From decadent hot chocolate to healthier, spiced fruit tea or spoil-yourself breakfasts and puds … in winter we’re all about treating ourselves, without breaking the bank!
The Ultimate French Toast Recipe
For a decadent brunch or an easy dessert, you can’t beat French Toast.
You’ll need: 4 slices of bread of your choice, 4 SPAR Eggs, ¼ cup SPAR Cream, a pinch of salt, 2 Tbsp SPAR butter, a dash of vanilla essence, 1 Tbsp SPAR Castor Sugar, 1 punnet SPAR Freshline Berries, SPAR Squillos Chocolate Hazelnut Spread to taste, SPAR Mixed Berry Jam to taste, mascarpone to taste.
To make: Beat the eggs, cream, salt, vanilla and sugar. Dip each slice of bread into the egg mixture and leave to soak for two to three minutes.
Heat the butter in a non-stick pan and fry the bread for two to three minutes on each side until golden brown. Top with hazelnut spread, strawberry jam and mascarpone.
Spiced Fruit Tea Recipe
Typically, iced tea is enjoyed as a refresher in summer. However, as winter approaches, the idea can be adapted and enjoyed as a warming drink as an alternative to hot chocolate or coffees. Serves four to five.
You’ll need: 3 SPAR Organic Honeybush Tea Bags, 0.5 ml spice blend*, 600 ml boiling water, 30 ml SPAR Castor Sugar, 375 ml SPAR Apple Juice, and 25 ml SPAR Lemon Juice.
To make: Start by making your spice blend*. You’ll need to combine 7 ml ground cinnamon, 10 ml ground nutmeg, 2 ml ground ginger and 1 ml ground cloves. You can store in a small glass jar in the fridge. Place the tea bags and spice blend in a large teapot and pour on the boiling water. Cover and set aside for three to four minutes. Add the castor sugar and stir to dissolve. Briefly warm the three fruit juices together in a pan over low heat, and then stir into the tea. Pour into heat proof mugs or suitable glasses with handles, and serve.
Hot Chocolate with Marshmallows
On a cold winter’s night, this is the real deal! A rich, thick hot chocolate with full cream milk and melted, dark chocolate. Serves four
You’ll need: 2 cups SPAR Full Cream Milk, 1 tbsp fine granulated sugar, 1 tbsp SPAR Hot Chocolate, 140g chopped good quality bittersweet chocolate, a few granules sea salt.
To make: Heat the milk in a saucepan over a medium heat. Add the sugar and SPAR Hot Chocolate, and whisk until dissolved. Once the milk is hot and steaming, add the chopped chocolate and salt and turn the heat down to medium low. Stir until the chocolate is completely melted. You can, for a thicker hot chocolate drink, keep whisking and cook at a low boil for three to five minutes until it becomes thick and creamy. Pour into mugs, and add about four or five marshmallows.
Berry Cheesecake Trifle
This makes a wonderful Christmas in July dessert. So simple to put together but really impressive to serve. Serves 12.
You’ll need: 2 packets SPAR Bakery Mini Swiss Rolls, 60ml sherry or brandy (optional), 1 pack SPAR Quick & Easy Cheesecake, 2 packets SPAR Jelly (cherry or strawberry flavour), 250ml frozen berries, 250ml SPAR Fresh Cream, Chocolate flake, SPAR Bakery meringues.
To make: Slice the mini Swiss rolls into small rounds, each approximately 1cm thick. Arrange on the sides and base of a glass serving dish. Sprinkle with sherry or brandy if using. Make up the cheesecake mix by pouring 480ml of cold water into a bowl. Add the cheesecake mix and whip with an electric beater on slow until just combined and then on high for four to five minutes. Pour over the Swiss roll circles and place in the fridge while you prepare the jelly.
Make up the two jellies with 500ml of boiling water. Stir until dissolved then add the frozen fruit and 200ml cold water. Allow to cool completely before pouring over the cheesecake mixture. Place in the fridge to set. Decorate just before serving with whipped cream, chocolate flake and meringues.
SPAR tip: Decorate with the meringues just before serving so that they don’t go soft.