1. Listada de Gandia, often considered a Spanish heirloom and grown around Gandia in Valencia, Spain, is one of the prettiest aubergine varieties, with thin, purple stripes on white flesh. Their skin is softer than the well-known, dark purple Nadia aubergine, and the flavour much sweeter. Aubergines are generally salted prior to cooking – not only does this assist in drawing out bitter juices, it also helps with less oil being absorbed by the aubergines when frying. 2. A great source of vital amino acids, fibre, vitamins and minerals, beans are essential in any healthy diet. According to Nicole Sacks,…
Print Recipe Berry ice cream served with spiced biscotti Serves: 30 biscotti Cooking Time: 2 hours plus extra for freezing Ingredients Biscotti 240g (2 cups) cake flour 210g (1 cup) castor sugar 10ml (2 tsp) baking powder 100g pecan nuts, chopped 100g dried cranberries 100g almonds 100g dried apricots, chopped 100g candied orange peel 10ml
The tartness of the pomegranate molasses marries beautifully with the cardamom and ginger. Pomegranate molasses is available at delis, Thrupps and selected Woolworths stores.
Giovanna is an incredible, tireless nonna who just gives and gives. This is abundant, packed with goodies and full of flavour. The sauce goes well anytime but particularly in summer when peppers and eggplants are at their best. Use basil instead of the marjoram, if you prefer. Difficulty level: Easy
Print Recipe Vegan chocolate cake Serves: 8 Cooking Time: 45 minutes Ingredients 420g (3 cups) self-raising flour 400g (2 cups) sugar 30g cocoa 10ml (2 tsp) baking powder 5ml (1 tsp) salt 180ml (¾ cup) vegetable oil 30ml (2 tbsp) vinegar 10ml (2 tsp) vanilla essence 500ml (2 cups) cold water icing sugar, to dust
A filling and tasty salad that’s great on its own for a light lunch or served as a side dish to meat, chicken or fish
How could anything be more beautifully delicate? Apple rose tartlets are the perfect centrepieces for your tea table, and are a hit every time! Recipe by Sarah Dall Photograph…
Print Recipe Granadilla brûlée tartlets Serves: 4 Cooking Time: 50 mins + 20 mins to chill Ingredients PASTRY 180g (1½ cups) cake flour 40g ( cup) icing sugar + 45ml (3 tbsp) extra 3ml salt 100g lightly salted butter, chilled and cubed + extra, for greasing 1 medium egg, separated 10ml (2 tsp) ice-cold water
Method: Scour your local supermarket or home industry for individual meringue nests. Separately whip 15ml bought lemon curd per person and an equal amount of fresh cream, then fold the two together and spoon into the meringue nests. Serve with a limoncello cocktail. For four people, you’ll need 80ml limoncello and 375ml Prosecco or chilled sparkling wine. Divide the limoncello between four champagne flutes, top up with Prosecco or sparkling wine and serve immediately. COOK’S TIP Limoncello, which originates in southern Italy and Sicily, is a lemon-flavoured liqueur, available at most bottlestores.
Yokitori goes particularly well with warm sake. TO DRINK: Warm sake, of course! If you prefer wine, try Constantia Uitsig Chardonnay Unwooded 2007.
Print Recipe Slow-cooked brisket on roasted garlic mash Serves: 6 Cooking Time: 3 hours Ingredients STOCK 3L water 1 onion 1 whole garlic head, halved 2 carrots 1 lemon, halved 1 packet pickling spice 40g thyme salt and black peppercorns, to taste 2kg pickled brisket MASHED POTATOES 1kg potatoes, peeled and halved 1 garlic bulb