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Quick and Easy
3 Course Holiday Meal

Cheese straws & fondue


  • puff pastry, thawed but cold
  • 1 egg, beaten
  • mature Cheddar cheese, grated
  • salt & cayenne pepper


  • 250ml grated Cheddar cheese
  • 250ml grated mozzarella cheese
  • 10ml flour
  • 250 ml white wine
  • 2 ml garlic powder
  • salt & pepper to taste


Preheat oven to 200 °C. Lightly roll out puff pastry once and brush with egg. Transfer to a baking sheet. Sprinkle with cheese. Cut pastry into long strips and dust with salt & cayenne pepper. Bake for 10 minutes till crispy. Fondue: Mix cheeses with flour in a large bowl and set aside. Pour the wine into a pot and heat (medium, don’t boil). Add garlic powder, salt & pepper and stir. Add handful of cheese mixture and stir till it’s melted. Continue doing so until it has all been melted. Pour into a fondue pot. Serve cheese straws with the cheese fondue.

‘Boere curry’ with flatbread


  • 750 g beef stewing meat, salt & pepper to taste
  • 60 ml cake flour
  • 30 ml oil
  • 2 chopped onions
  • 2 chopped garlic cloves
  • 1 cinnamon stick
  • 15 ml turmeric
  • 5 ml curry powder to taste
  • 8 x 250 ml beef stock
  • 60 ml apricot jam
  • 4 potatoes cut into quarters
  • 4 carrots cut into pieces
  • 5 ml white vinegar


  • 500 g bought bread dough
  • a little olive oil
  • coarse salt


Curry: Heat oven to 230 °C. Spray large baking tray with food spray. Curry: Flavour meat with salt & pepper and roll in cake cake flour. Heat oil in saucepan and fry meat till slightly brown. Remove meat and keep aside. Fry oil and garlic in the same saucepan until slight caramelised. Add cinnamon stick & spices and stirfry till tasty. Place meat back with half of the stock. Simmer for 45 min. while stirring. Add more stock, if necessary. Stir apricot jam in with rest of stock, potatoes and carrots. Simmer till potatoes are cooked. Flavour with vinegar, salt & pepper.

Flat bread: Divide dough in 4 and roll out. Stack onto prepared baking tray, smear with olive oil, sprinkle with coarse salt and bake 10-15 min. until golden brown.

Cup chocolate cake


  • 60 ml flour
  • 30 ml cocoa powder
  • 2,5 ml baking powder
  • 45 ml caster sugar
  • pinch of salt
  • 80 ml milk
  • 30 ml oil
  • 30 g dark chocolate, broken into pieces




In a medium bowl, mix together the dry ingredients. Stir in the milk and oil until all ingredients are combined and the batter has no clumps. Pour batter into 2 microwave-safe mugs, leaving enough space at the top for the cake to rise without spilling over the rim. Add chocolate in the middle of the batter. Microwave mug cake for 70 seconds on high. Carefully remove from microwave and enjoy – with cream or ice cream & strawberries.