The sandwich bar – it’s open season on sandwich topping and there is no peanut butter or jam in sight. This naan with grilled aubergine, hummus and chilli dressing is so easy to make. PRO TIP: If you don’t have time to make naan from scratch, you can use store-bought naan instead. Recipe and photography by Alida Ryder
I could go on and on about different toppings: with a good basic dough, the sky’s the limit. You can be endlessly inventive when creating your own pizza toppings, and it’s also a good way to combine tasty leftovers. ANNA’S TIPS FLOUR I always use cake flour as it is easier to manage and always gives a crisp crust when cooked. YEAST Use fresh yeast from your local bakery or supermarket. It can be refrigerated for about 3 weeks, but not frozen. If you prefer, for every 25g fresh yeast, use 10g instant dry yeast. HEATING To ensure a crispy…
2010-04-09 14:42:19 Serves: 6 Difficulty level: Easy Time: 1 hour 10 min TO DRINK: Bouchard Finlayson Pinot Noir 2008, with touches of spice, dark berries and an extremely elegant…
Print Recipe Quinoa with beetroot and plums Serves: 6 Cooking Time: 45 minutes Ingredients 3 plums, stoned and quartered olive/avocado oil, for drizzling salt and freshly ground black pepper, to taste 250g quinoa 450ml vegetable stock 200g baby beetroot, peeled and quartered 60ml (¼ cup) fresh flat-leaf parsley, roughly chopped 60ml (¼ cup) fresh mint,
Rustic tarts with a polenta crust and a sweet jam and citrus filling COOK’S TIP The pastry is very fragile and requires you to work quickly. If it becomes too soft to handle, place it back in the fridge to firm up.
TO DRINK: Bouchard Finlayson Pinot Noir. Both earthy, mushrooms and pinot are a match made in heaven.
Recipe by Puleng Moshoaliba This recipe has 4 separate components and is a little challenging, but the end result is well worth the effort Salted caramel 180ml (¾ cup) thick cream 60g (4 tbsp) salted butter 5ml (1 tsp) vanilla extract 2,5ml (½ tsp) sea salt flakes 200g (1 cup) white sugar 160g corn syrup or pale golden syrup METHOD Heat half of the cream, half of the butter and the vanilla extract in a small saucepan. Bring to a boil and remove from heat. Set aside, cover and keep warm. Place the salt, sugar and the corn syrup or…
TO DRINK: Amani Atkinson Ridge Chardonnay 2006 will stand up to the creamy coleslaw and complement the chicken nicely.
Print Recipe Cauliflower, mascarpone and truffle purée Serves: 6 Cooking Time: 20 mins Ingredients juice of 1 lemon 2 medium heads cauliflower, cut into florets 4 unpeeled garlic cloves, roasted until soft 125ml (½ cup) mascarpone salt and ground white pepper, to taste 60ml (¼ cup) truffle oil truffle shavings (optional), to serve Instructions 1