We give you 5 delicious recipes worth trying! A starter, a side, a main, a drink and a dessert.
Strawberry cheesecake tart
SERVES 6
PREP TIME 35 minutes
COOK TIME 20 minutes
REFRIGERATION TIME 2 hours
INGREDIENTS
For the crust
1 cup nutty wheat flour
⅔ cup oats
2 tbsp brown sugar
½ tsp baking powder
⅓ cup melted coconut oil
1 egg
For the filling
¼ cup cold water
2 tsp gelatin powder
1 cup strawberries. chopped
½ cup double-cream yoghurt
1 cup cream cheese, softened
2 tsp honey
1 tsp vanilla essence
To serve
⅓ cup strawberries, sliced
3 figs, quartered
2 tbsp honey
METHOD
For the crust
1 Preheat oven to 180°C. Grease a rectangular loose-bottomed tart tin.
2 In a large bowl, mix the flour, oats, sugar and baking powder. Stir through the coconut oil, followed by the egg.Mix until everything comes together to form a dough.
3 Press the dough into the prepared tin and bake for 15–20 minutes until crisp and golden brown. Remove from the oven and cool completely before filling.
For the filling
1 Place the water in a bowl and sprinkle the gelatin powder carefully over the water. Set aside for 10 minutes to bloom.
2 In a blender, pulse the strawberries until smooth. Add the yoghurt, cream cheese, honey and vanilla. Blend until everything is just combined.
3 Scrape the filling into a large bowl, then heat the gelatin mixture in the microwave for 30 seconds, stopping to stir after 15 seconds.
4 Slowly pour the melted gelatin into the filling, beating continuously. Continue beating for a further minute until smooth and fluffy.
5 Pour the filling into the crust and refrigerate for 2 hours or until set.
6 To serve, top the cheesecake with fresh strawberries, figs and a drizzle of honey.
Baby potato salad with mustard and watercress
SERVES 4
PREP TIME 25 minutes
COOK TIME 15 minutes
INGREDIENTS
600 g baby potatoes
For the dressing
2 tbsp wholegrain mustard
1 tbsp Dijon mustard
2 tbsp honey
2 tbsp vinegar
2 tbsp olive oil
Salt and pepper, to taste
2 cups watercress
METHOD
1 Cook potatoes in a pot of boiling water until tender, about 10–15 min, then drain.
2 When cool, halve the potatoes and place them in a bowl.
For the dressing
1 Whisk together the mustards, honey, vinegar, olive oil, salt and pepper until creamy.
2 Pour the dressing over the potatoes and toss until well combined.
3 Scatter the watercress on a serving plate and top with the potatoes.
Pork chops and shoestring fries
SERVES 4
PREP TIME 25 minutes
COOK TIME 15 minutes
INGREDIENTS
For the pork chops
4 pork chops
Salt and pepper, to season
4 sprigs fresh thyme
3 tbsp oil, to rub
¼ cup brown sugar
½ cup honey
2 tbsp apple-cider vinegar
For the fries
4 large potatoes
½ cup vinegar
Salt and pepper, to taste
METHOD
For the pork chops
1 Rub chops with seasoning, thyme and oil.
2 Add the sugar, honey and apple-cider vinegar to a pot and heat until the sugar has dissolved to make a glaze.
3 Heat a griddle pan on high heat and grill the pork chops for 10 minutes on each side, basting with the glaze as you grill. Remove cooked chops and set aside to rest.
For the fries
1 Peel and cut the potatoes into very thin chips. Soak them in water with some salt and vinegar for 15 minutes.
2 Heat 2 cm of oil in a heavy-based pot. To test, once a chip floats to the top, the heat is right.
3 Fry the chips until they are cooked inside with a crunchy exterior. Drain on a paper towel, and season with salt and pepper.
4 Serve together the pork chops, glaze and chips.
Peruvian grapefruit cocktails
SERVES 4
PREP TIME 15 minutes
INGREDIENTS
Juice of 4 grapefruits
6 egg whites
½ cup brandy
Splash bitters
4 cherries, to garnish
Herbs, to garnish
METHOD
1 Add all the ingredients to a shaker and shake until foamy.
2 Serve immediately.
Mushroom, tomato and cheese pull-apart bread
SERVES 4
PREP TIME 15 minutes
COOK TIME 25 minutes
INGREDIENTS
500 g button mushrooms, halved and cooked
1 cup chopped tomatoes
1 ½ cups grated white Cheddar
Handful basil, chopped
1 ciabatta loaf
½ cup butter, melted
1 clove garlic, grated
Salt and pepper
To serve
Handful fresh basil leaves
METHOD
1 Preheat the oven to 180°C. Line a tray with foil.
2 Mix the mushrooms, tomatoes, ½ cup of the cheese and the basil in a bowl. Set aside.
3 Use a knife to slice the bread, making sure to not cut all the way through to keep each slice attached to the loaf. Mix the butter with the garlic and spread generously between the slices.
4 Fill the slices with the mushroom mixture, scatter with remaining cheese and season.
5 Wrap the bread with foil and bake for 15–20 min. Remove the foil and bake for a further 5 minutes until golden. Serve the pull-apart bread with fresh basil.
Photography: Livingspace Magazine Features
