This is a refreshing drink to have on a summer’s day and a real crowd pleaser. Add a shot of vodka or tequila and serve with aperitifs!
500ml water 2 sprigs rosemary about 15cm long 125ml sugar 125ml honey 300ml fresh lemon juice 1,5 litre cold water
Pour the water into a small sauce and bring to a boil. Add the rosemary, cover the saucepan with a lid and reduce to a simmer, for 10 minutes. Take from the heat and remove the rosemary. Stir in the sugar and honey. Pour the mixture into a jug and refrigerate for 30 minutes. Add the lemon juice and 1,5 litres cold water. Chill the lemonade for at least an hour. Serve over ice and top with fresh lemon slices and a sprig of rosemary.
Pour the milk into a small saucepan, add the sugar and turn the heat to medium. Warm the milk to just before boiling point. Turn down the heat to the lowest setting and add the chopped chocolate. Simmer the mixture for 5 minutes while whisking/stirring continuously. Take the saucepan from the heat and add the hot espresso and vanilla. Stir through and serve hot.
about 1,8 litre chicken or vegetable stock 15ml + 30ml butter 10ml vegetable oil 1 onion, finely chopped 3 cloves of garlic, minced 3 x 250ml butternut, cubed 500ml arborio rice 125ml white wine 125ml parmesan cheese, grated 30 sage leaves, chopped
Pour the stock into a saucepan and bring it to a simmer. Reduce the heat to low. Put another saucepan on medium heat and add 15ml butter and the vegetable oil. Add the onion and cook for 2 – 3 minutes. Add the garlic and cubed butternut and cook until the butternut begins to colour around the edges – about 7 minutes. Add the 30ml butter and the rice and stir through to coat the rice for about 2 minutes. Add the white wine and cook until most of it is absorbed by the rice. Add about 250ml (a cup) of the hot stock to the rice and stir continuously until most of the stock is absorbed. Add the remaining stok 250ml at a time but allow the rice to absorb the liquid before adding more. Stir the risotto often and cook until the butternut is tender – about 25 minutes. Stir in the parmesan and sage and season with salt and pepper. Serve hot!
Chocolate ganache: 160g dark chocolate, chopped 180ml coconut and cows milk 30ml honey 15ml coconut oil a pinch of salt
Making the pastry: Melt the chocolate and set it aside. Add the butter, sugar, egg yolks, vanilla and milk to the bowl of a food processor and process to mix. Add the chocolate in a thin stream while the engine is running. Add the sifted cocoa and flour to the mixture and process until the mixture forms a smooth ball of pastry. Wrap the pastry in plastic wrap and rest for 30 minutes in the refrigerator. Roll out the pastry between two sheets of baking paper to a thickness of 3mm. Line a loose bottom tart tin and then line the pastry case with tin foil. Freeze for one hour. Preheat your oven to 180℃. Bake the pastry case with the foil lining for 15 minutes. Remove the foil and bake for another 15 minutes. Set aside to cool completely.
Making the blueberry custard: Add the berries, lemon juice, 250ml coconut milk and honey to the bowl of a food processor and process until smooth. Pour the 30ml coconut milk into a small bowl and add the cornstarch and agar-agar. Stir to dissolve. Pour the blueberry mixture into a small saucepan over medium heat and bring to the boil. Drizzle the cornstarch mixture into the blueberry mixture while whisking continuously until smooth and it starts to thicken. Pour the blueberry custard into the cooled tart shell and allow to cool. Refrigerate for 1 hour.
Making the ganache: Add the chocolate, milk (pour whatever you have left of the coconut milk into a measuring jug and then fill up with dairy milk to 180ml), honey and coconut oil to a heatproof bowl set over a saucepan with simmering water. Stir until the chocolate has melted and you are left with a smooth mixture. Pour over the blueberry custard. Refrigerate the tart for 4 hours before serving.
Pour the brandy into the pan in which you have cook the steak. If you barbecued your steak, pour it into a small saucepan. Turn the heat up to high and simmer the brandy for about 2 minutes to cook off the alcohol. Add the beef stock and cook until reduced by half – about 5 minutes. Turn the heat down to medium-low and add the cream and peppercorns. Gently simmer the sauce for 2 minutes, while stirring. Taste the sauce and season with salt and pepper. Spoon over steak and serve.
