Winter is citrus season! Get ready to add some citrus flair to your meals with these five easy-to-follow recipes. 

Vitamin C parfait with lemon yoghurt, orange granola and grapefruit 

 Serves 8 // Cooking time 1 hour 15 min

Ingredients 

For the granola 

3 cups oats 

¼ cup almond butter 

¼ cup coconut 

¼ cup almonds, chopped 

5 Tbsp honey 

5 Tbsp olive oil 

For the yoghurt 

3 cups low-fat plain yoghurt 

1 lemon, zested and juiced 

¼ tsp vanilla essence 

To serve 

3 grapefruits, segmented and zested 

3 Tbsp honey  

Method 

For the granola 

1. Preheat oven to 160°C. Mix all ingredients until well combined.
2. Spread evenly over a baking tray and bake for 30 minutes, shuffling after 15 minutes.
3. Do not mix. Allow to cool completely in the tray.

For the yoghurt 

1. Mix everything together and place in the fridge.

To serve 

1 Break up the granola and sprinkle 3 tablespoons at the bottom of each glass.  

2 Add 3 tablespoons of yoghurt and a final layer of granola.  

3 Finish off by topping with grapefruit segments and zest, and a drizzle of honey. 

Recipe & styling: Chiara Turilli 

Photography: Samantha Pinto//HMimages.co.za  

Wholewheat noodles with broccoli and lemon 

 Serves 6 // Cooking time 15 minutes 

Ingredients 

For the sauce 

1 clove garlic, grated 

1 onion, chopped 

3 Tbsp olive oil 

1 cup coconut milk 

1 cup chicken stock 

2 broccoli heads, chopped 

1 cup frozen peas 

1 lemon, juiced and zested 

Handful mint leaves 

For the noodles 

500g wholewheat fettuccine 

To serve 

3 Tbsp flaked almonds, toasted 

1 lemon, zested 

Method 

For the sauce 

1. Fry the garlic and onion in the oil until golden.
2. Pour in coconut milk and chicken stock and boil for 5 minutes.
3. Add broccoli and peas, and simmer for another 10 minutes.
4. Remove from the heat. Add the lemon juice, zest and mint leaves. Liquidise until smooth.

For the noodles 

1. Cook the fettuccine.
2. Keep ¼ cup of the pasta water and pour it into the sauce.

To serve 

1. Add the cooked noodles to the sauce and toss in the pan.
2. To serve, scatter with toasted flaked almonds and lemon zest.

Top tip: Adding reserved noodle water to sauce adds flavour and a silky creaminess, and allows the sauce to stick to the noodles better. 

Recipes & styling: Chiara Turilli 

Photography: Samantha Pinto 

 

Mince pies with clementine curd

Makes 12 // Cooking time 1 hour 30 minutes 

Ingredients 

For the clementine curd 

Juice of 1 lemon 

Juice of 3 clementines 

175g caster sugar 

3 eggs, 2 whole and 1 separated 

60g butter 

For the pastry 

125g butter, diced 

85g icing sugar, sieved 

250g cake flour, sieved 

1 egg, beaten 

For the filling 

250g good-quality mincemeat 

75g dried cranberries, chopped 

50g dried apricots, chopped 

1 tsp chopped ginger 

Zest of 2 clementines 

100g mascarpone 

1 egg, whisked, for the egg wash 

Method

For the clementine curd 

1. Preheat oven to 180°C.
2. Place the lemon and clementine juices in a bowl along with the sugar and eggs.
3. Place the bowl over a pot of simmering water and cook, stirring continuously, for 20–25 minutes, until the mixture thickens.
4. When the mixture is thick enough to coat the back of a spoon, remove from the heat and whisk the butter into the mixture.
5. Place in the fridge to cool completely.

For the pastry 

1. Cream the butter and icing sugar together in a blender. Add the flour and mix until it resembles coarse breadcrumbs.
2. Add the egg gradually and blend until a ball forms. Remove from the machine and shape quickly into a round disc.
3. Wrap in cling film and refrigerate for ±30 minutes. Grease a 12-hole muffin tin.
4. Roll out the pastry on a floured surface and use a round cookie cutter to cut out 12 rounds, each with a diameter of 10cm.
5. Place these bottom rounds in the muffin tray and blind bake for 10 minutes.
6. Cut out another 12 circles for the lids of the mince pies, each with a diameter of 8cm.
7. Cut star shapes out of half the lids and stick these on to the remaining lids.

