Recipe by Sarah Dall
Recipe by Debbie Payne Makes: a 130g jar, serves 2 (in pasta) Difficulty level: Easy Time: 10 minutes INGREDIENTS: 100g marinated sun-dried tomatoes, drained 10g capers 20g Parmesan,…
Print Recipe Fresh asparagus with biltong, black garlic and olive butter Serves: 6 Cooking Time: 30 mins Ingredients 75g Kalamata olives, pitted 2 anchovy fillets 30g biltong dust + extra, to garnish 6 black garlic cloves 5ml (1 tsp) light brown sugar 25ml fresh parsley, roughly chopped 1 fennel bulb 250g butter, at room temperature
BEFORE YOU START WHAT YOU NEED TO KNOW • Alcohol has a crucial effect on frozen desserts because of its low freezing point. Be very careful when adding…
TO DRINK: Four-star wine Cloof Inkspot is a bargain at around R40 and earthy enough to match the vegetables.
Print Recipe Vanilla and honey-roasted figs on waffles with mascarpone Serves: 2 Cooking Time: 30 mins Ingredients 8 figs 60ml (¼ cup) honey seeds from ¼ vanilla pod 4 ready-made waffles 80ml ( cup) mascarpone toasted almonds, to serve fresh mint, to garnish Instructions 1 Preheat the oven to 220°C. 2 Place the figs in