The Winners' Gallery

    We've reviewed the moodboards and compiled our favourites right here. Have a browse and stock up on enough inspiration for a season's worth of playing host.

    Meal with friends with Bridget

    Meal with friends with Bridget

    Food is good, but food with friends is better. Bringing an area alive with beautiful place settings and table decorations in a lovely area made for sharing good food and drinks is what makes a cold winter's night at home good!

    Duck Burger Recipe

    INGREDIENTS

    • 150-175g duck confit
    • 4 small burger buns
    • 4 tbsp peach chutney
    • Salad
    • 50 g brussels sprout leaves
    • 50 g thinly sliced carrots
    • 30 g rinsed lettuce e.g.frisee
    • 1 tsp sea salt
    • a pinch of chilli flakes
    • 2 tbsp crème fraîche 38%
    • 1 tsp cold-pressed olive oil
    • a handful of basil leaves

    Duck Burgers Recipe

    METHOD

    Put the raw sprout leaves, carrots, lettuce and chilli flakes in a bowl and season with 1 tsp sea salt. Leave to infuse for 15 minutes.

    Add the crème fraîche, olive oil and basil leaves and mix together.

    Heat the duck confit in a pan and shred the meat. Spread the peach chutney onto the toasted burger buns and fill alternately with salad and duck meat.

    Decorating Bridget's breakfast bar

    A colour theme gives any event a sophisticated, completed touch. Bridget has selected the DAGLIGEN unscented candles to set the mood and the PANNÅ placemats to finish the look and protect the table while her friends tuck into the delicious Duck Burgers.

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    Celebration With Erin

    Celebration With Erin

    Cake and bubbles are all you need, add some flowers and 'tis a party indeed!

    Cheesecake with a Rye Bread Base

    INGREDIENTS

    • Base
    • 200 g day-old dry rye bread with crust
    • 75 g melted butter
    • 25 g light muscovado cane sugar
    • Cheese filling
    • 75 g white sugar
    • 4 eggs
    • 1 tsp freshly ground cardamom seeds from pods
    • 500 g cream cheese (room temperature)
    • seeds of ⅓ vanilla pod
    • finely grated zest of 1 lemon
    • 3 tbsp freshly squeezed lemon juice
    • 100 g strained yoghurt 10%
    • 25 g plain flour
    • Accompaniments
    • ripe summer berries e.g. raspberries

    Cheesecake with a Rye Bread Base

    METHOD

    Base
    Crumble or cut the rye bread into small pieces and toast in the oven at 160°C for 20 minutes or until bone dry. Put the rye bread in a blender and blend to a fine powder. The breadcrumbs should be blended to a powder-like texture, otherwise the base may not hold together. Alternatively, crush the breadcrumbs with a rolling pin. Add the melted butter and muscovado cane sugar. Press the bread mix down into a high-sided cake tin (24 cm diameter) that has been lined with baking paper. Refrigerate for at least 30 minutes before baking.

    Cheese filling
    Whisk the white sugar with the eggs. Put the cardamom pods in a mortar, bash a couple of times with the pestle, remove the pods and crush the seeds into a fine powder. Add the cardamom, cream cheese, vanilla seeds, lemon juice and zest and strained yoghurt to the egg mixture. Beat for 5 minutes. Add the flour through a sieve and stir carefully. Pour the cheese filling over the base and bake at 160°C for 20-25 minutes. The cheesecake should be light golden round the edges, but no darker. Allow to cool. Serve ice cold with ripe summer berries.

    Decorating Erin's breakfast bar

    Erin's selections are perfect for an intimate celebration at home. The GLANSIG tealight holders give the Breakfast Bar a warm glow, and there's no better way to celebrate than with bubbles in the HEDERLIG Champagne glasses!

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    Meal with friends with Phoebe

    Meal with friends with Phoebe

    The vacuum flask, tray and glasses would be perfect for serving my special hot mulled cider. The dark and gold decorations with candles and tealight candles help set the cosy winter scene, while the artificial flowers in pots would be in my lounge room.

