TO DRINK: L’Avenir Pinotage has a fine balance of fruit and acidity.
Print Recipe Vanilla poppy-seed cake with caramel praline Serves: 10 Ingredients 1 hour 15 mins 100g butter, at room temperature 100g castor sugar 3 large eggs, beaten 100g cake flour 5ml (1 tsp) baking powder 60ml (¼ cup) poppy seeds ICING 80g butter, softened 130g (1 cup) icing sugar, sifted 5ml (1 tsp) vanilla extract
Saganaki refers to pan-fried cheese. Any firm cheese can be used, such as sheep’s milk kefalotiri, although certain types of feta or haloumi are also suitable TO DRINK: Try a fruity Chardonnay like Franschhoek Cellar’s with this Mediterranean-inspired salad
Justin Bonello of BBC Food’s Cooked series introduced me to the concept of heating a vodka bottle on the braai. I also use dark chocolate and orange zest,…
Similar to polenta, the maize meal gives this cake an interesting texture.
Mulled wine goes back to the Middle Ages when wine was inconsistent and mostly terrible. Apple cider, not as much. Making it a hot cocktail is great for a sniffle and it this mulled apple iced tea can be served as a refreshing drink in summer.
Print Recipe Smoky prawns with zesty aïoli Serves: 4 Cooking Time: 45 mins Ingredients 60ml (¼ cup) olive oil 15ml (1 tbsp) smoked paprika 3 large garlic cloves, peeled and roughly chopped zest and juice of 1 lemon sea salt and freshly ground black pepper, to taste 16 large prawns, deveined Aïoli 250ml (1 cup)
A twist on a Pimms cup – very simple and refreshing! Cook’s tip: When doing multiple cocktails from 1 shaker/mixing glass/jug, do not fill your serving glasses one by one. Rather top them up in small increments until all evenly filled.