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Available for over a year

Cranberry Satsuma Cake Ingredients: Plain Flour 210 g + 1 Tbs separated Baking Powder 1 tsp Salt ¼ tsp Milk 60 ml Satsumas zested and juiced 3 Vanilla extract ½ tsp Soft butter 90 g Granulated sugar 150 g Eggs 2 Fresh Cranberries 150 g Icing sugar 120 g METHOD: • Preheat oven to 170 C and line a small loaf tin with parchment paper • Zest and juice satsumas. Put 1-2 tsp zest and 1.5 Tbs juice aside for the glaze. • Roughly chop the cranberries and toss in 1 Tbs flour • Mix milk, satsuma juice and vanilla together • Mix 210 g flour, baking powder and salt together • Cream butter and sugar together with an electric mixer. Add eggs one at a time, making sure the first one is incorporated before adding the second • Add the dry ingredients to the creamed egg mixture in 3 parts, rotating with the wet ingredients and making sure to end with dry ingredients. • Slowly fold in the satsuma zest and chopped cranberries. • Bake for 45-50 minutes until a toothpick inserted in the center comes out clean • Mix remaining satsuma zest and juice with icing sugar until it forms a glaze. After the cake has cooled a bit top with the glaze and allow to completely cool before cutting. Cocktail Meatballs Ingredients: 1 pack of 12 meatballs Cranberry sauce 60 g BBQ sauce 40 g Dijon mustard 1/3 t Hot sauce 1/3 t Black pepper Pinch METHOD: • Preheat oven to 200 C • Break each meatball in half and re-roll to make 24 mini meatballs. Place evenly spaced on a baking tray and roast in oven for 15 minutes, shaking to rotate meatballs halfway through • While meatballs are roasting mix the remaining ingredients in a pot and bring to a low simmer. • When the meatballs are finished, toss in sauce and let simmer for 10-15 minutes. • Skewer with toothpicks and enjoy Bourbon Milk Punch Ingredients: 1 serving Bourbon, Brandy or Spiced Rum 25 ml Milk (whole is best but use any) 75 ml Cream 25 ml Icing sugar 1-2 tsp Vanilla Splash Cinnamon, nutmeg, clove (any combination) Pinch Crushed ice or ice cubes for serving METHOD: Add all ingredients to a cocktail shaker and shake vigorously for 30 seconds. Strain over ice (crushed ice if you have it). Alternatively, make a large batch in a pitcher and let sit overnight.