500g spaghetti 45ml butter 200g mixed mushrooms 200g bacon, cut into pieces 1 onion, chopped 3 cloves of garlic, minced 65ml dry white wine 250ml cream 125ml chicken stock 50g parmesan cheese, grated a handful of parsley, chopped
Cook the spaghetti according to the instructions on the packet and keep warm while you make the sauce. Put a cast-iron pan on to a high heat and add the butter to it. Fry the mushrooms, stirring occasionally, until golden brown and slightly caramelised. Spoon into a bowl and set aside. Turn the heat down to medium and add the bacon to the same pan. Fry for about 3 minutes. Add the onion and cook until translucent. Add the garlic and the cooked mushroom and cook for another minute. Pour in the wine and allow the wine to reduce to half. Now add the cream, stock and grated parmesan and turn the heat down to low. Cook for about 5 minutes or until the sauce has thickened. Add the cooked and drained spaghetti to the sauce, mix through and taste for seasoning. Scatter a handful of chopped parsley over the spaghetti and serve.
This is a fail-proof hollandaise sauce for this classic breakfast. Be adventurous and add some spice and interest with Chorizo sausage!
3 hamburger rolls 1 chorizo sausage 6 eggs
For the Hollandaise sauce: 3 egg yolks 15ml lemon juice 5ml Dijon mustard 1,2ml salt 125ml melted butter
Cut the rolls in half and lightly toast them. Set aside. Slice the chorizo sausage into 0,5cm thick discs and place the slices flat in a dry frying pan over high heat. Cook for 2 minutes, flip the slices and cook 2 minutes more. Cook all the chorizo and keep the slices warm in your oven. For the Hollandaise sauce: Add the egg yolks, lemon juice, mustard and salt to a blender and blitz to mix the ingredients. (30 seconds) Add the butter to a small saucepan over medium-high heat. The butter should be completely melted and very hot! Run the blender while drizzling in the hot butter in a thin, steady stream. Assemble the dish by putting half a toasted roll on a dinner plate. Cover the surface of the roll with 4-5 slices of chorizo. Poach the eggs and place one egg on each chorizo-topped roll. Spoon 2-3 tablespoons of the Hollandaise sauce onto the egg and serve.
Add the chopped chocolate to a heatproof bowl set over a saucepan with barely simmering water to melt. Stir every now-and-then until completely melted. Take from the heat. Line a small-hole muffin tin with paper cups. Spoon about half a teaspoon chocolate into each cup and give it a swirl so that the chocolate covers the base of the paper cup. Add about three blueberries and two pistachio nuts to the cups and then drizzle with another half teaspoonful of melted chocolate. Place some more blueberries and nuts on each cluster and give each a final drizzle of chocolate. Allow to set for at least 30 minutes. Gently remove the clusters from the paper cups and serve. Do not keep the clusters in the refrigerator.
These rolls are deliciously moist and soft and make for a great dinner roll, with a boost of veggies!!
190ml cooked and mashed butternut (about one large butternut) 190ml milk 10g instant yeast 450g bread flour 50g cake flour 45g caster sugar 15ml honey 7,5ml salt 45g butter about 45ml melted butter
Add the mashed butternut and milk to the bowl of a stand mixer fitted with the dough hook. Mix together on a low speed for 2 minutes. Add the yeast, bread flour, cake flour, caster sugar and honey and mix on a low speed until the mixture comes together as a rough dough. Cover the bowl with plastic wrap and allow to rest at room temperature for 30 minutes. Cut the butter into small pieces and set aside. Remove the plastic wrap, add the salt and knead the dough on medium speed for 1 minute. Add the butter pieces one at a time, with the machine running and knead until the dough is silky smooth. About 6 minutes. Lightly oil a mixing bowl and place the dough in it. Cover and allow to rise until double in size (about 1 hour). Preheat your oven to 180℃ and spray a 12-hole muffin tin with cooking spray. Transfer the dough to a working surface and divide into twelve equal pieces. Roll each piece of dough into a ball and place it into the prepared muffin tin. Cover the muffin tin with a plastic bag and allow to rise for 30 minutes. Bake the rolls for 16 minutes. Melt an additional 45ml of butter in the microwave oven. Take the rolls from the oven, brush the rolls with the melted butter and place back in the oven for a further 3 minutes. Take the rolls from the oven and cool on a cooling rack. Serve with butter and honey.
My Whisk and I 