Festive fare

Christmas is around the corner and we bring you all things nice to satisfy that sweet tooth

Pistachio & Blueberry Swiss Roll
Prep Time: 45mins
Serves: 6

Ingredients
150gm eggs
175gm sugar
50gm pistachio flour
40gm cake flour
100gm blueberries
200gm whipped cream
Fruits or candy for decoration

Method
Beat the eggs and sugar until they form stiff peaks that are smooth and silky. Mix the pistachio flour and the cake flour. When the egg-sugar mix is ready, gradually add the flour and blend well using a spatula. Heat oven to 171°C. Spread baking paper on a baking tray and pour in the mix. Bake for 10 to 15 minutes. Do not dry the sponge. When done, cover the sponge with baking paper and allow it to cool. Slowly remove the baking paper and crop the dry edges. Whip cream in a mixing bowl until fluffy and spread it evenly over the cake. Place the blueberries on top and roll the cake gently to form a roll. Decorate the roll with powdered sugar, fruits or candy sprinkles.
Slice and serve.

Christmas Choco Lava Cake
Prep Time: 30mins
Serves: 4

Ingredients
375gm butter
475gm dark chocolate (70%)
10 eggs
250gm white sugar 10gm salt
175gm cake flour
5gm cocoa powder
Ice cream - any preferred flavour.

Method
Spray each ramekin (or muffin cup) with cooking spray and dust with cocoa powder. This will ensure the cake comes out seamlessly when inverted.
Preheat oven to 218°C. Coarsely chop the chocolate. Place butter in a heat-proof bowl, add the chopped chocolate and microwave on high at 10-second intervals, stirring after each until completely smooth. Set aside.
Whisk the cake flour, sugar and salt together in a small bowl. In another small bowl, whisk the egg until combined thoroughly. Add the flour and the eggs into the bowl of chocolate. Slowly stir everything together using a rubber spatula or wooden spoon. Gently use your whisk to get rid of any lumps. The batter should be slightly thick.  
Spoon the chocolate batter evenly into each prepared ramekin. Place ramekins onto a baking sheet and bake for 12 to 14 minutes until the sides appear solid and firm. The top will still look soft. If baking in a muffin pan, the cakes only take about 8-10 minutes.
Allow to cool for one minute, then cover each with an inverted plate and turn over. Release the cake from the ramekins. Add a scoop of ice cream and serve immediately.
Tip: Make sure to use high-quality chocolate and not chocolate chips. You won't get much lava with chocolate chips.

Poached Pear
Prep Time: 1hr
Serves: 3

Ingredients
1L water
3 fresh pears
300gm sugar
5gm vanilla extract
4 cloves
1 small piece cinnamon
2gm ginger powder
Ice cream - any flavour as required
Raisins, dried cranberries, cherries or blueberries (optional)

Method
Peel and quarter the pears, removing the stem and core. Heat water and sugar in a large saucepan and add the spices and the vanilla. Lay the pears into the pan and bring to boil. Once it boils, reduce to a simmer and cook for 20 minutes. Turn the pear half way through the cooking time if not fully submerged.
Let the pear cool in the juice for another 20 minutes. Join the slices so that they look like a full pear while serving. Toss in a few raisins or dried fruits for a little extra flavour and colour.
Serve warm with ice cream.