Ingredients:

1l Champagne (or Sparkling white wine)

1 1/2Tbsp powdered gelatine

1 cup sugar

4 strips lemon zest

4 strips orange zest

250g small strawberries

250g blueberries

Fresh cream and mint leaves for decoration (optional)

Method:

Pour 500ml Champagne (or Sparkling white wine) into a bowl and let the bubbles subside. Sprinkle 1 1/2Tbsp powdered gelatine over the Champagne in an even layer and leave, without stirring, until the gelatine is spongy. Place another 500ml Champagne in a large saucepan with 1C sugar, 4 strips lemon zest & 4 strips orange zest, and heat gently, stirring constantly for 3-4 minutes, or until the sugar has dissolved.

Remove the pan from the heat, add the gelatine mixture and stir until dissolved. Leave to cool completely, then remove the lemon and orange zest. Divide 250g small strawberries, hulled and halved & 250g blueberries among eight 125ml stemmed wine glasses and gently pour the jelly over the top. Refigerate for 6 hours or overnight, or until the jelly has fully set. Remove from the refrigerator 15 minutes before serving.

For a true Christmas look add on top a layer of fresh cream and mint leaves just before serving.

Photo copyright © Michael Jensen

Ingredients:

(Makes 8 servings)

1 pork loin center rib roast (2 kg), backbone loosened

1⁄8 teaspoon each salt and black pepper

For the stuffing:

1 cup pitted prunes

2⁄3 cup water

3 tablespoons butter or margarine

1 small yellow onion, chopped

2 tablespoons firmly packed light brown sugar

1 teaspoon grated lemon rind

1⁄2 teaspoon ground cinnamon

1⁄4 teaspoon ground cardamom

6 cups dried bread cubes

1 large tart apple, chopped

1⁄2 cup apple juice

Method:

1. Preheat the oven to 180°C. Place the roast rib side down. Cut pockets in the roast, cutting from the meaty side (tip, opposite). Sprinkle the roast with the salt and pepper.

2. To prepare the stuffing, in a small saucepan, combine the prunes and the water. Bring to a boil. Lower the heat and simmer, covered, for 10 minutes or until prunes are tender. Drain. Coarsely chop prunes; set aside.

3. In the same saucepan, melt the butter over moderate heat. Add the onion and cook for 3 minutes or until tender. Remove from heat. Stir in the brown sugar, lemon rind, cinnamon, and cardamom.

4. Place the bread cubes in a large bowl. Stir in the onion mixture, prunes, and apple. Drizzle with the apple juice, tossing lightly until moistened. Spoon about 3 tablespoons of the stuffing into each pocket of roast (tip, below). Spoon the remaining stuffing into a 11⁄2-quart casserole; cover and refrigerate.

* Stuffing a Roast:

I. Using a sharp knife, cut deep slits between the rib bones of the roast. Cut through the thickest portion of the meat about halfway to the backbone and within 1⁄2 inch of the edges to make each pocket.

II. Holding a pocket open with one hand, use a small spoon to place stuffing in the slit. Lightly pack the stuffing down and keep adding stuffing until you’ve used about 3 tablespoons.

5. Place the roast, rib side down, in a roasting pan. Roast for 13⁄4 to 21⁄4 hours or until an instant-read thermometer inserted in the center of roast (not stuffing) registers 70°c. (Cover the roast loosely with foil after 1 hour so the stuffing doesn’t overbrown.) Bake the covered casserole of stuffing alongside the roast during the last 30 to 40 minutes of roasting.

6. Let the roast stand for 15 minutes before carving. Serve the stuffing in the casserole with the roast.

Note: This apple-and-prune-stuffed roast is traditionally served at Christmas in Danish-American families. However, it makes a wonderful company dish any time of year.

Ingredients:

(20 servings)

* 1 package (225g) cream cheese, softened

* 1/2 cup sour cream

* 1/4 cup mayonnaise

* 3 packages (500 g each) frozen cooked salad shrimp, thawed

* 1 cup seafood cocktail sauce

* 2 cups  shredded mozzarella cheese

* 1 medium green pepper, chopped

* 1 small tomato, chopped

* 3 green onions with tops, sliced

* Assorted crackers

Method:

* In a large bowl, beat the cream cheese, sour cream and mayonnaise until smooth.

