This dessert offers the perfect flavour combination all in one bite
TO DRINK: The mintiness of a merlot will work well with the lamb 1,5kg leg of lamb, boned and butterflied
A Gothic atmosphere and delicious bites to sink your teeth into… Set the clock to Twilight – it’s time to feast! Moo ha ha ha! ALSO SEE: Wicked toffee-apple cake with caramel peanut-brittle buttercream and snow-white apples https://www.foodandhome.co.za/recipes/wicked-toffee-apple-cake
To drink: A sauvignon blanc/semillon blend has grassy, lemony flavours that will pair nicely with the baby marrow.
Gnocchi doesn’t have to be heavy. The tangy and zesty crème fraîche works really well with the fresh baby spinach and light potato dumplings.
Print Recipe Bitter chocolate and Copper Lake Stout tart Serves: 6 – 8 Cooking Time: 2 hours Ingredients The base 75g unsalted butter, cut into pieces 15ml (1 tbsp) vegetable oil 45ml (3 tbsp) water 15ml (1 tbsp) castor sugar pinch salt 120g cake flour The filling 110g 70% dark chocolate, chopped 125ml (½ cup)
TO DRINK: Kloovenburg Shiraz
TO DRINK: A white Pinot Grigio is medium-bodied and not too oaky or fruity, making it a friendly match with all kinds of foods
Recipes by Vickie de Beer Caramel Sauce: Ingredients: 200g (1 cup) sugar 60ml (¼ cup) water 50g butter, diced 80ml fresh thick cream sea salt flakes (if you want to make is salted caramel) Method: Place the sugar and water in a saucepan over low heat and heat until the sugar has melted, brushing the sides down frequently with a wet brush. Increase the heat and boil until the sugar becomes an amber colour. Remove from heat and beat in the butter and cream. Add a pinch of sea salt flakes. Set aside to cool. Chocolate sauce: Ingredients: 100g dark…