Layered chocolate tiramisu 

Serves 8-10 
 

Ingredients 

For the chocolate layer   

200g milk chocolate, finely chopped 
3 Tbsp (45ml) cream  

For the mascarpone layer 

½ cup (250ml) cream  
230g mascarpone
2 tsp (10ml) vanilla essence
100g white chocolate, melted
3 Tbsp (45ml) coffee liqueur 
½ cup (125ml) strong espresso coffee, cooled 
½ packet (100g) Lady Finger biscuits 
Cocoa powder, for dusting   

Method 

1. Line a 20x25x7cm tin with clingfilm.  
2. For the chocolate layer, place the chocolate and cream in a microwave-safe bowl and heat in bursts of 15 seconds until melted, stirring in between bursts. Set aside until needed.  
3. For the mascarpone layer, whip the cream until it forms soft peaks. Gently whisk through the mascarpone and vanilla, then fold through the white chocolate. 
4. Combine the coffee liqueur and espresso in a shallow bowl. Swiftly dip the Lady Fingers into the coffee mixture as needed and start layering.
5. Start with a layer of Lady Fingers, followed bya chocolate layer, then Lady Fingers and a mascarpone layer. Continue until all the ingredients are used.  
6. Fold over the overlapping clingfilm and refrigerate for about 2-3 hours.  
7. Unmould and dust with cocoa powder and enjoy 

Recipe & styling: Lichelle May
Photographs: Zhann Solomons 

Gooey peanut butter & chocolate cups  

Serves 4  

Ingredients 

1 cup (150g) cake flour
3 Tbsp (24g) cocoa powder + extra for dusting
2 tsp (10ml) baking powder
Pinch salt
⅓ cup (66g) sugar
1 cup (250ml) milk
3 Tbsp (45ml) melted butter or canola oil
1 tsp (5ml) vanilla essence
3 Tbsp (45ml) smooth or crunchy peanut butter
1 slab (80g) dark chocolate, chopped
Vanilla ice-cream, for serving  

Method 

1. Combine flour, cocoa powder, baking powder, salt and sugar. 
2. Mix together milk, butter or oil and vanilla.Add to dry ingredients and mix to create a smooth batter. 
3. Spoon ¼ of the mixture into a greased 8-10cm wide cup. 
4. Place 2 tsp peanut butter and ¼ of the chocolate in the centre of the batter and press down slightly with the back of a spoon. 
5. Microwavefor 45 seconds to 1 minute. 
6. Repeat with remaining batter, peanut butter and chocolate. 
7. Dust with extra cocoa powder and serve with a scoop of ice cream. 

Compiled by: Lichelle May 
Photographs: Fresh Living magazine 

Also read: 3 Delicious meals with canned goods

The post 2 Decadent chocolate desserts appeared first on TFG Media.

Tomato, mozzarella & pomegranate salad 

Serves 6  

Ingredients 

For the salad 

160g rocket and watercress salad mix
400g tomato medley, sliced
1–2 fresh mozzarella balls
100g pomegranate rubies
Handful of dill, leaves torn
1 packet (60g) store-bought croutons 

For the salad dressing 

⅓ cup avocado oil
3 Tbsp red wine or pomegranate vinegar
1 finely grated garlic clove
2 tsp Dijon mustard
Salt and milled pepper 

Method 

1. For the dressing, whisk together ingredients and season. Set aside.
2. Place the salad leaves in a serving bowl or platter. 
3. Arrange tomato and mozzarella on the salad. Sprinkle with pomegranate, dill and croutons with dressing served on the side. 

Recipe & styling: Lichelle May
Photography: Zhann Solomons 

Tomato & caramelised onion galette 

Serves 6 

Ingredients 

For the caramelised onions 

1 Tbsp vegetable oil
1 onion, peeled and thinly sliced
1 Tbsp butter
2 tsp lemon juice
1 Tbsp brown sugar
1 Tbsp balsamic vinegar 

For the filling 

1 egg, lightly beaten
115g cream cheese, room temperature
½ tsp dried oregano
2 Tbsp finely grated Parmesan 

To assemble 

1 roll (400g) puff pastry
250g assorted tomatoes, thinly sliced
1 Tbsp mixed sesame seeds 

To serve 

Fresh basil
1 block feta, crumbled (optional) 

