Some festive Fun

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Spinach and ricotta Christmas tree

INGREDIENTS

• 400 g fresh spinach, washed and roughly chopped
• 30 ml (2 tbsp) water
• zest of 1 lemon
• 2 large eggs
• 250 g fresh ricotta
• 50 g Parmesan, grated
• salt and freshly ground black pepper, to taste
• 2 x 400 g rolls puff pastry, defrosted
• 1 large whisked egg, to brush
• white sesame seeds, to sprinkle

INSTRUCTIONS

1

For the filling, sauté the spinach with the water in a frying pan over medium heat, about 8 minutes or until cooked, but still tender. Remove from pan and allow to cool completely. Squeeze out as much liquid as possible, using either a muslin cloth or the back of a spoon and a sieve.

2

Combine the spinach, lemon zest, 2 large eggs, ricotta and Parmesan. Season generously. Preheat the oven to 200˚C.

3

Unroll the pastry and place the 2 sheets on top of each other and cut out a simple triangle for the Christmas tree shape. Place 1 puff pastry sheet on a baking paper-lined baking sheet, and coat it evenly with the spinach and ricotta filling, leaving a 0,5cm border all around.

4

Lay the second sheet on top and cut even strips along the sides (about 2,5cm wide) for the branches. Twist each strip and press down gently at the end of the strip, so that the twist holds (try not to pull or stretch the pastry). Use the pastry offcuts to make a star for your tree, if desired.

5

Brush the tree with the egg wash and sprinkle over the sesame seeds. Bake in the preheated oven until puffed up, about 10-15 minutes, then lower the temperature to 190˚C and bake until golden in colour, 50 minutes.

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Christmas tree cakes

INGREDIENTS

For the cakes

• ½ cup flour
• ½  cup ground almonds
• 1 ¼ cups caster sugar, divided
• 8 egg whites, at room temperature
• 1 tsp cream of tartar
• 1 pinch salt
• 1 tsp vanilla essence
• 3 egg yolks

To decorate

• 1 cup white chocolate, melted
• 2 cups unsalted pistachios, finely chopped or ground
• ½ cup icing sugar
• 1 handful colourful dragée balls, optional

METHOD

For the cakes

Preheat the oven to 170°C.

CUT out 12 rounds of baking paper, fashion into cones and place in the holes of an ovenproof (silicone) cone mould.

COMBINE the flour, almonds, and half of the sugar in a mixing bowl, stir well and set aside.

BEAT the egg whites with the cream of tartar and salt to soft peaks in a grease-free mixing bowl.

BEAT in the remaining sugar until the mixture is thick and glossy. Whisk in
the vanilla essence and egg yolks and gradually beat in the flour mixture to make a smooth batter.

Divide batter evenly between the parchment cones.

BAKE in the oven for 20 minutes until a skewer inserted comes out clean.

REMOVE from the oven and let cool in the mould.

To decorate

Turn out the cakes from their moulds and invert onto a clean work surface. Using a pastry brush, brush them with melted white chocolate before rolling them in a shallow dish of the pistachios.

MIX the icing sugar in a mixing bowl with enough hot water to make a thick, spoonable icing.

SPOON into a piping bag fitted with a small round piping tip and pipe icing on top of the ‘trees’. Decorate with edible red and pink balls or any other decorations of choice.

TIP: For a filling surprise, pop a bit of berry coulis or some dark chocolate into the centre of the raw batter before baking, creating a surprise filling for your festive Christmas trees.

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Raspberry ice-cream brownie stack

INGREDIENTS

• 475g (2½ cups) mixed dried fruit
• 125ml (½ cup) rooibos or honeybush tea
• 100g (½ cup) brown sugar
• 65g butter + extra, for greasing
• 2,5ml (½ tsp) bicarbonate of soda
• 1 lightly beaten egg
• 30ml (2 tbsp) brandy
• 60g (½ cup) plain flour
• 70g (½ cup) self-raising flour
• 5ml (1 tsp) ground cinnamon
• 2,5ml (½ tsp) nutmeg
• 2,5ml (½ tsp) ground cloves
• 60ml (¼ cup) walnuts, roughly chopped
• 5 silver coins, washed thoroughly

• 600 ml pouring cream
• 2 cups milk
• 6 egg yolks
• 110 grams caster sugar
• 125 grams frozen raspberries 250 grams fresh raspberries

BROWNIE

• 3 eggs, separated
• 150 grams caster sugar
• 1 tsp vanilla extract
• 200 grams dark chocolate {70% cocoa}, melted, cooled
• 60 grams ground almonds
• 1⁄2 tsp baking powder
• 2 tbsp cocoa powder
• 50 grams butter, melted
  POMEGRANATE SYRUP
• 2 cups pomegranate juice 150 grams sugar
• 2 tsp lemon juice

METHOD

PLACE cream and 1 1⁄2 cups of the milk in a medium pot over medium heat; bring almost to a simmer.

