Recipe by Angela Ridge
Print Recipe Grilled scallops with beetroot purée Serves: 6 Cooking Time: 20 mins Ingredients BEETROOT PURÉE 60ml (¼ cup) olive oil 2 onions, finely chopped 400g beetroots, finely diced 40ml red wine vinegar 4 tomatoes, peeled, seeded and diced 2 sprigs fresh thyme 100ml fresh cream + extra, if needed SCALLOPS 30g butter 2 garlic
Print Recipe Pan-fried sesamecrusted feta with honey, caperberries and basil Serves: 4 Cooking Time: 20 mins Ingredients 100g cake flour 5ml (1 tsp) smoked paprika salt and freshly ground black pepper, to taste 600g Greek feta 1 egg, beaten with a pinch of salt 50g sesame seeds 50ml olive oil honey, to drizzle small handful
Print Recipe Marshmallow and cherry chocolate hearts Serves: 15 pieces Cooking Time: 20 Ingredients 1 x 385g tin sweetened condensed milk 200g milk chocolate 100g dark chocolate 100g marshmallows, roughly chopped 100g glacé cherries, chopped Instructions 1 Heat the condensed milk and chocolates in a large saucepan over medium heat, stirring, until the chocolate has
Millet is an ancient seed, originating from Africa and North China. As it is gluten-free it’s often used as a replacement for gluten grains. It’s also rich in calcium and B vitamins. The cooked grains closely resemble fine couscous and, when dry-roasted, develop a rich and nutty flavour.
Print Recipe Berry, rose and cherry lattice pie with cream cheese pastry Serves: 6 – 8 Cooking Time: 1 hour and 15 mins + 30 minutes, to chill Ingredients PASTRY 160g butter, at room temperature and cubed 240g block cream cheese, at room temperature 110g double-thick cream 500g cake flour + extra, to dust 30ml
Recipe by Steve Maresch
Recipe by Illanique van Aswegen A lovely appetiser – the crunchy outside is heavenly against the sweet and tender interior of the fritter. It’s easy to make and…