Keen to try something new? Then this gingerbread-inspired recipe is for you.

Gingerbread log 

Serves 6 – 8 

Ingredients

For the cake 

4 large eggs, separated
⅔ cup (134g) granulated white sugar
2 Tbsp (30ml) milk
3 Tbsp (45ml) melted butter
1 tsp (5ml) vanilla essence
¼ tsp (1.25ml) salt
¾ cup (120g) flour
¼ cup (25g) almond flour
½ tsp (2.5ml) baking powder
2 Tbsp gingerbread spice

For the filling 

1 tub (250g) mascarpone
1 cup (250ml) cream, whipped to stiff peaks
2 slabs (160g) white chocolate, melted and divided
¼ cup (60ml) sweetened gingerbread spice 
100g ginger biscuits, crushed
Mini gingerbread men biscuits (optional) 

Method

1. Preheat oven to 160°C.
2. Line a 30x20cm baking tray with baking paper and spray with non-stick spray.
3. Whisk the egg yolks with half of the sugar until light and creamy. Add milk, butter and vanilla to the egg yolk mixture and mix well.
4. Whip the egg whites until soft peaks and add the remaining sugar bit by bit while whipping. Set aside in fridge.
5. Combine all dry ingredients in a large mixing bowl and gently fold the egg yolk mixture into the dry ingredients.
6. Gently fold in the meringue, being careful not to knock out too much air.
7. Transfer the mixture to the prepared tray and spread out evenly. Bake for about 10-12 minutes, or until cooked.
8. Once cooked, immediately turn the sheet cake out on a damp tea towel covered in sweetened gingerbread spice. Using the towel to lift the cake, roll the cake up and set aside until needed.
9. For the filling, fold together mascarpone, whipped cream, chocolate and gingerbread spice.
10. Gently unroll the cake and spread z of the filling and sprinkle ½ of the biscuits. Roll up the cake with the filling inside.
11. Spread remaining cream on the log, sprinkle with remaining ginger biscuits and garnish with mini gingerbread men, if using.

Gingerbread spice 

Mix 2 Tbsp (30ml) each ground all spice, ground cinnamon and ground ginger with 1 Tbsp (15ml) ground cloves and ground nutmeg. If you’d like to make this a sugary sweet spice mix simply add ⅓ cup (80ml) granulated white sugar. 

Recipe & styling: Lichelle May
Photography by: Zhann Solomons

Also read: Amarula & rooibos trifle

The post Gingerbread log  appeared first on MyKitchen.

Wow the crowd at your next potluck party! These 4 crowd-pleasing and easy-to-share dishes are guaranteed to get everyone talking (and asking for the recipe) at your next festive gathering. 

Halloumi & melon summer salad  

Serves 6

Bulk up this meal by serving with couscous, bulgur wheat or brown rice.  

Ingredients  

For the balsamic vinaigrette  

¼ cup olive oil
2 Tbsp balsamic vinegar 
2 tsp wholegrain mustard 
1 clove garlic, minced 
2 tsp honey    

For the salad 

Oil, for frying
1 block (300g) halloumi, thinly sliced
1 packet (40g) rocket
350g exotic mixed tomatoes, halved
1 avocado, peeled, pitted and diced 
2 large carrots, peeled and sliced into ribbons
2 blocks feta, crumbled
½ red onion, sliced into petals 
1 papaya, peeled and sliced into thin wedges 
5–8 radishes, thinly sliced   

Method 

1. Combine balsamic vinaigrette ingredients and set aside.
2. Add oil to a hot pan and fry halloumi until golden and crispy. Drain on kitchen paper. 
3. Combine remaining ingredients on a serving platter and season. Top with crispy halloumi and drizzle with balsamic vinaigrette just before serving.

Phyllo chicken pie 

Serves 6 // Cooking time 2 hours 10 minutes 

Ingredients 

Olive oil
750g chicken thighs
1 onion, chopped
1 tsp ground ginger
1 tsp cinnamon
½ tsp turmeric
1 Tbsp flour
2 cups chicken stock
¼ cup chopped golden raisins
2 Tbsp chopped coriander
2 Tbsp chopped parsley
½ cup almonds, toasted and chopped
400g phyllo pastry
½ cup melted butter 

Method 

1. Heat oil in a pan and brown the chicken thighs. Set aside.
2. In a separate pot, heat oil and fry the onion until soft. Add ginger, cinnamon and turmeric, and fry for 2 minutes. Add flour and fry for 1 minute.
3. Add stock, raisins, coriander, parsley and the chicken, along with any oil and pan juices. Bring to a simmer and cook for 1 hour, until the chicken falls off the bone and the liquid has reduced. Remove chicken skins and bones.
4. Preheat oven to 180°C.
5. Place the chicken mixture in a baking dish and scatter with the almonds. Layer 10 phyllo sheets over the top, spreading generous amounts of butter between each sheet. Bake for 40 minutes, until golden.

