Print Recipe Baked rice pudding Ingredients 100g (½ cup) arborio rice 1 litre milk 1 vanilla pod, split and seeds scraped 30ml (2 tbsp) castor sugar 4 pieces lemon peel 30ml (2 tbsp) butter, chopped 15ml (1 tbsp) castor sugar, extra double-thick cream, to serve Instructions 1 Preheat the oven to 160ºC. 2 Place the
Print Recipe Roasted baby marrow and asparagus risoni salad Serves: 4 – 6 Cooking Time: 35 mins Ingredients 30ml (2 tbsp) olive oil + 45ml (3 tbsp) extra 8 baby marrows, thinly sliced 2 garlic cloves, thinly sliced 2,5ml (½ tsp) dried chilli flakes salt and freshly ground black pepper, to taste 300g risoni 10
Print Recipe Vegetable and bacon soup with ricotta dumplings Serves: 4 Cooking Time: 1 hour 30 mins plus 1 hour for soaking beans Ingredients RICOTTA DUMPLINGS 250g fresh ricotta 125ml (½ cup) Parmesan, finely grated 10ml (2 tsp) fresh marjoram leaves, finely chopped 1 large egg, lightly beaten 75g cake flour, sifted 15ml (1 tbsp)
To drink: Bouchard Finlayson Sans Barrique 2007: the elements of unwooded chardonnay will create a harmonious balance between the food and the wine.
TO DRINK: Bellevue Morkel Malbec has a minty character, juicy tannins and upfront fruit – perfect for lamb.
TO DRINK: This dessert is just too sweet to match with anything other than the off-dry JC le Roux La Vallée. Vicki Clarke and Nikki Gaskell are partners in Fresh, one of the country’s most dynamic catering companies. They also own and run the Johannesburg restaurant, Bella. Call Vicki on 082 414 9245 or Nikki on 083 741 7436.
Print Recipe Strawberry ice cream Serves: 4 Cooking Time: 10 mins plus extra for freezing Ingredients 125g sugar 125ml (½ cup) water fresh strawberries, puréed 10ml (2 tsp) lime juice 125ml (½ cup) orange juice Instructions 1 Heat the sugar and water in a pot over medium heat, stirring until the sugar dissolves to form