* Spread mixture on a round large serving platter. Sprinkle with shrimp. Top with seafood sauce. Sprinkle with mozzarella cheese, green pepper, tomato and onions. Cover and refrigerate. Serve with crackers.

Ingredients:

(makes 25 cakes; double the basic recipe if you are making white and dark version of decoration)

* 235g (1 1/2 cups) dried pitted dates, coarsely chopped

* 2 x 100g pkts red glace cherries, halved

* 95g (1/2 cup) raisins

* 90g (1/2 cup) sultanas

* 250ml (1 cup) brandy

* Melted butter, to grease

* 200g unsalted butter, at room temperature

* 160g (1 cup, lightly packed) brown sugar

* 3 eggs

* 150g (1 cup) plain flour

* 1 tsp baking powder

* 1 tbs ground cinnamon

* 200g dark chocolate, coarsely chopped

* 1 x 120g pkt dry-roasted hazelnuts, coarsely chopped

White Decoration:

* 750g White Icing

* Ribbon, to decorate

* Silver cachous, to decorate

Dark Decoration:

* 1 cup butter

* 1 cup Dark cocoa

* 3 cups powdered sugar

* 1/2 cup milk

* Dash of rum

* Golden ribbon

* Golden dragees, edible paint or foil for decoration

Method:

1. Combine the dates, cherries, raisins and sultanas in a large glass or ceramic bowl. Stir in the brandy. Cover and set aside overnight to macerate.

2. Preheat oven to 180°C. Brush a 27cm (base measurement) square cake pan with melted butter to grease. Line base and sides with non-stick baking paper.

3. Use an electric beater to beat the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour, baking powder and cinnamon, and fold to combine. Stir in the chocolate and hazelnuts. Spoon into the prepared pan and smooth the surface (see tip 1). Tap the pan on the benchtop a few times to settle the mixture.

4. Bake in oven for 30 minutes or until lightly browned and a skewer inserted into the centre comes out clean. Set aside in the pan to cool completely.

5. Use a sharp knife to cut the cake into 4cm-square pieces.

6. Soften the White icing following packet directions, if necessary. Roll out half the icing on a sheet of non-stick baking paper until 3mm thick. Cut into 7cm-square pieces. Cover a piece of cake with a piece of icing and trim if necessary (see tip 2). Wrap ribbon around the sides and use pins to secure. Repeat with the remaining cake and icing.

7. Press cachous firmly into the top of each cake to decorate.

8. For dark icing melt the butter. Stir in cocoa. Add powdered sugar alternately with milk, beating to spreading consistency. Add rum at the end, it will help to stiffen the icing. Makes about 2 cups.

9. Cover cakes with chocolate icing, let it set. Wrap golden ribbon around the sides and use pins to secure. Press decorations firmly into the top of each cake to decorate.

Notes & tips:

* Make it ahead: Make this recipe up to 3 days ahead. Store in airtight container in a cool dry place.

* Freezer tip: At the end of step 4, wrap in 2 layers of plastic wrap and 1 of foil. Label, date and freeze for up to 6 months.

* Tip 1: To ensure the cake cooks evenly, it’s important you smooth the surface – use a flat-bladed knife or the back of a spoon.

* Tip 2: To easily cover the cakes with icing, use your hands to drape the icing over the cake and mould it to shape.

Ingredients:

(serves 4)

4 large center loin pork chops

1 clove minced garlic

Salt and pepper to season

2 cups fresh pitted cherries, quartered

1/4 cup balsamic vinegar

salt and pepper to season

1 clove minced garlic

1 tsp chopped fresh thyme

Method:

Season the chops with crushed garlic, salt and pepper. Grill the chops until fully cooked then top with the balsamic cherries.

Simmer the balsamic vinegar over medium heat until it is reduced to a syrupy consistency. Set aside to cool or immerse bottom of the pan in cold water to cool down the reduction. Toss in the other ingredients and allow to stand for about an hour or more before serving.