    Hot Mulled Cider Recipe

    INGREDIENTS

    • 2 litres unfiltered apple juice
    • peel of 2 oranges, sliced into thin broad strips
    • 20 g thinly sliced ginger, with peel
    • 1 Ceylon cinnamon stick, broken into small pieces
    • ½ tsp freshly ground cloves
    • 10 g cut liquorice root or approx. ½ tsp ground liquorice powder
    • ½ tsp freshly ground cardamom seeds

    Hot Mulled Cider Recipe

    METHOD

    Put all the ingredients in a pan and bring to the boil. Reduce the heat and simmer gently for 20 minutes with the pan lid on. Turn the heat off and leave to infuse for 10 minutes before sieving and serving the juice in transparent glasses.

    Decorating Phoebe's lounge room

    Phoebe's selections reflect a cosy Meal with Friends in the Lounge Room. With hot mulled cider served from the BEHÖVD vacuum flask warming her guests' bellies and green leafy plants in the KARDEMUMMA plant pots refreshing the room, her guests will feel warmly welcomed.

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    Samantha Thorpe's Family Time

    Wilma's Date Night

    Kids love spending time with the family, And I love doing it cosily. Dipping bikkies in warm tea, Sounds like perfect winter entertaining to me!

    Baked Salmon with Horseradish Compote Recipe

    INGREDIENTS

    • Approx. 1.3 kg side of salmon, skin on, no bones
    • 600 g boiled bulgur (approx. 300 g raw)
    • Fennel yoghurt
    • 500 g thinly sliced fennel
    • 2 tsp sea salt
    • 200 g yoghurt 10%
    • 100 g crème fraîche
    • finely chopped fennel leaves or dill
    • freshly ground black pepper
    • Cranberry & horseradish compote
    • 200 g light cane sugar
    • 100 ml water
    • 200 g fresh cranberries or lingonberries
    • 30 g finely grated horseradish topping
    • 50 g peeled red onion
    • 6 cloves garlic
    • 50 g finely chopped fennel tops
    • a pinch of chilli flakes
    • a little paprika
    • 40 g honey
    • cold-pressed olive oil for baking

    Baked Salmon with Horseradish Compote Recipe

    METHOD

    Fennel yoghurt:
    Slice the fennel very thinly using a mandolin or sharp knife, and mix with 2 tsp fine sea salt. Let it infuse for 15 minutes, then extract and discard the liquid. Mix the fennel with the strained yoghurt, crème fraîche and finely chopped fennel leaves, and season with freshly ground black pepper.

    Cranberry & horseradish compote:
    Bring the water and sugar to the boil in a small pan. Add the cranberries and boil for a couple of minutes over a high heat. Turn off the heat and add the horseradish. Cool the compote.

    Topping:
    Lay the salmon skin side down onto a baking tray lined with baking paper. Season with sea salt. Slice the red onion and garlic very thinly, and the fennel tops even more thinly. Spread them over the salmon. Season with chilli flakes and paprika. Melt the honey (if set) and pour it over the fish along with plenty of cold-pressed olive oil. The fish can be left with the topping on in the fridge for a couple of hours. If you do this, don't add the olive oil until just before baking. Bake the salmon at 250°C for about 10 minutes or longer, depending on size. Serve the salmon with the boiled bulgur, fennel yoghurt and cranberry & horseradish compote.

    Decorating Wilma's Dining Room

    Wilma is treating her partner to a Gatsby themed Date Night in the Dining Room. She has selected the ANGENÄM vase for 1920's decadence, and the PROMENAD plates to serve up the Baked Salmon with Horseradish Compote for pretty, vintage style.

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    Andrea Andric's Meal with Friends

    Meal with friends with Andrea

    There's nothing better than sharing a home-cooked meal with friends and I love entertaining at home! IKEA pieces are versatile and affordable allowing me to slightly change the setting and mood each time I throw a dinner party.

