The Brightside - What We’re Cooking This Christmas (Banabae Team Faves!)
Laura's Christmas Chocolate Coconut Balls recipe
This one is a classic in our house, the kind of simple, no fuss Christmas treat that everyone reaches for. You only need four ingredients (music to my ears). They’re perfect for sharing after your Christmas lunch with a cuppa, popping into a festive tin as a sweet little gift, or keeping in the fridge for those “just one more” moments.
Easy, quick and always a crowd favourite.
Ingredients
1 packet Morning Coffee or Arrowroot biscuits
1 cup desiccated coconut
1 table spoon cocoa
Extra coconut for rolling
Method
2. Combine all ingredients in a bowl and mix until the mixture comes together.
3. Roll into small balls.
4. Coat in extra coconut and chill in the fridge until firm.
Makes around 25 Balls
Danielle's Mum (Kim) - Kimmy's Potatoes
An ode to my beautiful mama, Kimmy — who’s no longer with us, but still flavouring our family table. She made these potatoes every silly season, at big family gatherings, and even on the odd weeknight. My siblings might have their own versions, but this is the one she taught me: simple, comforting, buttery, and full of love — just like her.
Fair warning: this is not a diet dish!
Prep time: ~15 minutes, Cook time: ~35–40 minutes, Total: ~50–55 minutes
Ingredients
2 brown onions
Chicken salt (2 cubes broken or x2 teaspoons of it from the jar)
250g of butter (or more depending on your serving & pan size) for a shallow fry
Optional additions: Rosemary, 2–3 carrots or sweet potatoes
Method
2. Bring a large pot of water to the boil and cook the potatoes (and optional veg) until just tender — soft but not falling apart.
3. While they boil, preheat the oven to 180°C fan-forced (200°C conventional).
4. Heat a generous amount of butter in a large frying pan over medium-high heat.
5. Drain the potatoes well, then add them to the hot pan along with sliced onion (if using). Keep them cooking, turning occasionally so they're cooking nice and evenly.
6. Season generously with chicken salt (and pepper/rosemary, if you like) and cook until aromatic, golden and crispy.
7. Transfer everything to a large baking dish, and bake for 10–15 minutes until buttery and golden.
8. Serve hot — crispy, comforting, and perfect alongside fresh veg and your choice of meat or vegetarian main.
Enjoy!
Camille's Charred Corn, Haloumi & Mango Salad
A bright, summery Christmas salad that brings the balance — charred corn, salty halloumi and sweet mango, finished with a creamy dressing. Perfect for the festive table or a laid-back BBQ Christmas.
Ingredients
1 Packet of halloumi
2 Mangoes
4 lebanese Cucumbers
Hot Honey (use a squeeze of lemon if you don't want any chilli)
1/2 a cup of Greek yoghurt
Lemon juice from one lemon
1/2 teaspoon of cumin
Splash of Olive oil
Salt and pepper
Method
2. Slice the haloumi and cook in a hot pan with hot honey until golden on both sides.
3. Dice the mango and slice cucumbers
4. Mix yoghurt, lemon juice, cummin, olive oil, salt and pepper to make the dressing.
5. Combine all ingredients in a bowl
6. Drizzle over the dressing and gently toss.
Shop now:
