If you’re looking to update your soup game, look no further than chilled cucumber and coconut soup. This tropical-inspired dish is a cool and refreshing dish that’s deliciously light. If you want to make it especially beautiful for a dinner party, spoon it into shot glasses.
Print Recipe Jacques Erusmus Ingredients 30ml (2 tbsp) oil 1 onion, finely chopped 2 cloves garlic, crushed 15ml (1 tbsp) grated ginger 2,5ml (½ tsp) curry powder 1 chilli, chopped 5ml (1 tsp) ground coriander 5ml (1 tsp) ground cumin 2ml turmeric 250g frozen mixed vegetables frozen samoosa pastry (pur), thawed oil, for deep-frying Instructions
Print Recipe Herby poached salmon with greens and steamed basmati Ingredients 750ml (3 cups) vegetable stock 1 red chilli, sliced juice and zest of 2 limes 5cm fresh ginger, sliced sea salt and freshly ground black pepper, to taste 4 x salmon fillet portions steamed basmati rice, to serve fresh rocket, to serve sliced red
An English classic! Mini Yorkshire puddings with rare roast beef, jus, horseradish cream and pink peppercorns are simply irresistible. Light pastry, tender meat, and delicious sauces are all you…
Slow cooking ensures the meat is tender and can easily be shredded for the ultimate sandwich… TO ASSEMBLE Toast the bread or rolls in the oven. Spread with…
Instead of a grilled fillet dish with the usual salsa, this roasted fillet, onion and avocado towers served with goat’s cheese dressing recipe has been deconstructed into an elegant tower, using the fillet slices together with the salsa ingredients. Turn it into a filling meal by serving it with couscous or a green salad on the side.
Print Recipe Vietnamese vegetable pho noodle soup with Asian basil Serves: 4 Cooking Time: 1 hour 45 mins Ingredients STOCK 1 onion, chopped 1 x 5cm piece fresh ginger, sliced 4 star anise 1 cinnamon stick 30ml fish sauce 15ml sugar 1,5 litres good-quality vegetable stock juice of 2 limes salt, to taste SOUP 12
The subtle taste of the Gorgonzola is off-set by the crunchy toasted walnuts. Served with a toasted baguette, this is real comfort food.
With everyday use your knives, spoons and forks may begin to darken. For sparkling, like-new cutlery, submerge your cutlery overnight (and preferably for a day) in a solution…
Print Recipe Filo egg cups Serves: 4 Ingredients 30ml (2 tbsp) melted butter 4 sheets filo pastry 200g roasted vine tomatoes 150g roasted peppers 45ml (3 tbsp) chopped piquanté peppers 100g feta, crumbled 4 eggs sea salt and freshly ground black pepper, to taste fresh rocket, to serve Instructions 1 Preheat the oven to 180°C
By Rosanne BuchananReuben Riffel is without a doubt one of the most likeable, easy-going celebrity chefs around. No airs and graces, in spite of his meteoritic rise to…