Recipes by Vickie de Beer Caramel Sauce: Ingredients: 200g (1 cup) sugar 60ml (¼ cup) water 50g butter, diced 80ml fresh thick cream sea salt flakes (if you…
Print Recipe Peach and lemon grass ice cream Serves: 6 Cooking Time: 20 mins plus extra for setting Ingredients 2 large eggs, lightly beaten 200g (1 cup) sugar 4 peaches, pitted and pureed 450ml fresh cream 1 stem lemon grass, bruised pinch of salt dark chocolate, melted, to serve Instructions 1 In large bowl, mix
Print Recipe Bistro salad Serves: 4 Cooking Time: 20 mins Ingredients VINEGAR AND GARLIC DRESSING 60ml (¼ cup) white wine vinegar 30ml (2 tbsp) extra virgin olive oil 1 garlic clove, crushed 5ml (1 tsp) Dijon mustard sea salt and freshly ground black pepper, to taste 8 slices pancetta 4 large eggs 1 frisée (curly
Print Recipe Cranberry-glazed duck breast with green apple salad Serves: 4 Cooking Time: 40 mins Ingredients DUCK 4 duck breasts salt and freshly ground black pepper, to taste 60ml (¼ cup) cranberry jelly SALAD 4 Granny Smith apples, finely sliced 1 spring onion, finely sliced 500g fresh watercress juice of 1 small lemon olive/avocado oil
Print Recipe Spun sugar Cooking Time: 25 mins Ingredients 360g glucose 200g white granulated Instructions 1 Place the glucose and sugar in a pot over high heat. Remove from heat when the sugar has melted and reached boiling point. 2 Dip a fork into the pot at a 45-degree angle in an aired kitchen and