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…
Shredded Brussels sprouts with crispy pancetta and balsamic vinegar Take 150g Brussels sprouts and shred using the shredding option on a food processor. Heat 30ml (2 tbsp) olive or avocado oil in a non-stick pan. Fry the sprouts for 3 minutes and season well with Maldon Sea Salt and freshly ground black pepper. Add crispy pancetta crumbs and 15ml (1 tbsp) of good quality balsamic vinegar. Serve hot with crispy, sticky pork. Steamed Brussels with lemon almond butter Steam 200g Brussels sprouts until just tender. Add 50g butter to a non-stick frying pan over high heat – keep on heat until…
You can control the heat by adding wasabi a little at a time to the mayonnaise – don’t overdo it. COOK’S TIPS Serve the sushi rice immediately if you want it hot. This rice can also be served cold. To make the wasabi mayonnaise, mix wasabi powder with water to make a paste. Add the paste to the mayonnaise a little at a time, until it is to your liking.
Lianne Scher of gingerbreadlane, email [email protected], tel 011-540-1500
Make this flavourful dressing at home. Use it on salads and when grilling fish or veggies. It lends instant flavour without all the hard work.