Method 

1. For thecaramelised onions, heat the oil in a pan over medium heat. Add the onion and season. Cook, stirring often, for 10 minutes until the onion is soft. Add the butter, lemon juice, sugar and balsamic vinegar and cook, stirring often, for another 20 minutes over low heat until the onions are dark brown and glossy. 
2. For the filling, mix half the egg with the remaining ingredients until combined. 
3. To assemble, preheat the oven to 180 °. Line a baking tray with baking paper. 
4. Place the pastry on a lightly floured surface and gently roll out until about 2mm thick and larger than the prepared baking tray. Spread the cream cheese filling over the pastry, leaving a 2 cm border around the edge. Layer the tomato slices and caramelised onion on top. 
5. Fold the edges of the pastry inwards to encase the filling. Brush the pastry with the remaining beaten egg and sprinkle with sesame seeds. 
6. Bake the tart for 45 minutes or until the pastry is golden and the base is cooked through.
7. To serve, top the tart with the fresh basil and crumbled feta if desired. 

Chef’s tip: The onions need to be cooked low and slow to caramelise correctly. If your onions are darkening too fast or becoming crisp, reduce the heat or add a splash of water to the pan. 

Recipes & styling: Jezza-Rae Larsen, Sjaan van der Ploeg 

Photography: K-Leigh Siebritz

The post 2 Tomato recipes to keep on rotation this summer appeared first on TFG Media.

Wafer dips 

Makes 15 // Total Time 20 minutes 

Ingredients 

100g wafer biscuits 
80g white chocolate 
Red gel food colouring 
20g pink sprinkles   

Method 

1. Arrange the wafer biscuits on a lined baking tray and place in the freezer.
2. Chop the chocolate and add to a mug.
3. Microwave for 15 seconds at a time, stirring in between, until melted and smooth. Add a drop of food colouring and stir through. 
4. Dip the tops of the wafers into the chocolate, hold to allow excess to drip off, then place on the baking tray.
5. Decorate with some sprinkles to finish off.
6. Repeat with the remaining wafers, placing them in the fridge for 10 minutes when done so they set properly.

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

Also read: 8 downloadable stickers for kids’ diaries

Waffle s’more sandwich 

Serves 4  // Total time 10 minutes 

Ingredients 

4 frozen waffles 
2 slabs milk chocolate, chopped 
16 Marshmallows 

Method 

1. Toast the waffles until golden.
2. Cut them into quarters to create 16 identical triangles.
3. Place the chocolate in a bowl that is microwave-safe, such as glass and ceramic bowls.
4. Place the bowl in the microwave and heat for 15 seconds at a time, stirring in between, until the chocolate is melted and smooth.
5. Put 8 of the waffle triangles on a plate and top with 2 marshmallows.
6. Place the plate in the microwave and heat for 20-30 seconds until the marshmallows are gooey.
7. Spread spoonful of the melted chocolate on the 8 remaining triangles.
8. Sandwich together one quarter with chocolate and one with marshmallows. Repeat with the rest and serve warm.

Words by Sjaan Van Der Ploeg
Photography: Fresh Living Magazine, Zhann Solomons 

Butterscotch popcorn balls 

Makes 12 //  Cooking time: 25 minutes 

Ingredients 

6 cups popped popcorn (±¼ cup kernels)
375g caster sugar
90ml water
20g butter 

Method 

1. Line a baking tray. Ensure you have ice-lolly sticks and a wooden spoon close by. (You’ll have to work quickly; sugar sets fast.) Place popcorn in a bowl. 
2. Melt sugar and water in a pot over medium heat. To stop sugar crystals from forming, avoid stirring and swirl the pot now and then. When sugar is dark caramel in colour, remove it from the heat and stir in butter. 
3. Immediately start pouring the caramel over the popcorn, while stirring with the wooden spoon, ensuring all popcorn is covered.
4. Start forming the mixture into balls using your hands. If it is too hot, use latex gloves.
5. Insert a stick into each ball and place it on the tray to set. Store in an airtight container for up to a week.

Recipe & styling: Diane Heierli
Photography: Christoph Heierli 

Easy, tasty bug bites, perfect for snacking or parties! 

