• Print Recipe Caribbean coffee Serves: 2 Instructions 1 Combine 30ml (2 tbsp) dark rum and 15ml (1 tbsp) Amaretto in each coffee cup. Fill with hot espresso or good-quality filter coffee. Top with a dollop of whipped fresh cream and a sprinkle of toasted flaked almonds or grated dark chocolate (optional).
    Print Recipe Corn, feta and herb fritters with creamed avocado Serves: 16 – 20 bite-size fritters Cooking Time: 45 minutes Ingredients FRITTERS 500ml (2 cups) corn kernels, cooked 1 whole spring onion, thinly sliced 15ml (1 tbsp) basil, finely chopped 15ml (1 tbsp) dill, chopped 20ml (4 tsp) sweet chilli sauce 1 round of feta,

    Recipe by Jenny Crwys-Williams The recipe doesn’t mention it, but I bought indecently thick cream to go with the polenta cake, which I served as a Sunday evening pud. No one complained. The unrefined white sugar was bought from Woolworths’ excellent range: don’t be put off by the colour (a dirty white) or by the size of the granules.

    Print Recipe Dark chocolate and strawberry puffs Serves: 15 puffs Cooking Time: 30 mins Ingredients PUFFS 30ml (2 tbsp) butter 45ml (3 tbsp) water 100ml milk 100g cake flour 4 large eggs FILLING 200g dark chocolate, melted 200g strawberries, finely chopped Instructions 1 Preheat the oven to 180°C. 2 For the puffs, heat the butter,
    Print Recipe Tomato, coriander and chickpea spaghetti Instructions 1 Cook 400g spaghetti in salted, rapidly boiling water until al dente. Strain and set aside. Heat 30ml (2 tbsp) avocado oil in a heavy-based pan and sauté 1 finely chopped onion for about 3 minutes. Crush 1 garlic clove and stir through. Add 5ml (1 tsp)