It might be cold outside, but there is a plenty to warm things up between you and your sweetheart.

I am lucky enough to be married to a very sweet, hopelessly romantic Pisces man (score!). I know the anti-Valentine peeps love to bicker how you should show people you love them everyday and at every opportunity you get and I agree whole heartedly.  But just think about it, on Saint Valentines Day everyone has one thing on their minds, their significant other or the one that makes their hearts beat a little faster.

Everyone is wandering what to do, what to buy, make or bake. We are all thinking about L-O-V-E! Gooooosebumps!

Here are some irresistible ideas to woo your Valentine.

When it comes to Valentines Day, Williams Sonoma knows exactly what makes us tick. Create your own Valentine's Day message with these fun "Message-in-a-Cookie" cutters or seduce your honey's tastebuds with these charming, Heart macaroons and deep red-hued, intense chocolate flavor, Red velvet cake.

In the mood for baking? Fall head over heals for these irresistable bakes:

Chocolate eclair hearts from Martha Stewart. Chocolate hearts, X's and O's from Williams-Sonoma Kitchen and these super easy Ice-cream meringue hearts from Marth Stewart Weddings.

Replicate Sprinkles, Strawberry cupcakes (recipe courtesy of Martha Stewart), fall in-love with this heavenly Strawberry-vanilla cream sponge cake and decorate it with a heart or your own personlized message. Sweet Paul's easy Valentine glass-stained lollipops is sure to win over some hearts this Valentines Day.

Enjoy and Happy Valentines Day!

photography by:Nicholette von Reiche

Yesterday, I woke up to a beautiful snowy morning in NYC. Clutching my warm coffee whilst looking out at the beautiful powder falling effortlessly to the ground I suddenly craved something sweet and comforting. Something that would fill my home with its aroma.

I raided my pantry and within seconds I knew exactly what I was going to make. By noon most of the snow had already melted away, as it usually does in NYC, but I was biting into these heavenly Oat, cranberry and walnut cookies relishing in the fact that they will last a least a little longer than the snow.

Try them, they are super easy to make and release all kinds of crazy flavors in your mouth but, be aware these heavenly morsels are highly addictive.

My recipe also suggests other flavor combinations if you don’t have these exact ingredients in your pantry or just feel like something different.

What are some of your favorite cookie moments or cookie combinations?

For me the best thing about baking cookies (other than the smell) is biting into them while they are still warm and gooey. As much as I love them the next day when they are crispy and chewy, nothing comes close to that comforting feeling. I like to semi-recreate that feeling by putting chocolate chip cookies in the microwave for 5-10 seconds. Mmmmh Bliss!

 
photography by: Nicholette von Reiche

These delicious cookies are very easy and quick to prepare. Enjoy them warm just out of the oven or as a perfect any time snack.

Makes: 40
Preparation: 15-20 minutes
Baking: 15 minutes

½ cup rolled oats
1 cup (2 sticks) unsalted butter, softened
1 cup light brown sugar, packed
1 cup brown granulated sugar
2 large eggs
1 tsp vanilla extract
2¼ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup walnuts, roughly chopped
1 cup semi-sweet chocolate chips (optional)
1 cup dried cranberries, roughly chopped

Preheat the oven to 325°F (160°C) and line a large baking tray with wax paper.
Roughly chop the oats in a food processor and set aside.
Beat the butter and sugars in a large mixing bowl with an electric mixer until fluffy. 
Add the eggs and vanilla extract and beat to combine.
Sift the flour, baking powder, baking soda and salt into the butter mixture. Fold into the butter mixture.
Add the remaining ingredients and combine.
Drop tablespoonfuls of the dough onto your baking tray and bake for 15 minutes or until golden.
Cool cookies on baking tray for 5 minutes, devour at least one while it is warm and transfer to a cooling rack.

Notes:
Store for up to 1 month in a container with a tight fitting lid or 3 months in the freezer.

