Instead of a sorbet you could substitute with a delicious red pepper and tomato salsa.
With over 400 years of Spanish history, the use of sweet and sour is well entrenched in Sicilian cuisine.
Print Recipe Apple and granadilla iced tea Serves: 4 Cooking Time: 20 mins plus extra for chilling Ingredients 5 apple-flavoured tea bags 1 litre (4 cups) water 60ml (¼ cup) honey ½ stalk of lemon grass, lightly bruised pulp of 1 granadilla 500ml (2 cups) clear apple juice sparkling water or lemonade, to serve 4
Print Recipe Bacon, banana and yoghurt quiche Serves: 4 Cooking Time: 1 hour 15 mins Ingredients 400g ready-rolled shortcrust pastry 200g streaky bacon, lightly fried 1 red onion, thinly sliced 2 bananas, peeled and sliced 4 large eggs 250ml (1 cup) plain yoghurt 15ml (1 tbsp) cake flour 5ml (1 tsp) baking powder 15ml (1
Recipe by Dorah Sitole TO DRINK: Beef needs a bolshy wine. Try a rich cabernet/merlot blend
Print Recipe Vietnamese spring rolls Serves: 8 rolls Instructions 1 What? Vietnamese spring rolls Why? A quick vegetarian snack, these spring rolls are as fitting for a lunch box as a canapé or starter platter. How? Julienne 1 carrot, 1 celery stick, ½ a cucumber and several spring onions. Place one sheet of rice paper
Print Recipe Crispy chilli duck and noodle salad Serves: 2 Ingredients 200g cellophane (bean thread) noodles ½ cup mint leaves ½ cup basil leaves ½ cup coriander (cilantro) leaves 2 tablespoons lime juice 1 teaspoon fish sauce 1 teaspoon sugar finely sliced long red chilli, chilli sauce and lime wedges, to serve CRISPY CHILLI DUCK
Print Recipe Rhubarb tart Serves: 6 Cooking Time: 2 hours 30 mins including resting time Ingredients PASTRY 200g cake flour 25ml castor sugar 1ml salt 90g chilled unsalted butter, diced 90g chilled cream cheese 50ml ice water RHUBARB FILLING 1kg rhubarb, untrimmed weight 300g castor sugar ALMOND FILLING 120g ground almonds 120g castor sugar 1
Print Recipe Seeded loaf Serves: 1 loaf Ingredients 4 cups nutty wheat 5ml bicarbonate of soda 5ml baking powder 5ml salt 25ml brown sugar 500ml plain yoghurt 50ml sunflower oil 50ml milk 1 cup mixed seeds (sesame, sunflower, pumpkin, poppy) sesame seeds to garnish Instructions 1 Preheat the oven to 180°C and grease a loaf
Print Recipe Plum cake topped with custard Serves: 1 cake Cooking Time: 1 hour 20 mins Ingredients 3 large eggs, separated 130g butter 100g (½ cup) sugar 10ml (2 tsp) lemon zest 120g (1 cup) cake flour 5ml (1 tsp) baking powder 350g plums, pitted and sliced CUSTARD 125ml (½ cup) fresh cream 100g (½