15 mnutesComments Off on Chocolate Chilli & Coconut tart
This simple tart took me just two tries to develop and has been the easiest dessert I have made on a course. One recipe feeds 28 people and the entire tart takes 15 minutes to make.
Use a combination of … Read more
Comments Off on Easter brunch:Basil cream mushrooms
This delicious dish is a staple favourite in my home. It’s served a side, as a base for a Woolworth’s rotisserie chicken, for strips of fillet with added chilli or into a pasta.
It’s simple but the secret is the … Read more
Comments Off on Easter Brunch : Lightly smoked trout with boiled egg
This is one of the most popular dishes from 2015. Designed to feature on my Easter Brunch course, so many COOKS have made this for lunch and supper.
The idea was to make a breakfast dish in advance, pop it … Read more
Comments Off on Leg of Lamb cooked in yoghurt, served pulled with Sumac & Tahini mayo, rocket & wraps
The glorious thing about this lamb is that it’s perfect for SA Easter weather. Although it’s rich and meaty, the wraps, fresh peppery rocket and silky Sumac and Tahini Mayo are a perfect “sunny skies” accompaniment.
Serve this lamb pulled … Read more
30 minutesComments Off on Day of the dead eggs
Deviled eggs-also known as stuffed eggs- were the snack du jour in my youth and my sister’s obsession with them was re-ignited at a recent family funeral, when, much to her delight, they appeared on the snack table.… Read more
I included this salad on my Chocolate and Orange course, in a very chilly month of July 2010 and it was aptly named red winter slaw. As long as papaya and red cabbage are available it can be made anytime … Read moreRecipe by Debbie