Variations:
Make your own flavor combinations by replacing the nuts, dried fruit and chocolate with other ingredients. Here are some of my favorite combinations.  Enjoy!

•    White chocolate, coconut and lemon zest
•    Pistachio, cranberry and white chocolate
•    Hazelnut, chocolate and dried pear
•    Dried apricot and pecan nut cookies

Kid friendly:
Sneak these cookies into lunch boxes or serve as an afternoon snack with a glass of milk.  Even better spend some quality time together mixing, sifting, pouring and baking these delicious cookies together.

 
photography by: Louis Hiemstra

… and I’m feeling good. I know you were singing along.

Happy New Year to all! Thank you for your support and visits in 2009.  I look forward to sharing another year packed with exciting new recipe ideas, the latest in food, health and more.

This year has so many fun surprises in-store for us.  I have noticed that most people have ditched the pressure of New Year’s resolutions, but seem to be dead keen on taking better care of themselves. Body, soul and mind! I always feel that New Year’s resolutions put so much pressure on us, however vowing to take better care of ourselves, seems much easier and is a good thing to keep striving for. Simply making one change a week in your daily life to improve your health is already a step in the right direction.

Best of all is that we have also kicked fad diets to the curb (thank goodness), carbs are back on our plates, there is no more calorie counting or food weighing (who has time for that anyway?). We are thinking balance, sensible eating and real good honest food. Love it, love it, love it!!!

And with so much wonderful inspiration, there is no excuse for not eating well throughout the whole year. Here are some recipes that are simple to make, taste great, are perfectly balanced and best of all it’s good for your body, soul and thighs.

Here is to a wonderful 2010, full of happy, delicious memories in the making.

Good-for-you recipes:
Homemade muesli
Vietnamese turkey salad
Tabbouleh and lamb wraps
Grilled chicken and stir-fry vegetables
Health salad
Nectarine and cous-cous tabbouleh
Smoked chicken and nutty rice salad
Turkey soup
Roast beef burgers
Whole-wheat turkey bagel
Cranberry and turkey wraps
Lamb stew
Orange and star anise cooked chicken

 
photography by: Louis Hiemstra

Seal in flavor and nutrients with this simple citrus dish.

Serves: 4
Preparation: 15-20 minutes
Cooking: 15 minutes

4 x skinless chicken breasts
Salt and ground black pepper

Orange and star anise sauce
Zest of two large oranges
1½  cup freshly squeezed  orange juice
2 Tbsp honey
2 Tbsp red wine vinegar
2 Tbsp corn flour
2 star anise
1 inch piece of fresh ginger, sliced

Orange and spinach salad
1 small red onion, sliced
3.5 oz (100g) red vine or baby spinach leaves
2 oranges of choice, peeled and segmented
1 red bell pepper, seeds removed and sliced

Make the orange and star anise sauce by combining all the ingredients in large frying pan and bring to a gentle simmer over a medium heat.
Season the chicken breasts with salt and pepper and add to the frying pan. Cook in the sauce until cooked through, about 10-15 minutes.
Prepare the salad by combining the ingredients in a large bowl. Divide among four plates.
Remove the chicken fillets from the sauce and cut into slices. Serve alongside the salad and pour over the orange and star anise sauce. Serve dish with boiled new potatoes if desired.

Notes:
To segment your oranges, stand the oranges on a chopping board and slice away the skin and pitch. Working over a large bowl to catch the juices, remove the segments by running a knife between each membrane.

 
photography by: Louis Hiemstra

The perfect dish for a cold winter night. Best enjoyed with a good bottle of red wine.

