Old-fashioned pink lemonade is as vintage as drinks come. Refreshing and pretty with just a hint of pink for all the romantics, it’s perfect for a lazy afternoon picnic. Relax and smile with a glass in your hand. Recipe by Leila Saffarian Assisted by Nomvuselelo Mncube Photograph by Graeme Borchers Assisted by Curtis Gallon
Summer time is picnic time. Make and take these Scotch picnic eggs with you on your next outdoor adventure. A Scotch egg is a perfect tasty package on its…
Often thought of as a great way to use up leftover risotto, Arancini balls are delightful bites of fried rice. Golden and crispy, the Panko crumbs are a real magic ingredient. Enjoy these yummy bites as a delicious side.
If you’re looking to update your soup game, look no further than chilled cucumber and coconut soup. This tropical-inspired dish is a cool and refreshing dish that’s deliciously…
Print Recipe Jacques Erusmus Ingredients 30ml (2 tbsp) oil 1 onion, finely chopped 2 cloves garlic, crushed 15ml (1 tbsp) grated ginger 2,5ml (½ tsp) curry powder 1 chilli, chopped 5ml (1 tsp) ground coriander 5ml (1 tsp) ground cumin 2ml turmeric 250g frozen mixed vegetables frozen samoosa pastry (pur), thawed oil, for deep-frying Instructions
TO DRINK: The grassy, lemon flavours of a semillon is like a squeeze of lemon over the fish and brings out the sweetness of the peas
Print Recipe Herby poached salmon with greens and steamed basmati Ingredients 750ml (3 cups) vegetable stock 1 red chilli, sliced juice and zest of 2 limes 5cm fresh ginger, sliced sea salt and freshly ground black pepper, to taste 4 x salmon fillet portions steamed basmati rice, to serve fresh rocket, to serve sliced red
Slow cooking ensures the meat is tender and can easily be shredded for the ultimate sandwich… TO ASSEMBLE Toast the bread or rolls in the oven. Spread with your favourite mustard, add fresh rocket and top with plenty of pulled brisket. Make a quick yoghurt dressing by combining 125ml (½ cup) Greek yoghurt with 30ml (2 tbsp) mayonnaise, 30ml (2 tbsp) fresh chopped chives and a squeeze of lemon juice. Season well. Top the pulled brisket with yoghurt dressing and garnish with julienned carrots and spring onions before serving.
Instead of a grilled fillet dish with the usual salsa, this roasted fillet, onion and avocado towers served with goat’s cheese dressing recipe has been deconstructed into an elegant…
Print Recipe Vietnamese vegetable pho noodle soup with Asian basil Serves: 4 Cooking Time: 1 hour 45 mins Ingredients STOCK 1 onion, chopped 1 x 5cm piece fresh ginger, sliced 4 star anise 1 cinnamon stick 30ml fish sauce 15ml sugar 1,5 litres good-quality vegetable stock juice of 2 limes salt, to taste SOUP 12
The subtle taste of the Gorgonzola is off-set by the crunchy toasted walnuts. Served with a toasted baguette, this is real comfort food.