Christmas sides and sweets

Whether you’re hosting a braai or serving up a traditional roast for Christmas lunch, it’s never complete without salads and dessert.
To help you plan a feast that won’t break the bank, here are four great recipe ideas.

Garden corn salad
Serves 6

You will need:
4 cups frozen corn, defrosted
1 cup diced tomatoes
1 cup diced cucumbers
1/3 cup crumbled feta
1/4 red onion, finely chopped
1/4 cup fresh chopped herbs (coriander or parsley or basil)

For the dressing:
3 tbsp cooking, olive or coconut oil
Juice of 1 lemon
Freshly ground black pepper (or use your favourite store-bought salad dressing)

In a large bowl, add all the salad ingredients. Toss gently and finish off with the dressing.

Crunchy rice salad
Serves 6-8

You will need:
4 cups cooked rice, seasoned and chilled
1 cup grated carrot
1 cup diced tomatoes
1 cup olives
½ cup red, green or yellow pepper, finely diced
1/4 onion finely diced
1/4 cup fresh chopped herbs of your choice (coriander or parsley or basil)
Extras: bacon, gherkins, feta

Place the rice in a large bowl and mix in all other ingredients. Dress the salad with your favourite vinaigrette dressing or mayonnaise.

For dessert, choose between the deconstructed apple crumble or individual trifles that serve much neater and prettier than a traditional trifle bowl.

Apple crumble
Serves 6

You will need:
125ml Marie biscuit crumbs
125ml cake flour
125ml soft brown sugar
125g butter
1 x can unsweetened pie apples (or 5 medium apples, diced and cooked in 2 cups water and 4 tbsp sugar)
65ml apple juice
10ml ground cinnamon
90ml castor sugar
Zest of 1 lemon
45ml seedless sultanas
Fresh whipped cream or vanilla ice-cream

Pre-heat the oven to 200 ˚C.
Place the Marie biscuit crumbs in a mixing bowl and sift in the flour. Stir in the sugar and with your fingers, rub the butter into the dry ingredients. Set aside.
Chop the apples a little smaller and mix with the apple juice, ground cinnamon, castor sugar, lemon zest and sultanas. Place in a greased 20-30cm pie dish and sprinkle with the biscuit crumble.
Bake in the oven for 15-20 minutes or until the crumble is golden brown. Serve warm with fresh cream or vanilla ice cream.

Individual berry trifles
Serves 6

You will need:
6 medium-sized clear glasses
1 store-bought vanilla sponge (or 2 packs digestive biscuits)
1 cup fruit juice
2 packets berry-flavoured jelly (prepared and slightly chilled)
500ml instant vanilla custard (or homemade custard)
2 cups chopped strawberries or raspberries
1 cup whipped cream

Slice the vanilla sponge in half horizontally. Use cookie cutters to cut 12 circles of sponge to fit six serving glasses.
Layer each glass with a vanilla sponge or biscuits, a drizzle of juice, jelly, custard, berries, cream and repeat.
Cover each glass with cling film and chill for at least 1 hour before serving.

Looking for more Christmas lunch inspiration? Browse our list of easy and affordable recipes.

Images: Getty/ Gallo
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