TO DRINK: Perdeberg Rex Equus Chenin Blanc is especially confident with strong flavours.
Print Recipe White chocolate and lavender scones Serves: 12 scones Cooking Time: 30 mins Ingredients 1 quantity of scone mixture OR 40g (¼ cup) butter, cubed 280g (2 cups) self-raising flour, sifted a pinch of salt 5ml (1 tsp) organic dried lavender, crushed 60ml (¼ cup) white chocolate chips 1 large egg 200ml fresh pouring
Print Recipe Chargrilled cep salad (insalata di porcini alla griglia) Serves: 4 Cooking Time: 20 mins Ingredients ½ a garlic clove 2 handfuls fresh flat-leaf parsley 300g porcini mushrooms salt and freshly ground black pepper, to taste olive oil, for drizzling ½ a lemon 2 handfuls mixed green salad leaves 5 celery stalks, julienned 50g
This dish makes a great supper served with a green salad. You can cut the richness, if you wish, by using milk instead of fresh cream.
Print Recipe Grilled corn on the cob with Parmesan and a coriander, chilli and garlic butter By Luisa Farelo – Serves: 4 Cooking Time: 25 mins Ingredients Butter 45g butter, softened 1 garlic clove, peeled and crushed 30ml (2 tbsp) fresh coriander, chopped + extra, to garnish zest and juice of 1 lime 1 red
Print Recipe Chargrilled calamari with chilli, lime and parsley and guasacaca By Luisa Farelo – Serves: 4 Cooking Time: 30 mins Ingredients Guasacaca (guacamole) 2 ripe avocados, skins and pips removed and roughly chopped ½ garlic clove, peeled and crushed 20ml (4 tsp) red wine vinegar + extra, if needed dash olive oil small handful