Makes: about 15 TO DRINK: Nuts add a certain richness that asks for a wooded sauvignon; enjoy with Bellingham Maverick Wooded Sauvignon Blanc 2005
This was inspired by the suspiros (meringues) and bag of beautiful almonds we brought back from the Algarve. This has dates and figs served in layers with whipped…
This recipe was adapted from a book called The French Kitchen, by Fran Ward and Joanne Harris. It’s not only one of the easiest I’ve tried, but also one of the best. If you’re having a lot of people over for lunch you can take the pressure off and make the pastry the day before. Cook’s tip: The recipe is easily halved if you use a smaller frying pan, about 20cm – 25cm.
This is excellent as a side dish, or add ready-cooked chicken breast strips before baking and serve as a main course for a quick weekday supper. TO DRINK:…
This jam is not as sweet as jam you would normally make (which uses roughly equal parts fruit and sugar), but it’s packed with flavour. Try to use beautifully ripe strawberries with loads of flavour – half are kept whole and the other half chopped. Take note that this jam does not last as long as a normal home-made jam would.
TO DRINK: Cape Point Vineyards Semillon 2006 should harmonise beautifully with the Emmenthal and red peppers
This makes a lovely colourful starter. Serve it with fresh bread to mop up the juices. You can also use a combination of red and yellow peppers for extra colour, but don’t use green pepper.
“In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato-and-leek soup of my childhood, which my mother and grandmother…
This ginger gin and tonic is perfect for a lazy afternoon! It is refreshing, with the perfect hint of spice.
This versatile dish can be enjoyed on a hot summer’s evening or a cold winter’s night. It pairs well with the Leopard’s Leap Chenin Blanc.