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.

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Make the most of your holiday leftovers with these sumptious recipe ideas.

 
photography by: Louis Hiemstra

Turkey leftovers:

Camembert and turkey sandwich
Turkey soup
Vietnamese turkey salad

More ideas:

Stir-fry
Stir-fry shredded turkey or other meat with julienne vegetables such as carrots, baby marrows and peppers. Add sliced button mushrooms and your favorite stir-fry sauce or add soy sauce, 1 tsp brown sugar and 1 Tbsp sesame oil.

Hearty turkey and corn chowder
Combine 1 medium sized caramelized onion with 1 large peeled and diced potato, 1 x 14 oz (400g) can of sweet corn and 22 fl oz (650ml) of good chicken stock in a large pot.  Cook over a medium heat until the potato is soft. Blend half of the mixture until smooth, return to the heat and stir in shredded cooked turkey and ¼ cup reduced fat cream. Heat through and serve warm garnished with chives and seasoned with salt and pepper.

Wholewheat turkey bagel
Light and healthy.  Combine leftover turkey meat (or other meat) with chopped cucumber and celery, thinly sliced red onion or cooked beetroot and diced fruit (apple, pineapple, cranberries or apricots). Halve and lightly toast whole wheat bagels. Top with greens of choice. Spoon some of the the meat and salad mixture on top of the green and dress with a homemade yoghurt dressing or other preferred dressing.

Roast beef burgers
Place lefotver roast beef, diced red onion and fresh parsley into a blender and pulse until well blended and the roast beef crumbled. Transfer to a large bowl and add 1/2 cup of breadcrumbs and 1 free range egg for each cup of hamburger mix. Season to taste with salt and pepper and roll the mixture into patties. Pan-fry patties in a little olive oil until sufficiently browned on both sides (or to your liking) and serve on toasted ciabatta buns with arugala, sliced roma tomatoes, diced beetroot and tzatziki.

Christmas cake leftovers:

Christmas pudding truffles
Moisten leftover christmas pudding with brandy, kahlua liqueur, cherry or orange liqueur and crumble to make a soft mixture. Roll the mixture into small balls and dip into melted dark chocolate. Allow to set on wax paper and enjoy. Use a dipping tool to dip truffles or use a toothpick.  For a variation, toss almost set truffles into roughly chopped nuts, cocoa or coconut.

Festive ice cream loaf
Soften 2 cups of berry sorbet or liqueur flavoured ice cream and spoon into a loaf tin, lined with baking paper to make the first layer. Place in the freezer until firm. Stir 1 cup crumbled chrismas pudding or cake into 2 cups softened vanilla ice cream and add spoon on top of the first ice cream layer.  Return to the freezer and allow to set. To serve, simply unmould the ice cream loaf onto a cold serving platter and gently peel off the baking paper. Cut into thick slices and garnish with fresh berries and mint.

Cranberry sauce leftovers:

Sweet comforts
Drizzle warmed cranberry sauce over breakfast pancakes, waffles or serve over your favourite ice cream.

Cranberry and turkey wraps
Spread tortilla wraps with cream  cheese, top with thin layers of mixed greens, diced turkey and sliced avocado. Drizzle with warmed cranberry sauce and roll it all up. Cut in half diagonally and enjoy.

Baked brie and cranberry quesidillas
Top one side of a tortilla with brie slices, add shredded turkey meat if desired and dress with cranberry sauce.  Fold and press to seal edges. Brush the top lightly with olive oil and transfer quesidilla to a lightly oiled baking sheet. Bake for 10 minutes at 400°F (200°C) or until the cheese has melted and tortillas are golden brown. Allow to cool for 5 minutes before slicing into wedges. Serve alongside a crisp green salad.

 
photography by: Louis Hiemstra

This rich and heavenly chocolate torte is easy to make but requires chilling time, so make it a day in advance.

