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

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

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 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 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.

 
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.

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.