WHISK egg yolks and sugar in a large heatproof bowl until thick and pale. Gradually add cream mixture, whisking constantly.

TRANSFER mixture to a clean medium saucepan; place over low-medium heat. COOK, stirring constantly, for 10 minutes or until mixture thickens slightly and coats the back of a spoon. Transfer to a heatproof bowl; cover the surface with plastic wrap. Cool, then refrigerate for 4 hours or until cold.

POMEGRANATE SYRUP Combine ingredients in a medium pot over medium heat; bring to the boil. Reduce heat to low; simmer for 25 minutes or until reduced to 1 cup. Cool.

BROWNIE Preheat oven to 180°C. Grease a 20cm x 30cm rectangular slice pan; line base and two long sides with baking paper, extending the paper 2cm over the sides.

BEAT egg yolks, 1 cup of the sugar and the vanilla in a small bowl with an electric mixer for 5 minutes or until thick and pale. Fold in the chocolate.

BEAT egg whites in a clean small bowl with an electric mixer until soft peaks form. Gradually add remaining sugar, beating after each addition until sugar dissolves and the mixture is glossy and firm.

GENTLY fold egg white mixture into egg yolk mixture.

ADD almond meal, combined sifted baking powder and cocoa, and butter; fold into chocolate mixture. Pour mixture into pan.

6

BAKE for 20 minutes or until a skewer inserted into the centre comes out clean. Leave brownie in pan for 10 minutes before gently turning it, top- side up, onto a wire rack to cool. BLEND frozen raspberries and the remaining milk until smooth; fold it into the cold custard. Transfer to an ice cream machine and churn according to manufacturer’s instructions.

LINE a clean 20cm x 30cm rectangular pan with plastic wrap. Spread ice cream into the pan and cover well with more plastic wrap. Freeze for 4 hours or until firm.

TO ASSEMBLE Carefully cut the brownie in half lengthways. Place one piece of brownie on a plate. Cut ice cream in half lengthways. Place one piece of ice cream on top of the brownie; repeat layers. Top with fresh raspberries and a decadent drizzle of pomegranate syrup for the perfect treat.

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Karoo steamed Christmas pudding

INGREDIENTS

• 475g (2½ cups) mixed dried fruit
• 125ml (½ cup) rooibos or honeybush tea
• 100g (½ cup) brown sugar
• 65g butter + extra, for greasing
• 2,5ml (½ tsp) bicarbonate of soda
• 1 lightly beaten egg
• 30ml (2 tbsp) brandy
• 60g (½ cup) plain flour
• 70g (½ cup) self-raising flour
• 5ml (1 tsp) ground cinnamon
• 2,5ml (½ tsp) nutmeg
• 2,5ml (½ tsp) ground cloves
• 60ml (¼ cup) walnuts, roughly chopped
• 5 silver coins, washed thoroughly

INSTRUCTIONS

1

Place the fruit in a large saucepan with the tea, sugar and butter. Stir constantly over high heat until the butter has melted and the sugar has dissolved. Bring to a boil, reduce the heat and simmer, uncovered, for 5 minutes.

2

Stir in the bicarbonate of soda, remove from heat and set aside to cool.

3

Add the egg and the brandy to the fruit mixture, stirring.

4

Sift together the flours and spices, and add the walnuts. Add the sifted flour mixture to the fruit mixture and stir until combined. Drop in the coins and stir.

5

Grease a large pudding basin with a little butter and spoon the mixture in. Cover with a tight-fitting lid or greased aluminium foil and tie it securely with string. Place the pudding in a large saucepan with enough water to come halfway up the side of the bowl or pudding cloth.

6

Cover and boil gently for 5 hours, replenishing the water occasionally as it evaporates.

7

After the pudding has been steamed, keep it in a cool, dry place for several weeks or longer. This improves it immensely.

8

On Christmas Day, steam the pudding for a few more hours. Turn it out onto a serving plate, douse it in brandy and set it alight. Once the flames subside, serve it with custard. Those who find the lucky coins get to make a wish!

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Beet Wellington with balsamic reduction

INGREDIENTS

• BEET WELLINGTON
• 6 large beetroot, peeled
• 500g button mushrooms, chopped
• 1 large onion, peeled, chopped
• 2 tbsp thyme leaves
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tbsp extra virgin olive oil
• 300g baby spinach leaves, roughly chopped
• 400g frozen puff pastry (shop bought), defrosted
• 1 free range egg, beaten
• 1 tsp black sesame seeds (optional)
• BALSAMIC REDUCTION
• 1 cup balsamic vinegar
• 200g sugar

INSTRUCTIONS

1

To make the Beet Wellington, preheat the oven to 180 C. Lightly grease a baking tray.

2

Place the beetroot into a large pot of water that covers them. Bring to the boil over a high heat. Reduce the heat, cover with the lid and cook for about 50 minutes, until they are tender. Remove them from the pot and set aside to cool. Once cooled, cut about 1cm off the ends of each beetroot (so that when assembling, they will fit together).

