The syrupy, sticky goodness of baklava is impossible to resist. Add in the creaminess and delicious tartness of fruit and you’ve got heaven in a glass: crushed baklava with lemon cream and poached apricots. Recipes and styling by Claire Ferrandi Assisted by Nomvuselelo Mncube Photographs by Dylan Swart
If you don’t enjoy the slightly tart taste of apricots, substitute them with nectarines. A true crowd pleaser, this colourful salad is delicious served outdoors, savouring the last…
When a sweet craving hits, these sour cherry and açaí dark chocolate bliss balls are heavenly – and with antioxidant-rich cocoa, dark chocolate and açaí powder, they’re loaded with the good stuff! Recipe, styling and photographs by Dianne Bibby
Make one of these cheesy Gorgonzola, pear and sage pull-apart bread and pop it in the centre of the table as you enjoy drinks before a meal. Cheesy,…
This pan-fried sirloin with shaved pear, pecan and brown butter serves two and only takes 30 mins to make – perfect for Valentine’s! Looking for more Valentine’s Day menu inspiration? We’ve got you covered: Granadilla, rose and pomegranate sparkling cocktail Pea, asparagus and mature Cheddar barley risotto Crêpes with pan-fried orange, pear, caramel and granadilla
This pea, asparagus and mature Cheddar barley risotto is the perfect addition to your Valentine’s dinner for two. Granadilla, rose and pomegranate sparkling cocktail Pan-fried sirloin with shaved…
Cadbury Glow, the heartfelt Valentines gifting solution, is bringing loved ones together this Valentine’s Day by encouraging fans to spread love and #GiveHerGlow for a chance to win romantic Cadbury Glow experiences. One lucky couple will stand the chance to enjoy a romantic weekend getaway at a bush, beach or city destination of their choice, valued at R15 000. To enter, consumers will simply need to purchase a box of Cadbury Glow and share an image of themselves with it, telling us who they would like to spoil this Valentine’s Day on the CadburyDairyMilkSA Facebook Page using #GiveHerGlow. The competition…
Print Recipe Chirashizushi (scattered sushi) Serves: 4 Cooking Time: 1 hr Ingredients SUSHI RICE 3 cups sushi rice 500ml (2 cups) water 75ml rice vinegar 15ml (1 tbsp) salt 40ml sugar SCATTERING INGREDIENTS 12 slices sashimi-grade tuna and salmon 12 tempura prawns 12 slices cucumber, halved 16 small wedges avocado 4 pinches of julienned radish
Print Recipe Seaweed salad with mushrooms and seared salmon Serves: 2 Cooking Time: 30 mins Ingredients 20g wakame seaweed (available at most Asian supermarkets) 200g salmon dash sunflower oil, to sear 10 baby spinach leaves 50g shiitake mushrooms, some sliced and others left whole 1 spring onion, finely chopped SAUCE A drop wasabi 30ml (2
Print Recipe Tuna sashimi with corn salsa and Peruvian-style green sauce Serves: 6 Cooking Time: 20 mins Ingredients GREEN SAUCE 120g feta cheese handful fresh mint leaves handful fresh coriander 1 fresh jalapeño chilli juice of ½ lemon 250ml (1 cup) corn oil/light vegetable oil 3 corn on the cobs, cooked 2 spring onions, chopped
Print Recipe Pattypan and bulgur-wheat sushi with mango-chilli dip Serves: 15 Cooking Time: 20 mins Ingredients PATTYPAN & BULGUR-WHEAT SUSHI 100g bulgur wheat 3 nori sheets (available at leading- and Asian supermarkets) 1 avocado, peeled, pitted and sliced 150g raw salmon, cut into small chunks 250g pattypans, steamed and sliced 200g smoked salmon, sliced into
Print Recipe Crispy sushi-rice cubes Serves: 4 Cooking Time: 1 hr + 2 hrs, to rest and cool Ingredients 500g sushi rice, rinsed in cold water 3 – 4 times 2 spring onions, thinly sliced 60ml (¼ cup) black sesame seeds, toasted vegetable oil, to deep-fry 80ml soya sauce 80ml water 5ml (1 tsp) mirin/dry