1. Set the mood with warm lighting 

Think candles, fairy lights or a low-lit lamp to instantly make your space feel more inviting. A roaring fire (or even a few pillar candles grouped together) instantly adds a touch of ambience. 

2. Serve a one-pot wonder 

Skip the stress of juggling multiple dishes. A slow-cooked stew, baked pasta, or hearty soup is ideal for winter entertaining – and it leaves you free to enjoy your guests instead of sweating over the stove. 

@alexandradudleyofficial MAKE THIS FOR YOUR NEXT DINNER PARTY: SQUASH TALEGGIO GRATIN  A VERY good dish for the cold this is a winner when you’re entertaining. Would make a very good Thanksgiving or Christmas side too. 50g butter 1 tbsp olive oil 2 leeks, diced 2 tbsp fresh thyme leaves 2 garlic cloves peeled and squashed with the back of your knife Small bunch of sage 300ml double cream 250ml milk 1/4 grated fresh nutmeg 1.5 butternut squash, peeled, seeds removed and thinly sliced (about 900g prepared weight) 150g taleggio 50g Grana Padano, finely grated   Heat the butter and oil in a large frying pan. Add the leeks and 1 tbsp thyme cook slowly over a low-medium heat, stirring every now and then, for 10-15 mins until golden and soft. Preheat the oven to 160C degrees fan setting. Chop half the sage leaves, keep the rest of the leaves whole 
Place the cream, milk, nutmeg, garlic and whole sage leaves to a saucepan and heat gently for 5 mis, making sure the mixture never comes to the boil.  Remove from the heat and allow to cool for 10 mins, then fish out the sage and garlic. Toss the squash in a bowl with the leeks then layer into  a large baking dish tearing in most of the taleggio at even intervals between the layers. Pour over the cream and tear over the remaining taleggio. Scatter over the chopped sage, thyme leaves and grated Grana Padano. Cover with foil and bake for 40 mins. Uncover the dish and increase the heat to 180C fan. Cook for a further 20-25 mins until golden brown and tender all the way through. Leave to cool for 10 mins before serving.
#foodtok #dinnerparty #dinnerpartyideas #gratin #homecooking ♬ slow living (a quiet life) – Ophelia Wilde

3. Offer a warm welcome drink 

Greet guests with something seasonal and spiced – think mulled wine, spiked hot chocolate or a cinnamon-laced mocktail. It sets the tone and warms everyone up from the first sip. 

Also read: Rum on the rocks cocktail with blackberries and basil 

4. Layer your table with texture  

Mix and match textures such as wood, linen and crockery for a rustic, homey feel. Wintery touches including pinecones, sprigs of rosemary or small candles make for simple, elegant decor. 

5. Create a cosy corner 

If space allows, set up a snug post-dinner spot with blankets and cushions for dessert, coffee or a digestif. It’s the perfect way to wind down the evening. 

6. Keep the playlist mellow 

Soft jazz, acoustic indie or your favourite feel-good classics can help keep the energy calm but upbeat. Let the music fill the background – not dominate the night.  

@cara_abramov I love a candle lit dinner.. at home #tablescape #dinner #hosting #holidayparty #dallasinfluencer #homedecor #outfitinspo ♬ In A Sentimental Mood – 1940s Music

7. Don’t aim for perfect – aim for warm 

The best dinner parties aren’t the most polished; they’re the most heartfelt. Focus on making guests feel relaxed, well-fed and appreciated. After all, there’s nothing quite like shared laughter, candlelight and comfort food to make winter feel a little warmer. 

Image: Shutterstock 

The post How to host the perfect mid-winter dinner party appeared first on MyKitchen.

There is nothing better than hosting a fabulous gathering with friends or family surrounding by copious amounts of delicious food and laughter. But what if you’re tasked with throwing a dinner party and don’t know where to start? Follow these fabulous tips to be the host with the most.  

First things first: Decide on a guest list 

Drinks, good food and even better company – who wouldn’t love a dinner-party invitation? Once you’ve decided to have a party, start with the guest list immediately. Whether casual or formal, sending out invites early (about a month in advance) will ensure that your guests will make the necessary arrangements to attend. Babysitters and dog watchers will be notified and booked in anticipation of your soiree. 

