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10 Best Recipes for Valentine’s Day to Make Hearts Melt
LifestyleRecipes

10 Best Recipes for Valentine’s Day to Make Hearts Melt

by Ally Cohen, Content Creator and Digital Marketer
written by Ally Cohen, Content Creator and Digital Marketer

The best recipes for Valentine’s Day aren’t about perfection, they’re about warmth, effort and the joy of sharing something delicious with someone you love. Whether you’re planning a candlelit dinner, a family-friendly feast or a sweet treat just for yourself, good food sets the tone for the whole day. From rich chocolate desserts to simple, heartwarming mains, the best recipes for Valentine’s Day make your celebration feel special without adding pressure. Love tastes better when it’s homemade.

READ THESE RECIPES FOR FREE!

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Valentine’s Day is the perfect moment to slow down, cook something beautiful and share an experience that feels thoughtful and memorable. Whether you’re preparing a romantic dinner, a cosy night in, or a special meal for someone you love, choosing the right dishes can set the mood effortlessly. These ten recipe ideas capture romance, comfort and indulgence without being complicated, and you can add your own recipes afterwards. Good Valentine’s Day food feels intentional. It tastes indulgent, looks elegant and creates a moment worth remembering. These ideas give you all the inspiration you need to build a gorgeous menu from start to finish.

Big Black Mushrooms Filled with Quinoa

Big Black Mushrooms Filled with Quinoa 

Ingredients

  • 1 small red onion chopped
  • 1 medium red pepper, chopped
  • 250 ml fresh corn kernels
  • 5 ml cumin
  • 5 ml smoked paprika
  • 125 ml cooked quinoa
  • 8 black mushrooms
  • olive oil for drizzling
  • 1 x 38-gram packet Knorr Creamy Cheese Instant Sauce
  • 250 ml water
  • 60 g grated mozzarella

Cooking Method

  1. Heat a large pan over medium heat. Add in the olive oil, fry the onion and cook for about 2 minutes, until it starts to soften. Add in the pepper, corn, cumin and paprika, season with salt. Fry until soft. Stir in the cooked quinoa.

  2. Remove the stems from the mushrooms and slightly hollow out without breaking the sides.

  3. Set the mushrooms on the prepared baking sheet (cup side up). Drizzle with olive oil, then bake for about 13 to 15 minutes, until just tender.

  4. To prepare the cheese sauce, pour the contents of Knorr Creamy Cheese Instant Sauce packet into a jug. Fill up to the 250 ml mark with rapidly boiling water. For best results, stir with a whisk for 1 minute (alternatively, use a fork). Set aside until needed.

  5. Remove the mushrooms from the oven, maintaining the oven temperature. Use a paper towel to blot any excess moisture in the caps.

  6. Scoop some of the filling into each of the mushrooms, then divide the cheese sauce over the mushrooms. Sprinkle the cheese over. Return to the oven and bake for an additional 4 to 5 minutes. Remove and serve warm.

SOURCE: WHAT’S FOR DINNER

Snoek Paté

Snoek Paté

Ingredients

  • 200 g good quality smoked snoek
  • 250 g full cream cottage cheese
  • 1 T (15 ml) lemon juice
  • 2 t (10 ml) Ina Paarman’s Sun-dried Tomato Pesto
  • ½ t (2,5 ml) Ina Paarman’s Chilli & Garlic Seasoning
  • ½ onion, chopped
  • ½ cup (125 ml) fresh cream

Method:

Carefully remove skin and all the bones from the snoek and flake. Blend all ingredients, except cream, in a food processor. Whip cream and fold it into the mixture. Taste and adjust seasoning. Serve with Parmesan Melba Toast. Snoek Paté has a fridge life of 1 week. It should not be frozen. If you prefer a pinker colour, increase Tomato Pesto to 2½ t (12,5 ml). Cover with cling film and refrigerate until serving time.

SOURCE: INA PAARMEN 

roasted feta with grapes and olives

Roasted feta with grapes and olives

Ingredients

  • 1 tablespoon extra-virgin olive oil, plus more as needed 
  • 1/2 cup (2 3/4 ounces) seedless red grapes 
  • 1/3 cup (1 1/2 ounces) pitted and halved Kalamata olives
  • 1/2 teaspoon fennel seeds, crushed
  • 1/2 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 8 to 10 ounces of feta cheese (in a block)
  • Good, crusty bread slices, for serving 

Steps

Preheat the oven to 425 degrees with the rack in the middle. Oil a small, ovenproof casserole dish or cast-iron pan. Add the grapes, olives, 1 tablespoon olive oil, fennel seeds, red pepper flakes and a few grinds of black pepper, and stir to combine. Break the block of feta into four irregular pieces, then nestle them among the grapes and olives. Drizzle with more olive oil, then bake, 20 to 25 minutes, until the grapes are softened and the feta is browned in spots. Serve right away with crusty bread.

SOURCE: HOUSE AND GARDEN

Seared Scallop Linguini With Lemon-Chilli Butter

Seared Scallop Linguini With Lemon-Chilli Butter

Ingredients

Directions

Cook your linguini in lots of boiling salted water according to the package directions. Drain and set aside. Melt the butter and Olive Oil in a heavy-based saucepan. Add the Seafood Rub or Grinder, lemon zest and chilli and cook for one minute until fragrant. Pour into a bowl and set aside. Heat the same pan, season the scallops with Salt and Pepper and sear over high heat for 30 seconds on each side, until golden and caramelised. Add the butter mixture, linguini and parsley, and toss well to coat. Adjust the seasoning if necessary and serve.

Tip: This recipe is also delicious with prawns or crayfish tails.

SOURCE: NOMU

Asian Beef Short Rib Tacos with Stir Fried Vegetables

Asian Beef Short Rib Tacos with Stir-Fried Vegetables

Ingredients

Short Rib

  • ⅓ C (80 ml) hoisin sauce
  • ¼ C (60 ml) oyster sauce
  • ½ (100g) onion, chopped
  • 3 Tbsp (45 ml) soy sauce
  • 1 Tbsp (15 ml) brown sugar
  • 4 tsp (20 ml) Chinese 5-spice
  • 1 (4 g) Thai green chilli
  • 3 garlic cloves
  • 5 cm (15 g) piece of ginger, peeled and chopped
  • 4 C (1L) beef stock, warm
  • 1 cinnamon stick
  • 3 star anise
  • 1 Tbsp (15 ml) olive oil
  • 1,2 kg beef short rib

Vegetables

  • 1 tsp (5 ml) sesame oil
  • 1 x 500 g Findus Wok Chinese
  • 2 Tbsp (30 ml) sweet chilli sauce
  • 1 tsp (5 ml) black sesame seeds

Tacos

8 medium-sized tortilla wraps

To Serve

  • 1 C (250 ml) sour cream
  • 2 tsp (10 ml) miso paste
  • 2 Tbsp (30 ml) coriander, finely chopped
  • 2 (500g) avocados, chopped

Method

Asian Beef Short Rib Tacos

Preheat the oven to 180 °C. Combine the hoisin sauce, oyster sauce, onion, soy sauce, sugar, Chinese 5-spice, chilli, garlic and ginger in a food processor. Blend until fine. Stir in the stock, cinnamon stick and star anise and set aside.

Heat an ovenproof casserole pot over medium heat. Add the olive oil and brown the meat for 4 minutes on each side. Pour in the prepared sauce mixture and cover with a lid. Braise in the oven for 2½-3 hours until fork-tender. Once cooked, remove the star anise and cinnamon stick. Flake the meat into bite-sized pieces and mix it in with the sauce that it was cooked in. Add a bit of boiling water to thin out the sauce if needed.

Vegetables

Heat a large pan or wok over high heat. Add the oil and vegetables and fry for 3 minutes. Stir in the sweet chilli sauce and sesame seeds and fry for 1 minute.

Tacos

Heat a griddle pan over high heat until smoking hot. Char each wrap for 15 seconds on each side.

To Serve

Combine the sour cream with the miso paste and coriander and whisk until smooth.
To assemble the tacos, layer the shredded meat, vegetables, avocado and sour cream sauce in the grilled tortillas and serve with lime wedges.
Tip: The soft tacos can also be replaced with hard-shell corn tacos that can be found in the Mexican aisle of most supermarkets.

