Print Recipe Vegetable tart Serves: 4 Cooking Time: 1 hour 45 mins Ingredients QUICK SHORTCRUST PASTRY 120g (1 cup) cake flour pinch of salt 60g butter, cubed 45ml (3 tbsp) cold water FILLING 30ml (2 tbsp) butter 60ml (¼ cup) olive/avocado oil 2 garlic cloves, chopped 250g leeks, roughly chopped 250g baby marrows, sliced diagonally
Print Recipe Chilli pineapple chicken pops Serves: 4 Cooking Time: 1 hr 10 mins Ingredients CHILLI PINEAPPLE ½ red pepper, roughly chopped 2 red chillies, seeded and chopped 1 x 120g tin pineapple, drained and juice reserved 3 star anise 15ml (1 tbsp) tamarind paste 15ml (1 tbsp) sugar 5ml (1 tsp) vinegar CHICKEN BATTER
Print Recipe Summer pudding with white chocolate rum sauce Serves: 4 Cooking Time: 20 mins Ingredients CHOCOLATE SAUCE 125ml (½ cup) milk 200g good-quality white chocolate, chopped 80ml (1/3 cup) rum 500ml (2 cups) fresh raspberries 250ml (1 cup) mulberries 100g castor sugar 60ml (¼ cup) water 2 stale croissants, halved and toasted Instructions 1
Recipe by Vickie de Beer Serves: 2 (just double up on ingredients if you want to make more)
TO DRINK: Swartland Chenin Blanc is crisp and lively but full of ripe fruit – and excellent value for everyday drinking.
TO DRINK: Boschendal Le Bouquet is an aromatic, fruity white wine, extremely delicious with anything spicy.
If you want to serve this dish for a party, you could use each radicchio leaf to hold the pear and cheese. Drizzle a little mayonnaise into each…
TO DRINK: Mooiplaas Chenin Blanc 2009: unwooded, smooth and creamy, with hints of honey, peaches and melon.
TO DRINK: Allesverloren Touriga Nacional, a rustic, spicy Mediterranean grape to match the strong flavours.
TO DRINK (F&HE): Kumkani VVS 2005 will bring out the sweetness of the crayfish
RUDI’S TIPS • The eggs are pasteurised when the hot milk mixture is poured over the egg mixture. • For chocolate ice cream, stir 180g melted dark chocolate…
Print Recipe Warm, roasted cauliflower salad Serves: 4 Cooking Time: 55 minutes Ingredients ROASTED CAULIFLOWER olive oil, to fry and roast 2 blanched cauliflower heads salt and freshly ground black pepper, to taste 60g butter 100ml water 30ml (2 tbsp) sugar 30ml (2 tbsp) white wine vinegar 1 star anise 5ml (1 tsp) coriander seeds