Green tea ice cream contains a well-known nutritional giant, so it must be healthy. This dish is simply delightful. Green tea gives the dreamy ice cream an refreshing earthiness, as well as a beautiful colour.
TO DRINK: A Gewurztraminer, dry or off-dry and preferably more than three years old, will bring this dish to life.
Recipe adapted from Harvest Diaries, by Christine Stevens (Sunbird, R230)
Print Recipe Shanghai red bean pancakes Ingredients 120g (1 cup) cake flour 1 large egg 60ml (¼ cup) water vegetable oil, for frying 150g tin red bean paste Instructions 1 Combine the flour, egg and water in a mixing bowl and whisk well to form a thin batter. 2 Heat a non-stick frying pan or
From Food for Friends by Levi Roots.
Print Recipe Chai-spiced milk and honey jellies Serves: 6 Cooking Time: 35 mins plus extra for setting Ingredients 800ml milk 10 black peppercorns 2 cinnamon sticks, broken 6 cardamom pods, crushed 1 star anise 1ml salt 60ml (¼ cup) honey 6 gelatine leaves, soaked in 60ml (¼ cup) cold water Instructions 1 Heat the milk
Print Recipe Rooibos, naartjie and Campari jellies Serves: 4 Cooking Time: 15 mins + extra for setting Ingredients 3 rooibos teabags 425ml boiling water zest of 1 orange zest of 1 lemon 1 packet naartjie or orange jelly mix 60ml (¼ cup) Campari orange zest, to serve Instructions 1 Steep the rooibos teabags in 125ml