Plan your menu 

Tempting as it may be, your dinner party is not the place to try that dish you saw on Nigella’s show this week. Want to impress your guests with a fancy meal? Try your recipes a couple of times in advance to make sure you’ll nail them on the day. Simple dishes often make the best meals – and you’ll cook them perfectly. Plan your meals by switching up flavours and textures to find a nice balance. If you have a heavy main course, keep your dessert light and small. If you want to highlight your dessert, a fresh vegetable or fragrant fish dish is a lighter main course to serve. And don’t forget the welcome drinks and snacks. A delicious cocktail at the door will get your guests to loosen up and mingle quickly – giving you enough time to do last-minute prep. 

Get your table décor ready 

Nothing sets the tone of your dinner party like your table décor. Matching dinnerware, candles, silverware, champagne flutes and wine glasses will scream ‘grown-up shindig.’ Plus, your guests will be instantly impressed being invited to this social affair. Your décor doesn’t have to cost an arm and a leg. Ferns and leaves from your garden (instead of overpriced flowers) will look great on any table. Look to Pinterest for great table-setting inspo! 

Focus on the ambience 

A perfect menu and table décor do not make a dinner party. Put your guests at ease. If you are stressing and frantically running around, you’ll make your guests panic too. Who cares if the chicken is a bit dry or the dessert has accidentally baked a bit too long? The company and the ambience determine the success of your get-together. Play good music, laugh and keep the conversations flowing. Is the company too stiff? Playing a board game or fun game like charades is perfect to elevate the mood after dinner. 

Words: Gaynor Siljeur

Photography: Shutterstock

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With the end of the year fast approaching, let’s take out our fancy dinner plates and clink our glasses to the festive season! No idea how to plan your menu for the next soiree? Don’t stress, these top tips will save the day.

What is the theme?

What type of food do you want to serve with the theme? Is it a casual pizza and beer kind of evening, a fire-side braai, or a Mexican fiesta? Or is it more a formal event you’re planning? Then think small, more intricate French dishes. Whatever you decide, your theme will guide your menu and is the perfect starting point for your planning. Make sure to ask your guests if they have any dietary restrictions so that you can cater to everyone.

Drinks and snacks on arrival

A simple cocktail (or mocktail) and simple snack platters are easy ways to welcome your friends as they arrive. Think light snacks that are just enough to whet the appetite. That way guests will still have ample room for the mains.

Charcuterie boards with a variety of nuts, cold meats, cheeses, spreads, veggies and crackers are perfect to offer your guests. Not only have charcuterie boards become super trendy, but they also set the tone for your party. To add a touch of festive fun, try our delicious sundried tomato, basil pesto and gooey cheese wreath! Your friends will happily mingle with a drink in hand and something to snack on as you finish up the last of your kitchen prep.

Also read: How to make the perfect charcuterie board

Use in-season ingredients

It’s the season for sweet and fresh fruit like watermelon, pineapples and mangoes so incorporate those flavours into your menu. In-season produce will taste much better, and your wallet can take a well-deserved break as they are cheaper than out-of-season food. Use this guide to see the delicious summer fruit and veggies that are in season.

Stick to what you know

Don’t try a dish for the first time when hosting your dinner party. Too many things can go wrong, and the pressure can be too much to bear. If you want to impress your guests with fancy food, test the recipe a week or two in advance to see if you can nail it. Otherwise, keep it simple and serve a meal you have mastered. Simple dishes like roast chicken with delicious sides often make the best meals. Aim for a menu that you can prepare ahead of time to save yourself the stress of hysterically trying to get everything ready before your guests arrive.

Switch up flavours, textures and colours

We eat with our eyes first. The food should look just as good as it tastes. All the elements on the table should work together to form cohesion on your plate. From your snacks to your main meal and dessert, food should be a symphony of different tastes, colours, textures and seasonings.

