Dark chocolate, pear and macadamia nut butter dessert doesn’t have to be reserved for after dinner. It might have ‘dessert’ in its name, but why not treat yourself…
Recipe by Debbie Payne Makes: a 130g jar, serves 2 (in pasta) Difficulty level: Easy Time: 10 minutes INGREDIENTS: 100g marinated sun-dried tomatoes, drained 10g capers 20g Parmesan,…
Print Recipe Fresh asparagus with biltong, black garlic and olive butter Serves: 6 Cooking Time: 30 mins Ingredients 75g Kalamata olives, pitted 2 anchovy fillets 30g biltong dust + extra, to garnish 6 black garlic cloves 5ml (1 tsp) light brown sugar 25ml fresh parsley, roughly chopped 1 fennel bulb 250g butter, at room temperature
BEFORE YOU START WHAT YOU NEED TO KNOW • Alcohol has a crucial effect on frozen desserts because of its low freezing point. Be very careful when adding…
TO DRINK: Four-star wine Cloof Inkspot is a bargain at around R40 and earthy enough to match the vegetables.
Print Recipe Vanilla and honey-roasted figs on waffles with mascarpone Serves: 2 Cooking Time: 30 mins Ingredients 8 figs 60ml (¼ cup) honey seeds from ¼ vanilla pod 4 ready-made waffles 80ml ( cup) mascarpone toasted almonds, to serve fresh mint, to garnish Instructions 1 Preheat the oven to 220°C. 2 Place the figs in