Besides its tastiness, the beauty of beef and olive bruschetta is that it’s quick and easy. A great bite for when you’d like to satisfy a salty craving. Recipe by Thulisa Martins
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
TO DRINK: Vondeling Chardonnay
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 Lace pancakes with poached plums and cardamom scented cream Serves: 20 mins Cooking Time: 4-6 Ingredients Poached plums 1L water 3 star anise 2.5 ml salt 60g sugar 12 ripe plums, halved and stone removed Pancakes 500ml (280g) cake flour 10ml baking powder 2ml salt 3 large eggs, whisked 250ml water 250ml Clover
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
Cook’s tip: To get more flavour into the sponge, soak in the cooled syrup. Tap into the trend of using mismatched glassware in which to serve this dessert.
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
Pair with the Howcomely (page 68, December 2014). With an almost shortbread consistency, be prepared for guests to come back for seconds and thirds for these spicy cookies.
Pair with the Cracker Lekker (page 71, December 2014). A classic flavour pairing of coffee and orange.
Print Recipe Honey-coated mixed nuts with cheese By Thulisa Martins – Serves: 4 Cooking Time: 5 mins Ingredients 150g SPAR Mixed Nuts 50g SPAR Honey SPAR Cheddar or cheese or your choice Instructions 1 Heat the honey and nuts in a saucepan over medium heat until the honey fully coats the nuts, 3 minutes. Serve