A clear tomato soup loaded with flavour – perfect as a refreshing starter on a hot summer’s day This low-fat soup is packed with vitamin C and the antioxidant lycopene.
These Yang Rou Chuan (spicy lamb kebabs) offered welcome relief from the dried seahorses and snakeskins on skewers at the tourist markets in Beijing.
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 little effort Duration: 1 hour INGREDIENTS Sheet pasta 165g ‘00’ Flour 85g Grano Duro flour + extra, for dusting 2 eggs 3 egg yolks pinch of salt 5ml (1 tsp) extra virgin olive oil METHOD Sift the flours together on a flat work surface. Create a mound and make a well in the centre. Lightly beat the remaining ingredients together in a bowl and add to the well. Work with your fingers…
Don’t be intimidated. This man-size T-bone with Jodi-Ann Pearton’s chimichurri is so delicious that you’ll finish it with no problem. Recipe by Steve Maresch
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 is crisp and dry, with firm acidity and a lingering aftertaste – ideal for salads.
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
TO DRINK: Be daring and try a rich red such as Pio Cesare Barolo from Italy or Steenberg Merlot.
Paella can be a simple or very elaborate dish. This recipe is a little more elaborate, but the pricier ingredients can be omitted or substituted to your taste.…