Recipe by Angela Ridge
Print Recipe Grilled scallops with beetroot purée Serves: 6 Cooking Time: 20 mins Ingredients BEETROOT PURÉE 60ml (¼ cup) olive oil 2 onions, finely chopped 400g beetroots, finely diced 40ml red wine vinegar 4 tomatoes, peeled, seeded and diced 2 sprigs fresh thyme 100ml fresh cream + extra, if needed SCALLOPS 30g butter 2 garlic
Print Recipe Marshmallow and cherry chocolate hearts Serves: 15 pieces Cooking Time: 20 Ingredients 1 x 385g tin sweetened condensed milk 200g milk chocolate 100g dark chocolate 100g marshmallows, roughly chopped 100g glacé cherries, chopped Instructions 1 Heat the condensed milk and chocolates in a large saucepan over medium heat, stirring, until the chocolate has
Quinoa has its origins in the Andean region of Ecuador, Bolivia, Colombia and Peru. A grain-like crop, used primarily for its seeds and closely related to the beetroot…
Recipe by Illanique van Aswegen A lovely appetiser – the crunchy outside is heavenly against the sweet and tender interior of the fritter. It’s easy to make and…