Recipe by Donna Hay
Print Recipe Bulgur wheat salad with mushrooms and pesto Serves: 2– 4 Cooking Time: 10 mins Ingredients 30ml (2 tbsp) olive/avocado oil, plus extra for drizzling 250g (1 punnet) button mushrooms, cut in quarters 250g (1 punnet) brown mushrooms, thickly sliced 30ml (2 tbsp) ready-made pesto 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped 250g
Print Recipe New potatoes with spring onions and roasted red onions Serves: 4 Cooking Time: 1 hour 20 mins Ingredients 4 red onions, cut into chunks 15ml (1 tbsp) honey 125ml (½ cup) olive oil salt and freshly ground black pepper, to taste 1 bunch fresh thyme 2kg new potatoes, cut into wedges 2 bunches
Recipe by Olive Hamilton Russell
Nothing beats homemade bread with a delicious topping.
Print Recipe Relish Ingredients 1 large onion, cut in half and thinly sliced 60ml (¼ cup) vegetable oil 2 large pickled cucumbers, finely chopped 180ml (¾ cup) tomato sauce 125ml (½ cup) mild mustard 30ml (2 tbsp) Worcestershire sauce a pinch of pouring salt a pinch of fine black pepper Instructions 1 Fry the onion
This dessert is delicate and refined with bittersweet flavours. TO DRINK: De Krans Cape Ruby Port
This is crispy roast chicken with a kick! TO DRINK: Try Fleur du Cap Unfiltered Semillon, which has lovely firm acidity with aromas of lime.
BEFORE YOU START WHAT YOU NEED TO KNOW • Alcohol has a crucial effect on frozen desserts because of its low freezing point. Be very careful when adding alcohol – if you add too much it won’t set at all. • When in doubt about using alcohol, spoon a spirit or liqueur over the sorbet just before serving. • Sugar has the same effect on frozen desserts as alcohol. The more sugar a frozen dessert contains, the lower its freezing point and the longer it will take to freeze. • A warm mixture should never be poured directly into a…