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].
TO DRINK: Post House Merlot, with dense fruit and hints of wood spice, is an ideal choice for this dish.
Recipe by Jaques Erusmus
Print Recipe Caprese salad Serves: 4 Cooking Time: 20 mins Ingredients 4 vine-ripened tomatoes 4 slices prosciutto sea salt and freshly ground black pepper, to taste extra virgin olive oil, for drizzling 2 x 125g bocconcini (buffalo mozzarella balls), torn 250ml (1 cup) fresh basil leaves 15ml (1 tbsp) white wine vinegar 30ml (2 tbsp)