Take 3 large wraps and use a cutter to create mini discs. Combine 1 tub of cream cheese with 45 – 60ml (3 – 4 tbsp) pesto and season with salt and freshly ground black pepper. Spread 15ml (1 tbsp) cream cheese onto a disc and add a few roasted baby Rosa tomatoes. Place a second disc on top and repeat, ending with a final disc of cream cheese and a few tomatoes. Season, secure with a mini bamboo skewer, place on a platter and top with fresh basil leaves to serve.
Slice 1 large chorizo sausage into rounds and fry until slightly crisp. Remove from the heat and drain on paper towel. Using a separate, hot, non-stick pan, fry…
Potstickers make particularly delicious appetisers, but can also easily be a light main. Tender and crisp, they’re absolutely delicious and ideal for entertaining. Cook’s note: Brunoise is a culinary knife cut in which the food item is first julienned then turned a quarter turn and diced again. This produces cubes of 3mm or less.
Indulge in the irresistible sweetness of homemade butter icing with this effortless recipe. In just a few simple steps, you’ll create a velvety smooth and lusciously creamy topping…
Take 1 San Francisco rye or sourdough loaf, slice and cut rounds using a cutter. Toast the rounds until slightly crisp, remove from the oven and allow to…
Print Recipe Tiger prawn, calamari and baby scallop ceviche Ingredients small tiger prawns, cleaned, tails on 8 small calamari tubes 8 small scallops freshly ground black pepper, to taste juice of ½ a lime Herb salad 15ml (1 tbsp) fresh flat-leaf parsley, chopped 15ml (1 tbsp) fresh coriander, chopped 15ml (1 tbsp) fresh dill, chopped
Print Recipe Waterblommetjie and squash soup with garlic and parsley toast Serves: 4 Cooking Time: 1 hour Ingredients SOUP juice of ½ a lemon 600g fresh waterblommetjies 4 gem squash, halved 125ml (½ cup) fresh cream 125ml (½ cup) good-quality vegetable stock, warm 45ml (3 tbsp) butter 1 garlic clove, finely chopped salt and freshly
Print Recipe Crown loaf Ingredients ½ quantity of basic bread dough flour, for dusting 1 large egg, beaten, to glaze milk, to glaze (optional) sesame and poppy seeds, to garnish Instructions 1 Preheat the oven to 200°C. Grease a cake tin. 2 Make your dough according to the recipe on p45 and use half of
This used to be the everyday bread in the Romagna region of Italy, but it is now popular all over Italy in sandwich bars, where it is usually filled, toasted and served warm.
The amount of time you need to cook the stock depends on the size of the pan and how much water you add. A demi-glace is a reduced rich stock that’s excellent for using as a base for pan sauces or gravies. For chicken stock, use a raw carcass or other chicken bones or wings. You can also use the carcass from a cooked roast chicken. Place in a large saucepan with onion, carrots, celery sticks, black peppercorns, bay leaves, fresh thyme sprigs and parsley stalks. Cheaper cuts of meat like short beef rib, knuckle and shin benefit from long,…
By Leila Saffarian Knowing how to whip up a good stock from odds and ends in your fridge and deep freeze will make life a whole lot easier…