Christmas Sugared Walnuts

A Christmas appetizer recipe: Christmas Sugared Walnuts

We need (for 4 cups):
1 lb of walnut pieces
0.5 cups of powdered sugar
0.5 cups of unsalted butter (melted)
1.5 teaspoons of cinnamon (ground)
0.25 teaspoon of allspice (ground)
0.25 teaspoon of ginger (ground)
0.12 teaspoon of cloves (ground)

In a 3.5 quart slow cooker, stir the walnuts and butter until combined. Add the powdered sugar, stirring to coat evenly. Cover and slow-cook on high for 15 minutes. Reduce the heat to low and slow cook, uncovered, stirring occasionally, until the nuts are coated with a crisp glaze, about 2 hours.

Transfer the nuts to a serving bowl. In a small bowl, combine the spices and sift them over the nuts, stirring to coat evenly. Cool the nuts completely before serving.

Baked Calamari

A seafood appetizer: Baked Calamari.

We need (for 4 servings):
500 g of calamari rings
2 egg whites
100 g of multi-grain breadcrumbs
2/3 cups of cornflour
some vegetable oil spray
some green salad

Tartare Sauce
1 egg yolk
1 tablespoon of white wine vinegar
1 tablespoon of capers (rinsed and finely chopped)
1 teaspoon of caster sugar
0.75 cups of Greek-style yoghurt
1 green onion (finely chopped)

Preheat oven to 180°C. Line a large baking tray with baking paper.
Place the egg whites and 0.25 cup water in a medium bowl and whisk to combine. Spoon the cornflour and breadcrumbs into 2 other separate medium bowls.
Toss the calamari rings in the cornflour, then the egg-white mixture, then the breadcrumbs. Lay the prepared rings onto the baking tray. Spray well with vegetable oil spray. Bake for 15–17 minutes, until golden.
Meanwhile, make the Tartare sauce. Process the egg yolk, vinegar and sugar in a food processor for 30 seconds, until smooth. Add the yoghurt and process for 30 seconds.
Transfer to a small bowl and stir through the gherkin, capers and green onion. Serve with the calamari and a green salad.