WEIDENFELD & NICOLSON, R318 Jennifer Irvine, founder of The Pure Package diet, has released a cookbook jam-packed with awardwinning recipes guaranteed to boost your energy levels and improve your weight without compromising on flavour. The Diet for Food Lovers pages are loaded with simple and delicious family meals – we love the spiced butternut and couscous salad with raspberry vinaigrette, as well as the baked peaches with ricotta.
Korean short ribs with spicy kimchi cucumbers is an absolutely delectable dish. Serious comfort food, Korean style, with just enough spice to shake up your comfort zone. It’s slow…
This bread was the hit of the photo shoot. Light, aromatic and slightly sweet, it is perfect for a picnic or a snack – a little time-consuming to make, but well worth it to eat! TO DRINK: Apple cider or fruit beer: a great alternative to the beer match for this recipe.
Recipe by Thulisa Martins Creamy layers of lavender and cream cheese, sweet granadilla and Italian meringue, and marshmallow and white-chocolate mousses, paired with moreish home-made honeycomb, which adds…
Annica has a reputation for beautiful cakes for special occasions. She also offers catering services and runs Annica’s in The Michelangelo Towers in Sandton, Johannesburg. For more information visit www.annicasdeli.co.za, email [email protected] or call 011-884-9445.
Print Recipe Penne primavera Serves: 4 Cooking Time: 50 mins Ingredients SAUCE 300g Rosa tomatoes, quartered 5 spring onions, finely sliced 60ml (¼ cup) fresh flat-leaf parsley, chopped 60ml (¼ cup) fresh oregano, chopped 45ml (3 tbsp) fresh basil, chopped juice of ½ lemon salt and freshly ground black pepper, to taste 250ml (1 cup)
Print Recipe Crepe cones with crème fraîche and seasonal berries Serves: 10 Cooking Time: 30 minutes + 1 hour refrigeration Ingredients 2 large eggs 180ml (¾ cup) milk 125ml (½ cup) water 120g (1 cup) cake flour 45ml (3 tbsp) melted butter butter, for coating the pan 250g crème fraîche fresh seasonal berries, to serve
A filling salad that is quick and easy to prepare.
Print Recipe Three-cheese tart with berry coulis Serves: 1 large or 6 small tarts Cooking Time: 1 hour Ingredients SHORTCRUST PASTRY 120g (½ cup) butter 180g (1,5 cups) cake flour 1 large egg ice water 3 sprigs fresh rosemary, finely chopped FILLING 1 large egg 1 large egg yolk 250ml (1 cup) fresh cream pinch