TO DRINK: Rock shandy: soda, lemonade and bitters.
Thanks to Malu Simoes and Alberto Musacchio for this great recipe. This is, more or less, their original recipe, with only minor changes Serves: 8 Difficulty level: A…
Friends popping in for lunch? They’ll love this tuna salad with crunchy fennel and peppery rocket.
Print Recipe Whole-wheat couscous and tomato salad Serves: 4 Cooking Time: 35 mins Ingredients 120g whole-wheat couscous 1 shallot, finely chopped 3 tomatoes, seeded and cubed 100ml fresh mint, chopped 100ml fresh flat-leaf parsley, chopped zest of 2 lemons 100ml olive oil salt and freshly ground black pepper, to taste cos lettuce, to serve Instructions
Print Recipe Pistachio cakes Serves: 36 Cooking Time: 40 mins Ingredients 125g unsalted butter, softened 165g (¾ cup) castor sugar 5ml (1 tsp) vanilla extract 2 large eggs 185g (1¼ cups) plain flour, sifted 5ml (1 tsp) baking powder 40g (¼ cup) chopped pistachio nuts 125ml (½ cup) milk 2 x 500g packets ready-to-roll white
The new season’s flavours of young broad beans and baby leaves tossed with warm pancetta are beautifully balanced with the saltiness of feta. TO DRINK: Zoetendal Sauvignon Blanc…
Print Recipe Baklava vanilla cheesecake with honey and nuts Serves: 8 Cooking Time: 1 hour 15 mins Ingredients PASTRY 8 sheets phyllo pastry 45ml (3 tbsp) butter, melted 50g castor sugar 80g pecan nuts, crushed 20ml (4 tsp) ground cinnamon FILLING 100g castor sugar 45ml (3 tbsp) cornflour 900g cream cheese, at room temperature 2
You can use any fruit you like: apples, figs, apricots, pears… and the fruit can be either fresh or preserved. Here I’ve used a peach puree for the base and put plums on top. The nutty-wheat gives the pastry a wonderful texture. You can serve the tart with clotted cream, crème anglaise, custard or even fat-free yoghurt. Nicky Gibbs is the executive chef at The Westcliff Hotel in Johannesburg. Call 011-481-6000 for bookings or visit www.westcliff.co.za.
This loaf is the ultimate picnic side dish. The bread contains all the lovely deli ingredients you would normally have to lug around in heavy jars and containers. You can use any leftover deli items in your fridge, like tapenade, marinated veggies or olives.
You have to try this dish to experience the perfect balance of all flavours from Italy… a journey on its own! Roma salad with aubergines, baby marrows, haloumi and…
Print Recipe Endive, caramelised walnut, pear and Gorgonzola salad Serves: 4 Cooking Time: 25 mins Ingredients DRESSING 5ml (1 tsp) brown sugar 45ml (3 tbsp) red wine vinegar 80ml (? cup) sunflower oil salt and freshly ground black pepper, to taste 1 garlic clove, finely chopped oil, for frying 2 pears, sliced 125ml (½ cup)