    Tortilla with Beans Recipe

    INGREDIENTS

    • 2 wheat tortillas
    • 350 g chilli con carne (without broth)
    • 50 g bay-cooked quince, finely chopped
    • 1 tsp oregano leaves
    • 70 g coarsely grated cheese e.g. Greve or Emmental
    • Cold-pressed olive oil
    • Sea salt

    Tortilla with Beans Recipe

    METHOD

    Lay the tortillas onto a roasting pan lined with baking paper. Spread on the chilli con carne and the chopped bay-cooked quince.

    Top off with the oregano leaves and cheese. Add plenty of olive oil and sea salt. Bake at 200°C for about 10 minutes, or until the cheese has melted and everything's golden.

    Decorating Andrea's dinning room

    Andrea is hosting a Meal with Friends, and has chosen versatile pieces that she can suit to any mood or event. The HÄMTA carafe will keep her guests' glasses filled, and the ANGENÄM dish is a striking decorative piece that she can also arrange the tortillas on.

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    John Saunder's Date Night

    John's Date Night

    I want to impress my wife with a date night picnic on our Living Room floor with Middle Eastern themed colours and candles.

    Aromatic Lamb Tagine Recipe

    INGREDIENTS

    • Approx. 1.2 kg lamb shank and shoulder, with bones
    • Marinade
    • 4 cloves garlic, coarsely chopped
    • 50 g coarsely grated onion
    • ½ tbsp freshly ground Ceylon cinnamon
    • ½ freshly ground black pepper
    • 1½ tsp freshly ground ginger
    • 1 tsp sweet paprika
    • ½ tsp freshly ground nutmeg or mace
    • ½ tsp chilli flakes
    • 1 tsp fine sea salt
    • Filling
    • Cold-pressed olive oil for frying
    • Approx. 800 ml boiling water
    • 600 g ripe tomatoes
    • 2 tbsp balsamic or regular apple cider vinegar
    • 600 g scrubbed or peeled potatoes
    • Sea salt
    • Freshly ground black pepper
    • Topping
    • Chopped salt-pickled lemons or finely grated lemon zest
    • Flat-leaf parsley or coriander

    Aromatic Lamb Tagine Recipe

    METHOD

    Two days before:

    Prick the meat all over with a fork or skewer to let the flavours in, and transfer to a glass or plastic container. Add the garlic, onions, spices and sea salt and rub the marinade into the meat well.
    Cover, and marinate the meat in the fridge for 24-48 hours.

    On the day:

    Scrape the marinade off the shank and shoulder using a knife, and save the marinade.
    Heat the pressure cooker without the lid and brown the meat on all sides in a little olive oil.
    Add the marinade and sauté for a couple of minutes.

    Pour boiling water over; add the chopped tomatoes and then the apple cider vinegar. Put the lid on and turn the heat right up. When things get really hot and steam starts sputtering out, reduce the heat slightly (but there should still be plenty of steam coming out of the valve). Cook the lamb for 25-30 minutes.

    Turn the heat off, and wait until the red button is down and the pressure has fully dropped before taking the lid off the pressure cooker.
    Meanwhile, scrub or peel the potatoes and cut into quarters.

    Remove the meat, put the pan back on the heat and boil the potatoes tender in the broth.
    Season with sea salt and freshly ground black pepper. Serve the meat, now off the bone, in small deep bowls with the broth and filling, and top off with chopped salt-pickled lemons and parsley leaves.

    Decorating John's living room

    John is treating his significant other to a romantic night in the Living Room. The OMVÄXLANDE tray is perfect for a picnic indoors, and the BLOMSTER candle holders set the mood while keeping the open flames safe and secure.

