Print Recipe Pepper crusted fillet steak skewers served with Béarnaise sauce Ingredients 45ml (3 tbsp) olive oil 500g sirloin steaks, cubed crushed black peppercorns oil, for frying knob of butter ready-made Béarnaise sauce Instructions 1 Rub olive oil over the steaks. Put the peppercorns on a plate then press the steaks into the peppercorns to
Jenny Handley writes about the launch of Babel, a fabulous new cookbook launched in time for Christmas The launch of the book Babel, by Maranda Engelbrecht, was as…
Zesty lime ceviche is fresh, tangy and delicious. The fresh dressing together with the pickled radish and red onions add a burst of colour on the plate. We added a local twist with the addition of green Kumato tomatoes – a South African green tomato that adds a touch of sweetness to the dish.
Churros with spiced chilli chocolate are a Mexican favourite. Who can resist golden bites sprinkled in sugary goodness? The richness of chocolate is perfect with the pastry, and…
No Mexican feast would be complete without a jug or two of margaritas. The sweet, slightly bitter tang of the grapefruit works well and is a beautiful splash of colour on the table LEILA’S TIP I love adding a few fresh mint sprigs to the carafe as well as some sliced lime wedges to make it look pretty.
COOK’S TIP The truffles need to be made as close to serving time as possible as the avocado will turn brown if stored for too long.
Thinly cut beef and avocado is a match made in heaven. The tangy mayonnaise and crunchy salsa make it even better.
Kate de Waal from Sugar ‘n Ice offers a step-by-step guide to making fondant flowers. Kate’s classic wedding cake recipe is in the November 2012 issue of F&HE.FLOWER…