HERE are some recipes from our exclusive Express Chef recipe collection which are ideal for the holidays.Vanessa Graham’s chakalaka breadIngredients:2 cups of flour3 tsp baking powder1 tsp salt1x 410g chakalaka, mild4 eggs, lightly beaten ? cup grated cheesePreparation:1. Spray a loaf pan with non-stick spray and line with baking paper.2. Sift the flour, baking powder and salt into a mixing bowl.3. Stir in the chakalaka and the lightly beaten eggs.4. Mix until well combined.5. Spoon into the loaf tin and sprinkle with the grated cheese.Bake at 180°C for 35 minutes until cooked through and gold brown. Tip: This is lovely as a side dish for a braai.Maureen’s picnic pastaIngredients:250g pasta spirals2 tomatoes, chopped½ cucumber, peeled and chopped2 sticks of celery, sliced100g dried apricots, chopped2 tbsp sunflower seedsDressing:3 tbsp olive oil1 tsp honey½ lemon, juice onlyPreparation:1. Cook pasta until soft but firm, drain and place in a bowl.2. Add all the vegetables, fruit and seeds and mix well.3. Mix all the ingredients for the dressing in a screw top jar and shake well. Pour over pasta and vegetables.4. Add diced chicken, cheese cubes, chopped apple and ham to this salad for variation.5. Refrigerate before serving.Petro Botha’s marshmallow treatsIngredients:1 large packet marshmallows1 tin condensed milk1 tbsp lemon juice1 tbsp margarine, melted1 packet Cream CrackersCoconutPreparation:1. Cut marshmallows into small pieces with scissors.2. Crush the crackers with a rolling pin until fine.3. Mix condensed milk and lemon juice and add to melted margarine, followed by the marshmallows and crushed crackers.4. Sprinkle coconut in a glass dish and dish the marshmallow mixture on top. Flatten mixture and sprinkle another layer of coconut on top.Refrigerate and cut into squares. Freeze well.Elizabeth Block’s fish cakesIngredients:8 pieces cooked hake3 onions, chopped3 cooked potatoes, gratedLemon rind from one grated lemonParsley1 tsp pickled ginger3 eggsSalt and pepper to tastePreparation:1. Mix all the ingredients together.2. Roll mixture in crumbs (or sesame seeds) and fry in shallow oil until cooked.3. Serve with tartare sauce & lemon wedges.ORDER YOUR RECIPE BOOK TODAY!The Express Chef Recipe Collection is the ideal Christmas gift and it comes with an Express Chef apron. It is available to order from Linda at 041 503 6111. The normal price is R300 per offer, but we are running it at a special, where you buy one, and get another book and apron FREE – that’s two for the price of one.BUY 1GET 1 FREE!