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    Leah Koger's Celebration

    Celebration with Leah

    Colours galore to brighten the room, purples and blues to beat winter's gloom. A warm filling pudding, to end a big day, red wine and carafe what a good way, to celebrate winter rugged up at the table, HEDERLIG in hand, to hear a good fable

    Bread and Butter Pudding with Blueberries and Blackberries Recipe

    INGREDIENTS

    • 2 eggs
    • 3 egg yolks
    • 250 ml whole milk
    • 250 ml cream
    • 150 g light cane sugar
    • seeds of vanilla pod
    • a pinch of sea salt
    • 200 g day-old bread without crust
    • 100 g blueberries
    • 100 g blackberries or raspberries

    Bread and Butter Pudding with Blueberries and Blackberries Recipe

    METHOD

    Start by mixing the eggs, egg yolks, whole milk, cream, cane sugar, vanilla seeds and sea salt in a large bowl. Whisk thoroughly and leave the egg and milk mixture to stand for 30 minutes to dissolve the sugar.

    Line a round tin (24 cm diameter) with baking paper. Tear the bread into large, rough pieces and spread half over the bottom of the tin.

    Spread the blueberries and blackberries over the bread and pour over half the egg-milk mixture. Put the rest of the bread over the berries. Pour the rest of the egg and milk over. Leave the cake to stand for 15 minutes while the bread absorbs the liquid.

    Bake at 180°C for 35-45 minutes, or until the cake is golden and crisp on top and the texture feels a bit wobbly. Remove the cake and leave to rest for at least half an hour before serving. It's even better the next day!

    Decorating Leah's dinning room

    Leah's selections add up to a cosy and colourful celebration in the Dining Room. The FORSLA deep plate is great with the purple theme, and perfect for the Bread and Butter Pudding with Blueberries and Blackberries. The vibrant SMYCKA tulips help to brighten the room in winter.

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    Samantha Thorpe's Family Time

    Family times with Samantha

    Kids love spending time with the family, And I love doing it cosily. Dipping bikkies in warm tea, Sounds like perfect winter entertaining to me!

    Fresh Coconut Cookies Recipe

    INGREDIENTS

    • 125 g butter
    • 50 g honey
    • 1 tsp baking powder
    • 100 g plain flour
    • 100 g desiccated coconut
    • 100 g fresh finely grated coconut
    • 100 g light muscovado cane
    • sugar or light cane sugar

    Fresh Coconut Cookies Recipe

    METHOD

    Melt the butter in a small pan, stir in the honey and turn the heat off. Sieve the baking powder and flour into a bowl.

    Finely grate the fresh coconut with a grater and add it to the bowl. Add the rest of the ingredients to the bowl. Mix everything together with the warm butter mixture. It will have a slightly loose, greasy consistency.

    Divide the dough into 13 balls of 40 g. Put baking paper on a tray and place the balls on it, but not too close together.

    Press the balls to 6 cm diameter and bake at 160C for 10-12 minutes.

    The cookies should be dark golden around the edges and golden brown in the middle. They should be chewy and not bone dry. When the cookies are done, they will appear soft - no need to worry though, they should harden.

    Keep the cookies in an airtight container in a cool, dark, dry place where they'll keep nicely for four days.

    Decorating Samantha's Kitchen

    For the perfect Family Time, Samantha can bake some fresh coconut cookies and display them in the ARV BRÖLLOP serving stand with lid she has chosen. The SOCKERÄRT vase adds a homely, cosy touch - just pop in some SMYCKA tulips!

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    Elizabeth Castle's Date Night

    ELIZABETH'S DATE NIGHT

    A cosy winter date night, snuggled up with my man on a comfy IKEA KIVIK sofa, surrounded by the glow of IKEA candles in IKEA glassware. The perfect night in.

    Elizabeth Castle Chocolate Panforte

    INGREDIENTS

    • ½ a Ceylon cinnamon stick or 1 tsp ground cinnamon
    • ¼ tsp freshly ground cloves
    • 1 tsp freshly ground coriander seeds
    • ¼ tsp freshly ground mace or Nutmeg
    • ¼ tsp freshly ground black pepper
    • 100 g Brazil nuts
    • 100 g almonds
    • 100 g walnuts
    • 75 g hazelnuts
    • 125 g honey
    • 100 g dark chocolate (min. 85%)
    • 125 g icing sugar
    • 175 g candied fruit e.g. angelica,
    • lemon, citron and Seville orange
    • 75 g plain flour

    Chocolate Panforte Recipe

    METHOD

    Toast the nuts in the oven at 180C or in a fry pan, until they smell great and have a little colour. Chop the nuts coarsely and put them in a bowl.

