Unusually delicious; you can experiment with lots of different sweet toppings. TO DRINK: Morgenhof Cape Late Bottled Vintage 2001, a young ruby port COOK’S TIPS Experiment with alternative sweet toppings such as: • Gorgonzola, toasted pecan nuts and honey. • Strawberry halves, good quality melted dark chocolate and mint. • Poached pears, oranges, mascarpone and walnuts.
The crispiness of the noodles adds a lovely crunch to this dish. If you can get hold of fresh shiitake mushrooms they will enhance the dish even…
Print Recipe Couscous with roasted baby beetroot and sweet potato salad Serves: 4 Cooking Time: 20 mins Ingredients 800g baby beetroot, peeled 300g sweet potatoes, washed and chopped 90ml olive/avocado oil 20ml (4 tsp) butter salt and freshly ground black pepper, to taste 200g couscous, cooked 100g feta, crumbled 45ml (3 tbsp) fresh flat leaf
The secret to this carrot, walnut and olive oil cake with white chocolate glaze is all in the olive oil, which creates a delicious moistness. This cake is the perfect combination, thanks to sweet carrots, earthy walnuts, and creamy glaze.
Print Recipe Chocolate sauce Ingredients 280g Belgian milk chocolate, chopped into small pieces 310ml milk 165ml (cup) fresh cream Instructions 1 Bring the milk and cream to the boil then pour over the chocolate. Wait for 30 seconds then mix, starting fromthe centre. 2 To assemble, place an ice-cream scoop of parfait in the middle
These mini chicken, baby marrow and bacon picnic pies are utterly yum, easy to make, pack and eat. If you’re itching to go on a picnic, don’t forget to include these in the menu! Recipe by Leila Saffarian Assisted by Nomvuselelo Mncube Photograph by Graeme Borchers Assisted by Curtis Gallon
TO DRINK: A well-pronounced chardonnay such as 2005 Rustenburg Five Soldiers will complement the spicy, honey character in this dish
Print Recipe The Boat House fish with warm Niçoise, creamed potato, quail egg and tomato and olive chutney Serves: 6 Cooking Time: 50 mins Ingredients 550g potatoes, peeled, boiled and mashed with butter and olive oil 1 quail egg per person (optional) 120g – 160g gurnard fillets per person, pin-boned and skinned butter and olive