Serves: 4
Preparation: 15-20 minutes
Cooking: 1 hour

35 oz (1kg) veal on the bone
½ cup plain flour
Salt and ground black pepper
2 Tbsp butter
2 tsp  olive oil
2 cloves of garlic, crushed
2 Tbsp fresh thyme, roughly chopped
1 red onion, sliced
3 stalks celery, sliced
1 cup dry white wine
2 x 14 oz (400 g) tins of diced tomatoes

½ cup kalamata olives (optional)
½ cup good quality beef stock
2 bay leaves


Gremolata
½ cup flat-leaf parsley, finely chopped
2 cloves garlic, crushed

1 Tbsp fine lemon zest

Preheat oven to 320°F (160°C).  
Season the flour and coat the veal in flour mixture. Shake off any excess.
Heat half of the butter and oil in large frying pan and cook the veal over a medium heat on both sides until browned.  Transfer to large ovenproof dish.
Heat the remaining oil and butter in the same pan. Add the garlic cloves, thyme, onion and celery and cook until fragrant and the onion is soft.
Add the wine, reduce the heat and bring to a simmer. Stir in the tomatoes, olives if using, stock and bay leaves and return to the boil.
Pour tomato mixture over the veal and cover with a tight fitting lid or foil.
Cook covered until the veal is tender, about 45 minutes.
Make the gremolata by combining the ingredients in a small bowl.
Serve the osso buco with the gremolata and cauliflower mash. 


Notes:
This osso buco is delicious served with soft polenta, mashed potato or cauliflower mash. For the cauliflower mash, boil 12oz (250g) cauliflower until tender. Cook two potatoes and mash with 2 Tbsp butter and milk. Puree the cauliflower and fold into the mashed potato, season with salt, pepper and nutmeg or a little smoked paprika.

Variation:
Replace the veal with lamb shanks and serve osso buca over creamy mashed potato

 
photography by: Nicholette von Reiche

Yeah! It’s December!

Christmas always inspires me to bake up a storm and this year is no acception.  So don your apron, get out your mixing bowls and let’s get baking. Beautifully presented food gifts are what we are giving loved ones and colleagues this year. Hand made, tied with a pretty ribbon, accompanied with a handwritten message and given from the heart. Can you think of a more special way to say Merry Christmas? Home-made gifts are also a lot of fun to prepare, especially with kids, they are cost effective and show that you have put a lot of thought, time and love into your gift.

Delight and impress those shameless chocoholics in your life with cherry chocolate salami rolls. Quite a mouth-full to say but simply irresistible. These chocolate logs are the perfect Christmas gifts as they can be served as dessert to unexpected guests, as an after dinner treat or a teatime indulgence. Simply accompany these lovelies with a note to store in the fridge, cut into generous slices on serving and enjoy with good quality coffee. It’s the gift that keeps on giving.

Chocolate candy cane cookies are the perfect gift for adults and children alike. One bite and they will be in Christmas heaven. Alternatively use the raw cookie dough as the gift. Simply wrap the dough in wax paper and tie the ends with a pretty ribbon. Recipients need only slice, bake and enjoy. The overwhelming smell will fill their house with festive cheer.

Give the gift of sweet flavor with these easy to make cranberry and walnut loafs. Besides being delicious they are perfectly good for you. Tie them in cheesecloth with a beautiful ribbon and include the serving suggestions as instructed on the recipe. These delicious home-made breads also make a great hostess gift.

Chewy pecan and cranberry bars presented in a pretty tin make a scrumptious gift and is just the right anytime treat when you are on the road, have a sugar craving or need an energy boost.

In the mood for baking, but not looking forward to cleaning up? Try these mess-free gourmet solutions. Carefully measure and layer the ingredients of your fail-proof brownies or favorite Christmas cookies into a beautiful jar. Add a festive ribbon and remember to include the recipe so recipients can create your masterpiece at home. You can also buy beautiful Christmas mugs and fill them with packets of gourmet hot chocolate (my favorite is Jacques Torres). Add in some hand made marshmallows and you have the gift that any food lover will adore.

Of course who can resist the temptation of truffles. Satisfy sweet tooth’s with a striking gift box filled with luxurious chocolate truffles or wrap different colored macaroons in cellophane bags and tie with ribbons and a Christmas tree decoration. You can also make your own Christmas crackers using baking paper. Roll nuts, hand-made candy or chocolates in the paper, decorate with hand-made paper strips and tie the ends together with gold thread or ribbons.