Serves: 6-8
Preparation: 15 minutes
Chilling: 2 hours or over night

7 oz (200g) chocolate and mint cookies
2 oz (50g) butter, melted
2 large egg whites
3 oz (85g) castor sugar
9 oz (250g) good quality plain chocolate
1 cup double cream
2 Tbsp chocolate or coffee liqueur (optional)

To serve:
Chocolate curls
Fresh berries

Crush the biscuits into fine crumbs using a food processor or simply place the biscuits in a large plastic bag and crush into crumbs with a rolling pin.
Stir the biscuit crumbs into the melted butter and press the crumbs into the base of an 8-inch (20cm) spring-form cake tin. Chill whilst preparing the filling.
Place the egg whites and castor sugar in a heatproof bowl and set over a pan of simmering water (double boiler). Stir until all the sugar has dissolved. Remove from the heat and whisk immediately until soft peaks form, about 10 minutes (you can use a hand-held or elecrical whisk).
Melt the chocolate over a double boiler or over a medium to low heat in the microwave.
Whip the cream and gently fold the melted chocolate, followed by the cream and liqueur into the egg white mixture.
Pour the mixture into the cake tin, smooth the surface and chill for 2 hours or preferably overnight.
Serve your torte unmolded on a beautiful serving plate, sprinkled with chocolate curls and fresh berries.

Notes:
Plain digestive chocolate cookies, oreos or chocolate wafers can also be used for your biscuit base.

You can use a loose-based cake tin if you do not have a spring form tin. To un-mold simply balance the torte on a 14oz (400g) tin, loosen the sides with a small palette knife and gently pull the sides of the tin down. Use a palette knife to carefully slide the torte onto your serving plate.

Storage:
This cake can be stored for up to 3 days in the fridge or frozen for up to 1 month.

Kid-friendly:
Kids will love getting their hands dirty with this recipe!

 
photography by: Louis Hiemstra

The perfect side to any meal.

Serves: 4-6
Preparation: 5 minutes
Cooking: 5 minutes

1 Tbsp butter
1 red onion, sliced
2 cloves of garlic, sliced
12 oz (350g) frozen or fresh peas
zest of 1 lemon
1 cup mint leaves, shredded
salt and ground black pepper
2 Tbsp olive oil (optional)

Melt the butter in a frying pan over a medium heat. Add the onion and garlic and sauté until the onion has softened, about 1-2 minutes.
Add the peas and lemon zest and cook until tender, about 1-2 minutes.
Remove from the heat and add the shredded mint leaves, salt and pepper and drizzle with a little extra olive oil if desired.

Notes:
This side dish is also delicious served with dollops of ricotta cheese, alternatively turn it into a meal by adding cooked pasta shells and crumble over some goats cheese.

 
photography by: Louis Hiemstra

Use fresh seasonal ingredients to create a symphony of festive flavors.

Serves: 4-6
Preparation: 30 minutes
Cooking: 30 – 35 minutes

5 oz (150g) butter, softened
Zest of 2 lemons
2 Tbsp thyme leaves
2 cloves of garlic, crushed
1 x 42 oz (1.2 kg) rolled turkey breast *
2 Tbsp olive oil
Juice of 2 lemons
Salt and ground black pepper

2 oranges
2 grapefruits

For the praline:
1 cup sugar
3.5 oz (100g) pistachios, roughly chopped

Prepare the turkey:
Preheat the oven to 400°F (200°C).
Combine the butter, lemon zest, thyme and garlic in a bowl.
Place the turkey breast inside a large roasting pan.
Spread the turkey all over and on both sides with the lemon and thyme butter and secure with kitchen string, if not already done.
Pour the lemon juice and olive oil over the turkey, season with salt and pepper and bake covered with foil for 15 minutes.
Remove the foil and roast, basting with the pan juices every 10 minutes for an additional 20-25 minutes or until the skin is golden and the juices run clear when tested with a skewer.  
Reserve the pan juices and allow the turkey to rest for 5-10 minutes before carving.

Prepare the orange and grapefruit segments:
Segment the oranges and the grapefruit over the same bowl, ensuring that you capture all of the juices.

