This Victorian-style lamb two ways with veggies and vinaigrette dressing is perfect for a fancy dinner with friends and family. TO DRINK: Spicy, berry-laden shiraz
Take 3 large wraps and use a cutter to create mini discs. Combine 1 tub of cream cheese with 45 – 60ml (3 – 4 tbsp) pesto and…
Slice 1 large chorizo sausage into rounds and fry until slightly crisp. Remove from the heat and drain on paper towel. Using a separate, hot, non-stick pan, fry the quail eggs in a little olive oil for 1 minute. Place 1 egg on top of 1 slice of chorizo, season with sea salt and freshly ground black pepper and serve warm.
Potstickers make particularly delicious appetisers, but can also easily be a light main. Tender and crisp, they’re absolutely delicious and ideal for entertaining. Cook’s note: Brunoise is a culinary…
Take 1 San Francisco rye or sourdough loaf, slice and cut rounds using a cutter. Toast the rounds until slightly crisp, remove from the oven and allow to cool. Spread some olive tapenade on each round, add a slice of mozzarella and 5ml (1 tsp) of chilli and ginger jam, and top with fresh basil leaves to serve.
Print Recipe Tiger prawn, calamari and baby scallop ceviche Ingredients small tiger prawns, cleaned, tails on 8 small calamari tubes 8 small scallops freshly ground black pepper, to taste juice of ½ a lime Herb salad 15ml (1 tbsp) fresh flat-leaf parsley, chopped 15ml (1 tbsp) fresh coriander, chopped 15ml (1 tbsp) fresh dill, chopped
Print Recipe Waterblommetjie and squash soup with garlic and parsley toast Serves: 4 Cooking Time: 1 hour Ingredients SOUP juice of ½ a lemon 600g fresh waterblommetjies 4 gem squash, halved 125ml (½ cup) fresh cream 125ml (½ cup) good-quality vegetable stock, warm 45ml (3 tbsp) butter 1 garlic clove, finely chopped salt and freshly
Print Recipe Crown loaf Ingredients ½ quantity of basic bread dough flour, for dusting 1 large egg, beaten, to glaze milk, to glaze (optional) sesame and poppy seeds, to garnish Instructions 1 Preheat the oven to 200°C. Grease a cake tin. 2 Make your dough according to the recipe on p45 and use half of
This used to be the everyday bread in the Romagna region of Italy, but it is now popular all over Italy in sandwich bars, where it is usually…