If you use lemon flavours in your main meal, try something decadent and chocolate-filled for your dessert – not a lemon meringue. And don’t forget to pair the dishes with the drinks: red wine with red meat and a bottle of sweeter wine or coffee to offer with your dessert.

Balance your meals

Are you preparing a heavy main? Keep the dessert light and small. Your guests won’t be able to enjoy a filling dessert after feasting on a big meal. The goal is to leave your guests satisfied, not uncomfortably full. Impress your guests with a decadent dessert as the grand finale after serving a plain main dish and end your night with symphonic bliss.

Photography: Pexels

The post Top tips to plan a menu for your next dinner party appeared first on MyKitchen.

Mature and classy is exactly what this red wine poached pears with vanilla custard recipe is. Whip up a quick batch at your next dinner party to impress your guests.

SERVES 6 // COOK TIME 1 hour

INGREDIENTS
For the vanilla custard
575 ml milk
1 tbsp vanilla essence
6 egg yolks
2 tbsp caster sugar
2 tbsp cornflour
For the poached pears
1 bottle sweet red wine
125 g sugar
2 cloves
1 cinnamon stick
1 piece lemon rind
1 tsp vanilla essence
1 tsp nutmeg
6 pears, cored and peeled (leave stalks intact)

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Dazzle your guests by turning their all-time favourite desserts into amazingly moreish ice cream flavours. Start with this melktert ice cream recipe!

SERVES 6 // COOK TIME 10 min // FREEZING TIME 4 hr

INGREDIENTS
⅓ cup butter
2 tsp cinnamon
¼ cup honey
¼ cup lemon juice
¼ cup double-thick cream
200 g packet Tennis biscuits
1.8 L vanilla ice cream

METHOD
1. Melt the butter in a pot over medium heat. Mix in the cinnamon, honey and lemon juice.
2. While stirring constantly, pour the cream into the hot honey mixture and slowly bring to the boil. Boil, stirring, for 1 minute.
3. Remove from the heat and allow to cool completely. Crumble the Tennis biscuits into the sauce, reserving some for serving. Mix to combine.
4. Scoop ice cream into a large bowl and let it soften Mix in the Tennis biscuit mixture.
5. Spoon into a freezer-proof container and smooth the surface. Cover and freeze for 4 hours or until set.

Think ahead: Sprinkle a little extra cinnamon on top of each bowl of ice cream for an authentic melktert look.

Try our twist on the classic South African dessert, malva pudding with this chocolate malva pudding with apricot ganache. It’s so good!

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Just because all the bright summer produce you love is going out of season, doesn’t mean you can’t whip up a beautiful meal with fresh ingredients, like zucchini fritti (fried baby-marrow fingers).

SERVES 4 // COOK TIME 15 min

INGREDIENTS
For the batter
100 g cornflour
100 g self-raising flour
1 tsp salt
1 cup sparkling water
For the aioli
2 egg yolks
1 garlic clove, crushed
¼ tsp salt
¼ tsp mustard
2 tsp white wine vinegar
1 cup olive oil
For the zucchini fritti (baby-marrow fingers)
2 egg whites
500 g baby marrows, quartered

METHOD
For the batter
1. Combine all the dry ingredients.
2. While whisking continuously, gently drizzle in the sparkling water, until you have a thick batter.
3. Refrigerate to rest for 30 minutes.
For the aioli
1. Whisk together the egg yolks, garlic, salt, mustard and vinegar in a bowl. Add the oil to a jug.
2. While whisking vigorously, trickle in the oil, until emulsified.
3. Season to taste and refrigerate.
For the zucchini fritti (baby-marrow fingers)
1. Beat the egg whites until stiff peaks form. Fold into the chilled batter.
2. Heat enough oil to deep-fry.
3. Dip each baby marrow into the batter and deep-fry until a light golden brown. Drain on paper towel. Sprinkle over sea salt while still hot.
4. Serve immediately with aioli.

Recipes & styling: Kate Turner
Photography: K-Leigh Siebritz / HMimages.co.za

Spaced for time? You’ll only need 20 minutes before you’re sitting down to a wholesome rice noodles, mushrooms and Thai green curry sauce meal.

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