SOURCE: CRUSHMAG ONLINE

Baked Fish With Stir Fry Veg And A Dill Sauce

Baked Fish With Stir Fry Veg And A Dill Sauce

Ingredients

Dill Sauce

  • 1/4 cup full-fat yoghurt
  • 1 tbsp mustard
  • 1 tbsp chopped dill
  • 1/4 cup mayonnaise
  • 1 tsp chilli flakes
  • 1 garlic clove, crushed
  • 1 tbsp lemon juice
  • Chopped Italian parsley
  • Salt and pepper

Directions

Prep Time: 5 minutes Total Time: 20 minutes

  1. Preheat the oven to 200 Degrees Celsius
  2. Combine all the ingredients listed under Dill Sauce – whisk well until combined and keep aside in the fridge
  3. Pat dry the fish fillets with a paper towel
  4. Season generously with the seafood/fish spice, lemon juice and olive oil
  5. Add the McCain veg to a large oven-proof casserole, season, and top with the fish fillets
  6. Place in the oven and cook for 12 – 15 minutes
  7. Once done, serve with salad and dill sauce

SOURCE: MCCAIN

Valentine’s Pizza

Valentine’s Pizza

Ingredients

  • 1 tbsp olive oil, extra for drizzling
  • 1 garlic clove, crushed
  • 400g (14oz) (1 2/3 cups) canned plum tomatoes
  • pinch of crushed dried chillies (optional)
  • pinch of sugar
  • 1 shop-bought pizza or crust (preferably thin and crispy)
  • 50g (2oz) stoned black olives, sliced
  • 50g (2oz) chorizo, salami or pepperoni slices (optional)
  • 100g (4oz) (1 cup) diced Kerrygold Red Cheddar
  • salt and freshly ground black pepper
  • fresh basil leaves, to garnish
  • mixed salad, to serve

Directions

  1. Preheat the oven to 200°C (400°F), Gas mark 6. Heat the olive oil in a pan and add the garlic, tomatoes and chilli, if using. Break up with a wooden spoon or a potato masher. Add the sugar and season to taste. Then cook for 8-10 minutes, stirring regularly until most of the juice has evaporated and the sauce has nicely thickened.
  2. Place a large flat baking sheet in the oven for 5 minutes until very hot. Meanwhile, spoon the tomato sauce over the pizza base or crust and scatter over the olives and chorizo, salami or pepperoni, if using. Add the cheese in an even layer and drizzle a little olive oil.
  3. Remove the hot baking sheet from the oven and slide on the prepared pizza. Put back in the oven and cook for 6-8 minutes or until the cheese is bubbling and lightly golden.
  4. Garnish the pizza Italiana with the basil leaves and cut into wedges, then arrange on warmed plates with the salad to serve.

SOURCE: KERRYGOLD

Red Velvet Swiss Roll

Red Velvet Swiss Roll

Ingredients

Swiss Roll Ingredients

  • 4 eggs
  • 180ml castor sugar30ml oil
  • 30ml sour cream
  • 5ml vinegar
  • 5ml vanilla essence
  • 30ml red food colouring
  • 180ml flour
  • 60ml cocoa powder
  • 2ml salt

Icing Ingredients

  • 250g thick, smooth cream cheese
  • 160g Stork Baking Margarine
  • 4 x 250ml icing sugar
  • 5ml vanilla

Step-by-step method

  1. Sift dry ingredients together.
  2. Beat the eggs well until thick, using an electric beater.
  3. Beat in the oil, sour cream, vinegar, vanilla and red food colouring.
  4. Add the sifted dry ingredients and fold in well.
  5. Pour into a greased and lined Swiss Roll tin.
  6. Bake at 180ºC for 12 – 15 minutes.
  7. Remove from oven and turn onto a sheet of non-stick baking paper that has been sprinkled with castor sugar.
  8. Peel away the paper, trim the edges and roll up the Swiss Roll before leaving it to cool completely.
  9. Cream your Stork Bake and cream cheese well, then mix in the icing sugar and vanilla essence.
  10. Gently unroll the Swiss Roll, spread the filling on and gently roll it up again.

SOURCE: STORK

Chocolate mousse brownie cake

Chocolate mousse brownie cake

Ingredients

For the brownie base:

For the mousse layer:

For the chocolate sauce/ganache (optional):

  • ⅔ cup cream
  • 100 g Lindt 70% cocoa chocolate, chopped, plus extra for decorating

Method

For the brownie base:

  1. Prepare the brownie according to the package instructions.
  2. Add Lindt mild 70% cocoa chocolate to the batter and mix through.
  3. Fill a lined springform tin halfway with the batter (if there is batter left, simply bake it in a smaller casserole for an extra brownie!) and bake at 170°C for 25-35 minutes. Set aside to cool.

For the mousse layer:

  1. For ease, we’ve used one box of Woolworths Chocolate Mousse. In order for the mousse to set well enough to cut through the cake, we’ll need to add gelatin.
  2. Soak gelatine leaves in cold water for 5-10 minutes, then squeeze the extra water out of the leaves.
  3. Heat a pan with 2 T water and add the gelatine, stir until melted.
  4. Remove from the heat, then add milk, followed by the chocolate mousse mix.
  5. Add whipping cream and beat with an electric mixer for 3 minutes. Scrape the sides of the bowl to ensure that the mixture is thoroughly incorporated. Beat for another 2 minutes until the mixture is brown and fluffy.
  6. Spoon the mousse over the brownie cake and leave it in the fridge to set for about 90 minutes.

For the chocolate sauce/ganache:

Heat cream and add chopped Lindt 70% cocoa chocolate. Stir until melted and remove from the heat.

The cake is already quite rich, so this sauce is completely optional.

To serve: Decorate the cake with chocolate shards and drizzle with chocolate sauce.

SOURCE: TASTE.CO.ZA

Valentine’s Cake Recipe

Valentine’s Cake Recipe

Recipe Ingredients

Recipe Method

  1. Pre-heat the oven to 180°C. Grease a loaf pan, approximately 23 cm long x 14 cm wide.
  2. Cream together 200g butter or margarine and 200g sugar.
  3. Add the 4 eggs to the mixture one by one and beat well after each addition. In a separate bowl, sift together 300g flour, 10ml baking powder plus a pinch of salt and stir into the mixture bit by bit, alternating with 100ml milk.
  4. Colour the mixture bright pink to red with the food colouring (start with a small amount and then keep adding until you get the colour you want). Pour the mixture into the prepared tray and bake in the oven for approximately 55 minutes. Test with a skewer – it should come out clean when the cake is done.
  5. Let the cake cool for about 10 minutes and remove it from the tin. Leave the cake to cool anad, once completely cooled, cut into thick slices.
  6. Cut heart shapes out of the slices of cake. Use leftover cake to make cake pops or for a trifle.
  7. Prepare the cake mixture a second time as described in steps 1-3. Pour a small amount of the mixture onto the bottom of the prepared loaf pan. Pack the hearts very closely together in a row on the mixture.  They must be as tightly packed as you can. Fill pan with the rest of the mixture.
  8. Bake for approximately 45 minutes in the preheated oven. Once cooked, remove from the oven and leave to cool as before.
  9. Ice the cake with the chocolate spread and decorate with sprinkles. Cut the cake into slices and serve, enjoying every heart, one bite at a time.

SOURCE: SPAR

How to Build the Perfect Valentine’s Menu

A great Valentine’s Day meal should feel effortless yet meaningful. Combine:

  • one show-stopping main,
  • one complementary side or starter,
  • one beautiful dessert,
  • and a themed drink to tie the whole evening together.

Balance is key. Combine richness with freshness, colour with texture and simplicity with elegance. Even the smallest details like garnishes, plating or table décor can elevate the experience.

10 Best Recipes for Valentine’s Day to Make Hearts Melt

Tips for Stress-Free Valentine’s Cooking

  • Prep ahead: chop, marinate or assemble early so the evening stays relaxed.
  • Stick to dishes you’re comfortable making: confidence leads to better results.
  • Keep flavours cohesive: choose ingredients that complement each other.
  • Set the scene: low lighting, candles and soft music make any meal feel special.
  • Add a personal touch: handwritten notes, shaped garnishes or themed plating.

Final Touch

Valentine’s Day isn’t about how extravagant the food is, it’s about creating a moment. These ten recipe ideas help you design a menu that feels personal, indulgent and heartfelt. When the effort comes from love, the meal becomes a memory all on its own.

Get trusted, parent-approved advice at your fingertips. Premium Membership gives you expert guidance, real-world tips and member-only downloads. Try it out for unlimited access, exclusive content and helpful parenting tools.

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18 Best Air Fryer Recipes in South Africa You’ll Love to Try
RecipesLifestyle

18 Best Air Fryer Recipes in South Africa You’ll Love to Try

by Ally Cohen, Content Creator and Digital Marketer
written by Ally Cohen, Content Creator and Digital Marketer

Crispy on the outside, juicy on the inside, there’s a reason everyone’s obsessed with air fryers. The best air fryer recipes in South Africa bring local flavour to quick, healthy cooking. These recipes prove you can enjoy all your favourites with less oil and more crunch. Whether you’re a first-time fryer or a seasoned pro, these dishes are sure to become family favourites.

READ THESE RECIPES FOR FREE!

Let’s be honest! Parenting isn’t all cuddles and cupcakes. It’s also chaos, coffee and Googling “is it normal if my toddler eats crayons?” at 2 a.m. That’s why we built a BabyYumYum Subscription – your smart, supportive sidekick for the messy, magical ride of parenting.

When you join, you unlock:
🚀 Expert advice without the boring bits
💡 Real stories, real laughs, real connection
📘 Downloads, checklists & life-saving parenting tips
💝 Exclusive discounts and benefits for you and your family

Because raising tiny humans is hard work but with the right team (that’s us!), it gets a whole lot easier.

Sign up now and give yourself the gift of support, sanity and seriously good content.

Air fryers suit South African cooking because they deliver crisp edges and tender centres with less oil. This guide highlights ten reader-favourite dishes, the flavours that make them shine, smart serving ideas, local pantry boosters, and tips to keep texture spot on. There are no recipes here. You can add full methods later.

Why these air fryer dishes work in South Africa

Circulating hot air crisps without deep frying, which suits wings, samoosas, chips and boerewors coins. Local condiments like peri peri, chutney, chakalaka, sheba (sishebo), and atchar bring acidity and heat that balance richness. Everyday sides such as pap, roosterkoek, mielies and slaw turn quick cooks into complete meals. Keep exteriors dry, avoid crowding the basket and finish with herbs or lemon for brightness.

