Festive food doesn't have to be fancy, or involve spending hours in your kitchen. We've picked out 3 of our favourite recipes from the Cooking for One or Two Cookbook. We love these recipes because not only are they are easy to make but they are ideal for making in small servings sizes, so you want have to worry about wasting food.

Entree: Bruschetta
Main: Baked salmon with lemon Sauce
Dessert: Berry banana split


Photo of Bruschetta on bread


  • ½ long multigrain French bread, sliced
  • 1 tablespoon olive oil
  • 2 tomatoes, diced
  • ¼ red onion, diced
  • ¼ cup fresh basil leaves, coarsely chopped
  • ½ teaspoon garlic (fresh or dried)
  • 1 tablespoon balsamic vinegar


  1. Preheat oven to 220 degrees (200 Degrees fan- forced). Line an oven tray with baking paper.
  2. Brush bread with oil, and bake for approximately 3-5 minutes.
  3. Meanwhile, combine tomato, onion, basil, garlic and vinegar in a bowl.
  4. Top crunchy bread with tomato mixture and serve.

This is a great recipe to use when entertaining guests or when you need to ‘take a plate’ to a social event.

Baked Salmon with Lemon Sauce

Photo of Salmon


  • ½ cup rice
  • 2 salmon fillets
  • 3 teaspoons of parsley (fresh or dried), finely chopped
  • Zest and juice of 1 lemon
  • 1 teaspoon garlic (fresh of dried)
  • 2 teaspoons whole grain mustard

Serve with 
2 cups of steamed vegetables.


  1. Cook rice.
  2. Preheat oven to 200 degrees C (180 degrees in a fan forced oven).
  3. Wrap the salmon in foil and bake for 15-20 minutes.
  4. Prepare the dressing by whisking together parsley, lemon zest and juice, garlic and mustard.
  5. Remove salmon from oven and transfer to two separate plates. Drizzle dressing over salmon.
  6. Serve the salmon with rice and vegetables.

Banana Berry Split

Photo of Banana Berry Split


  • 2 bananas, peeled
  • 2 scoops reduced-fat frozen yoghurt
  • ½ cup frozen mixed berries
  • 2-4 tablespoons unsalted chopped peanuts (or any other nut)


  1. Slice the banana in half longways and place in two separate serving bowls.
  2. Place 2 scoops of frozen yoghurt on top of each banana.
  3. Scatter mixed berries and chopped nuts on top of yoghurt to serve.