On my last evening in Switzerland Carla Ferrari cooked rare beef fillet. Never have I enjoyed such quality meat abroad. And, the sauce with the beef is without doubt the best and easiest home-cooked accompaniment I know. Try it!
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The South African food and wine events tested our skills to the limit because produce, equipment and kitchen space were extremely limited. It's amazing what a chef can pull out of the hat when needs be. Our traditional samp and beans, pap 'n vleis, Bobotie and Durban bunny chow featured on the menu we had created. They went down well, and we were proudly South African.
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Now, in a highly creative mood I experiment with a three-potato salad - amadumbe, potatoes and sweet potatoes with homemade mayonnaise, boiled eggs and grated onion. A slight variation to the original combination, which works well and adds interest to every mouthful.
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A Bar One cake is more than a chocolate cake. It oozes “Bar One” in every mouthful and exudes decadence as well as deliciously over-the-top richness which promise to meet the most avid chocoholic’s craving.
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Try my low-fat All Bran banana-bread recipe. It is deliciously healthy and extremely moist with a dense banana texture. In recipes with eggs, I suggest an egg substitute or substitute with mashed bananas and a ¼ teaspoon of baking powder. Tofu is a satisfactory alternative in baked dishes such as quiches and brownies. Remember each egg in a recipe can be successfully substituted with one tablespoon of corn flour mixed with 3 tablespoons of water. Take small steps when adopting this new method - you want it to be sustainable. I suggest you start by halving the amount of butter and eggs. At least that’s a step in the right direction.
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My grandmother’s shortbread recipe adds a fun-filled dimension to the menu. Top this with prune compote, creamy gorgonzola, a drizzle of honey and a large, juicy, black, mission fig.
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Tiramisu (Italian dessert made with sponge biscuits soaked in coffee and liquor, and topped with mascarpone or a soft cheese, and garnished with grated chocolate) cups are always a hit for their sweet and savoury combinations. They can be pulled out of the fridge at the last minute and win the day as a perfect “pick me up” - living up to the translation of the name.
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White-chocolate-and-herb frozen mousse with vibrantly-coloured, edible garden flowers served with a tart, berry sorbet is creamy and fresh. Every bite releases the aromas of an herb garden after a thunderstorm. Expect an explosion of flavour!
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A homemade Dom Pedro makes a delicious dessert. To vanilla-bean ice cream add a tot or two of Kahlua and a drop of cream or milk and you have the adult equivalent of ice cream and chocolate sauce!
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A chunky, lettuce-free, tomato, onion, green bean, basil, avocado and feta salad is appetising and healthy.
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