This makes for a super-tasty yet light lunch!
A clear tomato soup loaded with flavour – perfect as a refreshing starter on a hot summer’s day This low-fat soup is packed with vitamin C and the…
TO DRINK: Rock shandy: soda, lemonade and bitters.
Thanks to Malu Simoes and Alberto Musacchio for this great recipe. This is, more or less, their original recipe, with only minor changes Serves: 8 Difficulty level: A…
Friends popping in for lunch? They’ll love this tuna salad with crunchy fennel and peppery rocket.
Print Recipe Whole-wheat couscous and tomato salad Serves: 4 Cooking Time: 35 mins Ingredients 120g whole-wheat couscous 1 shallot, finely chopped 3 tomatoes, seeded and cubed 100ml fresh mint, chopped 100ml fresh flat-leaf parsley, chopped zest of 2 lemons 100ml olive oil salt and freshly ground black pepper, to taste cos lettuce, to serve Instructions
Print Recipe Pistachio cakes Serves: 36 Cooking Time: 40 mins Ingredients 125g unsalted butter, softened 165g (¾ cup) castor sugar 5ml (1 tsp) vanilla extract 2 large eggs 185g (1¼ cups) plain flour, sifted 5ml (1 tsp) baking powder 40g (¼ cup) chopped pistachio nuts 125ml (½ cup) milk 2 x 500g packets ready-to-roll white
The new season’s flavours of young broad beans and baby leaves tossed with warm pancetta are beautifully balanced with the saltiness of feta. TO DRINK: Zoetendal Sauvignon Blanc…
Print Recipe Baklava vanilla cheesecake with honey and nuts Serves: 8 Cooking Time: 1 hour 15 mins Ingredients PASTRY 8 sheets phyllo pastry 45ml (3 tbsp) butter, melted 50g castor sugar 80g pecan nuts, crushed 20ml (4 tsp) ground cinnamon FILLING 100g castor sugar 45ml (3 tbsp) cornflour 900g cream cheese, at room temperature 2
You can use any fruit you like: apples, figs, apricots, pears… and the fruit can be either fresh or preserved. Here I’ve used a peach puree for the base and put plums on top. The nutty-wheat gives the pastry a wonderful texture. You can serve the tart with clotted cream, crème anglaise, custard or even fat-free yoghurt. Nicky Gibbs is the executive chef at The Westcliff Hotel in Johannesburg. Call 011-481-6000 for bookings or visit www.westcliff.co.za.