Note: With the summer grilling season in full swing and southern hemisphere summery Xmas, this is simple, but elegant recipe for a sweet and savoury addition to grilled pork loin chops, especially since fresh cherries are now in season.

This dish is very nice served with a peppery red wine.

Ingredients:

(serves 16)

* 1 cup mayonnaise

* 2 teaspoons Worcestershire sauce

* 1 cup  shredded sharp cheddar cheese

* 1 medium onion, chopped

* 3/4 cup slivered almonds, chopped

* 6 bacon strips, cooked and crumbled

* 1 loaf French bread

Method:

* In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon.

* Cut bread into 1.5 cm slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 200°C for 8-10 minutes or until bubbly.

Note: Unbaked appetizers may be frozen. Place in a single layer on a baking sheet; freeze for 1 hour. Remove from the baking sheet and store in an airtight container for up to 2 months. When ready to use, place unthawed appetizers on a greased baking sheet. Bake at 200°C for 10 minutes or until bubbly.

Rum Truffles

Preparation time 25 minutes

Standing time 10–20 minutes

Cooking time 5 minutes

Makes about 24 truffles

Ingredients:

200 g plain dark chocolate, broken into small pieces

2 tablespoons rum

60 g unsalted butter, at room temperature

2 teaspoons pouring cream

1/4 cup ground almonds

2 tablespoons icing sugar, sifted

1/4 cup cocoa powder, sifted, for coating

Method:

1 Melt the chocolate in the rum in a heatproof bowl placed over a saucepan of simmering water. Do not allow the water to boil or the chocolate to become too hot. Remove the bowl from the heat and beat in the butter, a little at a time. Stir in the cream, ground almonds and icing sugar. Let the mixture cool, then chill for about 10 minutes, or until firm enough to handle.

2 With dampened fingertips, take teaspoons of the mixture and roll into small balls. Roll in the cocoa powder, spread on a baking tray lined with baking paper, and refrigerate until firm. Put the truffles in individual paper cases and store in an airtight container in the refrigerator – they will keep for up to 10 days. Serve after dinner with coffee.

Variations:

Orange Truffles: Add orange juice instead of rum and 1/2 teaspoon finely grated orange rind.

Coffee Truffles: Use 1–2 tablespoons black coffee instead of the rum.

Hazelnut Truffles: Replace the ground almonds with 1/4 cup ground hazelnuts.

Marzipan-Filled Fruits

Preparation time 40 minutes

Makes about 48 filled fruits

Ingredients:

11/4 cups ground almonds

1/4 cup caster sugar

1/4 cup icing sugar, plus a little extra for rolling out

A few drops almond extract

1/2 egg white

125 g fresh dates, each slit along the top and stoned

125 g small, soft, ready-to-eat prunes, each slit and pitted

125 g each small, soft, ready-to eat dried apricots and figs, each fruit sliced in half horizontally

1/4 cup sugar

Method:

1 Put the ground almonds and sugars in a bowl. Add a few drops of almond extract and sufficient egg white to make a stiff paste.

2 Sprinkle a board or work surface with a little sifted icing sugar and roll the marzipan into a sausage shape, about 25 cm long. Cut the roll into about 48 equal pieces.

3 Shape each piece of marzipan into a neat oval and insert one piece into the centre of each fruit, gently moulding the fruit flesh around the marzipan. Roll lightly in sugar and put into individual paper cases.

These marzipan-filled fruits will keep, refrigerated, in an airtight container, for up to four weeks. Serve at room temperature.

