Instead of throwing leftover phyllo pastry away, cut it into small strips and deep-fry in hot oil until golden. Keep the remaining phyllo covered while you fry each batch. It only takes a few seconds for the crackers to turn golden and crispy: don’t leave them longer as they will absorb too much oil. Drain in a colander and store in an airtight container for up to four days. Serve with dips, cheese and Parma ham. Long strips can also be used as a garnish for savoury dishes.
Suzi Holtzhausen is in love with her fisherman’s cottage on the West Coast, and locals are in love with her indigenous dishes. By Hilary Prendini Toffoli You can always…
Green tea ice cream contains a well-known nutritional giant, so it must be healthy. This dish is simply delightful. Green tea gives the dreamy ice cream an refreshing earthiness, as well as a beautiful colour.
TO DRINK: A Gewurztraminer, dry or off-dry and preferably more than three years old, will bring this dish to life.
Recipe adapted from Harvest Diaries, by Christine Stevens (Sunbird, R230)
Print Recipe Shanghai red bean pancakes Ingredients 120g (1 cup) cake flour 1 large egg 60ml (¼ cup) water vegetable oil, for frying 150g tin red bean paste Instructions 1 Combine the flour, egg and water in a mixing bowl and whisk well to form a thin batter. 2 Heat a non-stick frying pan or
From Food for Friends by Levi Roots.
Print Recipe Chai-spiced milk and honey jellies Serves: 6 Cooking Time: 35 mins plus extra for setting Ingredients 800ml milk 10 black peppercorns 2 cinnamon sticks, broken 6 cardamom pods, crushed 1 star anise 1ml salt 60ml (¼ cup) honey 6 gelatine leaves, soaked in 60ml (¼ cup) cold water Instructions 1 Heat the milk