15 December 2017


Christmas Recipes

Nestled in the warmth of our homes we exchange gifts in remembrance of the best gift ever given, Jesus Christ. John 1:17 reveals that Jesus came bringing gifts of grace and truth to the world. The warm roasted red pepper and sweet potato soup can remind us of the warmth that only Jesus provides. The beautiful bright red cranberries in the ever so scrumptious salad can remind us of the love that Jesus had in sacrificing to bring salvation and truth to humankind. And when we eat one too many tempting truffles, we can remember the grace that Jesus pours out on His sinful children whom He loves. With childlike joy embrace the gifts, tastes, sights and sounds of Christmas. “But to all who did receive him, who believed in his name, he gave the right to become children of God.” (John 1:12)

WORDS Lindsey Ile

Roasted Red Pepper and Sweet Potato Soup


3 sweet red peppers, chopped

2 medium sweet potatoes, peeled and cubed

1 onion, chopped

3 cloves garlic

1 tbsp olive oil

1 tsp dried Italian herb seasoning

Salt & Pepper to taste

4 cups vegetable broth

1/2 cup plain yogurt

2 tbsp chopped fresh parsley


1. In a large bowl, toss together red peppers, sweet potatoes, onion, garlic, oil, Italian seasoning, salt and pepper.

2. Roast in 210°C oven, stirring three times, until tender, about 1 hour.

3. In a food processor, in batches, purée vegetables with broth. Bring soup to boil; reduce heat and simmer for 4 minutes.

Stir in parsley with yogurt and dollop on bowls of soup to serve. Serves 4-5.

Christmas Cranberry Pecan Salad


100g pecan nut halves, roughly chopped

2 tablespoons white or red wine vinegar

1/2 teaspoon Dijon mustard

1/2 teaspoon sugar

1/2 teaspoon salt

black pepper to taste

4 tablespoons olive oil

300g mixed salad greens

90g dried cranberries

1/2 medium red onion, thinly sliced

100g crumbled feta cheese


1. Preheat oven to 180°C. Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned.

2. In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.

3. In a salad bowl, toss together the salad greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat. Serves 6

Tempting Chocolate Truffles


154grams Oreo biscuits

80grams Philadelphia cheese

200grams Chocolate, white or milk


1. Finely crush Oreos in a food processor or with a rolling pin. Place fine crumbs in a medium bowl and add Philadelphia cheese. Mix until well blended.

2. Roll mixture into about 20 small balls. Melt Chocolate. Dip the balls in chocolate and place on a foil covered baking sheet. Add sprinkles.

3. Refrigerate until firm, about 20 minutes. Enjoy.