg mixture bowl. Use tongs or a rubber spatula to mix well until the egg mixture has been soaked up and no dry spots remain on the bread cubes. Sprinkle cinnamon over the bread cubes as you stir in order to evenly disperse the cinnamon. If lots of egg mixture remains in the bottom of the bowl, let the bread cubes sit in egg mixture for 2-3 more minutes, then continue stirring until most of it is soaked up.- Air fry: Use a paper towel to generously wipe avocado oil on the bottom of the air fryer basket, or line with air fryer safe parchment paper. Place the soaked bread cubes into the air fryer in a single layer, not touching as much as possible. Air fry at 180C for 7-10 minutes, checking and shaking the basket after 5 minutes. Separate any cubes stuck together and continue cooking until the french toast bites are crispy and golden brown.
- Serve & store: Serve immediately with maple syrup and powdered sugar. Store leftovers in an airtight container in the fridge and enjoy within 3 days. Leftovers can be reheated in the air fryer at 180C for 3-4 minutes.
Thank you Project Meal Plan for this must have yummy morningtime recipe!
by capedemo | Nov 3, 2022 | Cooking with Cape Demo
This is not only the BEST recipe for Homemade Salsa, but it is also the easiest to make! This restaurant-style salsa comes together in minutes with the help of a blender and is fresh, bright, and easy to adjust to for your personal preferences.
Ingredients
- – 1kg fresh tomatoes about 4 average vine-ripened tomatoes
- – ½ small Vidalia onion roughly chopped
- – 1 jalapeno seeds removed and cut in half
- – 2 garlic cloves
- – 1 cup fresh cilantro stems removed
- – 1 teaspoon salt
- – juice of one lime about ¼ cup fresh lime juice
Instructions
- Remove the skin from tomatoes (optional)
- Bring a large pot of water to a rapid boil.
- Score the top of the tomatoes by cutting an “X” on the top of the tomato.
- Drop tomatoes into boiling water for 30 seconds to 1 minute. Remove tomatoes with a slotted spoon and place into an ice bath.
- Once cool enough to handle, remove tomatoes from the ice bath and peel off their skin.
Prepare Salsa
- Cut tomatoes into quarters and gently squeeze out seeds over a bowl, sink, or garbage.
- Place seeded, quartered tomatoes in a blender. Add in peeled, lightly chopped onion, jalapeno, cilantro, lime juice, and salt.
- Hit the pulse on the blender several times until the ingredients are just broken down. Alternatively, you can blend on medium speed just until ingredients are broken down, or a bit longer for a smoother consistency. Just be cautious to not puree the salsa, as you want there to be some texture remaining.
- Taste and adjust seasonings.
- Serve salsa fresh, or refrigerate for 30-60 minutes for flavours to develop.
Equipment Needed
Thank you MindFullMom for this fresh and easy recipe!
by capedemo | Oct 10, 2022 | Cooking with Cape Demo
Say hello to your new favourite way to start the day. It starts with a spiced simple syrup infused with warm cinnamon, vanilla bean, and a drizzle of maple syrup. The syrup adds an awesome spicy warmth to an otherwise summery coffee drink, you got to love the juxtaposition of this combo.
Ingredients
FOR THE MAPLE CINNAMON SYRUP:
- ½ cup water
- ½ cup sugar
- 2 cinnamon sticks
- 1 tablespoon vanilla bean paste (or extract)
- 2 tablespoons maple syrup
- Pinch of fine sea salt
FOR THE LATTES:
- 2–4 shots of espresso (or cold brew/strong coffee), cooled
- 1½ cups oat milk
- Ice
- The cooled syrup
- Whipped cream or coconut cream, for garnish (optional)
- Ground cinnamon, for garnish (optional)
Instructions
FOR THE MAPLE CINNAMON SYRUP:
- Combine the water and sugar in a small saucepan and bring to a simmer over medium heat. Simmer for a few minutes, stirring, or until all the sugar dissolves.
- Add in the other ingredients, stir to combine, and then remove the pan from the heat. Allow the syrup to cool to room temperature. Store in an airtight container in the fridge.
FOR THE LATTES:
- To two large glasses filled with ice, add the espresso and oat milk, stirring to combine.
- Add as much of the syrup you like to each glass, stirring to incorporate.
- Garnish each glass with whipped cream and a sprinkling of ground cinnamon. Enjoy immediately.
Thank you Yes to Yolks for this must have morning beverage recipe!
by capedemo | Oct 3, 2022 | Cooking with Cape Demo
This recipe has just the right amount of zing from the juice and zest of a lemon and the poppyseeds give it a great texture for a little crunch in every bite. It’s moist and the citrus adds a little pop of flavour the moment you sink your teeth in.
Ingredients
For the Bread:
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter melted
- 1 cup granulated sugar
- 3 eggs
- juice of 1 lemon
- zest of 1/2 lemon
- 1/4 cup sour cream
- 2 tablespoons poppy seeds
- 3/4 cup milk
For the Icing:
- 1 cup powdered sugar
- 2 tablespoons water
Instructions
- Heat oven to 150C and thoroughly grease a 23x13x8 cm loaf pan. Set aside.
- In a medium bowl, mix together the flour, baking powder and salt. Set aside.
- Using a handheld mixer or stand mixer, beat together the melted butter and sugar until it turns a pale light colour, about 3 minutes. Slowly add the eggs to the mixture with the mixer on low speed. Add the lemon juice, zest, sour cream and poppy seeds and mix until combined, about 1 minute.
- Keeping the mixer on low, add half the milk and half the flour until combined. Add the remaining milk and the rest of the flour and gently fold using a rubber spatula until just combined.
- Transfer batter to the loaf pan, it’s okay if it doesn’t fill all the way. Bake in a preheated oven for 1 hour 10 minutes to 1 hour and 20 minutes. Start checking it at 1 hour and 10 minutes to see if the top middle is set. Check for doneness by inserting a toothpick in the center. If it comes out clean it’s done. Cool in pan for 20 minutes then transfer to the wiring cooling rack.
- While the bread is cooling in the pan, add the powdered sugar to a bowl with the water and mix well. Pour the icing over the bread while on the wire rack, with a piece of parchment underneath. Allow to cool completely. Store in an airtight container for up to a week or in the freezer for up to three months.
Thank you What Molly Made for this fresh and delicious recipe!