The top 18 air fryer crowd-pleasers

Air-fryer nachos

Air-fryer Nachos

Ingredients

  • 3 T canola oil
  • 1 onion, halved and thinly sliced
  • sea salt and freshly ground black pepper, to taste
  • 4 cloves garlic, finely grated or chopped
  • 400 g Woolworths free-range smoked chicken breasts
  • 2 jalapeno chillies, thinly sliced, plus extra to garnish
  • 1 x 400 g can Woolworths Mexican-style tomato-and-chipotle soup
  • 250 g Woolworths salted nacho chips
  • 200 g Woolworths grated mozzarella cheese
  • 1 ripe avocado, cut into chunks
  • 1 cup sour cream
  • 10 g coriander, roughly chopped
  • 1 –2 limes, zested and cut into wedges, for serving

Method

  1. Heat the oil in a pan over a medium heat, add the onion and season lightly with salt. Cook until the onion is soft and just taking on some colour. Add the garlic and cook for 1 minute.
  2. While the garlic and onions are cooking, cut the chicken into small chunks and add it to the pan. Add the jalapenos and combine, then cook for 5 minutes.
  3. Pour in the soup, cook until slightly reduced so that it’s more of a sauce than a soup. This should take about 10 minutes. Season to taste once reduced.
  4. Line an air-fryer with a liner, then add some of the nacho chips, sauce, chicken and cheese. Repeat until all the ingredients are used or until the air-fryer basket is full. Place in the air fryer and cook for 10 minutes, or until the cheese has melted. Carefully lift the liner from the basket and place it on a platter.
  5. Top the nachos with the avocado, sour cream, coriander, jalapenos and lime zest. Serve the lime wedges on the side.

SOURCE: WOOLWORTHS TASTE

Air Fryer Bacon

Air Fryer Bacon

Ingredients

  • ½ tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp chilli powder
  • 2 tbsp brown sugar
  • 1 tbsp vegetable oil
  • 330 gram bacon rashers

Instructions

  • In a medium-sized bowl, combine garlic powder, paprika, chilli, sugar, and oil.
  • Cut the bacon lengthwise into wide strips.
  • Brush both sides of bacon strips with the spice mixture.
  • Twist 1 bacon strip and place it in the air fryer.
  • Repeat with the remaining bacon.
  • Cook at 180°C (356°F) for 15 minutes or until crispy.
  • Set aside in the air fryer for 2 minutes before transferring to a plate to cool slightly and serve.

SOURCE: BESTRECIPES.CO.ZA

Zucchini Fries

Air-fryer Zucchini Fries

Ingredients

  • 2 medium zucchini
  • 1 cup panko bread crumbs
  • 2 teaspoons dried basil, divided
  • 1-1/2 teaspoons seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 cup plus 2 tablespoons grated Parmesan cheese, divided
  • 2 large eggs, lightly beaten
  • Cooking spray
  • Marinara sauce, warmed

Directions

  1. Preheat air fryer to 375°. Cut each zucchini in half lengthwise and then in half crosswise. Cut each piece lengthwise into 1/4-in. Slices.
  1. In a shallow bowl, mix bread crumbs, 1 teaspoon basil, salt, garlic powder, oregano and 1/2 cup Parmesan. In a separate shallow bowl, place eggs and the remaining 1 teaspoon basil. Dip zucchini slices in egg mixture and then in crumb mixture, patting to help coating adhere.
  2. In batches, place zucchini pieces in a single layer on a greased tray in the air-fryer basket; spritz with cooking spray. Cook until lightly browned, 6-8 minutes. Flip each piece; fry until golden brown, 3-5 minutes longer.
  3. Sprinkle hot fries with the remaining 2 tablespoons Parmesan and serve with marinara sauce.

SOURCE: TASTE OF HOME

Kenwood Air Fryer Biltong

Kenwood Air-fryer Biltong

Ingredients: 

1kg Silverside or Topside beef

Making 1kg Biltong

  • 20g salt
  • 5g black pepper
  • 1g brown sugar
  • 5g coriander
  • 50/50 – vinegar and Worcestershire sauce mixture, enough to just wet and marinade the meat.

Method: 

  1. If you prefer a cut with a fat rind, make use of Silverside or Topside if you want a lean cut. Cut into 2 – 2,5cm strips thick. Remember to cut along with the grain.
  2. Sprinkle the strips of meat with the vinegar and Worcestershire sauce mixture on both sides. Make sure to coat the meat thoroughly. Then coat the meat on both sides with the spice mixture and place it in a large tray.
  3. Place the tray in the fridge and let the meat marinate in the spice and vinegar mixture for about 12 hours. Mix the meat thoroughly and let it marinate for another 12 hours.
  4. After you have pickled the meat for 24 hours, put it in the air fryer and choose the Dehydrate function.
  5. Do not rinse or wipe off any of the spice and liquid mixture before you dry the Biltong.
  6. Check the meat after 3 – 4 hours, depending on how moist you want the inside to be.

SOURCE: KENWOOD 

Best cauliflower cheese . . . ever!

Best Cauliflower Cheese . . . Ever!

Ingredients

  • 3 T olive oil
  • 200 g diced bacon
  • 2 garlic cloves, finely chopped
  • 55 g butter
  • 35 g flour
  • 660 ml milk
  • 100 g Parmesan, finely grated
  • sea salt and freshly ground black pepper, to taste
  • 400 g cauliflower florets
  • 2 t ground nutmeg

Method

  1. Preheat the air-fryer to 180°C. Place a saucepan in the air-fryer basket. Place the oil, bacon and garlic in the pot. Air fry for 5-8 minutes, or until the bacon is crispy. Transfer the mixture to a bowl and set aside.
  2. Heat the same pan on the stovetop until hot (sorry, you can’t make cheese sauce in an air-fryer!) and add the butter. Whisk the butter while adding the flour. Add all the milk in one go. Keep stirring to ensure the flour mixture blends smoothly into the milk. Bring to the boil, stirring, until the mixture is thick and creamy and the flour is cooked, about 8–10 minutes.
  3. Remove from the heat and add half the Parmesan. Stir until smooth. Taste and season with salt and pepper – but take it easy with the salt as Parmesan is already quite salty. Add the cooked bacon mixture and stir through. Set aside.
  4. Bring a saucepan of about 5 cm of water to the boil. Add the cauliflower florets and cover with a lid. Steam for 10–15 minutes, or until cauliflower is tender but still firm.
  5. Place cauliflower in a dish that fits in the air fryer basket and spoon the bacon-and-cheese sauce over the cauliflower. Sprinkle with nutmeg and remaining Parmesan. Place in the air fryer and cook for 10–12 minutes or until golden brown. Serve.

SOURCE: WOOLWORTHS TASTE

The Best Air Fryer Sweet Potato Chips

The Best Air Fryer Sweet Potato Chips

Ingredients

  • 394 grams raw sweet potato slices Kara purple sweet potatoes, red skin, white flesh (3-4 medium-sized sweet potatoes make 394 grams cut slices)
  • 2 tablespoons neutral tasting frying oil, the one you prefer (eg, grapeseed, avocado, sunflower, canola and vegetable oil)
  • 1/2 teaspoon paprika, half teaspoon packed
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon maizena cornstarch

Instructions 

  • Wash and dry the potatoes, then place them onto a chopping board. With a sharp knife, carefully slice down the middle lengthwise and place the first half cut-side-down onto the board. Now start slicing each half into about 1cm thick slices.
  • Slice off the end bits if they are pointed; they will burn first, so discard. Any other pieces that you are not using, bag and freeze for stews, soups and mash if you like.
  • Add the cut potato slices to a bowl or a large piece of parchment paper, or a sheet pan to season them. Now add the salt, pepper, paprika and oil, use your hands to coat them all over, toss over the maizena/cornstarch and again with your hands, give them a quick toss.
  • Tip them into the air fryer basket, close and set the air fryer to 190C/374F for 20 minutes. Shake twice in that time, for the rest of the time, let them cook.
  • Serve with a touch of salt and a dipping sauce like ketchup, garlic aioli or sour cream.

SOURCE: Anosmic Kitchen’s Smell & Taste

Fish and Chips Kota

Air-fryer Fish and Chips Kota

Ingredients:

  • 2 Quarter loaf of bread, toasted on each side (Kota)
  • 4 portions of Sea Harvest Crisp & Chunky tempura batter hake
  • 3 Tbsp Spicy mayonnaise
  • 4 Tbsp Mild atchar
  • 4 Lettuce leaves
  • 300g Potato chips
  • 2 slices Cheddar cheese
  • 2 large Eggs
  • Salt and pepper, to taste

Method

  • 1. Switch the Instant Vortex Versazone Airfryer on.
    2. Add the hake on one side of the double drawer basket and the potato chips on the other side. Season the potato chips with salt and pepper. Close the air fryer drawer.
    3. Set the temperature to 180 °C for 15 minutes for the side with the hake and 200 °C for 20 minutes for the side with the potato chips. Press the sync finish button and start. Fry an egg and toast the bread whilst you wait for the hake and potato chips to be cooked.
    4. Remove the inside of the bread (soft part )
    5. To assemble the kota, start by spreading mayonnaise on the bottom side of the kota. Followed with atchar, lettuce, potato chips, hake, cheese and egg. Top with more mayonnaise and serve immediately.

