Recipes and styling Sasha Zambetti, Photography Roelene Prinsloo
We took some fantastic recipes from around the world and combined them into a delicious Easter menu.
Global green salad
A fruity, ”fusion” salad that doesn’t really come from any one specific country.
Serves: 8
Time: 10 minutes
Ingredients:
100ml olive oil
50ml honey
2,5ml cinnamon
60ml lemon juice
10ml French mustard
1 packet mixed Asian baby leaf salad
500g mango, peeled and cubed
1 large avocado, peeled and sliced
Method:
1 In a small bowl combine oil, honey, cinnamon, lemon juice and mustard and season well with salt and pepper. Mix well and refrigerate until serving.
2 In a serving bowl, gently toss together the baby leaves, mango and avocado. Drizzle with the dressing and toss again. Serve immediately.
French cauliflower au gratin
An easy oven bake dish that you don’t really have to watch.
Serves: 6
Time: 45 minutes
Ingredients:
500g cauliflower florets
30ml chopped onion
250ml milk
125ml water
50g blanched almonds
2,5ml ground nutmeg
1,25ml chopped garlic
20ml grape seed oil
30ml flour
75ml breadcrumbs
3ml paprika
5ml mixed herbs
Method:
1 Preheat the oven to 190°C. Toss together the cauliflower and onions in a baking dish. Roast in the oven while you make the sauce.
2 In a food processor puree the milk, water, almonds, nutmeg and garlic. Set aside.
3 In a saucepan on the stove, heat the oil and whisk in the flour. Pour in the milk mixture and continue to whisk until it cooks and thickens, about 7 minutes
4 Pour the sauce over the cauliflower and onion. Toss properly so that the sauce is coated over each piece. Sprinkle it with breadcrumbs, paprika and mixed herbs and return it to the oven to bake for about 30 minutes.
Italian cold meat pie
A large, protein-packed pie that can serve 8 hungry Italians – serve hot or cold.
Serves: 10
Time: 1 hour
Ingredients:
4 sheets phyllo pastry
1kg ricotta
100g parmesan cheese, grated
8 large eggs
100ml milk
200g sundried tomatoes
350g ham
250g mini salami (skin off, sliced and halved)
300g mozzarella, cubed
Method:
1 Preheat the oven to 190°C. Brush each sheet of phyllo pastry with olive oil and layer, each off-centre from the last, in a pie dish.
2 Beat the ricotta until crumbly, add the parmesan, eggs, milk and beat again before folding in the sundried tomatoes, cold meats and mozzarella.
3 Transfer the filling to the prepared phyllo pastry case and bake for about 1 hour.
African Amarula Truffles
The Amarula can be replaced with another cream liqueur, such as banana liqueur, for a different flavour.
Makes: 25 truffles
Time: 20 minutes + setting
Ingredients:
350g dark chocolate
10ml instant coffee powder
125ml Amarula liqueur
1 packet shortbread biscuits
Method:
1 In a large glass bowl, heat the Amarula in the microwave – add the coffee and chocolate and stir well. Return to the microwave on a defrost setting for 2 minutes, stirring in-between.
2 Cut the shortbread into small blocks and then fold into the melted chocolate.
3 Chill in the fridge for about 2 to 3 hours, or until set.
4 Use a melon baller to form balls of chocolate. Once you cannot form nice round balls with the melon baller anymore, use your hands to roll the mixture into balls and roll them in cocoa powder, if you like.
5 Store them in the fridge.
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