photography by:Nicholette von Reiche

Enjoy this easy and versatile dish on it's own with lashings of Parmesan cheese or serve alongside your favorite, crisp green salad.

Serves: 4
Preperation: 15 minutes
Cooking: 15 minutes

1½ cups fresh asparagus spears
500g good quality gnocchi
1 Tbsp olive oil
1 clove of garlic, crushed
1 medium red onion, diced
1 Tbsp fresh thyme

100g white button mushrooms, sliced
Cream cheese sauce
1 cup cream cheese (with herbs or plain)
½ cup white wine
Zest of 1 lemon
Salt and ground black pepper

More...

 
photography by: Nicholette von Reiche

Use leftover roast chicken to make these appetizing quesadillas. Perfect for a simple lunch or light dinner.

Makes: 2 quesadillas (8 wedges)
Preparation: 10 minutes
Cooking: 10 minutes

1 medium red onion, thinly sliced
4 sweet piquant peppers, diced
1 cup roast chicken, diced
1 green pepper, diced
1 cup mozzarella or white cheddar cheese, grated
Salt and ground black pepper
Olive oil
4 flour tortillas (plain or whole wheat)
2 tbsp fresh Italian parsley (optional) or dried basil

More...

 
photography by:Nicholette von Reiche

My take on Georgetown cupcake’s signature cupcake. Red velvet cupcakes with vanilla cream cheese frosting.

Makes: 24
Preparation: 20 minutes
Bakes: 20 minutes

2½ cups all purpose flour
2 Tbsp cocoa powder
1 tsp salt
1½ cups soft brown sugar
1½ cup canola oil
2 large eggs, at room temperature
2 Tbsp red food coloring
1 tsp vanilla extract
1 cup buttermilk
1½ tsp baking soda
2 tsp white vinegar

Vanilla Cream cheese frosting:
1 stick (8 Tbsp ) butter, at room temperature
4 cups icing/powdered sugar, sifted
1 tsp pure vanilla extract
1 tub (8 oz) cream cheese, at room temperature

More...

 
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

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
½ cup rolled oats

1 cup walnuts, roughly chopped
1 cup semi-sweet chocolate chips (optional)
1 cup dried cranberries, roughly chopped

More...

 
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

More...

 
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

More...

 
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)

More...

 
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

More...

 
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

More...

 
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

More...

 
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.

More...

 
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.

More...

 
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.