SOURCE: INSTANT POT

ALSO CHECK OUT: Kota: The Ultimate Township Street Food Experience

Air-fryer coconut prawns

Air-fryer Coconut Prawns

Ingredients

Method

  1. Shell and clean the prawns, leaving the heads on. Pat dry and chill while preparing the coconut crust.
  2. Combine the coconut, lime zest, chilli and lime-and-chilli salt in a deep dish. Dip the prawns into the beaten egg, then gently roll in the coconut mixture. Once all the prawns are coated, thread them onto the lemongrass skewers.
  3. Arrange the skewers in the air-fryer, then spray lightly with olive oil. Cook in the air-fryer for 15 minutes at 200°C, turning over halfway to evenly cook the prawns.
  4. While the prawns are cooking, heat the soup and divide it between bowls. Add some basil and mint, then add the prawns. Garnish with toasted coconut and chilli rings and serve with the lime wedges.

CHECK OUT: How to Make Air-Fryer Koeksisters That Taste Like Home

Reuben Riffel’s Airfryer Lamb chops

Ingredients

4 lamb chops about 2 cm thick
Juice of 1 lemon
Mixed dried herbs and salt

1 red bell pepper
1 baby marrow, halved and cut into strips
1 red onion, quartered
Rosa tomatoes. Capers
1 small aubergine 🍆 Cut into 4cm pieces
1 quarter preserved lemon use rind only, chop
1 garlic clove
Fresh basil
Olive oil

Dukkah
1 teaspoon ground cumin
1/4 teaspoon ground coriander
Pinch of chilli powder
1 tbsp pine nuts
1 tbsp toasted sesame seeds
Ground black pepper

Directions:

Place lamb in bag and season with dried herbs, squeeze in lemon juice and add some basil. Leave to marinade for 30 mins. Score baby marrow and drizzle olive oil, lemon juice and season. Place in the Milex Airfryer for 8 minutes on 180 degrees celcius. Remove vegetables then add lamb chops at 180 degrees for 10 minutes. Check after 6 minutes and turn. Skin the bell pepper, cut vegetables smaller if you like. Add honey, olive oil, grated garlic, chopped fresh basil , preserved lemon and check for seasoning. Mix well and serve with lamb and sprinkle with dukkah.

SOURCE: MILEX

Air-Fryer Chicken Tenders

Air-Fryer Chicken Tenders

Ingredients

  • 1 pound chicken tenderloins
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup panko bread crumbs
  • 1/2 cup seasoned bread crumbs
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 large eggs, room temperature

Directions

    1. Preheat air fryer to 400°. Sprinkle chicken with salt and pepper. In a shallow bowl, combine bread crumbs, garlic powder and paprika. In another shallow bowl, whisk eggs. Dip chicken in eggs, then in crumb mixture, patting to help coating adhere.
    2. In batches, arrange chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until coating is golden brown and chicken is no longer pink, 7-8 minutes on each side.

SOURCE: TASTE OF HOME

Air Fryer Boerewors Recipe

Air Fryer Boerewors Recipe

Ingredients

  • 1 pack boerewors

Instructions

  • Place your boerewors in the air fryer.
  • Turn on your air fryer to 180°C (356°F).
  • Cook for 35 minutes, turning halfway (18 minutes).

SOURCE: BESTRECIPES.CO.ZA

Air-fryer Thai sticky chicken thighs

Air-fryer Thai sticky chicken thighs

Ingredients

  • 4 large skin-on bone-in chicken thighs
  • 3 T sweet chilli sauce
  • 2 T sriracha sauce
  • 1 heaped t garlic and ginger paste
  • 2 T fish sauce
  • juice of ½ lime
  • 1 T oil
  • steamed basmati rice, to serve
  • steamed pak choi, to serve
  • lime wedges, to garnish
  • coriander leaves, to garnish
  • chilli flakes, to garnish

Method

  1. Preheat the air fryer to 180°C.
  2. Put all the ingredients in a bowl and mix well until the chicken is fully coated. Place skin side down on a rack inside your air fryer drawer and cook for 15 minutes. Turn the chicken over and, if you have any marinade left over, use it to baste the thighs.
  3. Cook for a further 10 minutes, until the chicken is cooked through (pierce the thighs with a knife; the juices should run clear with no sign of pink) and the skin is crispy.
  4. Serve on a bed of steamed basmati rice with some pak choi and garnish with lime wedges, coriander leaves and chilli flakes.

SOURCE: TASTE.CO.ZA

Air Fryer Meatball “Traybake”

Air Fryer Meatball “Traybake”

Ingredients:

  • 2 Tbsp Olive oil
  • 1 Onion, sliced
  • 2 Garlic cloves, minced
  • 1 Tbsp smoked paprika
  • 1 x 410g can diced tomatoes
  • 6 – 8 raw rolled meatballs (80 – 100 g each)

To serve: 400g cooked pasta and parmesan shavings

Method:

Set your Vortex Clearcook Stainless Steel on Air Fry at 190℃ for 30 minutes. Place an oven proof dish measuring 16cm x 22cm and 3cm deep into the air fryer. Once preheated add oil onion, garlic and paprika to the dish, mix ingredients together and air fry for 5 minutes. Add tomatoes plus 125ml of water, salt and pepper. Stir and continue to air fry for 5 minutes. Nestle meatballs in sauce and air fry for a further 20 minutes, turning halfway through. Serve meatballs with pasta and parmesan gratings.

SOURCE: INSTANT POT

Air-fried fish with sundried tomato filling

Air-fried fish with sundried tomato filling

Ingredients

    • 4 fillets of bream

For the stuffing:

    • 2 sundried tomatoes, finely chopped
    • 50 g spinach, wilted, seasoned and drained of any excess liquid
    • 3 T cream cheese
    • 1 courgette, julienned and pan fried in a little butter
    • 1 lemon
    • Salt and pepper, to taste

For the topping:

  • 2 T breadcrumbs
  • 50 g mozzarella cheese
  • 10 g parsley, chopped
  • 10 g basil, chopped
  • 15 g melted butter

Method

  1. Combine sundried tomatoes, spinach, cream cheese and courgette to make a nice paste to use as a stuffing. Add a squeeze of lemon and season.
  2. Season the fillets on the flesh side.
  3. Divide the stuffing into two and spread over two of the fillets. Place the other fillets on top, skin-side facing out, to make a sandwich.
  4. For the crumb topping, combine all the ingredients together. Sprinkle over the top of the two fish fillets on the skin side.
  5. Bake in the air fryer at 180°C for 10 minutes. Check it at this point. It may need a further 2 minutes of cooking time, depending on the size of your fillets.

SOURCE: WOOLWORTHS TASTE

Air Fryer Chakalaka Chicken & Rice Tray Bake

Air Fryer Chakalaka Chicken & Rice Tray Bake

Ingredients:

2 TBSP oil
1 can Rhodes Quality Chakalaka
1 cup of brown rice that has been par cooked
1 whole chicken cut into 8, or 8 pieces of chicken
2 TBSP Hinds Spices Chicken spice
1 tsp Hinds Spices Paprika
½ tsp salt

Method:

Marinate your chicken pieces with the oil, chicken spice and paprika. Par cook your brown rice until it is halfway done. Use an Instant Pot, add 1 cup rinsed rice and 1.5 cups water. Set to Pressure Cook for 12 minutes, allow 5 minutes natural release, then release remaining pressure. Drain and pour into a baking dish, then mix the can of chakalaka into the rice. Gently pour ½ cup of water over the rice/chakalaka mix. Evenly layer your chicken pieces on top of the rice mixture. Place the dish into your Vortex Versazone air fryer, 165°C for 50 minutes. When the timer has 20 minutes remaining, then give the chicken a turn. Continue cooking until the timer elapses. Let it rest for 10 minutes. Garnish with chopped parsley and a squeeze of lemon. Serve with steamed broccoli or a fresh salad.

SOURCE: INSTANT POT

Air Fryer Juicy Steak

Air Fryer Juicy Steak

Ingredients

  • 2 steaks 1″ thick , ribeye, sirloin or striploin
  • 1 tablespoon olive oil
  • 1 tablespoon salted butter melted
  • steak seasoning to taste

Instructions

  • Remove steaks from the fridge at least 30 minutes before cooking.
  • Preheat air fryer to 400°F.
  • Rub the steaks with olive oil and melted butter. Generously season on each side.
  • Add the steaks to the Milex air fryer basket and cook 8-12 minutes (flipping after 4 minutes) or until steaks reach desired doneness.
  • Remove steaks from the air fryer and transfer to a plate. Rest at least 5 minutes before serving.
  • Top with additional butter if desired and serve.

SOURCE: MILEX

Air Fryer Butter Biscuits

Air Fryer Butter Biscuits

Ingredients:

  • 250 grams of room temperature butter (soft to the touch)
  • 3/4 of a cup of caster sugar
  • 1 large egg
  • 1 teaspoon of vanilla essence
  • 1 teaspoon of baking powder
  • 3 cups of cake flour

For decorating:
Hundreds and thousands
Chocolate vermicelli and cut-up cherries

Method:

In a bowl, combine your butter and sugar, mix well until incorporated. Add the egg and vanilla essence and beat until combined, about 1 minute. Add the flour and baking powder and gently bring all ingredients together by hand until a soft dough is formed. Cling wrap and place in the fridge for 20 minutes. Switch on your Instant Vortex Air Fryer and set it up for 8-10 minutes at 185 degrees. Prepare plates with hundreds and thousands, chocolate vermicelli and cherries. Line the air fryer with baking paper or simply lightly grease with butter. On a clean surface dusted with some flour roll out the dough to half a cm thickness and cut with cookie cutter and place each one upside down on the hundreds and thousands and on the chocolate vermicelli, then gently lift, turn the cookie and place inside the Air Fryer and bake for 8-10 minutes or until the edges are a golden. Remove from the air fryer and cool completely!

