And now for something sweet…
To drink: The high acidity in the fruit, coupled with the richness of the sauce, will be delightful with the semisweet sparkler JC le Roux La Fleurette.
Print Recipe Stuffed trout with baby marrow and butter bean salad Serves: 2 Cooking Time: 40 mins Ingredients TROUT 230g plain cream cheese, at room temperature 30ml (2 tbsp) pine nuts 2,5ml (½ tsp) fresh garlic, crushed 5ml (1 tsp) creamed horseradish 1 spring onion, thinly sliced 5ml (1 tsp) lemon juice 15ml (1 tbsp)
Beetroot cured salmon is a delicious combination of sweet earthiness and sharp saltiness. This makes a particularly elegant starter.
Get stuck into this Boerekos classic with the ultimate twist – burnt caramel! Recipes, styling and photography by Alida Ryder
TO DRINK: The hint of melon and citrus in Bosman Chenin Blanc 2008 reflects the papaya in the salad.
This is a classic Italian twist to add to a beautiful spring meal, and is best served with large glasses of white wine on a warm day. Great with roast chicken or even on top of a lovely big green salad.
Print Recipe Crepes with fresh fruit, ice cream and maple syrup Serves: 4 Cooking Time: 20 minutes Ingredients Batter 120g (1 cup) cake flour 2 large eggs 125ml (½ cup) milk 125ml (½ cup) water pinch of salt 30ml (2 tbsp) butter, melted To serve fresh fruit (sliced nectarines, peaches or berries) maple syrup, to
Print Recipe Greek rum and hazelnut cake Serves: 1 cake Cooking Time: 1 hour Ingredients CAKE 500g hazelnuts, toasted 100g ready-made vanilla cookies, crushed 15ml (1 tbsp) baking powder zest of 1 lemon 8 large eggs, separated 1ml (¼ tsp) cream of tartar 250g (1¼ cups) white sugar 135g butter, melted 100g mixed nuts, toasted