Shredded Brussels sprouts with crispy pancetta and balsamic vinegar Take 150g Brussels sprouts and shred using the shredding option on a food processor. Heat 30ml (2 tbsp) olive or avocado oil in a non-stick pan. Fry the sprouts for 3 minutes and season well with Maldon Sea Salt and freshly ground black pepper. Add crispy pancetta crumbs and 15ml (1 tbsp) of good quality balsamic vinegar. Serve hot with crispy, sticky pork. Steamed Brussels with lemon almond butter Steam 200g Brussels sprouts until just tender. Add 50g butter to a non-stick frying pan over high heat – keep on heat until…
Print Recipe Coffee and coconut meringue roulade with coffee cream syrup-sauce Serves: 10 Cooking Time: 1 hr 10 mins + cooling Ingredients 6 egg whites a pinch of salt 210g (1 cup) castor sugar 15ml (1 tbsp) cornflour 5ml (1 tsp) vanilla essence 5ml (1 tsp) white vinegar FILLING 350ml fresh cream 50g castor sugar
Print Recipe Polenta with capers and black peppercorns Serves: 6 Cooking Time: 30 mins Ingredients 375ml (1½ cups) water 500ml (2 cups) milk 250ml (1 cup) polenta 30ml (2 tbsp) capers 15ml (1 tbsp) black peppercorns a pinch of salt 60g smoked salmon, to serve caviar or salmon roe, to serve beetroot micro leaves, to
You can control the heat by adding wasabi a little at a time to the mayonnaise – don’t overdo it. COOK’S TIPS Serve the sushi rice immediately if you want it hot. This rice can also be served cold. To make the wasabi mayonnaise, mix wasabi powder with water to make a paste. Add the paste to the mayonnaise a little at a time, until it is to your liking.
Lianne Scher of gingerbreadlane, email [email protected], tel 011-540-1500
Make this flavourful dressing at home. Use it on salads and when grilling fish or veggies. It lends instant flavour without all the hard work.
TO DRINK: A creamy, oaked chenin blanc has both pear and nutty characters, and its richness will complement the creamy remoulade
Print Recipe Melon and cucumber salad Serves: 4 Cooking Time: 10 mins Ingredients SALAD 1 small spanspek melon, peeled, seeded and sliced 1 small cucumber, peeled, seeded and sliced 6 bocconcini, halved 30ml fresh mint, chopped 30ml fresh basil, chopped salt and freshly ground black pepper, to taste DRESSING 30ml olive oil 30ml white wine
We love a good malva pudding and this malva pudding with granadilla ice cream is the perfect dessert to serve when you have friends coming over.
Print Recipe Quick mushroom, Parmesan and rocket bruschetta Serves: 4 Cooking Time: 20 mins Ingredients 8 – 10 thin slices of olive ciabatta 30ml (2 tbsp) olive oil 10g (1 tbsp) butter 350g mushrooms (button, brown, oyster, portabellini), roughly chopped 2 garlic cloves, chopped 5ml (1 tsp) dried chilli flakes salt and freshly ground black
Print Recipe Fennel, mustard and goat’s cheese tartlets Serves: 12 Cooking Time: 1 hour 15 mins Ingredients 2 medium fennel bulbs, quartered 250ml (1cup) vegetable stock 250ml (1 cup) orange juice 600g ready-rolled shortcrust pastry 2 large eggs 250ml (1 cup) milk 15ml (1 tbsp) wholegrain mustard pinch of salt 2 logs goat’s cheese, cut