Make the praline:
Melt the sugar in a saucepan over a low heat, do not stir and stay close by to make sure it does not burn.
Remove from the heat once the sugar starts to turn golden brown.
Layout a sheet of tinfoil on a baking sheet and lightly coat with oil.
Sprinkle the pistachios over the foil and drizzle the warm syrup over.
Allow to cool and harden. Once set, remove the praline from the foil and break into shards.

Serve the carved turkey warm, with orange and grapefruit segments and pistachio praline.
Drizzle with a little of the remaining pan juices and some of the orange and grapefruit juice if desired.

Notes:
Try to make your praline as thin as possible so that it will melt easily when served alongside the warm turkey.
To save time, buy a turkey breast that has already been secured with kitchen string.

I couldn’t help myself! I was busy editing an article for quick and easy desserts when this adorable email appeared in my inbox. The subject read  “how to make cupcakes” and per usual the word cupcake required my immediate attention. It was cute, adorable, messy and perfect. Right away I knew I would not be able to resist sharing it with you.  I am certain some of you will already have seen these pictures but still I thought it would fit perfectly with my dessert article and I had a feeling that all other fanatical cupcake followers will appreciate, adore and possibly get the exact same warm fuzzy feeling I got when I saw it.

photography by: Source unknown

And since I am in the sharing frame of mind and you are all probably wondering how the move went, I will share with you that I had my own cute mischievous helpers. They made bigger messes, had me running all over the place and stretched out the whole process, but they made me laugh hysterically through all of it. Here are some snaps of my four legged babies, aren’t they just adorable?  I am happy to say that all four of us are settled in nicely into our new home and I am even happier to report that I am back in the kitchen and into the swing of things. Yee-ha!

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photography by: Louis Hiemstra

A creamy dark chocolate filling in a decadent coconut casing. Simple to make, impossible to ignore.

Makes: 4-6 tarts
Preparation: 10-15 minutes
Baking: 10-15 minutes

5 oz (150g) desiccated coconut
3 Tbsp butter, melted
2 Tbsp butter, melted (extra)
4 Tbsp castor sugar
2 free range egg whites
½ cup coconut cream
7 oz (200g) good quality dark chocolate, chopped
3.5 oz (100g) gooseberries (fresh or frozen)
Icing sugar, to dust

Preheat the oven to 355°F (180°C).
Combine the coconut, the 3 Tbsp melted butter and the castor sugar and add just enough egg white to form a firm dough.
Grease small quiche tins lighlty with the extra melted butter and press the coconut dough into the quiche tins using your fingertips. Bake for 10-15 minutes or until the edges turn golden brown.
Add the coconut milk to a small saucepan and bring to a gently simmer. Pour over the chocolate pieces and stir until the chocolate has melted and the mixture is smooth and glossy.
Unmold the coconut cases and fill with the coconut mixture. Top with gooseberries and serve dusted with icing sugar if desired.

Notes:
Serve the coconut cases whilst still warm as it may soften if allowed to stand for too long.

 
photography by: Louis Hiemstra

A crisp filo tart base with melted white chocolate and plum slices.

Serves: 4
Preparation: 5 minutes
Baking: 5 minutes

7 oz (200g) phyllo pastry
2 oz (60g) butter, melted
7 oz (200g) white chocolate
Silver balls (edible pearls)
Plums, sliced

Preheat the oven to 350°F (180°C)
Roll out the phyllo pastry and layer 6 sheets on top of each other. Place the pastry on a greased baking sheet and brush in-between each layer with the melted butter.
Bake for 5-10 minutes or until golden.
Remove from the oven and transfer to a cooling rack to cool.
Melt the chocolate over a double boiler or over a medium heat in the microwave and pour over the baked pastry.
Scatter with the plum slices and silver balls.
Serve the tart cut into slices as is or with vanilla ice cream.

Kid-friendly:
Kids will have fun preparing these simple tarts with you.

 
photography by: Louis Hiemstra

This is the ideal DIY dessert. Serve the makings of your dessert DIY-style on individual trays for each guest.