Another very charming and useful gift idea is to make your own homemade muesli. Pile the cooled muesli into big generous jars or spoon them into cellophane bags. Just be sure that whatever you use can be tightly secured so the muesli will stay crisp. Your recipients will think of you every time they sink their teeth into this lovely breakfast favorite.

As a last resort keep in mind that the kitchen is the heart of the home and the place where all the action happens during Christmas time. Why not give a beautiful mix and match arrangement of stylish cooking and home-ware hampers as a gift. Or give a ginger-bread house gift that families can assemble and decorate together.

Once you have made all these scrumptious gifts, remember to dress them up so that they look too good to open. Use gift bags, tins, cellophane, Christmas candy and ribbons to add that final touch. With so much inspiration on the net you should have no problem finding the perfect wrapping solution for each of your gifts. When it comes to gift-wrapping, I usually find a color theme using two or three colors or shades. Try layering patterned gift-wrap over plain colored paper. Wrap goodies in colored tissue paper and place in a Chinese noodle box. Finish with a pretty ribbon or place treats in beautiful paper cones. Simply draw a large heart shape on the paper you plan to use and cut out the heart. Roll it into a cone, secure it on the inside with double sided tape and decorate as desired with ribbons, paper clips or threads.

Remember to have fun, relax and take in the merriment of the season.  Indulge in great food, friendship, family and have a merry Christmas indeed.

photography by: Nicholette von Reiche

 
photography by: Nicholette von Reiche

These cranberry and pecan studded bars make for the chewiest, richest, tastiest festive bars.

Makes: 30 bars, depending on size
Preparation: 20 minutes
Baking: 30-35 minutes

For the crust:
1 cup all-purpose flour
½ tsp baking powder
½ cup soft brown sugar
¼ tsp salt
1 stick (110g) unsalted butter, diced

For the filling:
2 large eggs, whisked
¾ cup honey or corn syrup
¼ cup soft brown sugar
2 Tbsp all purpose flour, sifted
pinch of salt
1 tsp vanilla extract
¾ cup pecans, chopped
½ cup cranberries, roughly chopped
zest of 1 lemon
½ cup mini semi-sweet chocolate chips (optional)

Heat the oven to 350°F (180°C). Grease a 9-inch square pan (22 cm square pan).

Prepare the crust:
Pulse the flour, baking powder, sugar, and salt in a food processor to combine. Add the butter and pulse until the mixture resembles coarse meal.
Press firmly into the greased baking tin using your hands or place a sheet of plastic wrap over the dough and use it to press the dough into the pan (this will make it easier to work with and will prevent the dough from sticking to your fingers).
Bake for 10 -15 minutes or until the edges are golden.

Prepare the topping:
Combine all the ingredients and pour over the baked crust.
Bake for 20 - 25 minutes or until set.
Allow to cool in the pan and then cut into bars or use a star cookie cutter for a festive twist.

Serving suggestions:
Enjoy as an any time pick-me-up or serve slightly warm with vanilla ice cream.

Gift guide:
Present your festive bars in a gift box or a cookie tin, layered with parchment or handmade paper between layers. Finish the tin with a festive bow.

Kid-friendly:
There is no reason why your little chefs can't get their hands dirty and help with this one mum!

Variations:
Create your own delicious pecan bar variations by playing around with the following ingredients: desiccated coconut, rolled oats, seeds, nuts, granola, semi-sweet chocolate chips and dried fruit

Here are some delicious combinations:
Pecan, oat and dried apricot bars
Pecan, coconut and sunflower seed bars
Pecan, granola and mixed dried fruit bars

 
photography by: Nicholette von Reiche

This delicious and versatile breakfast favorite is the perfect gourmet gift.

