These edible containers can be filled with goodies to make festive canapés.
• FOR BREAD CUPS preheat the oven to 180°C. Cut the crusts off several slices of bread. Roll the bread out gently with a rolling pan, then ease it carefully into the openings of a small-hole muffin tray to form cups. Bake until golden. You can use sheets of wonton pastry instead of bread.
• FOR SUGAR CUPS melt 200g (1 cup) sugar until it caramelises. Gently pour into well-greased muffin cases so that it coats the sides. Leave to cool and form cups.
• FOR CHOCOLATE CUPS melt dark chocolate and carefully pour into foiled trays. Swirl to coat, then pour out any excess chocolate. Refrigerate before removing from the foil. Serve with fresh fruit, ice cream or custard.
How to make fabulous festive nuts
Enhance your holiday nuts with distinctive flavours. Place nuts of your choice in a bowl, toss through your desired seasoning (for example, wasabi powder and lemon zest for savoury nuts; rosewater, maple syrup, honey, sesame seeds or vanilla extract for sweet nuts). Bake for a few minutes in an oven preheated to 180°C. Store in airtight containers or gift-wrap in decorative boxes and hand out as hostess gifts.
How to make sensational salsa
Finely chop 4 spring onions, 4 garlic cloves and 5 tomatoes, quartered. Combine in a mixing bowl and toss through 60ml (¼ cup) fresh chopped coriander, 45ml (3 tbsp) fresh chopped flat-leaf parsley and 200ml vinegar. Season well with salt and freshly ground black pepper, to taste. Refrigerate until needed and serve at your next braai.