Makes 5 

Ingredients 

10 slices sandwich loaf bread 
½  cup strawberry jam 
½  cup peanut butter + extra to glue on the eyes 
15 pretzel sticks, broken in half 
10 chocolate chips or drops  

Method 

1. Use a 8cm cookie cutter to cut 10 circles out of the bread slices.  
2. Pack the circles of bread on a chopping board or plate. 
3. Spread jam over 5 circles and peanut butter over the other 5 circles. 
4. Pack 3 pretzel sticks on the left and 3 pretzel sticks on the right of each peanut butter circle, making sure the pretzels hang out on the sides to look like legs. Press the pretzels onto the peanut butter (which sticks like glue).
5. Place leftover circles jam-side down onto the peanut butter circles. 
6. To make eyes, use the back of a teaspoon to spread a little bit of peanut butter at the bottom of each chocolate drop. Stick two chocolate drops onto the bread, putting it close to the edge to make it look like eyes. Enjoy!

Recipe by: Liezl Vermeulen
Photography by: Freepik, Shutterstock

Also read: 4 at-home printable activities your kids will love

The post 4 Easy sweet treats kids can help make at home appeared first on TFG Media.

Thai chicken sausage rolls   

Makes about 16   

Ingredients  

700g chicken sausages
1 shallot or small red onion, finely chopped
2 cloves garlic, minced
3cm knob ginger, peeled
3 Tbsp lemongrass paste (optional)
1 small Thai chilli, seeds removed and finely chopped
20g coriander, finely chopped
Salt and milled pepper
400g puff pastry, defrosted
1 egg, whisked
2 Tbsp (30ml) black sesame seeds
Coriander, for serving
¼ cup (60ml) sweet chilli sauce, for serving 

Method   

1. Remove sausage casings and place chicken mince in a bowl.   
2. Add the shallot (or onion), garlic, ginger, lemongrass, chilli, coriander and season. Mix well, cover and chill until cold.  
3. Preheat the oven to 180°C. 
4. Dust the work surface with flour and lay the pastry flat on the counter. 
5. Cut the pastry into 12x30cm  strips.
6. Add 2-3 Tbsp of the filling down the middle of each puff pastry strip. 
7. Brush end of the pastry with egg wash, then fold over the pastry to close the sausage roll.  
8. Crimp the ends of the pastry with a fork. 
9. Cut the long roll into smaller individual sausage rolls, about 5cm big.
10. Place on a baking tray, brush with egg wash and sprinkle with sesame seeds.  
11. Bake for 25 minutes or until cooked and golden. 
12. Garnish with coriander. Serve with sweet chilli  sauce.

Recipes and styling: Lichelle May
Photographs: Zhann Solomons  

Falafel sliders with mango atchar-tahini sauce  

Serves 4 // Cooking time 1 hour 30 minutes 

Ingredients 

For the mango atchar-tahini sauce  

1 cup mayonnaise
¼ cup mango atchar
1 Tbsp tahini
Zest and juice of 1 lemon  

For the falafel sliders  

2 × 400g can chickpeas, drained
½ cup flour
¼ cup chopped coriander
¼ cup chopped parsley
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
1½ Tbsp lemon juice
1 Tbsp coriander seeds, toasted and ground
2 tsp cumin seeds, toasted and ground
½ tsp cinnamon
¼ tsp bicarbonate of soda
Salt and black pepper
Vegetable oil, to fry
8 mini pitas  

Method 

1. For the mango atchar-tahini sauce, place all the ingredients together in a food processor and blend until smooth. 
2. For the falafel sliders, place all ingredients, except the oil, in a food processor and pulse until the mixture comes together but still has a grainy texture. Refrigerate for 1 hour. 
3. Roll the mixture into balls and then flatten into patties the size of the pitas.
4. Heat oil in a pan and shallow fry patties in batches until crisp and golden, about 5 minutes per side. Drain on paper towel.
5. Warm the pitas in the oven for 5 minutes.
6. Fill pitas with mango atchar-tahini sauce, a falafel patty, red-onion pickle, and mint or coriander.  

Recipe & styling: Chiara Turilli
Photography: Samantha Pinto // HMimages.co.za 

Salad jar with smoked chicken and rice noodles  

Makes 1 // Cooking time 15 minutes 

Ingredients  

For the sauce  

1 garlic clove, grated
2 Tbsp fish sauce
1 Tbsp white-wine vinegar
1½ Tbsp sugar
½ lime, juiced
½ red chilli, thinly sliced  

To serve  

1 cup rice noodles, cooked
½ cucumber, ribboned
1 carrot, peeled and julienned using a peeler
1 smoked chicken breast, shredded
Handful fresh coriander  

Method  

1. For the sauce, combine all the ingredients in a small bowl and whisk until the sugar is dissolved.
2. To serve, layer the jar, starting with rice noodles, followed by vegetables, chicken, herbs and seasoning, and dress with sauce.