Makes: 16 ½-cup portions
Preparation time: 10 minutes

Baking time: 30 minutes (plus cooling)


3 cups rolled oats

¾ cup pecan nuts, roughly chopped
¾ cup pistachios, roughly chopped
1 cup shredded coconut

½ cup dried cranberries, diced
½ cup dried figs, sliced
Zest of 2 lemons
2 tsp cinnamon spice
1 cup honey, warmed

Pre-heat the oven to 320ºF (160ºC)
Place the oats, nuts, half of the coconut, the dried fruit and zest onto a large baking tray or cookie sheet.
Sprinkle with the cinnamon and mix to combine.
Pour over the warmed honey and use a wooden spoon or your hands to make sure all the ingredients are coated well.
Bake in the centre of the oven for 30 minutes, stirring every 10 minutes.
Transfer to a bowl, stir in the remaining shredded coconut and leave to cool.

Serving suggestions:
Serve it for breakfast with milk, on its own as a snack or layered with yoghurt and fresh fruit.

Gift guide:
Pile the cooled muesli into big generous jars or spoon them into cellophane bags. Make sure that whatever you use is tightly secured so that the muesli will stay crisp for longer.

Variations:
You can add any combination of dried fruits, nuts and seeds to make your own muesli flavors. Also keep in mind ingredients such as coconut, dates and spices.

Tropical muesli:
Replace the dried cranberries and figs with diced, dried pineapple and sliced mango and papaya. Add ½ cup desiccated coconut and some banana chips and omit the cinnamon if desired.

Pear, coconut and almond muesli:
Replace the fruit and nuts in the recipe with sliced dried pear and almonds. Add extra coconut if desired.

Kid-friendly:
Spend some quality time together as you prepare this recipe and share in the delicious reslults!

Muesli preparation. Look at all the beautiful colors.

photography by: Nicholette von Reiche

 
photography by: Nicholette von Reiche

These delicious breads won't last long over Christmas-time or any other time. They also make for a great hostess gift.

Makes: 2 x 15 oz (450g) loaf tins
Preparation: 15 minutes, excluding time to soak the oats
Baking: 30-45 minutes

½ cup rolled oats
1½ cups milk
1½ cups self-raising flour
1 tsp baking powder
1 tsp cinnamon spice
Pinch of salt
½ cup dried cranberries, roughly chopped
¾ cup walnuts, roughly chopped
Juice and zest of 1 lemon
2 oz (55g) soft brown sugar
4 Tbsp honey
2 eggs, lightly beaten

Place the oats in a bowl, pour over the milk and leave to soak for 20-30 minutes.
Pre-heat the oven to 350°F (180°C). Lightly grease and line loaf tins with non-stick baking paper.
Sift together the flour, baking powder, cinnamon and salt into a large bowl. Add the oats, dried cranberries, ½ cup walnuts, lemon juice and zest, sugar, honey and eggs and combine well.
Spoon the mixture into loaf tins, level and sprinkle with the remaining walnuts.
Bake for 30-45 minutes or until golden brown on top and cooked through when tested with a skewer.
Leave the loafs in tins to cool, loosen the sides with a small spatula and gently ease out.

Serving suggestions:
Serve slightly warmed with butter or lightly toasted with dollops of ricotta cheese, blueberries and honey.

Gift guide:
Tie loafs in cheesecloth with a beautiful ribbon. Wrap in handmade paper and tie a flower-patterned ribbon or red raffia around your loaf. 
You can also have a look at baking stores for loaf tin liners in different colors or make different types of loaves and stack packaged in sets of 2-3 as a gift.

Cook’s tip:
Prepare an extra batch and freeze it for unplanned coffee get-togethers or for a spontaneous breakfast feast.

Variations:
Banana and pecan loaf:
Replace the cranberries with 2 large ripe, mashed bananas. Replace the walnuts with roughly chopped pecan nuts. Decorate loafs with chopped pecan nuts or dried banana chips.