    Melt the honey and chocolate over hot water until fully liquid.

    Add the icing sugar and melt to a liquid again.

    In a large bowl, thoroughly mix the nuts with the candied fruits, flour and spices. Add the warm chocolate mixture - it's vital that it's still warm - and thoroughly knead the cake mix. This is best done with your hands, even if it's a bit hot.

    Put the mix into a baking tin (20 cm diameter) that has been lined with baking paper and press level (to about 3 cm). Bake at 180C for 25-30 minutes. The cake should have a bit of colour on top but must not go hard and dark brown. It will set when it gets cold.

    Cool the cake on a wire rack. Keep in a cold, dry, dark place in aluminium foil or baking paper, in an airtight cake tin.

    Decorating Elizabeth's lounge room

    Elizabeth has chosen the DAGLIGEN block candle to set the scene for a romantic night in in the Lounge Room. No date night would be complete without a glass of red - the HEDERLIG red wine glass is perfect for this.

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    Family Times with Helen Ziakas

    Family Times with Helen

    Brunch with the family, altogether on our huge NORDEN table, extra cosy with scented candles adding to the ambience and the wonderful banana cake waffles and an assortment of muffins, croissants and slices perfectly displayed on the 365+ serving stand.

    Banana Cake Waffles

    INGREDIENTS

    • 230g plain flour
    • 20g light cane sugar
    • ½ tsp fine sea salt
    • 350 ml whole milk
    • 100 ml cream
    • 4 eggs
    • 100g melted butter
    • 200g crumbled banana cake
    • a little butter for the waffle
    • iron

    Banana Cake Waffles Recipe

    METHOD

    Mix the flour, light cane sugar and sea salt in a bowl and whisk the mix smooth and even with the whole milk and cream.

    Separate the egg yolks from the whites. Whisk the yolks into the mix and leave to rest for 20 minutes.

    Add the melted butter to the mix and then the crumbled banana cake.

    Beat the egg whites stiff and fold them carefully into the mix.

    Heat the waffle iron and use a little butter for the first batch of waffles.

    Pour 150 ml of mix into the middle of the iron, quickly spread it out to the sides and close the lid.

    Wait for 2-3 minutes until the waffles are crisp and golden. Try serving the waffles with maple syrup and banana ice cream.

    family time brunch essentials

    Helen is serving up a delicious family brunch in her open plan Kitchen/Dining Room. Arrange breakfast treats on the IKEA 365+ serving platter and arrange fresh flowers in the SALONG vase to brighten up the table.

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    Meal with Friends with Jodie Davis

    Meal with Friends with Jodie

    Make wholesome, authentic Mexican fare, with that extra ingredient - IKEA care. Candles, flowers, a carafe for Sangria, friends will say, "Ole, pass me a tortilla!"

    Chilli Con Carne

    INGREDIENTS

    • 150 g finely chopped onion
    • 4 cloves garlic, finely chopped
    • Cold-pressed olive oil for frying
    • 30 g dried, smoked mild chillies with stalks e.g. ancho, pasilla and chipotle
    • 2 tsp freshly ground cumin
    • ½ - ¾ tbsp Ceylon cinnamon
    • ½ tsp freshly ground cloves
    • ½ tsp freshly ground allspice
    • 500 g minced beef (min. 15% fat)
    • 1 ¼ kg ripe tomatoes, coarsely chopped
    • ¾ litres bean water
    • 350 g boiled beans e.g. borlotti, black, kidney and lima (approx. 175 g raw)
    • 20 g dark chocolate (min. 80%)
    • 2 tbsp fresh oregano leaves

    CHILLI CON CARNE RECIPE

    METHOD

    Day 1:

    Soak the beans (175 g) in cold water overnight (24 hours).