For the filling 

1. Combine all the filling ingredients.
2. Remove the pastry shells from the oven and set aside.
3. Cool the shells to room temperature and then carefully place a teaspoon of the curd into each shell, topping with a teaspoon of the filling.
4. Brush the sides of the pastry shells with egg wash and stick the lids on to the pastry shells, making sure the edges are secured. Refrigerate for about 15 minutes.
5. Brush some egg wash on the top of each mince pie and bake in the oven for 15–20 minutes, until crispy and golden. Dust with icing sugar before serving.

Recipe & styling: Diane Heierli 

Photography: Christoph Heierli 

Seasonal naartjie and ginger glazed ribs 

 Serves 4 // Cooking time 3 hours 15 minutes   

Ingredients 

2 × 1 kg rib racks 

2 garlic cloves, grated 

¼ cup oyster sauce 

6 Tbsp honey 

4 seedless naartjies, peeled and chopped 

1 chilli, chopped 

½ cup vegetable oil 

Method 

1. Preheat oven to 150°C.
2. Season the ribs on both sides and lay them down in a roasting tray.
3. Combine all the remaining ingredients in a food processor. Blend.
4. Pour the glaze over the ribs, coating evenly.
5. Cover lightly with foil and roast for 2½ hours.
6. Remove the foil, baste the ribs and increase the oven temperature to 200°C. Return to the oven for another 30 minutes, checking regularly, until nicely browned.
7. Allow to rest for 15 minutes before serving with the remaining glaze from the pan.

Recipe & styling: Elizabeth Mackenzie 

Photography: Sean Dollery // HMimages.co.za 

Chocolate & orange malva pudding with custard  

Serves 8–10 // Total time 1 hour 45 minutes 

Ingredients 

For the custard   

2 cups (500 ml) cream  

2 tsp (10 ml) vanilla essence 

3 Tbsp (45 ml) caster sugar 

4 egg yolks   

For the pudding  

1 cup sugar 

3 eggs  

3 Tbsp (45 ml) apricot jam, heated  

1½ cups (375 ml) flour  

1½ tsp (8 ml) bicarbonate of soda  

1 tsp (5 ml) salt  

25 g butter  

1½ tsp (7.5 ml) vinegar  

⅔ cup (150 ml) milk  

150g dark chocolate, roughly chopped  

Zest of 2 oranges    

For the sauce  

1 cup (250 ml) cream  

150 g butter  

¾ cup (150 g) sugar  

¾ cup (180 ml) hot water    

Method  

For the custard  

1. Place the cream and vanilla in a pot over medium heat.
2. Add the sugar and egg yolks to a bowl and whisk for 3 minutes, until pale and thick.
3. Just before the cream starts simmering, remove from the heat. 
4. While whisking the egg-yolk mixture, add around half a cup of the hot cream and stir vigorously to mix through. Continue to add the cream bit by bit, to not overheat and curdle the eggs.
5. Move the custard back into the pot and place over a low heat.
6. Stir continuously for 10–15 minutes until the custard has thickened and coats the back of a spoon.
7. Strain the custard into a jug through a fine mesh sieve to remove any bits. Place a layer of cling film on the surface of the custard and refrigerate until needed. Adding the cling film to the surface of the custard prevents a skin from forming.

For the malva  

1. Preheat the oven to 180°C.
2. Add the sugar and eggs to the bowl of a stand mixer and beat well until thick, about 2 minutes. Mix through the jam.
3. In a separate bowl, sift together the flour, bicarb and salt.
4. Add the butter, vinegar and milk to a bowl and microwave until the butter is just melted.
5. Add the sifted dry ingredients and the milk mixture alternately to the egg mixture. Beat well until smooth and combined. Stir through the chocolate and orange zest until evenly dispersed. Cover and bake for 45–55 minutes.

 

For the sauce  

1. Just before the pudding is ready, place the ingredients for the sauce in a pot over medium heat and stir until the sugar has dissolved and butter has melted.
2. Remove the pudding from the oven and place on a cooling rack. Use a skewer or knife to pierce holes all over the surface, through to the bottom of the dish.
3. Slowly pour the warm sauce over the pudding, stopping to let it absorb the liquid before adding more.
4. Serve the malva pudding with the vanilla custard.