Apple and almond:
Omit the cranberries and replace with 2 oz (55g) diced dried apple. Replace the walnuts with diced almonds. Decorate loaf with paper-thin slices of green apple that have been soaked in a little lemon water.

 
photography by: Nicholette von Reiche

Even Santa won't be able to resist these home-baked cookies. I bake over-sized cookies for gifts and smaller ones to keep on hand when visitors come over.

Makes: 15-20 cookies
Preparation: 10-15 minutes
Baking: 10-12 minutes

4 oz (120g) dark chocolate, chopped
1 stick (110g) unsalted butter, softened
1 egg
1 tsp vanilla extract
1 cup plain flour
¼ cup cocoa
2 tsp coffee powder (omit for kids if preferred)
½ tsp baking soda
pinch of salt
10 oz (280g) dark chocolate, roughly chopped
3 oz (85g) candy canes

Preheat  oven to 320°F (160 °C). Line and grease baking trays with non-stick baking paper.
Melt the 4oz chocolate either in a bowl over hot water, or in a microwave. Set aside.
Beat the butter and sugar together with an electric beater until light and creamy. Add the egg and vanilla and combine well.
Sieve together the flour, cocoa, coffee, baking soda and salt over the butter mixture.
Combine well and add the melted chocolate. Combine and add the rest of the chopped chocolate.
Spoon tablespoonfuls of the mixture onto the greased and lined baking trays, allowing sufficient room for spreading.
Place the candy canes in a plastic packet and use a rolling pin to crush the candy.
Flatten the cookies slightly and press crushed candy cane pieces on top of each cookie.
Bake for 10 – 12 minutes. Allow to cool on the baking trays for about 5 minutes before transferring to a cooling rack.

Cooks tip:
One of the prerequisites of making these cookies is that you have to enjoy a cookie while it is still warm and gooey.

Gift guide:
Wrap cookies in plastic packets and tie with a ribbon and a personalised message. Stack and wrap 3-4 cookies in hand-made paper and tie together with a golden thread. You can also pile cookies in between white or silver tissue paper into cake tins.

Kid-friendly:
Santa’s little helpers can definitely lend a hand with these enchanting cookies.

Variations:
Triple chocolate cookies:
Replace the candy canes with white chocolate chips.

Hazelnut and chocolate cookies:
Omit the candy canes and add some chopped and roasted hazelnuts to your mixture.

 
photography by: Nicholette von Reiche

This creamy and rich chocolate log is perfect for the holiday season. Take this traditional Portuguese delicacy and give it a modern twist. 

Makes: 2 x 8-inch rolls
Preparation: 10-15 minutes, plus overnight chilling

7 oz (200g) dark chocolate
1 stick (110g) unsalted butter, chopped
1 cup cream
2 tsp Kahlua liqueur or rum (* please view notes section)
1 cup dried or glacé cherries, chopped
5 oz (150g) chocolate wafer biscuits, crushed

Icing sugar or ½ cup pistachios, roughly chopped

Melt the chocolate either in a bowl over hot water, or in a microwave. Add the butter and stir until well combined.
Slowly stir in the cream and the kahlua or rum .
Add the cherries and crushed wafers. Mix well and leave to cool slightly.
Lay out a long sheet of non-stick baking paper and spoon half of the mixture onto the sheet. Roll the mixture into a sausage shape about 8 inches (20cm) long.
Repeat with the remaining mixture. Twist the ends of the baking paper to seal the logs and chill for 1-2 hours.
sift the icing sugar onto  a large plate or scatter with the chopped pistachios.
Remove the baking paper from your chocolate salami rolls and gently roll each log in the icing sugar or pistachios to coat.

Serving suggestions:
Enjoy cut into generious slices with good quality coffee.

Gift guide:
Wrap the salami rolls in pretty paper and tie with a ribbon on both sides. Alternatively cut into smaller 1 inch slices and wrap in cellophane paper to make bite-sized festive treats.

Storage:
Store in the fridge for up to 1 month.