SOURCE: INSTANT POT

Air Fryer classic buttermilk rusks like Ouma

Air Fryer classic buttermilk rusks like Ouma

Ingredients

  • 360 grams of cake flour (or all-purpose)
  • 140 grams sugar
  • 3 tsp baking powder
  • 25 grams / 4 Tbsp toasted milk powder
  • 1/4 tsp salt
  • 190 grams of salted butter
  • 190 ml buttermilk
  • 2 tsp vanilla extract

Instructions

    1. To caramelize or toast the milk powder, place 1 cup of milk powder into a large non-stick frying pan over low heat. Fry until golden brown, stirring continuously with a silicone spatula. If the milk powder clumps, blitz it in a food processor to break up any clumps once cooled.
    2. To make the rusks, add all the dry ingredients to a large bowl and mix well.
    3. In a jug, melt the butter in the microwave, then add the buttermilk and vanilla. Whisk until well combined.
    4. Add the wet ingredients to the dry ingredients and mix until all the flour is absorbed, forming a thick dough.
    5. Press the dough into a lined 20 cm x 20 cm (8-inch x 8-inch) square baking dish and smooth the surface.
    6. Preheat the Instant Vortex Versazone with ClearCook to ‘Bake’ at 180°C for 30 minutes.
    7. Remove and allow the rusks to cool in the tin for 10 minutes, then remove them and cool further on a cooling rack.
    8. Once cool, cut the rusks into strips. Cut seven strips in one direction, then cut each strip into thirds. This will make 21 rusk fingers that will fit perfectly into the Air Fryer basket.
    9. Preheat the Instant Vortex Versazone with ClearCook to ‘Dehydrate’ at 73°C for 4.5 – 5 hours.

SOURCE: DRIZZLE AND DRIP

Flavour builders that taste like home

  • Peri peri paste for heat with lemon brightness
  • Mrs H.S. Balls style chutney for sweet and tangy glazes
  • Tomato onion sheba for rich tomato depth
  • Chakalaka for spice and texture in savoury bakes
  • Cape Malay curry spice for warm aromatics
  • Garlic and rosemary for simple, savoury notes
  • Smoked paprika for gentle smokiness without braai
  • Atchar for zing and crunch
  • Fresh coriander, parsley, spring onion, mint and oregano for clean finishes

Sides that complete the plate

  • Pap with sheba for classic comfort
  • Roosterkoek for rolls and mini sliders
  • Mielies on the cob for braai style crunch
  • Samp and beans for slow comfort with lighter mains
  • Green salad with lemon for acidity
  • Cabbage slaw with coriander and lime for freshness
  • Roasted sweet potatoes for sweetness without heaviness
  • Fries or wedges for an easy family win

Make it family friendly

Dial down chilli and offer heat on the side with peri peri, atchar or chilli flakes. Cut proteins into smaller pieces for quicker, even results. Add extra vegetables to trays and bowls. Keep sauces on the table so everyone can build their plate.

Meal planner ideas

  • Monday wings with slaw and mielies
  • Tuesday boerewors coins in rolls with tomato relish and a green salad
  • Wednesday hake and chips with lemon and quick tartare
  • Thursday butternut and boerewors tray with rocket
  • Friday samoosas and roosterkoek garlic breads for a snack-and-share night
  • Weekend corn ribs as a side, lamb chops as the main, mini malva cups for dessert

Make-ahead and leftovers

Par-cook elements like chips or potato skins earlier in the day, then finish before serving. Cool cooked food quickly and refrigerate within two hours. Store in sealed containers to preserve texture. Reheat until piping hot and enjoy within two days. Leftover boerewors coins tuck neatly into omelettes, wraps, fried rice or noodle bowls.

Dietary notes

For halal or kosher needs choose beef or lamb boerewors and check coatings on crumbed fish and frozen snacks. Some spice blends may use wheat carriers which matters for gluten avoidance. Dairy can be kept optional in potato skins, roosterkoek and malva garnishes.

Frequently asked questions

Can frozen snacks go straight into an air fryer?

Yes if the packaging says cook from frozen. Add a little time and check the centre is hot.

Why does food sometimes steam instead of crisp?

Crowding blocks airflow which traps moisture. Work in smaller batches and pat surfaces dry.

Is baking paper safe in an air fryer?

Perforated liners are best. Keep vents clear and weigh paper down with food so it does not lift.

What oils suit higher heat?

Neutral oils such as canola or avocado help colour without strong flavour.

 

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best christmas recipes
Desserts & BakingFamily MealsLifestyleRecipes

The Best Christmas Recipes to Wow Your Family

by Ally Cohen, Content Creator and Digital Marketer
written by Ally Cohen, Content Creator and Digital Marketer

Christmas is the perfect time to gather with loved ones and indulge in delicious, heartwarming meals. Whether you're hosting a grand feast or a cosy dinner, having a selection of the best Christmas recipes can make all the difference. From traditional roasts and rich puddings to creative starters and delightful desserts, these recipes bring festive cheer to your table. Written by Ally Cohen.

Among the many traditions that come alive during Christmas, preparing and enjoying special meals is one of the most cherished. Discover tried-and-true favourites alongside modern twists, ensuring there’s something for everyone to enjoy. With the right recipes, you can create a memorable Christmas feast that will leave your guests raving for years to come.

Why Christmas Recipes Matter

Christmas recipes are more than just food; they are a reflection of culture, tradition, and personal stories. Every family has its unique spin on holiday classics, passed down through generations, contributing to a rich tapestry of culinary delights. Embracing these recipes not only satisfies the palate but also strengthens bonds between family members as they come together to prepare and enjoy the feast.

The Essence of Festive Flavours

The flavours of Christmas evoke feelings of nostalgia, warmth, and celebration. Spices like cinnamon, nutmeg, and ginger take centre stage in many dishes, while the aroma of roasted meats and sweet desserts fills the air. Incorporating traditional ingredients such as cranberries, nuts, and seasonal vegetables adds depth and vibrancy to meals. The best Christmas recipes blend these elements, creating a symphony of flavours that celebrate the season.

In this article: 

Appetisers: Start Your Feast Right

Christmas tree Camembert

Christmas Tree Camembert 

Push the boat out with this easy tear ’n’ share bread with oozy Camembert for dunking. A big show-off party bread that’s as easy as it is impressive.

Ingredients

  • 800g strong bread flour, plus extra for dusting
  • 1 x 7g sachet of dried yeast
  • 3 x 250g round Camembert cheeses
  • ½ a bunch of fresh rosemary (15g)
  • 3 cloves of garlic

Instructions

  1. Put the flour, yeast and 1 teaspoon of sea salt into the bowl of a food processor. Gradually pour in 500ml of tepid water and pulse for a few minutes until you have a ball of dough. Leave the lid on and prove in a warm place for 1 hour 30 minutes, or until doubled in size.
  2. Line a large baking tray with greaseproof paper and dust with flour. Lightly draw the outline of a Christmas tree in the flour with your finger. Remove the box base from one Camembert and place it in the centre of the tray.
  3. Divide the dough into three pieces, then each of those into 12, giving you 36 in total. One-by-one roll each piece into a ball and place on the tray, building out from the Camembert box to create your tree shape. Cover with a damp tea towel and leave to prove for another hour.
  4. Preheat the oven to 180°C. Cut the rind off the top of each Camembert leaving a 1cm rim (reserving the boxes for baking). Pick the tips off three rosemary sprigs and poke into the soft cheeses, then peel and finely slice the garlic, drizzle with olive oil and poke those in too.
  5. Sprinkle each cheese with a pinch of sea salt and black pepper, then pop one in its box in the centre of the tree, and another on a separate tray. Reserve the third cheese for later.
  6. Strip the remaining rosemary leaves and dot between the dough balls. Sprinkle with a good pinch of salt from a height, and drizzle with olive oil.
  7. Place the bread tree in the oven with the second cheese on the shelf below and bake for 30 to 35 minutes, or until the Camemberts are gooey and the bread is risen and golden. As soon as you serve the first two cheeses, bake the third one in its box for about 20 minutes, then swap with the eaten ones. Delicious.

Source: JAMIEOLIVER

Prawn cocktail

Prawn cocktail

Done right, a prawn cocktail is a beautiful Christmas starter – and John Torode’s the man to show you how.

Ingredients

  • lemon juice, to taste
  • malt vinegar, to taste
  • 20 x raw tiger prawns, shells on
  • 1 Little Gem lettuce
  • 1 sprig fresh thyme, leaves picked
  • cayenne pepper, to serve

For the sauce

  • ½ lemon, juice only
  • 1 tbsp Worcestershire sauce
  • 5 tbsp tomato ketchup
  • few drops Tabasco sauce
    2 pinches smoked paprika
  • ½ tsp paprika
  • 1 tbsp double cream
  • 4 tbsp mayonnaise
  • 1 pinch cayenne pepper
  • pinch salt
  • 1 tsp cracked black pepper

Instructions

  1. Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water.

  2. Peel the cooled prawns, leaving one prawn whole per serving (for the garnish).

  3. Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up.

  4. For the sauce, mix all the sauce ingredients together.

  5. To assemble the cocktails, drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in martini glasses or small bowls.

  6. Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of cayenne pepper.

