Recipe by Illanique van Aswegen Who says pizza always needs mozzarella and a tomato sauce? This non-traditional gourmet pizza delivers on crunch and unusual flavours that are sure to impress your family or fellow foodies.
Print Recipe Maple-glazed duck with spice-poached plums Serves: 6 – 8 Cooking Time: 20 mins Ingredients MAPLE-GLAZED DUCK 1,5kg – 2kg duck, fully defrosted if previously frozen 1 onion, peeled and quartered 3 cinnamon sticks handful fresh rosemary sprigs handful fresh thyme sprigs handful fresh sage leaves 4 garlic cloves, peeled and halved 1 orange,
“At Easter tide may joy abide to make life bright and sunny, and may you be from care as free and happy as the bunny.” Anonymous This Easter, we’re letting the lemon tart take centre-stage with this delicious tangy lemon tart with yoghurt and granadilla. It is perfect for when you have guests coming over. ALSO TRY: The Gourmet Greek lemon tart
Print Recipe Tipiak winter fruit salad with quinoa Serves: 6 Cooking Time: 30 mins Ingredients 240g Tipiak Organic Gourmand Quinoa 2 oranges, peeled and diced 80g dried figs, sliced 80g dates, sliced juice of 1 orange salt freshly ground black pepper, to taste 30ml (2 tbsp) honey 45ml ( 3 tbsp) lemon juice 5ml (1
Print Recipe Chickpea dumplings in tomato curry with fresh basil Serves: 2 – 3 Cooking Time: 45 mins Ingredients Tomato curry Olive oil, to fry 1 onion, peeled and diced 2 garlic cloves, peeled and minced 1 x 80g sachet Thai red curry paste 2 x 400g tins chopped tomatoes Juice of ½ lemon Salt
Sosaties are a traditional South African dish of meat cooked on skewers. The word ‘sosatie’ is of Cape Malay origin, used in Afrikaans, and has gained greater circulation…
Print Recipe Chocolate terrine with hazelnut praline and salted caramel popcorn Serves: 12 Cooking Time: 2 hours plus setting time Ingredients Chocolate terrine 250ml (1 cup) fresh cream 200g Lindt 70% Dark Chocolate 225g castor sugar 60ml (¼ cup) boiling water 100g hazelnuts, roughly chopped Hazelnut-praline topping 225g castor sugar 60ml (¼ cup) boiling water
Try this bonus recipe from the ‘Melting Pot’ feature in our September 2015 mag.
Print Recipe Star anise-scented butternut soup Serves: 2 Cooking Time: 30 mins Ingredients 250g butternut, peeled, seeded and cubed 300ml vegetable stock 150ml fresh cream 10ml (2tsp) honey 1 star anise Basil/herb of your choice, to drizzle 5ml (1tsp) pumpkin seeds Instructions 1 Place all of the ingredients, except the pumpkin seeds, in a saucepan
Recipes & Styling: Leila Saffarian. Photographs: Graeme Wyllie Makes 4 burgers Difficulty level: Easy Time: 1 hour INGREDIENTS For the ostrich pattie: 500 g ostrich mince 2 tbsp (15ml) chopped garlic 1 tbsp (25ml) grated ginger 1 tbsp (15ml) chopped chilli Sea salt & freshly ground black pepper For the red onion marmalade: 1 tbsp (15ml) olive oil 2 medium red onions, thinly sliced 2 tbsp (30ml) brown sugar 3 tbsp (45ml) Balsamic vinegar Sea salt & freshly ground black pepper To serve: 4 large hamburger buns 8 pieces crispy streaky bacon METHOD 1. Combine the mince, garlic, ginger, chilli…