A little more grown up and refined than the standard soft drink and ice cream combination, this strawberry and champagne float is deliciously bubbly and zesty. It isn’t difficult to make your own sorbet, and definitely worth the fresh flavours! These pretty pink concoctions are impossible to resist.
There’s a reason why ‘parfait’ means ‘perfect’. This delicious strawberry mousse parfait is just that. Layered with light cake, cream, and sweet fruit, it’s heavenly and irresistible.
COOK’S TIP You can use 250ml (1 cup) of mixed seeds, available in the health section of most supermarkets.
Recipe by Illanique van Aswegen
By Rosanne BuchananI’ve eaten courgette flowers before, prepared by talented chefs, and was always a bit intimidated at the thought of making them myself… But now that I…
Ayurvedic health care adviser and author of Conscious Cuisine, Damyanti Gajjar, focuses on the importance of energy or prana (life force) when it comes to cooking. Using herbs and food to obtain a healthy body, mind and soul connection, she also includes a spice chart that explains their properties. To read more about Damyanti and to order a copy of Conscious Cuisine, go to www.conscious-cuisine.com AKHNI Wonderful meal in one dish Serves: 3-4 people Ingredients: 1 cup fragrant rice 2-3 cinnamon sticks (approximately 4cm each) 2 whole cloves 2 whole cardamom, lightly crushed 1 tablespoon oil 1 tablespoon ghee…
By Leila Saffarian, food editorI was recently asked to participate as a judge in a cooking competition held during one of the big food shows that travel across…
Print Recipe Akhni Ingredients 1 cup fragrant rice 2-3 cinnamon sticks (approximately 4cm each) 2 whole cloves 2 whole cardamom, lightly crushed 1 tablespoon oil 1 tablespoon ghee 1 cup carrots, grated 1 cup peas, frozen 1 potato, peeled and cubed 1 onion, finely chopped salt to taste 1/4 teaspoon turmeric 1/4 teaspoon green/red masala
By Rosanne Buchanan Let’s face it, there’s never enough leisure time to travel to far-flung towns, but I was lucky enough to visit the annual Bedford Garden Festival in the Eastern Cape. There was a food market with lovely fresh produce, like honey from Addo and delicious olives from Alicedale. We ate at the local butchery’s restaurant called The Butcherbird. Karen Morgan is a caterer who is very hands-on in the restaurant. Meals are hearty, with a focus on the best cuts of meat, but everything is very stylishly presented. My husband proclaimed it the best meal he has had……
TO DRINK: A fruity Sauvignon Blanc such as Groote Post has a great racy acidity that complements the tomato flavour