Slightly sweet with just a hint of chilli.
When you roast tomatoes on a rack like this, all their juices drip down onto the bread as they cook, giving you the ultimate roasted tomato bruschetta to serve your birds on. Clumps of cherry tomatoes on the vine look fantastic, but if you can’t find any, loose ones will work just as well.
Preheat the oven to 180°C. Roll 1 x 400g ready puff pastry out on a lightly floured working surface. Cut the pastry into three thick strips. Sprinkle sesame seeds on the first strip, poppy seeds on the second strip and freshly grated Parmesan on the third strip. Use a rolling pin to lightly roll each strip to secure the toppings. Cut each strip into six thin strips and twist each strip. Place on a baking tray and bake until puffed and golden, about 10 minutes. Serve hot or cold with your favourite dips, or as is. COOK’S TIPS • These…
NON-STICK FINISHES • Clean non-stick pans with a cloth in hot soapy water, rinse and dry well. • Never use metal utensils as they will scratch the non-stick…
TANYA KOVARSKY tests the waters on a river safari and experiences a supreme big five – good service, food, location, activities and game spottingTANYA KOVARSKYOn seeing several herds of elephant, totalling more than 150, converge on the banks of the Chobe River in Botswana, frolicking in the water, drinking and feeding, I knew that it was one of those special game experiences of a lifetime. Add to this the vantage point of a very comfortable houseboat, a gin and tonic in hand, and some good company with whom to marvel at this sighting,and it was a special getaway experience too.…
This peppered roast beef with beetroot granita pairs well the sweet spicy fruit of a shiraz such as Zandvliet Kalkveld Shiraz or Graham Beck Shiraz-Viognier or a pinotage like Diemersfontein.
You can cut and serve this as square segments with cocktail sticks. TO DRINK: An earthy, mushroom-loving pinot noir from Muratie
TO DRINK: Sauvignon blanc would rise to the occasion here – go for something subtle from Fairview or Jordan.
Absolutely delicious as a snack at a cocktail party, the sweet preserved figs can be replaced with fresh figs when they’re in season. TO DRINK: An off-dry wine…
Crisp, melt-in-your-mouth meringues are easy to make. All you need is patience, time and these essential tips. How to make meringues MAKES about 20 INGREDIENTS 3 egg whites 100g castor sugar 15ml cornflour METHOD PREHEAT the oven to 100°C. Line a large baking tray with baking paper. WHIP egg whites in a glass bowl with an electric mixer until very stiff – you should be able to hold the bowl over your head without anything falling out. Gradually sprinkle in the castor sugar while whipping, then mix in the cornflour. Mix for 2 minutes to help the sugar dissolve. SPOON…
Simple tips for smart food…This gorgeous frozen presentation is great for serving cold soups, fruit salads or canapés such as oysters. Place a glass bowl on a baking…