Pair with the Cracker Lekker (page 71, December 2014). A classic flavour pairing of coffee and orange.
Print Recipe Honey-coated mixed nuts with cheese By Thulisa Martins – Serves: 4 Cooking Time: 5 mins Ingredients 150g SPAR Mixed Nuts 50g SPAR Honey SPAR Cheddar or cheese or your choice Instructions 1 Heat the honey and nuts in a saucepan over medium heat until the honey fully coats the nuts, 3 minutes. Serve
These bite-size snacks are packed full of flavour. The same filling can be used to make fresh cucumber or grilled aubergine roll-ups.
1. Listada de Gandia, often considered a Spanish heirloom and grown around Gandia in Valencia, Spain, is one of the prettiest aubergine varieties, with thin, purple stripes on…
Print Recipe Berry ice cream served with spiced biscotti Serves: 30 biscotti Cooking Time: 2 hours plus extra for freezing Ingredients Biscotti 240g (2 cups) cake flour 210g (1 cup) castor sugar 10ml (2 tsp) baking powder 100g pecan nuts, chopped 100g dried cranberries 100g almonds 100g dried apricots, chopped 100g candied orange peel 10ml
These delicious crumbed chicken and sesame coleslaw pots are easy to transport and anything served in a glass jar just says ‘old school picnic eating’. The perfect vintage flavours for such a beautiful setting. Recipe by Leila Saffarian Assisted by Nomvuselelo Mncube Photograph by Graeme Borchers Assisted by Curtis Gallon
The tartness of the pomegranate molasses marries beautifully with the cardamom and ginger. Pomegranate molasses is available at delis, Thrupps and selected Woolworths stores.
TO DRINK: The fragrant peachy flavour of an off-dry Viognier is a classic match with smoky flavours
Giovanna is an incredible, tireless nonna who just gives and gives. This is abundant, packed with goodies and full of flavour. The sauce goes well anytime but particularly…
Print Recipe Vegan chocolate cake Serves: 8 Cooking Time: 45 minutes Ingredients 420g (3 cups) self-raising flour 400g (2 cups) sugar 30g cocoa 10ml (2 tsp) baking powder 5ml (1 tsp) salt 180ml (¾ cup) vegetable oil 30ml (2 tbsp) vinegar 10ml (2 tsp) vanilla essence 500ml (2 cups) cold water icing sugar, to dust
