Sorbet is light and refreshing and can be made a day in advance. It is also a great summer dessert. Another thing you do not need to make the sorbet from scratch. I added fruits to the sorbet, roosted shredded coconut and passion fruit.
1 litre mixed berry sorbet
1 litre coconut sorbet
1 litre mango sorbet
For decoration to need
1/2 a mango sliced
140g canned passion fruit
handful of roasted shredded coconut
handful of raspberry and strawberry
To make the sorbet
Line a baking dish with cling wrap. This makes the sorbet easier to remove.
Remove the mixed berry sorbet for ten minutes to melt. Once melted pour in the baking tin. Put in the freezer for two hours to set.
After two hours, remove the coconut sorbet to melt, and after ten minutes pour on the frozen strawberry sorbet and let it set for four hours in the freezer
After four hours remove the mango sorbet and let it melt for ten minutes and pour over the frozen coconut and mixed berry sorbet. Place sorbet in the freezer and let it set.
When ready to serve, turn sorbet upside down on a serving plates and remove cling wrap. Drizzle the passion fruit, sliced mangos. coconut and berries over the sorbet. Slice and enjoy.
After a heavy lunch on Christmas day I tend to have something light. A fruit platter is easy to prepare and all you need is two large plates or a platter board. Slice your favourite fruits or summer fruits.
On my fruit platter I added summer fruits. I started by placing the red and green grapes on the middle of the plates. I sliced mango, sweet melon, kiwi, grapefruit oranges and strawberries. I made some fruit rolls as well.
To make the fruit rolls. Use rice paper and sliced fruits.
You can be creative and add any two or three fruits on the rice paper and roll them.
Another simple Christmas lunch idea. The meat is marinated in red wine vinegar, cumin, ground fennel and chili flakes. The fennel brings out the flavour of the meat. The quinoa salad takes less than thirty minutes to prepare, cook the quinoa, add spinach, nuts and drizzle red wine vinegar, The red wine chilli sauce is a great sauce to drizzle over the beef and salad.
To make this juicy beef log you need:
2.5kg beef log
2 tablespoon red wine vinegar
2 tablespoon olive oil
1 tablespoon soy sauce
1 teaspoon chilli flakes
1 tablespoon ground coriander
In a large bowl add the vinegar, oil, soy sauce and spices. Mix well.
Pour the marinade over the lamb and season with salt and pepper. Cove the meat with cling wrap and place in the fridge and leave overnight.
Preheat oven to 220 degresss
Place meat in the baking tray and cook for 1 to 1.5 hours or to your liking.
Remove the meat and let it rest for ten minutes than slice.
Before cooking the meat, make sure it is at room temperature after removing it from the fridge.
The quinoa salad is a simple dish to make. All you need:
1 cup Quinoa
Handful of spinach
1/3 cup olives
Handful of walnuts
Handful of dried cranberries
Cook quinoa according to packet instructions.
Once quinoa is ready and cooled remove a salad plate and place the quinoa, spinach, olives, nuts and cranberries and mix.
To make the red wine vinegar chilli sauce you need:
1/2 red wine vinegar
1 red chilli
salt and sugar to season.
Place all the ingredients in a bowl and mix. Taste to your preference.
Christmas is usually a stressful time for the one’s who are cooking. To ensure a relaxing Christmas, make dishes that are simple and delicious. This recipe is simply to prep and all you have to do is put the chicken and vegetables in the oven and go and enjoy the day.
To make the chicken Tikka you need to buy good quality Tikka paste instead of making one.
1 whole chicken
2 tablespoon Tikka Curry paste
Preheat oven to 180 degrees
Rub the paste over the chicken and let it stand for half an hour.
Place Chicken on a baking dish and cook for two hours or until cooked through.
To check if Chicken is cooked, poke the thighs with a skewer if it is clear than it is cooked.
To make the Tikka vegetables you need the same Tikka paste you used for the chicken and red wine vinegar.
750 g baby potatoes halves
1 large cauliflower chopped in florets
250g Brussel sprouts halves
Coriander to garnish.
1 tablespoon tikka curry paste
Red vinegar to drizzle
To make the Tikka vegetables
Preheat oven to 180
In a baking dish add the paste, vegetables and red wine vinegar amd combine.
Place in the oven and bake for an hour or until vegetable are tender and crispy.
If you are cooking the chicken and vegetables together. Half way through the chicken cooking time add the vegetables in the second oven tray.
To make the cucumber sauce
Chop cucumber, add yogurt, and a squeeze of lemon.
To make the red wine vinegar sauce.
Add red wine vinegar, salt and sugar and mix. Taste to your preference.
The asparagus salad will take less than ten minutes to make.
handful of walnuts
Handful of pine nuts
Handful of dried cranberries
Red wine vinegar to drizzle
Blanch asparagus for 5 minutes in boiling water.
On a salad plate add the Asparagus , nuts and cranberries and drile with red wine vinegar.