Print Recipe Roasted rhubarb and hazelnut cupcakes with butterscotch mascarpone Serves: 12 cupcakes Cooking Time: 1 hour 20 mins Ingredients ROASTED RHUBARB 500g rhubarb, roughly cut into 5cm chunks 100g castor sugar 60ml (¼ cup) honey 1 vanilla pod 30ml (2 tbsp) butter, softened CUPCAKES 400g (2 cups) sugar 3 large eggs 125ml (½ cup)
Print Recipe Bushveld roast potatoes Serves: 8 Cooking Time: 1 hour Ingredients BUSHVELD SALT 50g pink salt zest of 2 limes 15ml (1 tbsp) fresh rosemary, finely chopped 5ml (1 tsp) fresh thyme leaves, chopped 5ml (1 tsp) coriander seeds, crushed 5ml (1 tsp) dried chilli flakes 2,5ml (½ tsp) freshly ground black pepper 2kg
2012-12-05 10:33:45 This is great as a light supper and perfect for a filling lunch. Cook’s tip: These are ideal as a light starter with fresh rocket and…
Baby potato and herb salad Name a more versatile vegetable than a potato! This baby potato and herb salad is fresh and light, with lots of greens and smothered in olive oil. We recommend pairing this salad with white wine; The Circumstance Chenin Blanc 2007 has both richness and a citrus tang of acidity to balance this dish. Made this recipe? Tag us @foodandhomesa #CookingWithFH on Instagram! ALSO SEE: Warm potato salad with spinach and poached eggs
Print Recipe Herbed ricotta tart Serves: 4 Cooking Time: 50 mins plus 30 mins to chill Ingredients HERBED PASTRY 250g whole-wheat flour 5ml (1 tsp) sea salt 15ml (1 tbsp) fresh rosemary, chopped 15ml (1 tbsp) fresh thyme leaves, chopped 60ml (¼ cup) olive oil 125ml (½ cup) cold water FILLING 15ml (1 tbsp) olive
Print Recipe Basic rustic tomato sauce Serves: Makes enough for 4 – 5 large pizzas Cooking Time: 30 mins Ingredients 45ml (3 tbsp) olive oil 1 small red onion, finely chopped 4 garlic cloves, sliced a handful of fresh basil leaves 30ml (2 tbsp) fresh oregano leaves 15ml (1 tbsp) fresh rosemary, chopped 3 x
TO DRINK: Amani Pendana Shiraz 2007, which has opulent harmonies of strawberry, pepper, toasty liquorice and concentrated fruit.
TO DRINK: A dry rosé is a good match with light, savoury meals and will cut through the creamy pasta sauce
JENNY’S NOTES • The recipe doesn’t specify dark chocolate, but I just assumed it was, and used Lindt (easy to get hold of). • It serves eight, I think, although there was nothing left over when I gave it to six hungry people (I served it with good vanilla ice cream).