Print Recipe Crispy fennel and carrot salad Serves: 4 Cooking Time: 10 mins Ingredients DRESSING 30ml (2 tbsp) sherry vinegar 80ml (½ cup) olive/avocado oil 5ml (1 tsp) Dijon mustard sea salt and freshly ground black pepper, to taste SALAD 125ml (½ cup) fresh breadcrumbs 1 fennel bulb, thinly sliced 2 carrots, thinly sliced 2
TO DRINK: Post House Merlot, with dense fruit and hints of wood spice, is an ideal choice for this dish.
TO DRINK: Fleur du Cap Viognier, bright and peachy, will stand up to the fruity and salty elements of this dish.
Print Recipe Caprese salad Serves: 4 Cooking Time: 20 mins Ingredients 4 vine-ripened tomatoes 4 slices prosciutto sea salt and freshly ground black pepper, to taste extra virgin olive oil, for drizzling 2 x 125g bocconcini (buffalo mozzarella balls), torn 250ml (1 cup) fresh basil leaves 15ml (1 tbsp) white wine vinegar 30ml (2 tbsp)
Serves: 6 Difficulty level: A little effort Time: 2 hours Enjoy with: A medium-cream sherry is a sweet and warming accompaniment to all kinds of desserts INGREDIENTS: Sable pastry 150g butter, cubed, at room temperature 90g icing sugar a pinch of salt 1 large egg, beaten 250g cake flour, sifted Frangipane 100g butter, at room temperature 100g (½ cup) sugar 2 large eggs 1 tot dark rum 50g ground almonds, sifted 25g cake flour, sifted 300g fresh cherries, pitted Cherry orange compote 250g fresh or tinned cherries, pitted and roughly chopped zest of 1 orange, reserving the orange for juice…
Print Recipe Garden vegetable soup with pesto Serves: 4 Cooking Time: 1 hour 15 mins Ingredients PESTO 100g fresh basil 100g pine nuts 150ml olive oil 50g Parmesan, freshly grated salt and freshly ground black pepper, to taste SOUP 50ml olive oil 50g onion, chopped 100g carrots, chopped 150g potatoes, chopped 100g celery, chopped 1,5
Print Recipe Chimichurri Serves: 1 cup Cooking Time: 15 mins Ingredients 250ml (1 cup) firmly packed fresh flat-leaf parsley, trimmed of thick stems 3 – 4 garlic cloves, chopped 10ml (2 tsp) dried oregano 15ml (1 tbsp) coarse paprika 5ml (1 tsp) sea salt 2,5ml (½ tsp) freshly ground black pepper 125ml (½ cup) olive