NUTCRACKER COCKTAIL

If you like vodka, Toffee Liqueur, Frangelico and milk then this free Nutcracker Cocktail Recipe is for you! A lovely smooth & creamy cocktail!


Ingredients


1/2 shot Vodka
1/2 shot Toffee Liqueur
1/2 shot Frangelico
milk (to top up)


Method

• Place all the ingredients in a shaker with ice. 
• Shake well and strain into a chilled highball glass full of ice. 

Makes 1 Cocktail

TUNA RICE SALAD

Looking for something quick, easy & healthy to make… Try this amazing Tuna Rice Salad Recipe!


Ingredients


180g rice
15ml savoury rice seasoning
340g tuna
150ml light yoghurt & herb salad dressing
50ml tangy mayonnaise
15ml chopped dill, finely
¼ red pepper, cubed
¼ yellow pepper, cubed
2 Tblsp fresh coriander, chopped
1 handfull fresh rocket for garnish
5ml lemon pepper


Method

• Cook the rice and stir in the savoury rice seasoning.
• Mix all the remaining ingredients together and add to the cooked rice, mix well and serve.

Serves 4

PUMPKIN ORANGE & POPPY SEED CUPCAKES

These amazing Pumpkin Orange & Poppy Seed Cupcakes are packed with goodness and are great for kids who won’t eat vegetables!

Ingredients


Cupcakes: 
1 (400g) packet diced pumpkin
450ml soft brown sugar
4 extra large eggs
1 pinch salt
560ml organic flour
1 Tblsp baking powder
2 Tblsp poppy seeds
1 finely grated orange peel
180ml olive oil or vegetable oil


Cream Frosting:
1 finely grated lemon peel
30ml lemon juice
1 finely grated orange peel
125ml sour cream
60ml icing sugar, sifted


Method

• Preheat the oven to 180ºC and line a muffin pan with 12 paper cupcake cases.
• Blitz or finely grate the diced pumpkin.
• Mix the pumpkin, sugar, eggs, salt, flour, baking powder, poppy seeds, orange peel and oil together.
• Fill the cupcake cases a third of the way with mixture and bake for 20-25 minutes or until cooked through.
• Whisk all the frosting ingredients together and refrigerate until cupcakes have cooled. 
• Spoon the icing onto the cupcakes, top with a little orange zest.

Makes 12 Cupcakes

FROZEN ROSE COCKTAIL

The Frozen Rose cocktail is made with Strawberry Liqueur, Tequila, Triple Sec and Sour Mix. A lovely cocktail for a hot summers day!


Ingredients


1 shot Strawberry Liqueur 
1 shot Tequila (Silver)
1 dash Triple Sec
1 dash Sour Mix
crushed ice


Method

• Mix all the ingredients with a little crushed ice in a blender.
• Pour into a chilled cocktail glass and garnish with a fresh strawberry and a lime wedge.

Makes 1 Cocktail

KIWI COOLER COCKTAIL

Try this free Kiwi Cooler Cocktail Recipe to get your weekend started. The Kiwi Cooler Cocktail is made with vodka, lemon juice, lime cordial, kiwi liqueur, kiwi fruit and lemon-lime soda.

Ingredients


1 1/3 shots vodka
2/3 shot lemon juice
2/3 shot lime cordial
1/3 shot kiwi liqueur
1/2 a fresh kiwi
lemon-lime soda or Sprite or 7-Up (to top up)
1/2 cup crushed Ice


Method

• Blend all the ingredients with the crushed ice, except the lemon-lime soda, until smooth.
• Pour into a chilled hurricane glass and top up with lemon-lime soda or Sprite or 7-Up.
• Garnish with a slice of kiwi.

Makes 1 cocktail

BAKED APRICOT CHEESE CAKE

This free Baked Apricot Cheese Cake is divine...So quick and easy to make!

Ingredients


Pastry:
250ml cake flour
2ml baking powder
45ml castor sugar
80g butter or margarine
5ml grated lemon rind
2ml vanilla essence
1 extra large egg yolk


Filling:
75g dried apricots, coarsely chopped
60ml orange juice
500g smooth cottage cheese
125ml fresh cream
180ml castor sugar
3 extra large eggs
5ml vanilla essence
5ml grated orange rind


Method


Pastry:

• Sift the flour and baking powder together into a mixing bowl and add the sugar.
• Rub in butter with your fingertips until crumbly.
• Add the lemon rind, vanilla essence and egg yolk and knead lightly on floured surface. 
• Refrigerate for a minimum of 30 minutes.
• Press the pastry into the base of a greased 23cm round pie dish or loose-bottomed tin. 
• Bake in a preheated oven at 200°C for about 8 minutes. 
• Remove from the oven and cool.
• Reduce oven temperature to 160 °C.

Filling: 

• Soak the apricots in orange juice for about 20minutes. Drain. 
• Whisk the cottage cheese, cream, eggs, sugar and vanilla essence until smooth. 
• Add the apricots and juice and pour filling into the pastry base.
• Bake in preheated oven for about 40 minutes. 
• Reduce oven to 140°C and bake for a further 15 minutes. 
• Leave cake in the switched off oven to cool.

Makes 1 large cake

CHICKEN KORMA

This free Chicken Korma Recipe is bursting with flavours and by far the best I have ever tasted… Korma is a creamy curry made with yoghurt and nuts. Korma is best served with pilaf rice or basmati rice or rotis.

Ingredients


1.5kg free range chicken fillets, cut into bite size cubes
1 Tblsp ginger, peeled and finely grated
3 cloves of garlic, crushed
175ml Greek yoghurt
30ml canola oil
1 Tblsp ground coriander
1 pinch black pepper
1 tsp turmeric
1 tsp garam masala
1 red chilli, deseeded and finely chopped
2 onions, finely chopped
1 can coconut cream
40g almonds, ground
1 dash lemon juice
1 pinch salt
1 small handful fresh coriander, to garnish


Method

• Mix the chicken with the ginger, garlic and yoghurt, cover and marinade for about 3-4 hours.
• Heat the oil in a pan, add the ground coriander, black pepper, turmeric and garam masala and stir-fry for about 1 minute over a low heat.Turn up the heat, add the chilli and onion and stir-fry for 10 minutes.
• Add the chicken and the marinade and cook for a further 10 minutes.
• Add the coconut milk and bring to the boil, stirring regularly.
• As soon as the mixture boils, reduce the heat, cover the pan and simmer until the chicken is tender (about 30 minutes).
• Remove from the heat, stir in the ground almonds, lemon juice and salt to taste
• Mix well and sprinkle with chopped coriander.
• Serve with pilaf rice or basmati rice or rotis.

Serves 6