Serves: 4
Preparation: 15 minutes

Shop bought meringues, broken into pieces
Ice cream

Boozy plums and strawberries:
8 small plums, pips removed and sliced
7 oz (200g) strawberries, stalks removed and sliced
1 cup sherry or marsala
6 Tbsp castor sugar

Make the boozy plums and strawberries by placing all the ingredients in a saucepan.
Bring to a gentle simmer over a medium heat and stir until the sugar has dissolved. 
Allow the mixture to simmer until reduced by half and syrupy.
Layer the crushed meringue, boozy sauce and ice cream into glasses and enjoy.

 
photography by: Louis Hiemstra

Layers of sherry-drizzled chocolate swiss rolls, mascarpone and blueberries. This Italian inspired dessert truly is the perfect “pick me up”.

Serves: 4
Preparation: 10 minutes

17 oz (500g) mascarpone cheese
1½ cups double cream
6 Tbsp castor sugar
1 tsp vanilla extract
Store bought mini chocolate swill rolls, sliced * 
½ cup sherry (optional) **
7 oz (200g) fresh or frozen blueberries
Cocoa powder, to dust

Combine the mascarpone, cream, castor sugar and vanilla extract in a large bowl and whisk until slightly thickened.
Layer the swiss-roll slices in the bottom of your serving glasses or serving dish and sprinkle with half of the sherry if using.
Spoon over half of the mascarpone mixture and sprinkle with the blueberries.
Repeat the swiss roll and mascarpone layers and end by dusting your desserts with cocoa powder.
Serve immediately or chill until required.

Notes:
The swiss roll can be replaced with sponge cake or finger biscuits.
The blueberries can be replaced with fresh or frozen raspberries.

Variation:
Cut large chocolate muffins horizontally into three. Drizzle each muffin layer with coffee liqueur or espresso and assemble each by spreading the mascarpone mixture between each layer. Finish off the last slice with a layer of mascarpone mixture and serve muffins sprinkled with grated chocolate or dusted with cocoa powder.

Kid-friendly:
This is a easy and fun recipe you and your child/ren will adore making together.
** Please omit the sherry in kid-friendly versions.

 
photography by: Louis Hiemstra

These moist little cakes are charming, super easy and quick to make.

Makes: 6-8 small cakes
Preparation: 10 minutes
Baking: 3-5 minutes

½ cup cake flour
½ cup brown sugar
¼ cup cocoa
2 large eggs, whisked
6 Tbsp milk
6 Tbsp canola oil
1 tsp vanilla extract (or a splash of Kahlua or orange liqueur if you are feeling scandalous)
50g hazelnut chocolate, roughly chopped (optional)

To decorate
Store-bought chocolate ganache
Edible pearls, cake confetti or edible flowers

Sift all the dry ingredients together in a medium glass bowl.
Combine the eggs, milk and vanilla extract and add to the dry ingredients. Combine well.
Stir through the oil, followed by the chocolate pieces and combine well.
Grease small ramekins with oil-based spray or fill them with cupcake papers. Fill half way with the chocolate batter.
Cook the chocolate ramekins in the microwave over a medium high heat for 3 minutes. Loosen with a small spatula and gently turn out. Allow to cool slightly on a cooling rack.
Spread with chocolate ganache and decorate as desired with edible pearls, cake confetti or even edible flowers if desired.

Variation:
For an even simpler dessert, cook the chocolate cakes in cups and serve warm with a scoop of ice cream, dusted with cocoa or decorated with chocolate curls.

Kid-friendly:
Looking to sneak in a quick one-on-one kitchen time with your kids. This is the perfect recipe for that.
Omit the liqueur splashing if they are going to enjoy these little cakes with you.

 
photography by: Louis Hiemstra

Light, breezy and healthy. The perfect summer or post holiday meal. Invite over some friends and enjoy this light meal accompanied with a good bottle of bubbly.

Starter: Jeweled couscous salad
This delightful salad is a great way to get the meal of to a buoyant start.

Main: Lamb and tabbouleh wraps
Prepare ahead and serve DIY style. The perfect ice breaker and less fuss for you.