Kid-friendly:
This is the perfect recipe to get the little ones involved.
* Omit the alcohol and substitute with vanilla extract for kid-friendly versions.

Variations:
Fruit and nut rolls
This recipe is very versatile and will work well with any selection of dried fruit and nuts.

Here are some op my favorite combinations:
Apricot, hazelnuts and crushed ginger cookies
Cranberry, chopped pecan nuts and whiskey
Orange (zest only), orange liqueur and toasted almonds

Cherry and pistachio truffles
Add the chopped pistachios into the mixture and instead of shaping the mixture into a salami log, roll teaspoons of the mixture into balls. Roll the balls in cocoa, melted chocolate or chopped nuts. If the mixture is to soft, refrigerate until it has set and is easier to work with.

 
photography and styling by: Kelly Cline

If you need some thanksgiving inspiration or you’re stuck with ample leftovers that you have no idea what to do with, you have come to the right place.

I have put together a super simple and elegant menu that will make your guests remember the scrumptious meal you put forward long after they have forgotten how much their stomachs ached from eating to much.

And if you are dreading having to eat turkey meat or any other leftovers for the next week then give your holiday leftovers a second life with these fun, light and delicious recipes. They are everything but dull.

While we are all gathering around the table, enjoying the scrumptious dishes and admiring the beautiful table settings, remember that the holiday is mainly about being grateful for what we have and for spending as much time as possible with the people who matters most to you.

I hope these recipes add a touch of special to your table.

Enjoy and happy thanksgiving.

photography by: Louis Hiemstra

This simple yet sophisticated menu is specifcally designed for leisurely consumption with loved ones.

Nibbles: Breadsticks, crudités and dips
Your guests will salivate at the mere smell of what’s cooking in the kitchen, surprise them with these light nibbles to prepare their palates for what is to follow.

Starter: Blue cheese and grape salad
This appetizer with it's vibrant colors and flavors will have everyone eager to see what is to follow.

Main: Citrus roast turkey with pistachio praline
Use fresh seasonal ingredients to create a symphony of festive flavors

Side: Peas with mint and lemon zest
The perfect side to any meal.

Dessert: Chocolate torte with fresh berries
This rich and heavenly chocolate torte is easy to make but requires chilling time, so make it a day in advance.

 
photography by: Louis Hiemstra

This simple appetizer with it's vibrant colors and flavors will have everyone eager to see what is to follow.

Serves: 4-6
Preparation: 10-15 minutes

9 oz  (250g) watercress
9 oz (250g) seedless red grapes, halved
9 oz (250g) blue cheese, sliced
1.8 oz (50g) walnuts, roughly chopped

Dressing:
6 Tbsp extra virgin olive oil
2 Tbsp red wine vinegar
2 tsp wholegrain mustard
1 tsp honey
Juice of 1 lemon
Salt and ground black pepper

Prepare the dressing by placing all of the ingredients in a bowl. Season with salt and pepper and whisk to combine.
Arrange the watercress and grapes on serving plates. Lay over slices of the blue cheese and scatter with walnuts.
Drizzle with the dressing or serve on the side.

Variation:
If figs are in season toss through some balsamic grilled fig wedges.

 
photography by: Louis Hiemstra

This menu is guaranteed to leave a lasting impression with your guests. The flavors are simple and the tastes work together beautifully.

Starter:
Edamama and parma ham salad
The perfect start to a perfect meal.

Mains:
Lemon and pistachio crusted lamb
Pistachio, lemon and lamb make a sensational combination in this quick and easy dish.

Sides:
Roast potatoes and steamed green beans

Dessert:
Granadillas with ice cream
Serve these fragrant and juicy fruits, sliced and squeezed when they are perfectly ripe and wrinkly with good quality ice cream, Greek yogurt or better yet, enjoy simply on their own.

 
photography by: Louis Hiemstra

This light and tasty salad is perfect after a day of over-indulging.