(From Like Grandma Used to Make)

Ingredients:

(Serves 6, Takes 30 minutes to make and 30 minutes in the oven)

* 6 partridges, livers reserved for the stuffing if you like

* 12 thick-cut unsmoked streaky bacon rashers

* Fresh sage leaves, to garnish

* 2 tbsp olive oil

For the stuffing-

* 50g butter

* 2 large shallots, finely chopped

* 150g piece chorizo, finely chopped

* Partridge livers, chopped (optional)

* 3 garlic cloves, finely chopped

* 200g fresh breadcrumbs

* 12 fresh sage leaves, finely chopped

* Zest and juice of 1 lemon

* Small bunch of fresh flatleaf parsley, leaves picked and chopped

For the gravy-

* 2 tbsp plain flour

* 300ml red wine

* 600ml fresh chicken stock, hot

* 1 heaped tbsp redcurrant jelly

Method:

1. First, make the stuffing. Heat the butter in a large frying pan and cook the shallots for 2-3 minutes, until they begin to soften. Stir in the chorizo and cook slowly until the oils and juices are released. Add the chopped partridge livers, if using, then stir in the garlic and cook for a further minute. Remove from the heat and set aside to cool slightly.

2. Add the breadcrumbs, chopped sage, lemon zest and juice, and season with a little salt and plenty of ground black pepper. Stir in the chopped parsley.

3. Preheat the oven to 200°C/ fan180°C/gas 6. Spoon the stuffing mixture into the body cavities of the partridges, season well with salt and freshly ground black pepper, then cover with bacon and dot with sage leaves. Arrange in a shallow roasting tin and drizzle with the olive oil. Roast for about 20 minutes. Remove the bacon from the birds, leaving the rashers in the tin, and cook the partridges for a further 10 minutes, until golden.

4. Remove the partridges from the tin, placing the bacon rashers back on top of the birds. Transfer them to a serving dish and cover with foil to keep hot.

5. Make the gravy. Place the roasting tin on the hob over a gentle heat. Add the flour to the pan, mixing it with the cooking juices and oils and any stuffing mixture that has fallen out of the partridges. Pour in the red wine and bubble for a few minutes, then add the stock and redcurrant jelly and simmer for about 5 minutes, stirring constantly, until the sauce has thickened slightly. Season to taste and strain into a serving jug.

6. Serve the partridges with the gravy, parsnip crisps and buttered garlic cabbage.

Note: This rich Spanish dish of chorizo-and-sage-stuffed roast partridge is really satisfying and will have them clamouring for more at any dinner party.

© delicious. magazine

Ingredients:

(makes 32)

1/2 seedless (hothouse) long cucumber, cut into 32 slices

2/3 cup roasted red pepper hummus, store-bought

1/4 cup snipped chives

1/4 cup finely chopped red capsicum

Method:

1. Lay cucumber slices on a serving platter.

2. Top each slice with about 1 tsp hummus.

3. Sprinkle with chives, capsicums and serve.

One of the easiest recipes!

(recipe from Woman’s Day)

Ingredients:

(serves 6)

1 bottle inexpensive, medium-bodied red wine

6 tablespoons unflavoured Schnapps, vodka or brandy (optional but good)

1-inch piece whole dried ginger (or fresh ginger, peeled and bruised)

2 sticks cinnamon

2 cardamom pods, bruised

6 cloves

1 long strip dried orange peel (or fresh, if you can’t find it)

6 tablespoons brown sugar, or to taste

6 tablespoons raisins

6 tablespoons almonds, blanched, peeled and left whole

Method:

1. Place the wine, Schnapps/ vodka/ brandy, all the spices and orange peel in a non-metallic saucepan or bowl. Leave to marinate for at least 6 hours or overnight.

2. When you are ready to serve, divide the almonds and raisins between 6 mugs.

3. Add sugar to the wine mixture, and heat it gently until it is almost boiling. Do not let it boil, or the alcohol will evaporate. Use a cooking thermometer if you want to be accurate.

4. Taste the hot wine to ensure that it has the right amount of sugar and spice for your taste; then dilute the wine with water, or add more alcohol or sugar if you wish. Pour the wine through a small sieve into individual glasses. Serve immediately.

Note: This potent drink is the Swedish version of mulled wine or gluhwein. It is served in small glasses at festive parties, alongside saffron and raisin buns or gingerbread with blue cheese. Water is not normally used to dilute it, but you can add a cup if you wish. For a non-alcoholic version, follow the recipe using blackcurrant or red grape juice.