Source: BBCFOOD

Christmas Deviled Eggs

Christmas Deviled Eggs

The perfect holiday party appetizer, Christmas Deviled Eggs are rich, creamy and garnished with a little touch of holly (pomegranate and parsley).

Ingredients

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1/4 tsp smoked paprika
  • 1 tsp white wine vinegar
  • 1/8 tsp salt
  • 1/4 cup pomegranate arils
  • 2 tbsp parsley

Instructions

  1. Place the eggs in a single layer in a saucepan or large pot. Add water until eggs are covered about 1 inch (total: 3 inches of water). Bring water to a boil, remove from heat and let stand for 15 minutes.
  2. Immediately remove the eggs and run under cold water or set in a large bowl of ice water.
  3. Carefully crack each egg and peel the shell. Peel it under running water to help make this easier.
  4. Cut eggs in half crosswise and carefully remove the yolks with a spoon.
  5. Place the egg yolks in a mixing bowl and add in mayo, Dijon mustard, white wine vinegar, paprika and salt. Stir together to combine.
  6. Place filling in a plastic piping bag with a fluted tip (or a plastic bag with the corner snipped off) and pipe each egg white with a swirl of the filling.
  7. Add a sprig of parsley to each deviled egg. Garnish with 3 pomegranate arils and a dash of extra smoked paprika.

Source: BESTAPPETIZERS.COM

Main Courses: The Heart of Your Christmas Meal

Herb-Roasted Turkey

Herb-Roasted Turkey

This easy method produces all the good looks and moist flavor you dream of in an oven-roasted turkey. Make sure you show this beauty off at the table before you carve it. Garnish your serving platter with fresh herb sprigs and citrus wedges for a showstopping Thanksgiving turkey..

Ingredients

  • 1 5kg turkey
  • ¼ cup fresh herbs, plus 20 whole sprigs, such as thyme, rosemary, sage, oregano and/or marjoram, divided
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • Aromatics, onion, apple, lemon and/or orange, cut into 5-cm pieces (1 1/2 cups)
  • 3 cups water, plus more as needed

Directions

  1. Position a rack in the lower third of the oven; preheat to 250° C.
  2. Remove giblets and neck from turkey cavities and reserve for making gravy. Place the turkey, breast-side up, on a rack in a large roasting pan; pat dry with paper towels.
  3. Mix minced herbs, oil, salt and pepper in a small bowl. Rub the herb mixture all over the turkey, under the skin and onto the breast meat. Place aromatics and 10 of the herb sprigs in the cavity.
  4. Tuck the wing tips under the turkey. Tie the legs together with kitchen string.
  5. Add 3 cups water and the remaining 10 herb sprigs to the pan.
  6. Roast the turkey until the skin is golden brown, 45 minutes. Remove from the oven. Cover the breast with a double layer of foil, cutting as necessary to conform to the breast.
  7. Reduce oven temperature to 175° C and continue roasting until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 73° C, 1 1/4 to 1 3/4 hours more. If the pan dries out, tilt the turkey to let juices run out of the cavity and into the pan and add 1 cup water.

Transfer the turkey to a serving platter and cover with foil. Let the turkey rest for 20 minutes. Remove string and carve.

SOURCE: EATINGWELL

Slow Roast Leg of Lamb

Slow Roast Leg of Lamb

This Slow Roast Leg of Lamb is going to take your next Sunday roast to a whole new level! It’s ULTRA EASY and very forgiving. It does take patience, but you’ll be rewarded with tender lamb leg that can be pulled off the bone, served with a wickedly delicious rosemary garlic infused gravy.

Ingredients

  • 2.25 kg leg of lamb , bone in (or shoulder) 
  • Salt and pepper
  • 1.5 tbsp olive oil
  • 1 whole garlic head , unpeeled, cut in half horizontally
  • 1 onion , quartered (unpeeled is fine)
  • 2 rosemary sprigs (2 = whisper of rosemary flavour, 4 sprigs = stronger flavour)
  • 3 cups beef stock/broth , low sodium (or homemade)
  • 2 cups water

Gravy:

  • 4 tbsp flour (white)
  • 1 cup water
  • Salt and pepper , to taste

Instructions

  1. Preheat oven to 170°C or 150°C (fan).
  2. Place garlic, onion and rosemary in a metal roasting pan.
  3. Season lamb: Place lamb leg right side up in the pan. Sprinkle generously with salt and pepper and rub it in.
  4. Turn lamb over and place it so it mostly sits on the garlic and onion. Sprinkle with more salt and pepper, rub it in.
  5. Add liquids and cover: Drizzle lamb with olive oil. Pour broth and water around the lamb – it won’t cover it, that’s ok, the lamb sinks into it. Cover with foil (don’t use a lid, you want a bit of liquid to steam out).
  6. Slow roast: Place in the oven and roast for 4.5 hours. (See Notes for roasting time table)
    Check meat: Remove from the oven, remove foil. Turn lamb over. Check it to ensure the meat is tender enough to pry a bit off easily with a fork. If not, return, covered, to oven.
  7. Brown lamb: Return uncovered lamb to oven for a further 45 minutes or until well browned.
    Rest: Remove lamb, spoon over pan juices generously. Transfer to serving platter, cover loosely with foil while you make the gravy (stays warm for 1 – 1.5 hours).
  • Gravy: 
    Skim fat: Use a large spoon to skim off and discard some of the fat from the surface of the liquid.
  • Add flour: Place pan on the stove on medium high. When the liquid bubbles, add flour. Use a whisk to mix it in – this may take a few minutes as the liquid reduces.
  • Add water: Once it looks like sludge (see video), whisk in 1/2 – 1 cup of water until it becomes a gravy consistency to your taste. Adjust salt and pepper to taste – I rarely add extra salt.
  • Strain gravy into a bowl, pressing juices out of the onion etc. Pour gravy into jug.

Serving:
The meat is tender so you will only need tongs to tear the meat off. Serve with gravy!

SOURCE: RECIPETINEATS

Roast pork with apple and apricot stuffing

Roast pork with apple and apricot stuffing

We all know pork and apple are a match made in heaven. Be adventurous and throw apricot into the mix – you won’t regret it!

Ingredients

  • 2kg boneless pork loin roast
    200g pkt dried apricots, chopped
    2 tbs olive oil
    1 brown onion, finely chopped
    200g streaky bacon, chopped
    1 loaf sourdough bread, crust removed, crumbed
    1 apple, finely diced
    ⅓ cup chopped flat-leaf parsley

Instructions

  • Untie pork and using a sharp knife, score skin at 1cm intervals. Place pork skin-side up on a rack in the sink. Pour over boiling water. Drain then pat dry with paper towel and lay skin-side up in a roasting pan. Chill uncovered overnight. (This will dry out the skin for perfect crackling.)
  • Place apricots in a bowl and cover with boiling water. Leave for 15 minutes to soften. Meanwhile, heat half the oil in a frying pan over medium heat. Add onion and bacon, and cook for 8 minutes or until onion is softened. Cool completely. Process bread in a food processor to form crumbs. Transfer to a bowl and stir in apricots, onion mixture, apple and parsley. Season with salt and pepper, and stir to combine.
  • Preheat oven to 220°C. Lay pork, skin-side down, on a chopping board. Spoon filling down the centre of the pork, then roll firmly and tie securely with kitchen twine.
  • Rub skin with oil and sprinkle generously with salt. Place pork onto a rack in a roasting pan. Roast for 30 minutes. Reduce heat to 190°C and cook for a further 1 hour and 30 minutes (allow 45 minutes per kilo) or until cooked through. Transfer pork to a large plate.

Source: DELICIOUS.COM.AU

Christmas Baked Salmon

Christmas Baked Salmon

Your Christmas main dish for this year has just landed!! Have you ever seen a Baked Salmon look so festive?? And it’s so EASY!

Ingredients

  • Salmon:
    1.2 – 1.5 kg salmon side (skin on, bones removed)
  • 2 1/4 tsp salt , cooking/kosher
  • 1 tsp black pepper

Honey Butter Glaze:

  • 150g butter , unsalted
  • 1/2 cup honey
  • 3 garlic cloves , finely minced (garlic press or knife)

Creamy Dill Sauce:

  • 1 1/2 cups sour cream , full fat (low fat is too watery)
  • 1/2 cup fresh dill , finely chopped (lightly packed cup)
  • 1/2 eschallot (French onion) , finely grated
  • 1 1/2 tbsp lemon zest
  • 1/2 tsp salt , cooking/kosher 

Holiday “Tapenade”:

  • 1 cup dried cranberries
  • 1 cup orange juice
  • 1 cup slivered almonds , toasted
  • 1/3 cup parsley , roughly chopped
  • 1/4 tsp each salt and pepper
  • 1 tbsp extra virgin olive oil

Finishing:

  • 1 pomegranate , only the seeds
  • 1/4 cup parsley , roughly chopped
  • 3 tbsp lemon juice
  • 2 lemons, extra , cut in 6 pieces each (for serving, don’t skip this)

Instructions

Creamy Dill Sauce

  1. Mix ingredients in a bowl until smooth. Keep refrigerated until required.

Holiday Tapenade

  1. Plump cranberries: Heat orange juice in a saucepan over high heat until hot. Turn stove off, add cranberries, cover. Stand 15 minutes, then drain in a colander (discard liquid). Cool.
  2. Mix: Mix cranberries, toasted almonds, parsley, salt and olive oil in bowl. Use at room temp.

