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.

Sides so delicious, they’ll steal the show! These festive recipes bring bold flavours and vibrant flair to the table – proof that sometimes the supporting cast can outshine the meaty star. 

Slow-roasted rosemary olives  

Serves 1½ cups  

Ingredients   

1 cup drained Kalamata olives
4 cloves garlic, lightly smashed
2 sprigs rosemary
2 slivers (10cm) orange peel
¼ cup olive oil 
Salt and milled black pepper  

Method 

1. Preheat oven to 150°C.
2. Toss together olives, garlic, rosemary, orange peel and olive oil in an oven tray and season well. 
3. Bake 1 hour, then cool and serve on a cheese platter or as a snack. 
4. Store in cooking liquid in fridge for up to two days.

Recipe & styling: Chad January
Photographs: Fresh Living Magazine 

Basil, halloumi and nectarine salad  

Serves 4 as a side  

Ingredients   

4 ripe nectarines, sliced
1 avocado, peeled and cubed 
1 punnet (250g) mini plum or cherry tomatoes, halved 
1 packet (80g) rocket 
¼ punnet (5g) basil leaves 
1 block (250g) halloumi, sliced 
Salt and milled black pepper 

For the dressing   

1 Tbsp basil pesto
¼ cup olive oil
¼ cup sherry vinegar
Pinch of sugar   

Method 

1. Place nectarine, avocado, tomatoes, rocket and basil in a salad bowl.
2. Season halloumi and heat a griddle pan over medium heat. 
3. Fry halloumi in a little oil until golden on both sides. You can also braai halloumi on medium-hot coals for 5-8 minutes. Cool slightly, then pile on top of salad.

Recipe & styling: Chad January
Photograph: Fresh Living Magazine 

Roast potatoes on cumin-garlic yoghurt with coriander chutney  

Serves 6 (as a side)  

Ingredients 

1kg baby potatoes
Salt and milled pepper 
1 Tbsp roasted garam marsala 
½ Tbsp cumin seeds 
½ Tbsp Nigella seeds (or use black sesame seeds) 
Olive oil, for drizzling 
3 sprigs curry leaves 
1 red onion, sliced into petals
1 bulb garlic, halved

For the coriander chutney 

1 ½ punnets (30g) coriander 
1 green chilli, finely chopped 
1 lime, zested and juiced 
4 Tbsp olive oil blend

For serving 

1 cup yoghurt
1 tub (250g) sour cream
½ Tbsp ground cumin, toasted slightly
2-3 spring onions, sliced into matchsticks
Green serrano chilli or jalapeño, sliced   

Method 

1. Halve potatoes and place on a baking tray. 
2. Sprinkle with seasonings, drizzle liberally with oil and toss to coat evenly. 
3. Scatter with curry leaves. 
4. Place onion and garlic on a separate baking tray and drizzle with oil. 
5. Bake both trays at 180°C for 30-35 minutes until potatoes are tender, and the onion and garlic are deep-brown and soft. 
6. Combine coriander chutney ingredients in a food processor and blitz to a chunky sauce. 
7. Combine yoghurt and sour cream then season. 
8. Press garlic cloves out of papery skin, add to yoghurt mixture along with ground cumin and blitz with a stick blender. 
9. Spread yoghurt mixture on a plate, top with roast potatoes and dot with roasted onions. 
10. Top with spring onion sticks and chilli, then serve with coriander chutney. 

Recipe & styling: Liezl Vermeulen
Photograph: Donna Lewis 

Also read: Roast leg of lamb on muhamarra 

The post Side dishes that might upstage your meaty mains for your festive feast  appeared first on MyKitchen.

Bundts can be savoury too! Use them to make garlic breads, brioche or seed loves. 

Pull-apart pizza bread.

Serves 8-10 (As a starter)

Ingredients

Vegetable oil, for coating
800g store-bought bread dough
1 cup passata sauce
1 tsp Italian herbs
1 Tbsp minced garlic
1 tsp chilli flakes
100g Cheddar, grated
150g mozzarella, grated
Salt and milled pepper
100g salami, quartered (optional)

For the tomato dip

1 cup tomato passata
1 tsp sugar
2 tsp Italian herbs
2 tsp minced garlic
Olive oil

Method

1. Preheat oven to 180°C, positioning your oven rack to the bottom level.
2. Brush the inside of a 25cm decorative Bundt tin with oil.
3. Lightly knead dough into a ball. Divide into 16-20 small golf-ball sized portions, pinching dough at the bottom to make a smooth round.
4. Combine passata, Italian herbs, garlic and chilli flakes. Add a spoonful of sauce to the base of the tin and brush to spread.
5. Add a light layer of each cheese to the bottom of the tin, followed by a ring of 6-7 balls of dough. Season.
6. Brush dough with oil and add spoons of tomato sauce, brushing to spread between the dough balls.
7. Sprinkle anther layer of each cheese over, in addition to a few pieces of salami. Repeat with remaining dough, tomato sauce, cheeses and salami until filled.
8. Bake Bundt for 35-40 minutes. (Cover the top with foil if browning too quickly.)
9. Remove and cool for 10 minutes before unmoulding.
10. Combine tomato dip ingredients in a pot over medium heat. Stir for 5 minutes to warm and melt the sugar. Pour into a serving bowl.
11. Add bowl to the centre of Bundt bread and serve. Guests can now pull off portions of dough and dip into the sauce.

Recipe & styling: Sjaan Van Der Ploeg
Photography: Zhann Solomons

Also read: Mini homemade pizza bagels 

The post Pull-apart pizza bread appeared first on MyKitchen.