Dessert: Plum and white chocolate tart
Beautiful and delicious. The perfect ending to a light and effortless meal.

 
photography by: Louis Hiemstra

Preparing healthy food that won’t weigh you down is easier than you might think.

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

4 chicken breasts
2 Tbsp olive oil
Salt and pepper
1 small red onion, sliced
1 clove of garlic, crushed
1 Tbsp thyme, handpicked
4.5 oz (125g) button mushrooms
9 oz (250g) baby tomatoes
7 oz (200g) butternut or pumpkin, diced
4.5 oz (125g) baby spinach leaves

Brush the chicken breasts lightly with half of the olive oil and sprinkle with salt and pepper.
Preheat a grill pan over a medium high heat. Cook the chicken on the grill pan for 3-4 minutes or until cooked through.
Heat the remaining olive oil in a frying pan or wok over a medium high heat. Add the sliced red onion, garlic and thyme and sauté for 1 minute.
Add the remaining vegetables except for the spinach and sauté for 4-5 minutes or until the butternut or pumpkin is tender.
Stir through the baby spinach leaves and season to taste with salt and pepper.
Serve vegetables immediately with the grilled chicken.

Variation:
Line a bamboo steamer with baking paper. Place raw chicken breast, sliced on the paper, cover and steam over simmering water for 10 minutes. Add vegetables of choice to the steamer, and steam, covered, for an additional 3-4 minutes or until the chicken breasts are cooked through and the vegetables are just tender. Serve sprinkled with salt, pepper and fresh herbs or a knob of flavored butter if desired.

Notes:
For steaming a two-tiered steamer is ideal for cooking both the chicken and vegetables. You can also use a larger steamer or cook in two batches.
For grilling, a George Formann grill can also be used to grill the chicken and vegetables.

 
photography by: Louis Hiemstra

Light, easy and absolutely delicious.

Serves: 4
Preparation: 10-15 minutes

9 oz (250g) mixed greens
2 granny smith apples, sliced
2 oranges, segmented
3 bananas, sliced horizontally
1-2 ripe avocados, sliced
¼ cup pumpkin seeds
1 cup low fat cottage
Bean sprouts, to garnish

Dressing
3 Tbsp fresh lemon juice
2 tsp honey
1 tsp sesame oil
Salt and ground black pepper

Combine the ingredients for the dressing and set aside
Arrange the mixed greens on four plates, top with the fruit and avocado slices.
Sprinkle with the pumpkin seeds and top each salad with a ¼ cup cottage cheese.
Garnish with the bean sprouts and serve with the dressing on the side.

 
photography by: Louis Hiemstra

It's hard to believed that these soft, spongy pancakes are only moderately sinful.

Serves: 4
Preparation: 10 minutes
Baking: 15 minutes

1 cup plain flour
2 tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
Juice and zest of 1 orange
1 cup low fat or fat free milk
1 tsp vanilla extract
1 egg, whisked
1 cup fresh or frozen blueberries
1 Tbsp of cooking oil

To serve
Pure maple syrup or berry sauce
Extra blueberries

Sift the flour, baking powder, bicarbonate of soda and salt together into a bowl.
Combine the orange zest and juice, milk, vanilla extract and whisked egg.
Stir the mixture into the flour mixture to form a smooth batter. Stir in the blueberries.
Heat the oil in a non-stick frying pan over a medium-high heat.
Pour spoonfuls of the batter into the pan and cook until bubbles form on the surface and the base is light golden brown. Turn the hotcakes over and cook for 1-2 minutes longer or until golden.
Serve sprinkled with extra blueberries and drizzle with a little maple syrup or berry sauce.

Notes:
Put the cooked pancakes on a plate, cover with foil and keep warm on a low heat in the oven while you cook the rest of the batter.
Boost your fruit intake even more by serving your hotcakes with mixed berries or banana and peach slices. 

Variations:
Raspberry hotcakes:Replace the blueberries in this recipe with raspberries
Banana hotcakes: Replace the blueberries with 2 small mashed bananas and add 1 tsp cinnamon spice.