TO DRINK: A grassy Sauvignon Blanc from a cool climate is a classic match with ‘green’ salad flavours
Isabella: The cupcakes are my winning ‘Mystery Box’ dessert from Junior MasterChef. They do look impressive! And the lemon curd perfectly balances the sweet meringue on the top.…
Print Recipe Peanut butter and toffee chocolate brownies Serves: 8 – 12 brownies Cooking Time: 1 hour + overnight to chill Ingredients Brownies 300g dark chocolate 140g butter 3 eggs 300g castor sugar 70g cocoa 190g plain flour 1 x 350ml jar smooth or crunchy peanut butter Toffee 200g castor sugar 80g butter 80ml fresh
Print Recipe Chicken, chickpea and rocket salad Serves: 4 Cooking Time: 1 hour including marinating Instructions 1 For the marinade, mix together 80ml soy sauce, 10ml sesame oil, 2 finely chopped garlic cloves and 20ml wasabi. Put 4 skinless and boneless chicken breasts in a bowl and pour the marinade over. Leave to marinate for
TO DRINK: A citrusy Sauterne (French sweet wine) goes exceptionally well with fruit-flavoured desserts
Print Recipe Canderel chocolate egg lollies Serves: 4 large lollies Ingredients 3 x 85g Canderel milk chocolate slabs A clear plastic chocolate mold with 4 compartments (in the shape of your choice) with spaces for the sticks 4 plastic or wooden lollipop sticks Glitter for dusting (optional) Instructions 1 Ensure the mold is clean and
Print Recipe Crispy fennel and carrot salad Serves: 4 Cooking Time: 10 mins Ingredients DRESSING 30ml (2 tbsp) sherry vinegar 80ml (½ cup) olive/avocado oil 5ml (1 tsp) Dijon mustard sea salt and freshly ground black pepper, to taste SALAD 125ml (½ cup) fresh breadcrumbs 1 fennel bulb, thinly sliced 2 carrots, thinly sliced 2
Wanting a little more doesn’t make you avaricious. It just means that this delicious trio of ice creams is addictive. All the ice creams (double choc fudge, nougat and triple nut coffee) are made from the same basic recipe. You can make them in separate containers or layer them on top of each other and freeze. Basic recipe makes about 1 litre. Recipe by Toni Scorgie and Nadine Waner of The Tart Photographs by Graeme Borchers The Tart Boutique Catering & Individually Crafted Cakes, 48 Jan Smuts Avenue, Forest Town, Johannesburg. Call 011-646-4781 or email [email protected].