Time to party the night away…
New Year’s Eve is the time when we say goodbye to the old and ring in the new.
We gather with family and friends to celebrate and kick-start the New Year with lots of festivities and fun. Time to break out the champagne!
All around the world, common traditions include the promise of new resolutions, partying, enjoying good food and of course, let’s not forget the fireworks at the stroke of midnight. It’s like going out with a bang!
So, without too much ado, management and staff of the South Coast Herald would like to wish everyone a happy, safe, peaceful and prosperous 2017.
Be safe this New Year
Don’t drink and drive!
Designate a driver who will not drink so you can still party and get home safely.
It's party time
Learn to surf
Rockin' in SA
Enjoy these New Year offerings
500g whole raw almonds, cashews or peanuts
2 tablespoon sunflower oil
1 tablespoon salt
1 tablespoon garam masala or ground cumin
½ teaspoon cayenne pepper
Preheat oven to 375˚
1. Combine the salt, garam masala, and cayenne pepper in a small bowl.
2. Toss the nuts with the oil in a medium bowl until they are well coated then toss in the spice mixture.
3. Spread the nuts on a baking sheet and bake for about 4 minutes.
4. Stir the nuts and bake for a few more minutes. Watch them carefully, you want them to get slightly darker, but not to brown.
5. Cool the nuts before eating.
Blue Cheese Dip
225g cream cheese
100g blue cheese
2 eggs, beaten
2 tablespoons mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon garlic salt
Method: Beat cream cheese until smooth, then crumble in blue cheese. Gradually beat in eggs, then add remaining ingredients and mix well.
Serve with crisps, savoury biscuits or raw vegetables.
2 large oranges
2 teaspoons icing sugar
2 bottles of dry white wine
1 bottle of champagne or sparkling white wine
Method: Peel the oranges and cut away all the pith. Cut the fruit into thin slices, removing the pips.
Place in a punch bowl, then sprinkle with icing sugar. Pour in the white wine and chill for 20-30 minutes.
Just before serving, add the sparkling white wine or champagne and ice.
Non-alcoholic Fruit Punch
This punch is perfect for those guests who prefer not to drink or for designated drivers.
2 litres orange juice
850ml pineapple juice
425g canned crushed pineapple
120ml fresh lemon juice
1 tin passionfruit or granadilla pulp
3 limes or lemons
1.5 litres lemonade or soda water
Method: Combine orange juice, pineapple juice, lemon juice, crushed pineapple and granadilla pulp. Thinly slice oranges and lemons and add. Chill in fridge. Before serving pour over chilled lemonade. Makes about 4 litres.