Serves: 4
Preparation:  10-15 minutes

2 carrots, peeled and thinly sliced or cut into ribbons
1 small cucumber, diced or sliced or cut into ribbons
1 red onion or small red cabbage, finely sliced
2 cups shredded turkey meat
1/3 cup mint leaves, chopped
1/3 cup cashew nuts
Mixed Asian greens

Dressing:
Juice and zest of 2 limes
1 Tbsp sesame oil
2 Tbsp water
1 Tbsp castor sugar
½ tsp fresh ginger, grated
1 clove of garlic, crushed

Combine all the salad ingredients in a bowl.
Make the dressing by whisking all the ingredients together.
Pour the dressing over the salad and gently toss to combine.
Serve immediately.

Variations:
Replace the turkey with shredded chicken or beef. Add halved baby roma tomatoes and glass noodles if a more substantial meal is desired.

 
photography by: Louis Hiemstra

Warm up your body, mind and soul with this feel good and healthy soup.

Serves: 4
Preparation: 10-15 minutes
Cooking: 20-30 minutes

1 Tbsp olive oil
1 red onion, diced
4 sticks celery, diced
4 medium carrots, diced
1 clove of garlic, crushed
2 cups leftover shredded turkey meat
67 fluid oz (2L) chicken stock
2 dried bay leaves
Salt and ground black pepper
9 oz (250g) pasta rice
Spring onions or chives, to garnish

Heat the oil in a large pot over a medium heat.
Add the onion, celery, carrots and garlic and sauté until soft, about 5 minutes.
Add the turkey, chicken stock, bay leaves and rice pasta and bring to a gentle simmer for about 20-30 minutes.
Season to taste, remove the bay leaves and serve garnished with spring onions or chives.

Serving suggestion:
Serve soup with warm crusty bread or whole-wheat rolls

 
photography by: Louis Hiemstra

Your guests will salivate at the mere smell of what’s cooking in the kitchen. Surprise them with these light nibbles to prepare their palates for what is to follow.

Serves: 4-6
Preparation: 5-10 minutes

Bread sticks or crackers
Raw or lightly steamed vegetables of choice*
Two dips of choice*

Prepare an individualized plate for each of your guests.
Tie a name card and ribbon around a small pile of breadsticks or simply make a place card for each guest.
Place some vegetables and a sample of both of the dips on each plate.

Notes:
Vegetables options: asparagus, baby carrots, celery sticks, peppers, sliced cucumber
Dip options: tapenade, hummus, tzatziki, roast red pepper or egg plant dip and beetroot hummus

 
photography by: Louis Hiemstra

Leftover festive meats such as turkey, chicken and ham, paired with cranberry sauce and camembert makes for a sublime sandwich topping.

Serves: 4
Preparation: 10-15 minutes

1 large ciabatta loaf or 4 small ciabatta rolls
Butter, at room temperature (optional)
1 round of camembert cheese
4 oz (125g) leftover turkey, sliced
Left over or store bought cranberry sauce
2 cups mixed salad leaves
Alfalfa sprouts (optional)

Slice the bread loaf or bread rolls in half lengthwise and lightly toast in the oven at 400°F (200°C).
Remove from the oven and lightly butter both sides of the loaf.
Slice the camembert into slices and arrange on the bottom half of the bread loaf.
Layer with turkey slices and spoon over some of the cranberry sauce. Top with the mixed greens and sprouts if using.
Place the other half of the sandwich on top and cut into quarters if using the whole loaf or in half if using bread rolls.

Notes:
Make your own cranberry sauce by placing 9 oz (250g) fresh, frozen or dried cranberries in a saucepan with ¼ cup water and ½ cup sugar. Allow to simmer over a medium heat until the mixture starts to get thick and syrupy, about 15-20 minutes.  Allow to cool and process roughly with a hand held blender or in a food processor.

Variations:
Replace the cranberry sauce with 2 Tbsp Dijon mustard and 1 Tbsp creamed horseradish. Spread on both sides of the sandwich and layer as desired.