No-bake stovetop beef lasagne 

Serves 4 // Total time 1 hour 

Ingredients

Glug of olive oil  
1 onion, chopped 
500g beef mince  
Salt and milled pepper 
1 Tbsp crushed garlic  
2 Tbsp tomato paste  
½ tsp chilli flakes  
1 tsp smoked paprika  
1 tsp dried Italian mixed herbs  
8–10 lasagne sheets, par-cooked 
1 jar (400g) tomato passata or 1 can (400g) tomato purée  
1 ½ cups beef stock  
Juice and zest of 1 lemon  
½ cup each grated mozzarella and cheddar  
Fresh basil leaves, for serving    

Method   

1. Heat oil in a large pan over medium heat and fry onion for 5 minutes or until soft.  
2. Add mince, breaking into small chunks. Allow mince to caramelise for 5–10 minutes (don’t stir), then season well.  
3. Stir in garlic, tomato paste, chilli flakes, paprika and herbs, and cook for 5 minutes.  
4. Add par-cooked lasagne sheets, tomato passata or purée and stock.  
5. Press the pasta sheets into the liquid to submerge, and bring to a boil.  
6. Reduce heat to a simmer, cover and cook for 20 minutes, stirring gently every 5 minutes. (Make sure the pasta is always covered in sauce and not sitting on top.)  
7. Stir in lemon juice and zest, top with cheese and season.  
8. Cover and cook for another 10 minutes, until cheese is melted and golden.  
9. Serve straight from the pan, garnished with fresh basil. 

 Summer trifle with a twist  

Total time 30 minutes // Serves 10–12

Ingredients  

2 packets (80g each) peach jelly 
2 (350g each) madeira cake layers, cut into squares 
2 100g punnets raspberries + extra for serving
1L custard 
5 yellow-flesh nectarines, quartered + extra slices for serving 
375ml cream 
110g caster sugar 
3ml vanilla essence   

Method  

1. Prepare jelly according to packet instructions and set in a 3L trifle bowl. 
2. Top with half the madeira cake squares and half the raspberries. 
3. Pour custard over cake and layer with remaining cake and raspberries, then nectarines. 
4. Whisk together cream, caster sugar and vanilla to firm peaks and spoon onto fruit. 
5. Serve topped with extra raspberries and nectarines.

The post 4 dishes to bring to your next potluck party appeared first on MyKitchen.

Jingle all the way with a delicious feast prepared once a year! This Christmas feast has something for everyone – whether you’re vegan, a pescatarian, or a proud carnivore. It’s the ultimate holiday spread that for everyone to enjoy! 

Plant-powered feast

Starter

Beetroot foldovers

Main course

Roast cauliflower with yoghurt, toasted almonds and mint

Dessert

Vegan pavlova with cardamom and pineapple

Ocean’s bounty

Starter

Light fish stew with crusty garlic bread

Main course

Pan-fried fish with chilli sauce on a lemon-butter potato stack

Dessert

Chocolate mousse

An omnivore’s feast

Starter

Chicken satay kebabs with spring onions

Main course

Glazed gammon with roasted apples

Dessert

Red velvet trifle with cream cheese, icing, meringue and brandy snaps

Image: Shutterstock

The post A Christmas feast for vegans, fish lovers and meat enthusiasts appeared first on MyKitchen.

Whether you’re decking the halls, or (in this case) decking your tables for all the summer soirées, we love the festivities (and food) of the holiday period. Hosting a Christmas get-together this year? Have your guests snack on one of these Christmas-themed party boards.  

Candy cane Caprese board 

Who says a salad needs to go in a bowl? This Caprese candy cane board makes for the cutest appetiser. This super easy board only needs a few ingredients, but instantly serves Instagram looks. You only need mozzarella cheese, tomato, and fresh basil leaves placed in the shape of a candy cane. Sprinkle some balsamic vinegar for some extra cheer and your candy cane is good to go.  

