Print Recipe Ginger and almond slices Serves: 12 Cooking Time: 50 mins Ingredients 200g pitted dates, chopped 250ml (1 cup) boiling water 10ml (2 tsp) bicarbonate of soda 200g butter, chopped 200g (1 cup) brown sugar 4 large eggs 240g self-raising flour 10ml (2 tsp) ground ginger 100g ground almonds icing sugar, to serve Instructions
Chocolate, nut and orange brownies are gooey, dark and delicious. Orange and chocolate are an amazing combination: rich and decadent meets sweet and fruity. These treats are to…
Print Recipe Pineapple granadilla mojito Serves: 1 Instructions 1 In a shaker, crush 4 pineapple chunks and 10ml (2 tsp) brown sugar. Add 30ml (2 tbsp) light rum and shake with ice. Strain into a glass filled with crushed ice. Top with a dash of pineapple juice and the pulp of ½ a fresh granadilla.
A savoury and stylish twist on a traditionally sweet breakfast treats, these coconut lace pancakes with asparagus and mushroom filling are veggie-filled delights. Their beautiful cut-out pattern makes…
TO DRINK: Savanna cider.
Fillet medallion with haloumi and summer salsa pairs well witha rich wooded white like Rijk’s Private Cellar Chenin Blanc Reserve.
If you’re looking for something a little more innovative than traditional BBQ basting, spicy litchi barbeque sauce is for you. This is a sweet, spicy and salty sauce that’s an absolutely delicious marinade for meat. Keep in the fridge for up to 5 days.
Majestic scenery and hearty food make Switzerland a mustsee destination RICHARD HOLMESThe diminutive Asterix may have been from an indomitable village in Gaul, but – on a cold…