You’ve decorated your tree, the stockings are hung and ready to be filled, you wrapped more gifts than Santa’s elves would have…What is left to do? Sweeten up the holidays!
Either you want to impress with your cooking skills at the Christmas dinner, or enjoy the life-affirming procedure of baking goodies during the holidays, we’ve got you covered. The Head Pastry Chef of Andronis Exclusive, Georgios Platinos, chose two mouth-watering sweet recipes that will for sure spread holiday cheer to whoever tries them.
1000gr Mangoes diced
75gr Fresh root ginger
10gr Red chili pepper
250gr Cider vinegar
180gr Golden caster sugar
Slice the chili in half, take out the seeds and finely chop.
Peel the ginger root and finely grate.
Place the vinegar and sugar in a pan, heat gently, stirring, until the sugar has dissolved. Bring to the boil, add the mangoes, ginger, and chili, bring back to the boil, stirring occasionally. Reduce the heat and simmer for 40-50 minutes, or until the chutney has thickened. Stir frequently to prevent the mixture from sticking to the bottom of the pan.
Spoon the hot cooked chutney into warmed sterilized jars and seal immediately. When cold, store the jars in a cool, dark place and for better results, leave the chutney to mature for at least 2 weeks before eating.
Use within 6 months. Once open store in the fridge.
250gr Cream 35%
Heat the cream in a small pan. In another pan melt the sugar little by little until it turns caramel without any granules. Add the hot cream and stir. Add the butter and salt, bring back to the boil, mix to prevent from separating, and pour into sterilized jars. Leave to cool and keep in the fridge until needed.
Note: Be careful when pouring in the cream to the caramel as it will rise and can splatter. Also be careful when making the caramel, if itis too dark you will have a bitter taste and if too light it will be too sweet.
This recipe is good with ice cream, spooning it onto biscuits and even pancakes.