by Wendy Hays

THE CONCLUSION of this strange year provides strong incentive to forage in the freezer and clear out the remnants of last summer’s produce.

The Berry Shortbread Slice recipe is a simple, festive one which uses any type of frozen berry and is equally delicious served as a slice or topped with ice cream and whipped cream as a dessert.

The Smoked Salmon and Cheese Bites can be made using bread that found its way into the freezer because it was no longer fresh enough for sandwich making.

Many readers will also find opened packets of ground nuts in their pantry cupboards that were bought to make that special cake or dish.

Other ground nuts can be substituted for the hazelnuts in the Hazelnut Crescent recipe.

These little treats are lovely served with coffee at the end of a meal or make welcome gifts if packaged decoratively.

So, this Christmas, purge your freezer and pantry to cre- ate something different and special using your COVID-19 stockpile and the year’s left- overs. You will feel satisfied and unashamedly righteous about starting 2021 with a well organized, spacious freezer and pantry.

Season’s greetings to one and all.

Hazelnut Crescents

Ingredients

125g butter – softened

1/4 cup castor sugar

1 cup ground hazelnuts

1 cup plain flour

1 vanilla bean in about 1/2 cup of icing sugar

Method

Prepare vanilla bean in the icing sugar in advance so that the icing sugar is well flavoured.

Cream the butter and sugar until light, white and fluffy.

Using a metal spoon, blend in the ground hazelnuts and enough of the flour to make a dough that sticks together when pinched.

If the mixture is too sticky to handle when all the flour is added, put in the fridge to firm up a little or add a little extra flour.

Form into small crescent shapes.

Bake on a greased or baking paper lined trays at 180°C for about 30 minutes or until just starting to brown around the edge.

Allow to cool then roll in flavoured icing sugar.

Store in an air tight container.

Makes about 18 crescents.

Smoked Salmon and Cheese Bites

Ingredients

8 slices of stale bread

about 80g butter – melted

60g butter extra – softened

1 tsp lemon juice

a little crushed garlic to taste

2 tbs fresh, finely chopped dill and/or parsley

about 100 g cold smoked salmon

about 100 g Camembert or Brie cheese

Method

Using about a 5cm biscuit cutter, cut circles out of the bread. You should be able to get 4 rounds from each slice. Use left overs and crusts for breadcrumbs.

Brush bread with the melted butter and bake at 180C for about 15 minutes until toasted.

Cool and store in an airtight container until ready to use.

Beat the extra butter with the lemon juice, crushed garlic and finely chopped herbs.

Spread the herb butter onto the toast rounds and top with a piece of smoked salmon then a wedge or piece of cheese.

Bake for about 10 minutes at 180C or until cheese is just beginning to melt.

Garnish with dill and capers if desired and serve immediately.

Berry Shortbread Slice

Base ingredients

250g shortbread biscuits 1 cup shredded coconut 1/3 cup castor sugar

1/3 cup plain flour

125g butter – melted

2 cups frozen berries – blueberries, raspberries etc.

Topping ingredients

300ml sour cream

1 egg – lightly beaten

2 tbs castor sugar

Method

Grease a 18cm by 28cm rectangular slice tin and line the base and sides with baking paper. Extend the paper about 2cm above the edges of the tin.

Process the shortbread bicuits in a food processor until finely crushed.

Mix together the crushed biscuits, melted butter, coconut, flour and sugar.

Press firmly over the base of the prepared tin with the back of a spoon.

Sprinkle over the berries.

To make the topping, beat all ingredients together until smooth then evenly pour over the base.

Bake at about 180°C for about 45 minutes or until the topping is just set and the edges are beginning to brown.

Cool in the pan, then in the fridge before cutting into in to serving size pieces. If desired, dust with icing before serving.

Store in an airtight container in the fridge for up to 5 days.