Cooking salmon

  1. Preheat oven to 180°C (all oven types).
  2. Prepare salmon: Place a large sheet of foil on a tray (double layer for safety is recommended), then top with baking/parchment paper. Place salmon on paper, then fold up the foil sides a bit to cup them so glaze won’t run onto tray.
  3. Glaze: Place ingredients in a saucepan over medium high heat. Once it started foaming, turn down to medium, let it foam for 2 minutes then remove and pour straight over the salmon.
  4. Season: Sprinkle salmon with salt and pepper, putting most of the salt on the thicker part of the salmon.
  5. Wrap: Cover salmon with a smaller piece of paper, then foil. Fold and seal up sides to enclose salmon in a parcel – it doesn’t need to be 100% tightly sealed.
  6. Bake 15 minutes. Remove salmon from oven.
  7. Uncover / fold excess paper – Remove paper and foil and paper cover. Fold/scrunch paper and foil sides down to expose salmon surface. Tucking paper down also ensures it won’t catch fire when broiling.
  8. Grill/broil to brown: Switch oven to grill/broiler on high. Place salmon on middle shelf in the oven and broil 7 to 10 minutes until you get caramelisation mostly on the edges, a bit on top. Don’t put it too close to the heat element otherwise paper might catch on fire! Check to ensure salmon is cooked – either pry open in middle to check or use a probe to check internal temperatures.
  9. Transfer to plate: Use foil overhang to transfer salmon onto serving platter straight away (otherwise it keeps cooking). Slide the foil then paper out from under the salmon (see video at 1 min 24s, allowing juices to pool on platter (it’s gold stuff!).
  10. Cool: Loosely cover with foil, then leave to cool for at least 15 minutes, up to 1 hour or longer (for room temp serving).

Assembly and serving

  1. Dollop then thickly spread with Creamy Dill Sauce (~0.8cm thick layer).
  2. Pile over Holiday Tapenade, scatter generously with pomegranate seeds, and then remaining parsley. Squeeze over lemon juice.
  3. Serving: Serve with extra lemon wedges so people can add more to taste. Cut into pieces – I use a cake cutter for serving. Encourage people to slop up some of the honey-butter sauce that will be mixed with semi melted Creamy Dill Sauce – it’s so good! This dish is best served slightly warm, not piping hot, also excellent at room temp.

Source: RECIPETINEATS

EXPLORE MORE: Best ever homemade lamb and rosemary pie recipe

Salads and Sides: Finish Off Your Christmas Meal

Layered Christmas pasta salad

Layered Christmas pasta salad

Add colour and spark to your Christmas feast with this layered pasta salad recipe.

Ingredients

  • 3 cups dried elbow pasta
  • 2 tsp extra virgin olive oil
  • 4 middle bacon rashers, chopped
  • 1/2 small red cabbage, chopped
  • 420g can Coles corn kernels, drained
  • 2 baby gem lettuces, shredded
  • 2 large tomatoes, diced
  • 1 continental cucumber, diced
  • 3/4 cup grated tasty cheese
  • 2 green onions, thinly sliced

Creamy Mustard Dressing

  • 1 cup sour cream
  • 1 cup traditional mayonnaise
  • 1 cup flat-leaf parsley leaves, chopped
  • 2 tbsp lemon juice
  • 1 tbsp wholegrain mustard

Instructions

  1. Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain. Refresh under cold water. Drain well.
  2. Meanwhile, heat oil in a large frying pan over medium-high heat. Cook bacon, stirring occasionally, for 5 minutes or until golden. Drain on paper towel.
  3. To make the creamy mustard dressing: Combine sour cream, mayonnaise, parsley, lemon juice and mustard in a bowl. Season with salt and pepper.
  4. Place cabbage over the base of a 5-litre (20-cup-capacity) glass serving bowl. Top with corn, then half of the pasta. Spoon over 3/4 of the dressing. Arrange lettuce over dressing layer.
  5. Toss tomato, cucumber and remaining pasta together. Spoon over lettuce. Drizzle with remaining dressing. Sprinkle with bacon, cheese and green onion. Season with pepper.
  6. Serve.

Source: TASTE.COM.AU

Geelrys

Geelrys

Ingredients

  • 500ml (2 cups) long grain rice
  • 1L (4 cups) chicken or vegetable stock
  • 5ml (1 tsp) turmeric
  • 5ml (1 tsp) ground cinnamon
  • 1 cinnamon stick
  • 30ml (2 tbsp) brown sugar
  • 125ml (½ cup) sultanas or raisins

Instructions

  1. Place the rice, stock, sugar, cinnamon, turmeric, sultanas and cinnamon stick in a pot.
  2. Boil for 20 minutes or until the rice is cooked.
  3. If there is any excess water, drain it.
  4. Remove cinnamon stick and serve.

Source: GREEDYGOURMET

Brussels sprout salad with pomegranate seeds & nuts

Brussels sprout salad with pomegranate seeds & nuts

If you’ve only ever eaten Brussels sprouts hot, you’re missing out. Try this summery salad recipe

Ingredients

  • 500g Brussels sprouts, scored with a cross in the stalk end
  • 2 carrots, peeled and sliced into thin rounds
  • 1 large Granny Smith apple, cored, quartered and thinly sliced
  • 45ml (3 tbsp) dried cranberries
  • 45ml (3 tbsp) walnuts or pecan nuts (or replace with a mixture of seeds)
  • ½ pomegranate, seeded
  • Salt
  • 1 large handful chives, snipped

Instructions

  1. Cook the Brussels sprouts in a large saucepan of boiling salted water until just tender to the tip of a knife, 3-5 minutes. Drain well and refresh in cold water then drain and dry on paper towel.
  2. Cut the sprouts in half and toss with carrots, apple, cranberries, nuts, pomegranate seeds and a generous pinch of salt in a large mixing bowl.
  3. Spread out on a platter and sprinkle with the snipped chives before serving.

Source: TIMESLIVE.CO.ZA

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Desserts: Sweet Finishes to Your Christmas Feast

Christmas pudding with cranberry toffee sauce

Christmas pudding with cranberry toffee sauce

This traditional pudding with sticky toffee sauce is the perfect finale to any Christmas celebration.

Ingredients

  • 100g each dried mango, prunes, dried apricots, dried cranberries & sultanas
  • 1/4 cup (60ml) rum
  • Finely grated zest and juice of 2 oranges
  • 100g panettone crumbs (see note) or fresh breadcrumbs
  • 1/2 cup (75g) plain flour
  • 2 teaspoons mixed spice
  • 1/2 cup (55g) blanched almonds, chopped
  • 200g light brown muscovado sugar
  • 100g unsalted butter, softened
  • 2 eggs

Iced rum sauce

  • 300ml thickened cream
  • 1/3 cup (80ml) rum
  • 1/2 cup (125ml) good-quality custard
  • 1/4 cup (90g) golden syrup
  • Grated zest of 1 orange

Cranberry toffee sauce

  • 125g caster sugar
  • 300ml thickened cream
  • 2/3 cup (100g) frozen cranberries
  • 2 tablespoons brandy

Instructions

  1. Chop the dried mango, prunes and apricots into small pieces and place in a bowl with remaining dried fruit. Add rum, orange zest and juice. Cover and leave at room temperature overnight.
  2. The next day, grease a 1.2-litre pudding basin and place a small circle of baking paper in the base.
  3. Add the remaining pudding ingredients to the bowl of soaked fruit, beat well to combine, then spread into the pudding basin. Cut a 30cm square of baking paper and a 30cm square of foil. Place the paper on the foil and fold to make a pleat in the centre. Place over the basin, foil-side up, then tie with kitchen string to secure. Place the pudding basin in a large saucepan and pour in enough boiling water to come halfway-up the side of the basin. Cover and simmer over low heat for 5 hours, topping up water as necessary. Transfer the pudding basin to the fridge and chill for at least 2 days, or up to 1 month, to allow the flavours to develop.
  4. For the iced rum sauce, using electric beaters, beat cream to stiff peaks. Fold in remaining ingredients, place in a plastic container and freeze for at least 4 hours (you can freeze the sauce for up to 1 week).
  5. For cranberry toffee sauce, place sugar and 2 tablespoons water in a pan over low heat, stirring until sugar dissolves. Increase heat to medium-low and cook, swirling pan occasionally (without stirring), for 3-4 minutes until a golden caramel. Remove from heat. Slowly add cream, taking care as it may splatter. Return to low heat and stir until smooth. Add cranberries and brandy. Cook, stirring, for 5 minutes until berries soften. (Sauce can be made in advance and kept chilled for up to 3 days.)
  6. A few hours before serving, bring pudding back to room temperature. Place pudding basin in a large pan and pour in enough boiling water to come halfway up the side of the basin. Simmer, covered, over low heat for 1 hour or until heated through, topping up water as necessary.
  7. Remove iced rum sauce from freezer 15 minutes before serving to soften, and gently reheat toffee sauce. Serve pudding warm with iced rum and toffee sauces.

