Christmas dessert

Brandy Christmas pudding with vanilla ice cream

As per package instructions

Endive, fennel, celery and blue cheese salad

10 minutes

Anchovy recipes

Karoo lamb with shallot, anchovy and pomegranate dressing

As per package instructions

Aliums

Onion and shiitake hot-and-sour broth

1 hour

Kolokithakia gemista with avgolemono sauce

1 hour

Lahanika Gemista

1 hour

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Jelly recipes

Muscadel jellies

Tart recipes

Coffee and chocolate tarts

10 minutes

Aliums

Fragrant garlic mussels

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Morogo-stuffed chicken breasts

40 minutes

Nut recipes

Almond and honey cookies

15–20 minutes

Almond and honey cookies

By Hannah Lewry

Serves 12

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15–20 minutes

Ingredients

250 g almonds, blanched
75 g light brown sugar
1 T honey
1 T orange zest
1/4 cup free-range egg whites
1 cup low-fat plain yoghurt
1 vanilla pod, split
1 orange, juiced and zested

Method

Preheat the oven to 180°C. In a blender, grind the almonds with 50 g brown sugar until coarse in texture.

Add the remaining brown sugar, honey and orange zest before slowly adding the egg whites and blending until a cookie dough forms.

Line a baking tray with baking paper and mould the dough into rough, bite-sized balls. Bake for 15 to 20 minutes, or until golden and cooked through. Remove from the oven and allow to cool.

Combine the yoghurt, vanilla seeds, orange juice and zest and serve with the cookies.

Spinach lasagne

Kung pao chicken

Durban fish curry

Brandy Christmas pudding with vanilla ice cream

Endive, fennel, celery and blue cheese salad

Karoo lamb with shallot, anchovy and pomegranate dressing

Onion and shiitake hot-and-sour broth

Kolokithakia gemista with avgolemono sauce

Lahanika Gemista

Cake pops

Muscadel jellies

Coffee and chocolate tarts

Fragrant garlic mussels

Morogo-stuffed chicken breasts

Almond and honey cookies

Almond and honey cookies

Ingredients

Method