From the Kitchen

Festive snacks in time for Christmas

Camp Jabulani is preparing for the festive season with an innovative Sundowner Snack menu. Created by head chef duo André Gerber and Cheré Morgia, it comprises an array of mouthwatering delicacies such as Homemade Vanilla Marshmallows; Gorgonzola, Pecan Nut and Cranberry Tartlets; White Chocolate and Pistachio Nut Fudge; and Marmite Cups. By using a variety of Christmassy inspired ingredients, and presenting their creations in a unique snack/canapé style, the pair has most certainly covered all their taste bases.

And because it’s the season for giving, they’ve very kindly shared all their recipes with you. Click here to more photos of the yummy treats our chefs have been known to whip up.

Home Made Vanilla Marshmallows

Homemade Vanilla marshmallows

  • 500g Sugar
  • 250ml Water
  • 1 Vanilla pod
  • 8 Gelatin leaves


Soak the gelatin leaves in cold water. Boil water, sugar and vanilla together untill the sugar has dissolved. Pour the syrup into a mixing bowl and whisk on a high speed for about 5 minutes. Add the gelatin leaves and whisk for another 5-10 minutes. The mixture will double in volume and resemble a consistency similar to that of meringue. Spray a medium sized square container with non-stick spray. Pour into the container and spread evenly. Place in the refrigerator to set for at least 5 hours.

Gorgonzola, Pecan Nut and Cranberry Tartlets

Gorgonzola pecan cranberry tartlets
Pastry Ingredients

  • 250g Cake flour
  • 125g Castor sugar
  • 5ml salt
  • 125g Cold butter
  • 45ml Ice water


Sieve the flour, sugar and salt into a mixing bowl. Add the butter and mix on a slow speed until the flour resembles breadcrumbs. Adding the water one tablespoon at a time, mix until the pastry comes together. Press together with your finger tips, wrap in cling wrap and allow to rest in the fridge for an hour.

Filling Ingredients

  • 200g Gorgonzola
  • 100g Chopped pecan nuts
  • 80g Dried cranberries
  • 20ml Honey
  • Salt and pepper


Grate the cheese into a bowl. Add the rest of the ingredients and mix well. Set the filling aside until you’re ready to use it. Line four small petit four tart shells with the pastry. Prick the bottom with a fork and place in the fridge for 10 minutes. Bake at 180ºC for about 7 minutes or until golden brown. Place the filling into the cooled pastry shells and serve immediately.

White Chocolate and Pistachio Nut Fudge

White chocolate pistachio nut fudge

  • 600g White cooking chocolate
  • 1 can Condensed milk
  • 250ml Chopped pistachio nuts
  • 5ml Grated lime rind


Line a 20cm x 20cm tray with cling wrap. Melt the white chocolate together with the condensed milk on a double boiler. Remove from the double boiler and add the remaining ingredients. Pour into the tray and allow to set for two hours in the fridge. Remove from the tray and cling wrap and cut into 3cm x 3cm cubes. Serve as a snack

Marmite Cups

Marmite cups


  • 1 cup Cake flour
  • 10ml Baking powder
  • 125g Butter
  • 1 Onion finely chopped
  • 1 ¼ cup Grated cheddar/Gouda cheese
  • 2 Eggs
  • 180ml Milk


  • 15ml Butter
  • 15ml Marmite
  • Melt together


Pre-heat oven at 180ºC. Spray a small muffin tray with non-stick spray. Sieve the flour and baking powder into a bowl. Add the onion, cheese and eggs. Melt the butter and add to the milk. Add the butter mixture to the flour mixture and combine with a spoon. Pour into the muffin tray and bake for ten minutes. Remove from oven and pour over the marmite mix, put back in oven for a further 2 minutes. Remove from trays and serve as a snack.

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