TO DRINK: Be daring and try a rich red such as Pio Cesare Barolo from Italy or Steenberg Merlot.
Paella can be a simple or very elaborate dish. This recipe is a little more elaborate, but the pricier ingredients can be omitted or substituted to your taste.…
You have to try this dish to experience the perfect balance of all flavours from Italy… a journey on its own! Roma salad with aubergines, baby marrows, haloumi and pine nuts is just bursting with delicious freshness. Recipe by Bongani Shongwe
Print Recipe Endive, caramelised walnut, pear and Gorgonzola salad Serves: 4 Cooking Time: 25 mins Ingredients DRESSING 5ml (1 tsp) brown sugar 45ml (3 tbsp) red wine vinegar 80ml (? cup) sunflower oil salt and freshly ground black pepper, to taste 1 garlic clove, finely chopped oil, for frying 2 pears, sliced 125ml (½ cup)
Recipe by Angelina Claassen
Print Recipe Thai salad with warm sesame and ginger dressing Serves: 4 Cooking Time: 20 mins Ingredients 4 baby marrows, julienned 4 carrots, julienned ½ head red cabbage, thinly sliced 1 Granny Smith apple, julienned 5cm fresh ginger, peeled and julienned 1 green chilli, seeded and julienned a handful of fresh mint, chopped a handful
Print Recipe Coffee and coconut meringue roulade with coffee cream syrup-sauce Serves: 10 Cooking Time: 1 hr 10 mins + cooling Ingredients 6 egg whites a pinch of salt 210g (1 cup) castor sugar 15ml (1 tbsp) cornflour 5ml (1 tsp) vanilla essence 5ml (1 tsp) white vinegar FILLING 350ml fresh cream 50g castor sugar
Print Recipe Polenta with capers and black peppercorns Serves: 6 Cooking Time: 30 mins Ingredients 375ml (1½ cups) water 500ml (2 cups) milk 250ml (1 cup) polenta 30ml (2 tbsp) capers 15ml (1 tbsp) black peppercorns a pinch of salt 60g smoked salmon, to serve caviar or salmon roe, to serve beetroot micro leaves, to
Recipe by Camilla & Jason Comins
Lianne Scher of gingerbreadlane, email [email protected], tel 011-540-1500