Lemon and Dill infused mousse of smoked Salmon served with organic Greens tossed in a light and zesty sweet Vinaigrette.
Alternate layers of rich, dark chocolate mousse and soft chocolate sponge; covered with white chocolate ganache and served with a cranberry coulis, red wine reduction and spun-sugar garnish. Chef’s Tip: Rich notes of the dark chocolate combined with the understated white chocolate go very well with the cranberry coulis and red wine reduction. A great end to a romantic dinner for two. Chocolate Sponge 3 Eggs (separated) 120g Cake Flour 175g Sugar 60ml Oil 125ml Hot Water 24g Cocoa Powder…
Ingredients: 2 Tortilla Sheet (ready Cooked) 1 ripe Avocado, sliced julienne of Carrots, Cucumber & Onion 1 medium size Trout Fillet, smoked & shredded Hollandaise sauce
Ingredients 1 Ostrich Fillet 8 Spinach Leaves 80g Tomato salsa 4 Potatoes 50g Melted Butter 50g Grated cheese 30ml Soy sauce Salt & Pepper to taste
Serves 4 guests. Two Trout Fillets Four Spinach Leaves 80g Feta Cheese Four Filo Pastry sheets 50 g Melted Butter Pinch of Nutmeg Salt & Pepper to taste
Serves two Ingredients 2 Beef Sirloin 200g of thinly slices mixed Peppers(red, Green, Yellow) 1 Carrot Peeled and thinly Sliced 2 Potatoes (Mashed) Salt and Pepper to correct seasoning 30g of B.B.Q Basting Sauce 60 g of pepper Sauce Knowrr 20g of Sliced button Mushroom 30g of bread crumbs 2 eggs 10g cream
The first thing that you need to make when preparing to bake Koeksisters is the syrup. The secret to the perfect koeksister is leaving the syrup overnight in the fridge. A koeksister or koesister comes from the Dutch word koekje, which translates to “cookie”. It is a South African syrup-coated doughnut in a twisted or braided shape (like a plait). Syrup: 500 ml Sugar 310 ml Water Cinnamon Method: You can either use ground cinnamon or a cinnamon stick, the…