Tip: 

If you aren’t a fan of rice noodles, simply swap them out for your favourite grain instead.  

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen // HMimages.co.za  

Also read: 2 delicious ways with coffee beyond the cup

The post Picnic-perfect foods to pack this spring appeared first on TFG Media.

Curried Whole Roast Chicken 

Serves: 6  

Ingredients  

• 1 whole chicken, giblets removed  
• 500g baby potatoes, halved  
• Salt and pepper, to taste  
• Handful fresh micro herbs, for serving  

To prepare the curry marinade, you’ll need:  

• 3 tbsp butter, melted  
• 1/4 cup chilli oil  
• 1 tbsp grated garlic  
• 1 tbsp grated fresh ginger  
• 2 tbsp masala mix  
• 1 tbsp cumin seeds  
• 1 tbsp coriander seeds  
• 2 tsp chilli flakes 

Method 

1. Tie the chicken legs together and the wings close to the body, using kitchen twine, and place the chicken in a large roasting tray or dish.
2. Add the potatoes around the chicken, then season it all.
3. Mix the marinade ingredients together and rub into the chicken and potatoes.
4. Leave to marinate for at least an hour.
5. Preheat the oven to 180°C. Cover the roasting tray with foil.
6. Roast for 30 minutes, then remove the foil and roast uncovered for a further 40 minutes, until golden.

Serve garnished with fresh micro herbs.  

Whole Braaied Pumpkin With Honeyed Brussels Sprouts  

Serves: 6  

Ingredients  

• 1 medium pumpkin  
• 2 tbsp vegetable oil  
• 1 onion, chopped  
• 2 cloves garlic, chopped  
• 4 thyme sprigs, leaves picked 
• 1 tsp chilli flakes  
• 1 tsp mixed spice  
• 3/4 cup brown rice  
• 1 cup raisins  
• 1 cup pecan nuts, roughly chopped  
• 1 cup vegetable stock  
• 1 kg Brussels sprouts, halved  
• 3 tbsp honey  
• 4 tbsp butter  
• 1 tsp lemon zest  
• Salt and pepper, to taste  

For serving, you’ll need:  

• 1/4 cup micro herbs  
• 1 disc feta, crumbled  
• 2 radishes, thinly sliced  
• 4 pieces lemon peel 

To prepare the pumpkin 

1. Cut the top off the pumpkin and scoop out the seeds, hollowing it out slightly.
2. Heat the oil in a pan over medium heat and fry the onion and garlic until soft. Add the thyme, chilli flakes and mixed spice and fry for another minute.
3. Add the rice, raisins, pecans and vegetable stock to the pan. Bring to the boil and simmer for 3 minutes.
4. Season with salt and pepper.
5. Spoon the rice mixture into the pumpkin and pop the top back on. Wrap the pumpkin in a double layer of foil.
6. Place the pumpkin parcel straight into a mound of medium-hot coals and cook for 1–1 ½ hours, replenishing the coals regularly to keep a consistent heat. 

To prepare the Brussels sprouts  

1. Place the sprouts in a foil package and top with honey, butter, lemon zest and a sprinkling of salt.
2. Close the foil tightly and place on a braai grid over medium-hot coals. Cook for 15-20 minutes, shaking the package gently every 5 minutes, until the sprouts are tender on the inside and slightly crispy and charred on the outside. 

To serve, place the pumpkin on a serving platter and spoon the Brussels sprouts around it. Top with micro herbs, feta, radish slices and lemon peel. This recipe also works perfectly for hollowed-out butternut halves. 

Glazed Gammon With Roasted Apple, Grapes and Bay Leaves  

Serves: 8  

Ingredients  

• 2kg boneless gammon  
• 3 onions, halved  
• 4 carrots, roughly chopped  
• 3 celery stalks, roughly chopped  
• 3 bay leaves  
• 1 tsp black peppercorns  
• 1 L apple juice  
• 1 tbsp cloves  

For the glaze, you’ll need  

• 1/2 cup maple-flavoured syrup or honey  
• 1/4 cup treacle sugar or brown sugar  
• 3 tbsp English mustard  
• 2 tsp Worcestershire sauce  
• 1/2 tsp cinnamon  

For the trimmings  

• 6 apples  
• 2 tbsp butter  
• 2-3 bunches grapes  
• 2 fresh bay leaves (optional)  

To cook the gammon

1. Add the gammon, onion, carrot, celery, bay leaves and peppercorns into a large pot
2. Pour over the apple juice and top up with water so that the gammon is covered.
3. Bring the liquid to a boil over a high heat, then reduce to a simmer and cook gammon for 1 hour 45 minutes.
4. Remove the gammon from the liquid and set aside to cool slightly.

