This fresh salad makes a great side dish, or serve it on its own as a light lunch. To drink: Solms Delta Lekkerwijn’s rich, berry-driven character makes this rosé more food friendly than most.
This is the perfect autumnal salad – the fresh greens and root vegetables pair perfectly with the creamy chevin. Serve as the ultimate, heart-warming starter on a cooler evening. HOT TIP: Replace the olive oil for the dressing with avocado oil – it’s high in omegas 3, 6 and 9. Recipe by Vickie de Beer Photograph by Lee Malan Autumn salad with deep-fried chevin recipe
Print Recipe Flour-free hazelnut, chocolate and cinnamon biscuits Serves: 20 Cooking Time: 20 mins Ingredients 130g ground hazelnuts 150g icing sugar 2,5ml (½ tsp) ground cinnamon 50ml cocoa powder, plus extra to dust 4 large egg whites 60ml (¼ cup) castor sugar 100g dark chocolate chips Instructions 1 Preheat the oven to 160°C and line
Print Recipe Roasted beetroot, whipped chèvre, walnut sable and watercress salad Serves: 4 Cooking Time: 20 mins Ingredients WALNUT SABLE 76g flour 44g toasted almonds + 25g extra 35g castor sugar 44g diced cold butter 25ml walnut oil WHIPPED CHÈVRE 600ml cream 1 bay leaf a generous pinch paprika 400g chèvre salt and freshly ground
Is there any better quick and easy supper than cheat’s spaghetti Bolognese? This classic recipe gets a makeover for the lazy cook while maintaining delicious comforting flavours.
Print Recipe Coconut roti Serves: 12 Cooking Time: 20 mins plus extra for rising Ingredients 240g (2 cups) cake flour, sieved salt, to taste 130g desiccated coconut 60ml (¼ cup) boiling water 15ml (1 tbsp) butter Instructions 1 In a large bowl, mix the flour, salt and coconut with enough boiling water to make a
TO DRINK: The Burgundian character of Bouchard Finlayson Sans Barrique Chardonnay is a perfect match for the chicken.