    Day 2:

    Drain and rinse the beans, and boil covered in plenty of water for 1-1&1/2 hours. Leave them to infuse in the bean water before using (save the bean water for the broth).

    Heat a pan and add a little cold-pressed olive oil. Add the onion and garlic, and season generously with sea salt and black pepper. Sauté on a medium heat for 20 minutes as the onion and garlic slowly take on colour and caramelise.

    Meanwhile, remove the stalks and seeds from the chillies and chop the chillies finely.

    When the onion and garlic are golden, add the chillies, cumin, cinnamon, cloves, allspice and meat.

    Sauté everything for 10-15 minutes or until the meat has a little colour. Add the coarsely chopped tomatoes and pour boiling water over. Bring to the boil and then let the chilli simmer, covered, for about 1 hour or until it has a nice flavour. In the last 5 minutes add the cooked beans, chocolate and oregano leaves, and season with sea salt.

    Serve with plenty of crème fraîche and chopped coriander.

    Setting the scene for a Mexican theme party

    Jodie's selections are perfect for a Mexican-themed Meal with Friends. Enjoy the Chilli Con Carne from the TRIVSAM deep plate and add the colourful FEJKA artificial potted plants, making it feel like a fiesta in the Dining Room!

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    Meal with Friends with Jodie Davis

    Celebration with Marnie

    I love colour, especially for brightening up a grey wintery day. The items I've chosen will create the perfect cheerful backdrop for my celebration!

    Chilli Con Carne

    INGREDIENTS

    • Base
    • 200 g day-old dry rye bread with crust
    • 75 g melted butter
    • 25 g light muscovado cane sugar
    • Cheese filling
    • 75 g white sugar
    • 4 eggs
    • 1 tsp freshly ground cardamom seeds from pods
    • 500 g cream cheese (room temperature)
    • seeds of 1/2 vanilla pod
    • finely grated zest of 1 lemon
    • 3 tbsp freshly squeezed lemon juice
    • 100 g strained yoghurt 10%
    • 25 g plain flour

    Cheesecake with a Rye Bread Base Recipe

    METHOD

    Base

    Crumble or cut the rye bread into small pieces and toast in the oven at 160°C for 20 minutes or until bone dry.

    Put the rye bread in a blender and blend to a fine powder. The breadcrumbs should be blended to a powder-like texture, otherwise the base may not hold together. Alternatively, crush the breadcrumbs with a rolling pin.

    Add the melted butter and muscovado cane sugar. Press the bread mix down into a high-sided cake tin (24 cm diameter) that has been lined with baking paper.

    Refrigerate for at least 30 minutes before baking.

    Cheese filling

    Whisk the sugar white with the eggs. Put the cardamom pods in a mortar, bash a couple of times with the pestle, remove the pods and crush the seeds into a fine powder.

    Add the cardamom, cream cheese, vanilla seeds, lemon juice and zest and strained yoghurt to the egg mixture.

    Beat for 5 minutes. Add the flour through a sieve and stir carefully.

    Pour the cheese filling over the base and bake at 160°C for 20-25 minutes. The cheesecake should be light golden round the edges, but no darker. Allow to cool.
    Serve ice cold with ripe summer berries.

    Vibrant celebrations

    Marnie is brightening up her winter celebration with a colourful dinner party in the Dining Room. The FÄRGRIK 18-piece dinnerware set keeps colour on the table for entrée, main and dessert and the STOCKHOLM vase makes a vibrant centrepiece.

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    Bridget's Meal with Friends
    Erin's Celebration
    Phoebe's Meal with Friends
    Wilma's Date Night
    Andrea's Meal with Friends
    John's Date Night
    Leah's Date Celebration
    Samantha's Family Time
    Elizabeth's Date Night
    Helen's Family Time
    Jodie's Meal With Friends
    Marnies's Celebration