To glaze and roast the gammon 

1. Whisk all the glaze ingredients together in a bowl, season and set aside.
2. Preheat oven to 200°C and line the bottom and sides of a large, deep baking tray with foil. 3. Remove the netting from the gammon (if applicable) and using a sharp knife, peel away the skin, leaving as much fat as possible.
3. Score a criss-cross pattern in the fat using the knife, making sure to not cut all the way through. It should make diamond shapes.
4. Place a clove in the middle of each diamond until the top of the gammon is completely studded with cloves
5. Place the gammon onto the prepared baking tray and brush generously with half of the glaze.
6. Roast for 10-15 minutes, until golden and crispy, basting with the remaining glaze every 3-4 minutes.

For the trimmings 

1. Halve some of the apples and cut the others into wedges.
2. Melt the butter in a pan and fry the apple in batches, flesh-side down, for 2-3 minutes until golden.
3. Arrange apple and grapes on a lined baking tray. Brush with remaining glaze.
4. Roast for 10-15 minutes.

To serve, place gammon on a large platter and decorate with the roasted apple, grapes and bay leaves. 

Honey & Mustard Glazed Carrots  

Serves: 6  

Ingredients  

• 1kg baby rainbow carrots, washed  
• 1/4 cup olive oil  
• 2 tbsp honey  
• 1 lemon, juiced  
• 1 tbsp wholegrain mustard  
• Salt and pepper, to taste  
• 2 cups fresh watercress  

Method 

1. Preheat oven to 180°C.
2. In a large bowl, toss carrots with all the ingredients, except watercress, and transfer to an oven tray.
3. Roast for 25 minutes until golden.
4. Serve garnished with watercress.

You can also add parsnips, turnips or beets to the carrots if you like.  

Photography: Courtesy of My Kitchen

The post Fuss-Free Festive Feasting Recipes appeared first on TFG Media.

Strawberry cheesecake tart

SERVES 6 
PREP TIME 35 minutes 
COOK TIME 20 minutes 
REFRIGERATION TIME 2 hours

INGREDIENTS
For the crust
1 cup nutty wheat flour
⅔ cup oats
2 tbsp brown sugar
½ tsp baking powder
⅓ cup melted coconut oil
1 egg
For the filling
¼ cup cold water
2 tsp gelatin powder
1 cup strawberries. chopped
½ cup double-cream yoghurt
1 cup cream cheese, softened
2 tsp honey
1 tsp vanilla essence
To serve
⅓ cup strawberries, sliced
3 figs, quartered
2 tbsp honey 

METHOD
For the crust
1 Preheat oven to 180°C. Grease a rectangular loose-bottomed tart tin.
2 In a large bowl, mix the flour, oats, sugar and baking powder. Stir through the coconut oil, followed by the egg.Mix until everything comes together to form a dough.
3 Press the dough into the prepared tin and bake for 15–20 minutes until crisp and golden brown. Remove from the oven and cool completely before filling.
For the filling
1 Place the water in a bowl and sprinkle the gelatin powder carefully over the water. Set aside for 10 minutes to bloom.
2 In a blender, pulse the strawberries until smooth. Add the yoghurt, cream cheese, honey and vanilla. Blend until everything is just combined.
3 Scrape the filling into a large bowl, then heat the gelatin mixture in the microwave for 30 seconds, stopping to stir after 15 seconds.
4 Slowly pour the melted gelatin into the filling, beating continuously. Continue beating for a further minute until smooth and fluffy.
5 Pour the filling into the crust and refrigerate for 2 hours or until set.
6 To serve, top the cheesecake with fresh strawberries, figs and a drizzle of honey.