@charcuterie_n_things Day 3: Candy Cane Caprese Board This festive board is quite possibly the easiest to create—and it’s always a crowd-pleaser! Simply alternate slices of fresh mozzarella and ripe tomatoes to form the iconic candy cane shape. Add some fresh basil and drizzle balsamic glaze and that is literally all you have to do! Pair it with crackers, a baguette, or enjoy it as is. Simplicity at its finest! #fyp #charcuterieandthings #charcuterieboard #cheeseboard #foodstyling #diy #candycane #capresesalad #mozzarella #christmas #christmasrecipes #holidayhosting ♬ Merry Christmas – Ed Sheeran & Elton John

Christmas tree board  

Why put your gifts under the tree when you can present a yummy board at your party? And it’s easier to make than you’d think! Start with the star at the top. If you’re going the savoury route, make a toasted cheese sandwich and cut it out in the shape of a star. Making a sweet board? A chocolate cake, waffle or even this delicious giant choc-chip cookie will do the trick. Then, create diagonal lines with an array of fruit, cheeses, crackers, meats, sweets or cakes, with each line longer than the one before. And voila! You’ve got yourself a Christmas tree.  

@jessiecostantino save this for your holiday party! #christmastree #christmastok #christmastiktok #charcuterie #christmasfood #holidayappetizer #christmasappetizers #apps #easyrecipes #holidayrecipe #christmasrecipe #holidaytiktok ♬ Underneath the Tree – Kelly Clarkson

Edible wreath 

Start by getting a round platter or cutting board to arrange your wreath on. Decorate your ‘wreath’ with nuts, cut cheeses, meats, crackers and sauces. Since you are decorating your board in a circular shape, it’s easy to bunch each of these next to each other until it forms a circle. It’s quick and easy and the result is a yummy work of art.  

@dishedbykate The BESTTTT way to level up your Christmas cheese and charcuterie board Turn her into a GORG Christmas charcuterie wreath Juat layer your favorite cheese, cured meats, antipasti bits, relish, fruit and nuts in a wreath shape and you’re DONE!! #christmasfood #appetizers #partyfood #charcuterie #cheeseboard ♬ Its timeeeeeeee – Fundos Flop

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From gammon to a zesty roast chicken, dazzle your tastebuds this festive season with these three delicious roast recipes.  

Lemony roast chicken with gravy 

Serves 8 // Preparation and cooking time 2 hours

Ingredients  

20g thyme sprigs
220g butter, at room temperature
30g parsley, roughly chopped
4 lemons
2 tsp ground cumin
2 × 1.2kg chickens
Salt and pepper
1.5kg baby potatoes, halved
8 large onions, peeled
4 garlic cloves, peeled and crushed
1 cup dry white wine
2 cups chicken stock
1 Tbsp Maizena
⅓ cup water 

Method  

1. Preheat oven to 200°C.
2. Strip the leaves from half of the thyme sprigs. Combine with 200g butter, parsley, the zest of two lemons, the juice of one lemon and cumin. Rub this mixture over the surface of the chickens. Season.
3. Season the cavities and stuff each with half of the remaining thyme and one lemon, halved. Place on baking trays, along with the potatoes and six of the onions, quartered. Roast in the oven for 25–30 minutes until the skin turns golden and crisp.
4. Turn down the temperature to 160°C and cook for another 40 minutes. Then remove from the oven and cover in foil to rest for 10 minutes.
5. Finely dice the remaining two onions and fry them with the rest of the butter in a pot over medium heat until translucent. Add the garlic and fry until fragrant.
6. Pour the white wine into the pot to deglaze (create a gravy) and cook until the liquid has reduced by half. Add the chicken stock, the zest and juice of one lemon, four of the roast onion quarters and any juices from the roasting trays.
7. Using a hand blender, blitz the gravy until smooth. In a separate bowl, mix the Maizena with the water. Add this mixture to the gravy. Bring to a boil and simmer until the Maizena has cooked out and the gravy has thickened. Season.
8. Carve the chicken and serve with the gravy, roast baby potatoes and roast onions.

