Baby potato and herb salad Name a more versatile vegetable than a potato! This baby potato and herb salad is fresh and light, with lots of greens and smothered in olive oil. We recommend pairing this salad with white wine; The Circumstance Chenin Blanc 2007 has both richness and a citrus tang of acidity to balance this dish. Made this recipe? Tag us @foodandhomesa #CookingWithFH on Instagram! ALSO SEE: Warm potato salad with spinach and poached eggs
Print Recipe Herbed ricotta tart Serves: 4 Cooking Time: 50 mins plus 30 mins to chill Ingredients HERBED PASTRY 250g whole-wheat flour 5ml (1 tsp) sea salt 15ml (1 tbsp) fresh rosemary, chopped 15ml (1 tbsp) fresh thyme leaves, chopped 60ml (¼ cup) olive oil 125ml (½ cup) cold water FILLING 15ml (1 tbsp) olive
Print Recipe Basic rustic tomato sauce Serves: Makes enough for 4 – 5 large pizzas Cooking Time: 30 mins Ingredients 45ml (3 tbsp) olive oil 1 small red onion, finely chopped 4 garlic cloves, sliced a handful of fresh basil leaves 30ml (2 tbsp) fresh oregano leaves 15ml (1 tbsp) fresh rosemary, chopped 3 x
TO DRINK: Amani Pendana Shiraz 2007, which has opulent harmonies of strawberry, pepper, toasty liquorice and concentrated fruit.
TO DRINK: A dry rosé is a good match with light, savoury meals and will cut through the creamy pasta sauce
JENNY’S NOTES • The recipe doesn’t specify dark chocolate, but I just assumed it was, and used Lindt (easy to get hold of). • It serves eight, I think, although there was nothing left over when I gave it to six hungry people (I served it with good vanilla ice cream).
These pumpkin fritters with caramel sauce are the perfect side to your Sunday roast. They also make a fun treat for Thanksgiving, or any festive celebration.
3 balls mozzarella 250g roasted mixed cherry tomatoes green olives, pitted 100g pickled elderflower Maldon salt, to taste good quality olive oil fresh basil leaves, to garnish 300ml tomato consommé Tear the mozzarella and separate into half a ball per person. Arrange the mozzarella on the plate with the roasted cherry tomatoes, green olives and pickled elderflowers. Sprinkle with a little salt, drizzle with olive oil and garnish with basil. Just before serving pour the consommé over.
TO DRINK: Mulderbosch Rosé has enough body to stand up to the rice, and its bright berry flavours complement the salty bacon without overpowering the creamy beans. …
Print Recipe Chocolate truffles Ingredients 230g 70%-cocoa chocolate 200ml heavy whipping cream 30ml (2 tbsp) unsalted butter 30ml (2 tbsp) liqueur of your choice (optional, such as Cognac, brandy, Grand Marnier, kirsch, rum, bourbon or Kahlua) 200g (2 cups) cocoa powder Instructions 1 Using a sharp knife, chop the chocolate into very small pieces and
This gorgeous layered strawberry, yoghurt and chocolate dessert is worth a celebration. The beautiful colours make it especially perfect for Valentine’s or New Year’s. Recipe by Anna Montali Photograph by Rolene Prinsloo
This salad is one of my favourites, with all its different flavours and fresh herbs. TO DRINK: Pol Roger Champagne was Winston Churchill’s tipple of choice. The Brut…