Try this deliciously creamy free Eggnog Recipe to warm you up for the holidays. Eggnog is a sweetened dairy based beverage, traditionally made with milk and or cream, sugar, cinnamon, nutmeg, beaten eggs, brandy, rum or whisky and is popular throughout the United States and Canada, and is associated with winter celebrations such as Thanksgiving, Christmas, and the New Year. 


4 cups milk
5 whole cloves
½ teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 ½ cups sugar
2 ½ cups light rum or brandy or whisky
4 cups fresh cream
2 tsp vanilla extract
½ teaspoon ground nutmeg

  • In a saucepan combine the milk, cloves, ½ teaspoon vanilla essence and cinnamon and heat over a low heat for 5 minutes, slowly bring the milk mixture to a boil.
  • In a large bowl, combine the egg yolks and sugar and whisk together until fluffy. 
  • Whisk the hot milk mixture slowly into the eggs and pour the mixture into a saucepan. 
  • Cook over a medium heat, stirring continuously for 3 minutes, or until thick. 
  • Do not allow the mixture to boil. 
  • Strain to remove the cloves, and allow to cool for about an hour.
  • Stir in your choice of alcohol, cream, 2 teaspoons vanilla essence, and nutmeg. 
  • Refrigerate overnight before serving.
Serves 12  Online Diary


There is nothing better than home-made Blueberry Tart! Try this free Blueberry Tart Recipe, delicious on its own and even better served with cream, ice-cream or vanilla custard.


225g cake flour
125g butter
80g icing sugar
2 tsp grated lemon peel or lime peel
3 extra large egg yolks
2 Tblsp ice water

1 Tblsp grated lemon peel or lime peel
1 tsp vanilla essence
100g butter
125g castor sugar
1 extra large egg
1 extra large egg yolk
100g ground almonds
50g cake flour
100g blueberries


  • Blitz the flour, butter, icing sugar and lemon peel together to form crumbs.
  • Add the egg yolks, one at a time, pulsing between each addition.
  • Add 1 Tablespoon of water at a time and pulse until mixture comes together (add extra water if needed).
  • Remove dough and shape into a ball. Cover and refrigerate for 30 minutes.
  • Preheat the oven to 180ºC.
  • Roll out pastry to about a 3mm thickness and line a 22cm-springform tin with the pastry.
  • Bake the pastry base for 10 minutes, remove from oven and allow to cool and allow to cool.
  • In a mixing bowl beat the peel, vanilla essence, butter and sugar together until pale and fluffy. 
  • Add the egg, then the yolk, beating well after each addition.
  • Fold through almonds and flour and spread mixture into pastry case and finally scatter the blueberries over the top.
  • Bake in the preheated oven for 30-35 minutes until golden.
  • Allow to cool slightly (or completely) before serving hot or cold.
Serving Suggestions:

Serve hot or cold with ice cream, cream or vanilla custard.

Serves 4 - 6


This free Absolut Blue Souvenir Cocktail Recipe is made with Absolut Vodka, Cinnamon Schnapps Liqueur, blue curacao and champagne, and served in a champagne flute.


1 shot Vodka (Absolut Vodka)
1 shot Cinnamon Schnapps Liqueur
1 shot Blue Curacao
champagne to top up
maraschino cherry

  • Add the vodka, cinnamon liqueur and blue curacao to a chilled champagne flute.
  • Top up with champagne and garnish with a maraschino cherry.
Makes 1 Cocktail


This free Queen of Hearts Strawberry Tart Recipe is a great treat to serve at children’s birthday parties or tea parties! Mmm a delicious shortcrust pastry base filled with strawberry jam! Very easy to make!


Shortcrust Pastry 
250g cake flour
5 Tblsp icing sugar
125g butter
1 extra large egg yolk
4 Tblsp ice water

125ml strawberry jam
1 Tblsp castor sugar, to sprinkle

  • In a mixing bowl using an electric beater, mix the flour, icing sugar and butter together until the mixture resembles fine breadcrumbs.
  • Add the egg yolk and pulse to combine. 
  • Add enough cold water to form a soft dough.
  • Cover the dough with cling wrap and refrigerate for 30 minutes.
  • Preheat the oven to 180˚C.
  • Roll out the pastry to 5mm thickness.
  • Cut out rounds to line 12 small tart tins or a muffin pan.
  • Cut out 12 small heart shapes from the leftover pastry
  • Spoon 2 tablespoon’s of jam into each pastry shell, top with hearts and sprinkle over with castor sugar and bake for about 15 minutes or until golden.
  • Allow to cool before serving.
Serves 4


Try this free tangy Litchi & Passion Fruit Sorbet for a refreshing treat for the summer. Sorbet is the healthier alternative to ice cream. Feel free to substitute the fruit in this recipe for any other tropical fruit, mango and passion fruit also taste great together.      


1 cup sugar
125ml litchi juice
1 cup litchis, puréed
375ml passion fruit pulp, fresh
2 extra large egg whites

  • Heat the sugar and litchi juice in a saucepan, stirring until the sugar has dissolved. Set aside to cool.
  • Stir in the fruit and freeze for about an hour.
  • Whisk the egg whites until stiff peak stage and fold into the fruit mixture.
  • Refreeze and beat the mixture with an electric beater every 45-60 minutes, then refreeze, until mixture freezes into fine, fluffy crystals.
Serves 6


This free Potato Cheese & Spring Onion Cakes Recipe is so quick and easy to make! These are great to serve as finger foods when entertaining guests! Feel free to add some bacon to give the potato cakes an extra special flavour.

1 bunch spring onions, sliced
6 medium sized potatoes, cooked and peeled
125ml mature cheddar cheese, grated
2 tbsp dijon mustard
125ml flour, for dusting
a little oil, for frying
salt and freshly ground black pepper to taste
1 tomato sauce, for serving

  • Roughly mash the spring onions, potatoes, cheese and mustard together and season.
  • Shape mixture into fat sausage shapes and dust patties in flour.
  • In a frying pan heat 1 – 2cm of oil and fry the cakes, turning occasionally, until golden brown and cooked through.
  • Drain the cakes on kitchen paper towel.
  • Serve with tomato sauce.

Fry 100g of diced bacon until crispy and add to the mixture.

Serves 6


This free Chocolate Cream Mint Swiss Roll is so quick and easy to make, great to serve with tea or coffee!


Swiss Roll:
4 extra large eggs, separated
125ml castor sugar
60ml self-raising flour
60ml cocoa powder
castor sugar for rolling

Fresh cream
Sugar to taste
1 peppermint crisp


Swiss Roll
  • Preheat the oven to 180 °C.
  • Beat the egg yolks and castor sugar until light and pale.
  • Sift the flour and cocoa powder and add to egg mixture, beating well.
  • Beat the egg whites until soft-peak stage and fold into the mixture with a metal spoon.
  • Spread the mixture into a lined and greased 23 cm x 32 cm Swiss roll tin. 
  • Bake in a preheated oven for about 10–12 minutes. 
  • Remove from oven, leave to cool slightly and turn out onto a clean, dry tea towel sprinkled well with castor sugar. 
  • Trim the edges to ensure rolling without breaking. 
  • Remove the paper carefully and roll it up with the sugared cloth, leave it for about 5 minutes, then unroll and leave it to cool further.
  • Beat the cream and sugar until thick.
  • Spread over the Swiss roll, sprinkle the peppermint crisp over the cream and roll up.