Glazed gammon with roasted apples  

Serves 8 // Cooking time 2 hours 50 minutes

Ingredients 

For the gammon 

2kg boneless gammon
3 onions, halved
4 carrots, roughly chopped
3 celery stalks, roughly chopped
3 bay leaves
1 tsp black peppercorns
1 L apple juice
½ tbsp cloves  

For the glaze  

½ cup maple syrup
¼ cup treacle sugar
3 Tbsp English mustard
2 tsp Worcestershire sauce
½ tsp cinnamon 

For the trimmings 

6 apples
2 tbsp butter
175g pomegranate seeds
Bay leaves, optional 

Method 

For the gammon 

1. Add the gammon, onions, carrots, celery, bay leaves and peppercorns to a large pot.
2. Pour over the apple juice and top up with water until the gammon is covered.
3. Bring to the boil over high heat. Then, reduce to a simmer and cook for an hour and 45 minutes.
4. Remove the gammon from the liquid. Cool slightly.

For the glaze 

1. Whisk all the ingredients and season with salt.
2. Preheat oven to 200°C. Line the bottom and sides of a baking tray with foil.
3. Remove the netting from the gammon (if applicable) and cut away the skin, leaving as much fat as possible. Score a criss-cross pattern in the fat. Stick a clove in the middle of each diamond.
4. Brush half of the glaze all over the gammon and place on the prepared tray.
5. Roast for 10–15 minutes, until golden and crispy, basting with more glaze.

For the trimmings 

1. Halve some of the apples and cut the others into wedges.
2. Melt the butter in a pan. Fry the apples, flesh-side down, for 2–3 minutes, until golden.
3. Arrange on a lined baking tray. Brush with the remaining glaze. Roast for 10–15 minutes.
4. Decorate your glazed gammon with roasted apples, pomegranate and bay leaves.

Roast lamb with garlic and tomato sauce 

Serves 8 // Cooking time 3 hours

Ingredients  

1 tbsp vegetable oil
2kg leg of lamb, on the bone
10g rosemary, roughly chopped, plus extra to garnish
Salt and pepper
1 garlic bulb, halved
8 Roma tomatoes, quartered
4 pickling onions, peeled and halved
1 Tbsp olive oil
1 Tbsp balsamic vinegar
10g thyme leaves
2 tsp sugar 

Method 

1. Preheat oven to 180°C.
2. Rub the oil on to the leg of lamb and sprinkle on the rosemary. Season.
3. Place one half of the garlic bulb on a baking tray. Top with the lamb and cover with foil. Roast in the oven for 60–75 minutes, or until the centre of the meat reaches 58°C. Remove from the oven and allow to rest, still covered, for 15 minutes.
4. Place the tomatoes and pickling onions on another baking tray. Drizzle with olive oil and balsamic vinegar. Peel the remaining garlic cloves and add to the tomatoes, along with the thyme. Season. Roast for 30 minutes.
5. Place half of the roast tomatoes, onions and garlic in a pot and blitz with a hand blender until smooth. Put the pot over medium heat and add the sugar. Bring to a gentle simmer and season.
6. Slice the lamb and serve with the garlic and tomato sauce, remaining roast tomatoes, onions and garlic, garnished with rosemary.

The post 3 showstopping festive roasts to feast on appeared first on MyKitchen.

It’s the most wonderful time of the year! That means the summer soirées are in full swing. Wow your guests with these delicious canapes at your festive get-together. 

Lentil balls with green sauce

Ingredients 

For the lentil balls 

2 tbsp olive oil
1 onion, diced
3 garlic cloves, grated
2 cups tinned brown lentils, drained
1 cup oats
1 Tbsp tomato paste
1 Tbsp soy sauce
1 tsp origanum
1 lemon, zested and juiced 

For the green sauce 

1 cup flat-leaf parsley
1 cup fresh basil
1 garlic clove, chopped
2 tsp capers, drained
½ cup olive oil
1 lemon, zested and juiced 

To serve 

Handful fresh basil
Parmesan, grated 

Method 

For the lentil balls 

1. Heat oil in a pan and fry onions for 5 minutes, until soft. Add garlic and fry for a further 3 minutes. 
2. Spoon into a food processor with the rest of the lentil-ball ingredients. Season and pulse until well combined. Shape the mixture into balls.
3. Heat oil in a non-stick pan and fry the balls for 5 minutes a side, until lightly browned.

