Poaching trout results in tender, delicate flesh. TO DRINK: Flagstone Free Run Sauvignon Blanc 2007 should be drunk at every opportunity, and especially with fish dishes.
JENNY’S NOTES • The recipe doesn’t specify dark chocolate, but I just assumed it was, and used Lindt (easy to get hold of). • It serves eight, I…
Recipe by Illanique van Aswegen
3 balls mozzarella 250g roasted mixed cherry tomatoes green olives, pitted 100g pickled elderflower Maldon salt, to taste good quality olive oil fresh basil leaves, to garnish 300ml…
Print Recipe Chocolate truffles Ingredients 230g 70%-cocoa chocolate 200ml heavy whipping cream 30ml (2 tbsp) unsalted butter 30ml (2 tbsp) liqueur of your choice (optional, such as Cognac, brandy, Grand Marnier, kirsch, rum, bourbon or Kahlua) 200g (2 cups) cocoa powder Instructions 1 Using a sharp knife, chop the chocolate into very small pieces and
This gorgeous layered strawberry, yoghurt and chocolate dessert is worth a celebration. The beautiful colours make it especially perfect for Valentine’s or New Year’s. Recipe by Anna Montali Photograph…
The freshness of the minted peas balances the richness of the lamb perfectly. TO DRINK: A cabernet franc is full-bodied with savoury, herbaceous characters that are well suited to earthy lamb
Vegetable kimchi can be served as a main course for vegetarians or as an accompaniment to a meaty dish, like the pork belly pictured here.
Print Recipe Vanilla sponge with caramel sauce and salted peanut brittle Ingredients 1 packet GOLDEN CLOUD Vanilla Cake Mix CARAMEL SAUCE 200g castor sugar 125ml (½ cup) light corn syrup 60g butter 60ml (¼ cup) water 190ml (¾ cup) condensed milk a pinch of salt 250ml (1 cup) double-thick cream SALTED PEANUT BRITTLE 250g salted
“My Nan has spent years perfecting this pudding recipe. It’s simple, tasty and it’s not too heavy so you can eat more. I love it!”
Print Recipe Cheddar and chive shortbread with creamed feta and piquanté peppers Serves: 4 – 6 Cooking Time: 45 minutes Ingredients SHORTBREAD 180g unsalted butter, softened 200g cake flour, sifted salt and cayenne pepper, to taste 4 large egg yolks 500ml (2 cups) cheddar cheese, grated 30ml (2 tbsp) chives, finely chopped CREAMED FETA 200g