Baby potato salad with mustard and watercress

SERVES 4 
PREP TIME 25 minutes
COOK TIME 15 minutes

INGREDIENTS
600 g baby potatoes
For the dressing
2 tbsp wholegrain mustard
1 tbsp Dijon mustard
2 tbsp honey
2 tbsp vinegar
2 tbsp olive oil
Salt and pepper, to taste
2 cups watercress

METHOD
1 Cook potatoes in a pot of boiling water until tender, about 10–15 min, then drain.
2  When cool, halve the potatoes and place them in a bowl.
For the dressing
1  Whisk together the mustards, honey, vinegar, olive oil, salt and pepper until creamy.
2  Pour the dressing over the potatoes and toss until well combined.
3 Scatter the watercress on a serving plate and top with the potatoes.

Pork chops and shoestring fries

SERVES 4 
PREP TIME 25 minutes 
COOK TIME 15 minutes

INGREDIENTS
For the pork chops
4 pork chops
Salt and pepper, to season
4 sprigs fresh thyme
3 tbsp oil, to rub
¼ cup brown sugar
½ cup honey
2 tbsp apple-cider vinegar
For the fries
4 large potatoes
½ cup vinegar
Salt and pepper, to taste

METHOD
For the pork chops
1 Rub chops with seasoning, thyme and oil.
2  Add the sugar, honey and apple-cider vinegar to a pot and heat until the sugar has dissolved to make a glaze.
3 Heat a griddle pan on high heat and grill the pork chops for 10 minutes on each side, basting with the glaze as you grill. Remove cooked chops and set aside to rest.
For the fries
1  Peel and cut the potatoes into very thin chips. Soak them in water with some salt and vinegar for 15 minutes.
2 Heat 2 cm of oil in a heavy-based pot. To test, once a chip floats to the top, the heat is right.
3 Fry the chips until they are cooked inside with a crunchy exterior. Drain on a paper towel, and season with salt and pepper.
4 Serve together the pork chops, glaze and chips.

Peruvian grapefruit cocktails

SERVES 4 
PREP TIME 15 minutes  

INGREDIENTS
Juice of 4 grapefruits
6 egg whites 
½ cup brandy
Splash bitters
4 cherries, to garnish
Herbs, to garnish

METHOD
1 Add all the ingredients to a shaker and shake until foamy.
2 Serve immediately.

Mushroom, tomato and cheese pull-apart bread

SERVES 4 
PREP TIME 15 minutes
COOK TIME 25 minutes

INGREDIENTS
500 g button mushrooms, halved and cooked
1 cup chopped tomatoes
1 ½ cups grated white Cheddar
Handful basil, chopped
1 ciabatta loaf
½ cup butter, melted
1 clove garlic, grated
Salt and pepper
To serve
Handful fresh basil leaves

METHOD
1 Preheat the oven to 180°C. Line a tray with foil.
2 Mix the mushrooms, tomatoes, ½ cup of the cheese and the basil in a bowl. Set aside.
3 Use a knife to slice the bread, making sure to not cut all the way through to keep each slice attached to the loaf. Mix the butter with the garlic and spread generously between the slices.
4 Fill the slices with the mushroom mixture, scatter with remaining cheese and season.
5  Wrap the bread with foil and bake for 15–20 min. Remove the foil and bake for a further 5 minutes until golden. Serve the pull-apart bread with fresh basil.

Photography: Livingspace Magazine Features

The post 5 Delicious Recipes Worth Trying appeared first on TFG Media.

Egg Carton Ornament Holders 

Isn’t it a schlep having to sift through a million boxes to find your decorations for the Christmas tree and your house? Why not keep some egg cartons and store all your ornaments inside? Then, label and stash them away for the following year. 

Strawberry Christmas Hats 

It’s summer, it’s hot and it’s Christmas! For a fun, festive snack that’s sure to make all your guests go ‘awww!’, try making some strawberry Christmas hats. How? With strawberries and whipped cream. Wash and dry the strawberries, then chop the bottom off the wider side so they stand upright on their own, pointy side up. Pipe a bobble onto the pointy end of each strawberry and voila! Cute Christmas hats. 

Chocolate Christmas Trees

 This is the easiest and most effective decoration – and, bonus, it’s totally edible! Melt some chocolate in the microwave or in a double boiler. Allow to cool until it’s the right consistency for piping. Pour into a small plastic bag or piping bag. Using a fine nozzle, pipe trees onto a tray lined with baking paper. Pop in the fridge for an hour, peel from the paper and serve with dessert or pack some up as fun take-home gifts. 