For the green sauce 

1. Place all ingredients in a blender. Season and blitz until smooth.
2. Serve the lentil balls with green sauce, fresh basil and Parmesan

Quick tip
To make this recipe vegan, leave out the Parmesan at the end 

Tempura prawns with granadilla cream cheese  

Serves 6 // Cooking time 35 minutes

Ingredients 

250g cream cheese
½ cup granadilla pulp
1 cup flour
1 cup soda water
1 tsp salt
Vegetable oil, for deep-frying
100g prawns, cleaned, with tails attached
100g panko breadcrumbs
1 French loaf, cut into 2cm slices 

Method 

1. Combine the cream cheese and the granadilla pulp. Set aside.
2. Whisk together the flour, soda water and salt to form a smooth batter.
3. In a deep pot, heat the vegetable oil to medium heat.
4. Dip the prawns in the tempura batter, then the panko breadcrumbs. Deep-fry them until golden and crisp. Drain on paper towel.
5. To serve, spread a generous layer of granadilla cream cheese on each slice of bread, top with a tempura prawn and serve immediately.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za

Bobotie mince pies 

Makes 12 // Cooking time 1 hour 45 minutes 

Ingredients 

For the pastry  

500g flour
2 tsp salt
250g butter 

For the filling 

½ cup milk
2 slices white bread
Olive oil, to fry
2 onions, peeled and chopped
2 cloves garlic, peeled and crushed
1 kg lean beef mince
1 cup sultanas
2 Tbsp mango chutney
1 Tbsp mild curry powder
2 bay leaves
Salt and pepper 

To assemble the pies 

1 egg, beaten
50g flaked almonds, lightly toasted 

Method 

For the pastry 

1. Sieve together the flour and salt in a bowl.
2. Rub butter into the flour until it resembles fine breadcrumbs.
3. Use a knife to mix in 1–2 tbsp chilled water to bind. Turn out on to a floured surface and lightly knead the dough until it forms into a ball. Wrap tightly in cling film and chill in the fridge for at least 30 minutes.

For the filling 

1. Preheat oven to 180°C.
2. Pour the milk over the bread and set aside to soak.
3. Heat a glug of oil in a pan over medium heat and fry the onions for 10 minutes until soft and slightly brown. Add garlic and fry for 1 minute.
4. Add the mince and mix well, breaking it up. Add the sultanas, chutney, curry powder and bay leaves, and season. Cover and simmer for 10 minutes.
5. Drain the bread, break it up into pieces and add to the mince mixture. Pour into a baking dish, press down and smooth the top. Bake for 30–35 minutes.

To assemble the pies 

1. Grease a 12-hole muffin tin.
2. Roll out the pastry to 5 mm thick. Use a biscuit cutter to cut out 18 circles. Press 12 circles into the muffin tin.
3. Take the remaining 6 circles and cut a star from the centre of each one, so you have 6 stars and 6 circles with star-shaped holes. Set these aside.
4. Place a circle of baking paper and some baking beans in each pastry case. Blind bake them for 10 minutes or until the edges are golden brown.
5. Remove from the oven and fill each case with a dollop of the bobotie mixture.
6. Place the stars and circles on top of the bobotie pies. Brush with the beaten egg and bake for 15 minutes.
7. Sprinkle with almonds and bake for a further 10 minutes. Remove the pies from the oven and serve.

Brownie bites with berry buttercream & candy floss  

Serves  8 

Ingredients 

550g Ina Paarman’s Chocolate Brownies mix 
125g butter, softened 
250g icing sugar, sifted 
2 Tbsp milk   

For the coulis   

1 cup frozen mixed berries 
2 tsp lemon juice
Sugar, to taste   

To serve   

1 cup fresh berries 
½ tub pink candy floss   

Method 

1. Bake the brownie batter according to box instructions. Cool completely. 
2. Use a cookie cutter to cut small circles out of the brownie tray. Arrange on a serving platter. 
3. Whisk butter and icing sugar together for about 3 minutes or until light and fluffy. Add milk if needed to slightly loosen the mixture. 
4. Place frozen berries in a pot over medium heat. Add lemon juice and bring to a simmer for 10–15 minutes until thick and syrupy, stirring constantly. Add sugar to taste and allow to cool completely.
5. Add spoons of the berry coulis to the buttercream and swirl through.  
6. Using a piping bag or spoon, dollop buttercream on each brownie. Drizzle with extra berry coulis.  
7. Finish off by adding a bite of candy floss just before serving, to avoid melting. 

Cook’s note
Don’t throw away the off-cuts! Once you’ve cut out your brownies, combine the remaining bits to form a base for cake pops. 

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