SOURCE: DELICIOUS.COM.AU

PEACH AND PISTACHIO PAVLOVA

Peach and Pistachio Pavlova

Ingredients

FOR THE GRILLED FRUIT

  • 80ml honey
  • 1 small orange, zest and juice
  • 40g butter
  • 3ml vanilla extract
  • 5 ripe nectarines or peaches, stoned and thickly sliced

FOR THE FILLING

  • 250ml mascarpone, softened to room temperature
  • 45ml icing sugar
  • 2ml almond essence
  • 30g pistachio nuts, very finely chopped
  • 250ml fresh cream, whipped

TO SERVE

  • 1 large meringue shell
  • 15ml mint, chopped (optional)
  • 30g pistachio nuts, roughly chopped

Instructions

  1. To make the grilled fruit, melt the honey, orange zest and juice, butter and vanilla extract in a small pan over medium heat. Reserve a little zest for serving.
  2. Remove from the heat and brush the nectarine slices with half the mixture.
  3. Grill the fruit slices on a hot braai, ina griddle pan or roast them in the oven at 180°C for 15–20 minutes until tender but still firm.
  4. Allow to cool and reserve the remaining sauce until ready to serve.
  5. To make the filling, place the mascarpone, icing sugar, almond essence and finely chopped pistachio nuts in a mixing bowl and mix well.
  6. Fold in the whipped cream. Keep chilled until ready to serve.
  7. To serve, place the meringue shell on a serving platter. Spoon the cream filling into the base of the pavlova shell.
  8. Top the meringue with the grilled fruit and drizzle the remaining sauce over the top. Scatter over the mint, reserved zest and the pistachios nuts, and serve at once.

Source: GARDENANDHOME

White Christmas ice-cream sandwiches

White Christmas ice-cream sandwiches

Ingredients 

  • 60g (24) natural ice-cream wafers
  • 375ml (1 1/2 cups) thickened cream
  • 395g can sweetened condensed milk
  • 270ml can coconut cream
  • 70g (2 cups) rice bubbles (Rice Krispies)
  • 160g (1 1/2 cups) frozen raspberries, plus extra, to serve
  • 290g packet white chocolate melts, melted
  • 20g (1/4 cup) shredded coconut, toasted
  • 40g (1/4 cup) chopped pistachio kernels

Instructions

  1. Line a 20 x 30cm slice pan with 2 layers of plastic wrap, extending 10cm over the sides. Arrange 2 rows of 6 wafers, side by side in the pan, leaving a 2cm gap down the middle of the pan.
  2. Use an electric mixer to whisk the cream and condensed milk in a bowl until soft peaks form. With the beaters going, gradually add the coconut cream and whisk until just combine and the cream still holds its shape (be careful not to over-beat or beat to high as the mixture will curdle).
  3. Fold in the rice bubbles and frozen raspberries until just combined. Carefully spoon over the wafers and smooth the surface. Cover with rows of remaining wafers to line up with the base wafers, leaving a 2cm gap in the centre. Fold over the plastic wrap. Place in the freezer for 4 hours or until firm.
  4. Use the plastic wrap to lift the ice-cream slab out of the pan and onto a chopping board. Trim off the excess ice-cream around the wafers and down the 2cm centre gap.
  5. Working from the centre, carefully slice the slab into 12 wafer-sized sandwiches. Place the sandwiches on a tray lined with baking paper and return to the freezer for at least 1 hour or until you are ready to decorate.
  6. Taking one ice-cream sandwich from the freezer at a time, dip one end into the melted chocolate to come 2cm up the sides.
  7. Sprinkle half the sandwiches with coconut and half with pistachio. Return each sandwich to the tray in the freezer. Repeat for remaining sandwiches.
  8. Place in the freezer for 1 hour or until firm.

Source: TASTE.COM.AU

ALSO CHECK OUT: 4-ingredient peppermint crisp tart

Tips for Successful Christmas Cooking

Planning Ahead: Timing Your Meal

One of the keys to successful Christmas cooking is planning. Create a timeline for when to start each dish, ensuring everything is ready to serve at the same time. This will help reduce stress and allow you to enjoy the festivities with your guests.

Incorporating Family Traditions

Each family has unique traditions surrounding Christmas meals. Incorporating these into your cooking not only personalises the feast but also connects generations through shared recipes and stories.

best Christmas recipes

FAQs about the best Christmas recipes

What are some easy Christmas recipes for beginners?
For beginners, consider starting with simpler dishes like stuffed mushrooms, creamy mashed potatoes, and gingerbread cookies. These recipes are straightforward and allow for creative expression.

Can I prepare dishes in advance?
Absolutely! Many Christmas dishes, such as the turkey, ham, and desserts, can be prepared ahead of time. This allows you to enjoy the holiday without spending the entire day in the kitchen.

What are some vegetarian Christmas recipes?
Vegetarian options can include hearty vegetable casseroles, stuffed squash, or mushroom Wellington. These dishes can be just as festive and satisfying as traditional meat dishes.

How can I make my Christmas meal healthier?
Consider using lean meats, plenty of vegetables, and whole grains. You can also reduce sugar in desserts and opt for healthier cooking methods, such as roasting or steaming.

What desserts can I make without baking?
No-bake desserts like chocolate mousse or chilled cheesecake can be delightful alternatives. They are easy to prepare and offer a sweet finish to your meal.

How do I ensure my turkey is juicy and tender?
Brining your turkey before roasting can help retain moisture. Also, make sure to let it rest after cooking, allowing the juices to redistribute.

Create Lasting Memories with Christmas Recipes

The best Christmas recipes bring people together, creating cherished memories that last a lifetime. From delectable appetisers to satisfying main courses and sweet desserts, each dish contributes to the joy of the season. As you gather around the table this Christmas, may these recipes inspire you to share love, laughter, and unforgettable flavours with those you hold dear.

ALSO READ: Creamy Old-Fashioned Cucumber Salad with Mayonnaise: A Timeless Recipe

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Delight your guests this holiday season with Christmas tree spinach dip breadsticks. This festive recipe combines tasty breadsticks with a creamy spinach dip.
Family MealsLifestyleRecipes

Christmas tree spinach dip breadsticks

by BabyYumYum
written by BabyYumYum

Nothing says festive fun quite like a Christmas tree on your dining table, especially when it’s made of delicious spinach dip breadsticks! This creative and tasty recipe is perfect for holiday gatherings, adding a touch of whimsy and warmth to your appetiser spread. Shaped like a Christmas tree, these breadsticks are not only visually stunning, but also packed with flavour. The creamy spinach dip pairs perfectly with the soft, golden breadsticks, making it an irresistible treat for both kids and adults alike. It’s an easy and fun recipe that’s sure to become a holiday favourite, impressing your guests and bringing a bit of festive cheer to your table.

Looking for a festive yet easy holiday snack to bring to your next party? Look no further than these delightful Christmas tree spinach dip breadsticks from It’s Always Autumn. With a combination of savoury spinach dip and buttery breadsticks, they’re sure to be a hit at any gathering.

Ingredients for Festive Christmas Tree Spinach Dip Breadsticks Recipe:

      • 12 oz (340 g) frozen chopped spinach, thawed and squeezed dry

      • 6 oz (170 g) cream cheese, softened

      • 2 garlic cloves, minced

      • ½ tsp salt

      • ½ tsp onion powder

      • ¼ tsp pepper

      • ¼ tsp chili powder

      • 1 tsp Italian seasoning

      • ½ cup cheddar or mozzarella cheese

      • 1 (11 oz /311 g) tube refrigerated thin crust pizza crust

      • 2 tbsp butter

      • ½ tsp each garlic salt and Italian seasoning

    Instructions for Spinach Dip Breadsticks Shaped Like a Christmas Tree

    1. Preheat your oven to 400°F/204°C.

    2. In a mixing bowl, combine the thawed and squeezed dry spinach with softened cream cheese.

    3. Add minced garlic, salt, onion powder, pepper, chili powder and Italian seasoning to the bowl. Mix until well combined.

    4. Stir in the parmesan cheese and ½ cup of cheddar cheese until evenly distributed.

    5. Unroll the refrigerated thin crust pizza dough onto a piece of parchment paper. Using a pizza slicer, cut the dough into a large triangle and two smaller triangles.

    6. Transfer the smaller triangles to another piece of parchment paper, placing the long side edges together to create another large triangle. Gently press the two halves together in the middle to form the base of the breadsticks.

    7. Spread the spinach dip mixture evenly over the base triangle.

    8. Sprinkle the remaining cheese over the spinach dip layer.

    9. Place the first large triangle of dough over the spinach dip layer. Adjust the dough to completely cover the base triangle.

    10. Using a pizza cutter, make slices from the middle to each edge of the triangle, leaving about 2,5 cm down the middle intact.

    11. Twist each slice to form a tree shape, giving shorter slices a half twist and longer slices two or three full twists.

    12. Bake for approximately 22 minutes until the bottom is fully cooked through and the top is nicely browned. Check the bottom to ensure thorough cooking.

    13. Once out of the oven, brush the breadsticks with melted butter and sprinkle with garlic salt and Italian seasoning.

    14. Serve warm and enjoy!

    Make your Christmas table festive and fun with these Christmas tree spinach dip breadsticks. A delicious holiday treat that’s as beautiful as it is tasty!

    Tips for Christmas Tree Breadsticks with Spinach Dip:

      • Consider using fresh pizza dough rolled out until thin as an alternative to refrigerated pizza crust.

      • Experiment with different fillings such as ham, artichoke, or broccoli and mushrooms.

      • For a touch of colour, add chopped pimentos or mini pepperonis.

      • Get creative with sweet variations using Nutella and almond filling.

    For the original recipe and photos, visit itsalwaysautumn.com.

    With these Christmas tree spinach dip breadsticks, you can add a festive touch to your holiday gatherings while treating your guests to a delicious snack they won’t forget!

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