The sweetness of condensed milk and a full-flavoured punch of moerkoffie evoke memories of “spookstories” around the campfire. Here, these flavours come together in a cool, creamy, summer treat. Ice cream sandwiches are the perfect summer treat and makes for a delicious, make-ahead summer dessert. History of the ice cream sandwich In the book, Sugar and Snow: A History of Ice Cream Making by Jeri Quinzio, ice cream sandwiches were created in 1899 by an unknown pushcart peddler in Bowery, New York City. These sandwiches were made with vanilla ice cream between two graham wafers. This revolutionary treat was the first of…
Print Recipe Lamb Chops with Marmite sauce, baby potatoes and green beans Serves: 8 Cooking Time: 50 mins Ingredients BABY POTATOES 500g baby potatoes 30ml (2 tbsp) butter 5ml (1 tsp) salt GREEN BEANS 350g fine green beans 5ml (1 tsp) salt 15ml (1 tbsp) butter LAMB CHOPS 8 (600g) lamb chops 15ml (1 tbsp)
Litchi, pine nut and feta stuffed chicken breast with spring onion couscous is a great way to add something special to a conventional chicken dish. The sweet juiciness of the litchis is delicious with creamy, salty feta, and the meat is cooked until succulent and tender. Perfect for a filling lunch.
Print Recipe Crispy-skin tarragon chicken with cucumber and fennel salad Serves: 4 Cooking Time: 40 mins Ingredients 45ml (3 tbsp) butter, softened 45ml (3 tbsp) fresh tarragon, chopped sea salt and freshly ground black pepper, to taste 4 x 200g chicken breast fillets, skin on, trimmed 60ml (¼ cup) olive oil 60ml (¼ cup) fresh
Lemon-roasted chicken with parsnips is full of tangy deliciousness. Reducing the oven heat and leaving the chicken in for a little while longer is a great way to…
Print Recipe Kamikaze fries with spicy Asian ketchup Serves: 6 Cooking Time: 1 hour Ingredients SPICY ASIAN KETCHUP 200ml hoisin sauce 50ml soya sauce 1 medium-heat red chilli, finely chopped knob fresh ginger, peeled and grated juice of ½ lime SPICE SEASONING 75ml Cajun seasoning 15ml (1 tbsp) cayenne pepper KAMIKAZE FRIES oil, to deep-fry
“Patate arraganate is a wonderful accompaniment to meat or fish dishes, and, if you increase the quantities, makes a lovely main course in itself when served with a salad. Arraganate means ‘with oregano’ and this herb infuses wonderfully with the potatoes and tomatoes during roasting. Whenever I make this dish the whole house is filled with a wonderful aroma of oregano and basil, transporting me right back to the Mediterranean.” – Gennaro Contaldo Recipe by Antonio Carluccio and Gennaro Contaldo