Oven French Toast

 Is the whole family coming over for the holidays? Make a batch of French toast in the oven to feed the masses. Whisk together 4 eggs, 1 cup milk and a pinch of salt. Soak your bread. Spread ½ cup softened butter on the bottom of an oven dish, then sprinkle over ¼ cup brown sugar. Arrange your eggy slices on this sugary butter, and top with cinnamon. Bake at 180°C for 25 minutes and hey presto, breakfast for everyone! 

Cookie-Cutter Fun 

If you have a ton of cookie cutters and want to spruce up your decorations, turn them into ornaments! A quick ribbon-wrap turns holiday baking supplies into trendy tree ornaments. 

Shortbread Surprises

 Love making festive shortbread cookies for your family? Then try out this nifty trick. Find an ornamental glass with elaborate patterns on it, like a crystal glass. Use the bottom of it to imprint beautiful patterns onto your cookies before you bake them. 

Ice Cream Cone Trees

 Making some cupcakes? Grab some ice cream cones, turn them upside down and stick onto the cupcakes before icing them. Pipe your green icing up and around the cone, and you’ll have Christmas tree cupcakes in no time. 

Cranberry Coolers

How about a beautifully festive ice bucket? Spread cranberries as well as some edible flowers out on a shallow tray and cover with water. Freeze, then break into pieces. Add to your ice bucket along with other festive ornaments. 

Photography: Unsplash 

The post Christmas Tips And Tricks appeared first on TFG Media.

Makes 9 biscuits

INGREDIENTS
1 cup nutty wheat flour
½ tsp salt
⅓ cup + ½ tbsp coconut oil, softened but not melted
2 tbsp honey
1 tbsp cold water
½ apple, peeled, cored and grated
Zest and juice of ¼ lemon
Zest and juice of ¼ orange
1 cup mixed dried fruit
¼ cup apricot juice
Pinch mixed spice
Pinch ground cinnamon
Pinch ground nutmeg
2 tsp cornflour

METHOD
1. Combine the flour and salt in a bowl. Add ⅓ cup coconut oil and beat to combine. Add the honey and beat again until it resembles sticky breadcrumbs.
2. Add the water and mix until a soft dough forms. Cover the pastry in cling film and set aside in the fridge.
3. Place ½ tbsp coconut oil, the apple, lemon and orange zest and juice, dried fruit, apricot juice and spices in a pot over medium heat. Bring to the boil, then reduce heat and simmer, stirring occasionally until most of the liquid has been absorbed, about 8 min.
4. Mix the cornflour with 2 tsp cold water to make a paste, then stir it into the hot fruit. Set aside to cool slightly.
5. Preheat the oven to 160°C and line a baking tray with baking paper.
6. Roll the biscuit dough out and, using a 6 cm cookie cutter, cut circles out of the dough. Divide the circles into two batches. Using a smaller decorative cutter, cut a shape out of the middle of one batch of circles, creating the ‘window’ biscuit.
7. Bake all the circles for 10–12 minutes until golden brown.
8. Spoon 1 tbsp of the filling on to each of the bottom biscuits and sandwich closed with the top decorative ‘window’ biscuit.

Photography: HM IMAGES

The post Mince pie biscuits appeared first on TFG Media.

SERVES 10–12 // PREP TIME 45 min // COOK TIME 1 hr

INGREDIENTS
3 cups white wine 
2 cups caster sugar 
3 cups water
Juice of 1 orange 
Juice of  lemon 
5 peaches, 4 scored and 1 sliced 
12 gelatine leaves
15 strawberries, halved
2 Madeira loaves, sliced
 cup brandy 
1  cups cream cheese 
4 tbsp icing sugar
1 tsp vanilla essence 
2 cups whipped cream 
1 cup strawberries, sliced 
 cup flaked almonds, toasted

METHOD
1. Make jelly by combining the wine, sugar, water, and orange and lemon juice in a pot over medium heat.
2. Bring to a simmer and stir until the sugar has dissolved.
3. Add the scored peaches and poach for 15 minutes.
4. Remove the peaches and whisk the gelatine into the poaching liquid until dissolved. Strain and refrigerate for 1 hour.
5. Pour half of the jelly into the bottom of your trifle dish. Keep the rest at room temperature.
6. Peel and slice the cooled peaches and add half of them, along with half of the strawberries, to the jelly in the trifle bowl. Refrigerate until set.
7. Arrange the Madeira slices in an even layer on top of the jelly and brush with 20 ml of the brandy.
8. Whip the cream cheese, icing sugar, vanilla essence and the remaining brandy together, until smooth and fluffy. Fold through the whipped cream.
9. Spread half of the cream mixture in an even layer on top of the Madeira layer and refrigerate for 15 minutes.
10. Pour the remaining jelly on top of the cream layer, and add the other half of the poached peaches and sliced strawberries. Refrigerate until fully set.
11. Serve the trifle topped with extra whipped cream and decorated with peach slices, strawberries and almonds.

