I ate this one night in Ponte Delgada on the island of San Miguel. I asked the chef and this is more or less the recipe he gave me. I was very happy to come home and make it. This makes a big dish of ribs but you just bang it in the oven and it’s a lovely, easy way to feed a crowd. If you want to make less, just reduce the amount of ribs, or you could make them all anyway and have leftovers for the next day.
Sweet olives, rinsed to remove most of their brine and then dipped in a sweet glucose solution, are the hottest new product to hit deli shelves. Their more-ish…
Print Recipe Parmesan chicken with pearl onions and patty pans Serves: 4 Cooking Time: 55 minutes Ingredients 6 chicken breasts, boneless salt and freshly ground black pepper, to taste 2 large eggs 125ml (½ cup) milk 125ml (½ cup) Parmesan, freshly grated 100g fresh breadcrumbs 45ml (3 tbsp) avocado oil 20ml (4 tsp) butter 100g
TO DRINK: A full-bodied wooded Chardonnay with a lemony twist will cut through the richness of the pork
Recipe by Illanique van Aswegen
Take a traditional English favourite and give it even more flavour and decadence! Ginger banoffee tartlets with chocolate cream and walnuts are deliciously creamy, rich and sweet. The…
Beetroot: Ginger: Greek yoghurt:
If you’re craving something light yet sweet and earthy, pine nut cake with blood orange syrup is for you. The delicate pine nuts are really brought to life…
Print Recipe Baked rice pudding Ingredients 100g (½ cup) arborio rice 1 litre milk 1 vanilla pod, split and seeds scraped 30ml (2 tbsp) castor sugar 4 pieces lemon peel 30ml (2 tbsp) butter, chopped 15ml (1 tbsp) castor sugar, extra double-thick cream, to serve Instructions 1 Preheat the oven to 160ºC. 2 Place the
Courgettes, or baby marrows, belong to the summer squash family. They are easy and rewarding to grow. The flowers, which bloom from late summer to early autumn, can…
Print Recipe Roasted baby marrow and asparagus risoni salad Serves: 4 – 6 Cooking Time: 35 mins Ingredients 30ml (2 tbsp) olive oil + 45ml (3 tbsp) extra 8 baby marrows, thinly sliced 2 garlic cloves, thinly sliced 2,5ml (½ tsp) dried chilli flakes salt and freshly ground black pepper, to taste 300g risoni 10