Butterscotch and strawberries make a fresh combination. This is the sweet treat your friends will hope you make every time they come for tea.
The salad is assembled in advance on individual plates and the squid is flash-fried at the last minute.
Print Recipe White chocolate pots with griddled pineapple Serves: 6 Cooking Time: 20 mins plus extra for chilling Ingredients CHOCOLATE POTS 250ml (1 cup) fresh cream 190ml (¾ cup) milk 250g white chocolate, finely chopped 6 large egg yolks 6 thin slices fresh pineapple 45ml (3 tbsp) castor sugar Instructions 1 Combine the cream and
Tomatoes contain the cancer-fighting antioxidant lycopene, while basil contains all sorts of vitamins and minerals as well as cell-protecting flavonoids and antibacterial oils said to prevent stomach bugs.
Deliciously spicy, Mulligatawny is a well-known English dish of Indian origins. This richly flavoured soup, spiced with curry powder and served with a dollop of tangy sour cream, is perfect…
To drink: The high acidity in the fruit, coupled with the richness of the sauce, will be delightful with the semisweet sparkler JC le Roux La Fleurette.
You know what salad needs? Carbs. Lots and lots of carbs. That’s where this deliciously light Italian bread salad comes in.
TO DRINK: Constantia Uitsig Chardonnay Unwooded
Print Recipe Stuffed trout with baby marrow and butter bean salad Serves: 2 Cooking Time: 40 mins Ingredients TROUT 230g plain cream cheese, at room temperature 30ml (2 tbsp) pine nuts 2,5ml (½ tsp) fresh garlic, crushed 5ml (1 tsp) creamed horseradish 1 spring onion, thinly sliced 5ml (1 tsp) lemon juice 15ml (1 tbsp)
Beetroot cured salmon is a delicious combination of sweet earthiness and sharp saltiness. This makes a particularly elegant starter.