RUDI’S TIPS • The eggs are pasteurised when the hot milk mixture is poured over the egg mixture. • For chocolate ice cream, stir 180g melted dark chocolate into the mixture before it is strained. • For coffee ice cream, replace the vanilla seeds with about 70g finely ground coffee beans. • For raspberry ice cream, simmer 250g frozen raspberries and 80g castor sugar together until the sugar has dissolved. Remove from the heat and add 5ml (1 tsp) lemon juice. Strain, then cool and fold it into the churned ice cream. • Once the mixture has been heated it…
Print Recipe Warm, roasted cauliflower salad Serves: 4 Cooking Time: 55 minutes Ingredients ROASTED CAULIFLOWER olive oil, to fry and roast 2 blanched cauliflower heads salt and freshly ground black pepper, to taste 60g butter 100ml water 30ml (2 tbsp) sugar 30ml (2 tbsp) white wine vinegar 1 star anise 5ml (1 tsp) coriander seeds
Chicken and pistachio dukkah couscous is bursting with Middle Eastern flavours and is a perfect lunch for the sophisticated palate. Light, filling, and delicious!
Print Recipe Sticky marmalade cake topped with dark chocolate scrolls Serves: 1 cake Cooking Time: 1 hour Ingredients 500ml Seville orange marmalade 500g castor sugar 200ml water 4 oranges, zested 10 eggs, separated 280g sugar 140g cake flour 100g butter, melted fresh cream, to serve dark chocolate scrolls, to serve Instructions 1 Preheat the oven
“Avoid metal and use only glass, wood or plastic bowls and utensils when preparing this dish,” Razvan advises TO DRINK: Heritage Heroes The Young Airhawk 2011
Print Recipe Grilled pineapple, bacon and avocado salad with a sweet chilli dressing Ingredients Dressing 5ml (1 tsp) Dijon mustard 1,25ml (¼ tsp) green chilli, chopped 15ml (1 tbsp) honey 15ml (1 tbsp) lemon juice 15ml (1 tbsp) olive or avocado oil salt and freshly ground black pepper, to taste Salad 6 pieces streaky bacon
Even the best cooks can admit to being a little lazy with certain dishes. This fruit salad with cinnamon syrup is the slothful chef’s go-to for a dessert…
These buns may be prepared in advance and frozen. Thaw in a plastic bag and re-steam for 10 minutes.