Cheese recipes

Cheat’s burrata and blood orange salad

Beverage recipes

Fruity punch

Cheese recipes

Lemon Parmesan roast potatoes

90 minutes

Berry recipes

Christmas spiced jam

30 minutes

Cake recipes

Citrus-and-poppy seed almond cake

35 minutes

Asian recipes

Tempura cauliflower and Tenderstem broccoli

20 minutes

Chicken recipes

Grapefruit roast chicken

45 minutes

Citrus recipes

Pork katsu sandwich

20 minutes

Beverage recipes

Lemon meringue white hot chocolate

10 minutes

Beverage recipes

Spicy Paloma with Hawaiian black salt

5 minutes

Beverage recipes

Naartjie, espresso and rosemary shrub

10 minutes

Chocolate recipes

White chocolate-and-ClemenGold panforte

20 minutes

White chocolate-and-ClemenGold panforte

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

300 g white chocolate
¾ cup honey
150 g cake flour
2 T preserved ginger, finely chopped
2 T orange marmalade
1 T ClemenGold or orange rind, finely chopped
4 soft dried apricots, finely chopped
100 g macadamia nuts, chopped
½ t ground allspice
½ t ground cinnamon
¼ t white pepper

Method

1. Preheat the oven to 150°C.

2. Melt the chocolate in a bowl. Add the honey and stir to combine, then add the remaining ingredients and mix well to form a batter.

3. Spoon into a greased 20 cm round cake tin and bake for 45 minutes. Remove from the oven to cool. Wrap until ready to serve.

Find more Christmas dessert recipes here.

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Lerato Motau

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Cheat’s burrata and blood orange salad

Fruity punch

Lemon Parmesan roast potatoes

Christmas spiced jam

Citrus-and-poppy seed almond cake

Tempura cauliflower and Tenderstem broccoli

Grapefruit roast chicken

Pork katsu sandwich

Lemon meringue white hot chocolate

Spicy Paloma with Hawaiian black salt

Naartjie, espresso and rosemary shrub

White chocolate-and-ClemenGold panforte

White chocolate-and-ClemenGold panforte

Ingredients

Method