3

Blitz the mushrooms, onion, thyme, salt and black pepper in a food processor, on high, until it is very finely chopped. Heat the olive oil in a pan over a medium heat. Add the blitzed mushroom mixture to the pan, stirring frequently as it cooks. This should take about 15-20 minutes. When the mushrooms have browned and there is no liquid in the pan, remove from the heat and allow to cool.

4

Place the spinach into a pot of boiling water fitted with a steamer. Allow it to wilt for 3 minutes, then remove it from the steamer and let it drain in a colander (it should be as dry as possible).

5

Unroll the puff pastry onto a floured board. With the pastry lying horizontally on the board, pack the spinach in a strip along the middle ( just wide enough to place the beetroot on), making sure to leave a border on both ends (this will be to close the ends of the wellington). Place the beetroots next to each other on the strip of spinach. Scoop handfuls of the mushroom mixture and mould it over the beetroot, until they are completely covered. Take the end of the pastry closest to you and roll it over the encased beetroots and repeat with the other side. Close the ends (it should look like a giant sausage roll). Place the wellington (seam side underneath) onto the prepared baking tray. Brush with egg wash and sprinkle with sesame seeds. Make 3 small incisions along the top. Bake in the oven for 1 hour until golden brown.

6

To make the balsamic glaze, heat the balsamic vinegar over a medium heat. Stir in the sugar and allow it to reduce, stirring intermittently, until it thickens.

7

Place the Beet Wellington onto a platter and serve with the balsamic glaze on the side.

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Holiday cooking hacks

Cooking mistakes

Did you accidentally add too much salt to your sauce or soup? Put some pieces of raw potato into the pot and allow it to simmer for about 15 minutes. The potato will act like a sponge and soak up excess salt!

Did you put too much spice into your food and don’t want to offend your guests? A dash of honey can help to counteract the heat.

Extra-fluffy whipped cream

Did you know that refrigerating your bowl can help your whipped cream become extra fluffy? It’s true! If you have a stainless steel bowl, put it in the fridge for a little while before whipping your cream. Then whip your cream as you normally would and watch it turn out so much lighter and airier than usual.

Mis en place

This is a French term, which refers to having all of your ingredients measured out before you start cooking. This is a great hack as it makes the cooking process smooth and fuss-free. On top of this, measuring out ingredients before starting to cook means that you will be able to see if you are missing anything – something that you don’t want to find out in the middle of making something.

Clean as you go

A great tip that we often fail to follow is to clean as we cook. This is honestly one of the best tips to save you time and stress after your guests have left, as you won’t be left with a kitchen that looks like a disaster zone. Not to mention, working in a tidy space helps us to work more efficiently and keeps our stress levels down.

Buy ready-to-use veggies

A huge time waster is ingredient prep, which can be avoided by buying already chopped vegetables. They might be slightly more expensive, but they will save you boatloads of time and hassle in the long run.

Cook ahead

Usually, a large number of dishes for festive gatherings can be made well in advance and stored in the fridge or freezer. Most recipes will tell you how long the food will keep for once made, so use this to make a schedule for cooking in advance. This means that you won’t be pulling your hair out on the day trying to cook everything at once, and will actually be able to enjoy the time with your friends and family.

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Salt dough ornaments

• Ingredients

• 1 1/2 cups plain flour
• 1/2 cup fine table salt
• 1 tbsp vegetable oil
• 2/3 cup chilled water

• Method Steps

• Step 1. Preheat oven to 120°C. Line 2 baking trays with baking paper. Mix flour and salt in a bowl. Make a well in the centre. Pour in oil. Gradually add water, stirring mixture with a wooden spoon until combined. Turn dough onto a lightly floured surface. Knead to make a smooth ball.
• Step 2. Roll dough out between 2 sheets baking paper until 7mm thick. Use Christmas-shaped cutters (see tip) to cut out decorations. Use a chopstick or skewer to make a hole at the top of each decoration. Place decorations on trays. Roll remaining dough together and repeat.
• Step 3. Bake decorations for 2 1/2 hours or until firm and dry. Transfer to a wire rack to cool completely.
• Step 4. Paint front and sides. Allow paint to dry. Paint a second coat. While top coat is wet, sprinkle with glitter. Allow to dry. Paint back of decorations with 2 coats. Thread ribbon through holes. Hang on Christmas tree.

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Ice-cream plum pudding

Ingredients

• 500ml chocolate ice-cream
• 1/2 x 700g Coles Christmas pudding, chopped
• 200g almonds, chopped, plus extra, to serve
• Strawberries, to serve
• Pure icing sugar, for dusting

Method

• Step 1. Place ice-cream in a large bowl and set aside for 10 mins to soften slightly. Add plum pudding and almonds, and mix to combine. Pour into 8 x ½ cup dariole moulds. Place in freezer overnight to set.
• Step 2  To serve, turn puddings out onto serving plates. Top with strawberries, dust with icing sugar and scatter with extra almonds. Serve immediately.