Tip: Making your own jelly can be so rewarding, but if you are in a rush, feel free to use any of your favourite jelly packets in this dish. Using tinned peaches is also a great way to speed up the process, but without compromising on flavour.

There’s no better way to indulge in summertime than by sharing a fresh, seasonal fruit platter with friends and family after a meal!

The post How to make a summer fruit trifle appeared first on TFG Media.

VEGETABLE NOODLE STIR-FRY
Prep time: 20 minutes
Cooking time: 10 minutes
Serves: 4
Difficulty: Easy

INGREDIENTS
4 tbsp vegetable oil
½ onion, thinly sliced
2 cloves garlic, finely chopped
2 cm piece ginger, peeled and finely chopped
1 red chilli, finely sliced
3 cups Swiss chard, torn
1 red pepper, deseeded and thinly sliced
2 carrots, cut into thin matchsticks
½ head broccoli, cut into small pieces
½ cup soy sauce
To serve
4 packets instant noodles, cooked and drained
3 tbsp chilli oil (optional)
¼ cup micro herbs (optional)

METHOD
1. Heat the oil in a large pan over medium heat. Add the onion, garlic, ginger and chilli and fry for 3–5 minutes until the onion is cooked.
2. Increase the heat to medium-high and add the Swiss chard, pepper, carrots and broccoli.
3. Stir-fry for 3–4 minutes until the vegetables are cooked but still crunchy.
4. Add the soy sauce to the vegetables and heat through.
5. To serve, toss the noodles with the vegetables and soy sauce and serve hot with chilli oil on the side. Garnish the noodles with fresh micro herbs for an extra special touch.

BEEF TACO BOWLS
Prep time: 10 minutes
Cooking time: 20 minutes
Serves/Makes: 6
Difficulty: Easy

INGREDIENTS
6 tortilla wraps
¼ cup vegetable oil
1 onion, chopped
1 carrot, grated
400 g beef mince
2 tsp paprika
1 tin tomato braai relish
1 tin red kidney beans, rinsed and drained
To serve
⅓ cup mayonnaise
3 handfuls lettuce leaves
1 tin whole kernel corn
⅓ cup grated Cheddar
½ cup coriander

METHOD
1. Preheat the oven to 180˚C and line 6 small square heatproof casserole dishes with baking paper.
2. Press the wraps into the lined dishes and brush with a bit of oil. Bake for 10–15 minutes until golden brown and crispy.
3. While the wraps are cooking, heat the remaining oil in a pan over medium heat.
4. Add the onion and carrot and cook for 7 minutes until the onion is soft and translucent.
5. Add the beef mince and paprika and stir-fry until cooked.
6. Add the tomato braai relish and beans, heat through and season with salt and pepper to taste.
7. To serve, spread the inside of each taco bowl with a thin layer of mayonnaise and line with lettuce leaves. Spoon some corn and mince into each bowl and top with grated cheese and fresh coriander.

BAGUETTE PIZZA
Prep time: 15 minutes
Cooking time: 10 minutes
Serves: 4
Difficulty: Easy

INGREDIENTS
4 small baguettes, halved lengthways
1 clove garlic, peeled and cut in half
cup tomato puree
2 tsp dried mixed herbs
2½ cups grated Cheddar
8 slices ham
½ pineapple, peeled and chopped
1½ cups sliced mushrooms
To serve
¼ cup basil

METHOD
1. Preheat the oven grill to high.
2. Place the baguette halves cut side up on a baking tray and grill for 5 minutes until just toasted. Remove from the oven and rub with the garlic clove.
3. Spread 1 heaped tbsp tomato puree on to each half and sprinkle with dried herbs.
4. Sprinkle half the grated cheese on to each baguette and divide the ham, pineapple pieces and sliced mushrooms between each baguette. Top with the remaining grated cheese.
5. Place the baguettes under the grill until the cheese is melted and bubbling, about 5–6 minutes.
6. Serve hot topped with fresh basil.

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The post Cost-Effective 30-Minute Meals appeared first on TFG Media.