Print Recipe Spicy avocado, asparagus and baby potato salad Serves: 4 Cooking Time: 20 mins Ingredients 50ml peanut oil 10ml (2 tsp) garam masala 5ml (1 tsp) ground cumin 1 garlic clove, crushed 5ml (1 tsp) fresh ginger, crushed 200g asparagus, blanched 500g baby potatoes, parboiled 1 avocado, thinly sliced 100g watercress salt, to taste
Print Recipe Ginger and almond slices Serves: 12 Cooking Time: 50 mins Ingredients 200g pitted dates, chopped 250ml (1 cup) boiling water 10ml (2 tsp) bicarbonate of soda 200g butter, chopped 200g (1 cup) brown sugar 4 large eggs 240g self-raising flour 10ml (2 tsp) ground ginger 100g ground almonds icing sugar, to serve Instructions
These light cheese straws make the ideal appetiser or snack. So easy to make and full of cheesy goodness, ‘addictive’ is the only way to describe them.
This linguini is great for a summer supper with crispy bread and a leafy green salad.
Print Recipe Pineapple granadilla mojito Serves: 1 Instructions 1 In a shaker, crush 4 pineapple chunks and 10ml (2 tsp) brown sugar. Add 30ml (2 tbsp) light rum and shake with ice. Strain into a glass filled with crushed ice. Top with a dash of pineapple juice and the pulp of ½ a fresh granadilla.
TO DRINK: Pair the bruschetta with tomato and garlic cream cheese, olives, feta and basil with Thelema Mountain Red as a lighter-styled, fresh red wine always works with tomato dishes.
Spring herb and almond couscous should really be enjoyed outside to complement its earthy flavours. Why not go one step further and pack it for a camping adventure? Couscous is ideal for camping because you simply pour boiling water over to cook it.
If you’re looking for something a little more innovative than traditional BBQ basting, spicy litchi barbeque sauce is for you. This is a sweet, spicy and salty sauce…