These frozen treats are just the thing to enjoy on a hot summer day! The gin can be substituted with vodka or brandy or omitte. See the recipe for fresh watermelon pops (child-friendly version) here. Continue reading Watermelon Popsicles
Dragon fruit, also known as pitaya or strawberry pear, can be a little intimidating at first sight, but its bark is worse than its bite! The scaly outer skin of the dragon fruit, which looks similar to that of a pineapple, is not prickly and very easy to peel. Some say Dragon Fruit was given its name because it looks like the fiery flames coming from a dragon’s mouth!
Whether you are using white or red-fleshed dragon fruit, the addition of this exotic superfood to your fruit salad will take it to a whole new level!
Using the shells of dragon fruit as “bowls” gives a great pop of colour to this interesting salsa. Best of all, no dishes to wash later!
These popsicles are quick and easy to prepare and the level of sweetness can be adjusted to your taste.
This fuchsia-coloured smoothie will definitely brighten up your day!
Finding out how to utilise tamarillos when in season is worth doing! Tamarillo, also known as tree tomatoes, can grow to about two meters tall with clusters of fruit that slowly ripen to a deep red. The taste can be described as “unusual and interesting – even as “an acquired taste”. See the image below. The unique tropical flavour which reminds of a mix between passion fruit and guava and a hint of other fruits, turns a cheesecake into a sublime dessert or tea time treat. Continue reading Tamarillo Cheesecake
Coulis is the French word for “strained liquid” and refers to a thick sauce made from puréed and strained vegetables or fruits. Coulis can be sweet or savory, depending on what it is meant to accompany. The base of coulis is a fruit or vegetable. Fruits are generally used uncooked, while vegetables may be roasted, blackened, or simmered so that they soften. The base is pureed so that it is creamy and smooth, and then it is usually seasoned. After seasoning, the coulis may be strained to remove things like seeds or chunks of skin. The sauce may be artfully drizzled on a plate, or pooled next to the food. When fresh fruits are abundant, turn them into sauces. Do not add too much sugar or water at the onset of cooking. Add sugar at the end as necessary for the type and acidity of the fruit used. The moisture in the fruit will create a sauce when cooked. Wash and prepare the fruit as is appropriate and cut up before making the sauce.
500 g fresh, prepared fruit, e.g. strawberries, blueberries, mulberries, raspberries, etc.
10 ml cornflour
50 ml water
a few drops of lemon juice, sherry or liqueur as preferred.
50 to 125 ml sugar (adjust after tasting)
Makes ± 500 ml sauce.
These colourful sosaties can be prepared in advance and can be served as a starter or main course at a braai.
1 kg chicken breasts, boneless and skinless
2 large red sweet pepper, cut into chunks
2 large onions, cut into wedges
1 x 800 g tin pineapple chunks, drained and juice reserved
125 ml reserved pineapple juice
60 ml soy sauce
50 ml honey
60 ml vinegar
10 ml sesame oil
2.5 ml ground ginger
60 ml olive oil
60 ml reserved pineapple juice
30 ml honey
15 ml olive oil
5 ml soy sauce
Serves 6 to 8 people.
Be sure to double this recipe so that there is leftover to have as breakfast with toasted almonds and thick greek yoghurt! Be sure to read my post “In season: Figs” for the health benefits and good accompaniments for figs.Continue reading Baked Figs With Honey And Cinnamon
This unusual fruit sauce can be served as an accompaniment to a variety of meats or combined with a light olive oil to make a salad dressing. Be sure to read my post In season: Figs for the health benefits and good accompaniments for figs.
250 g fresh figs, chopped
80 ml white sugar
80 ml boiling water
l5 lemon juice
Also see the recipe for Home-made Fruit Coulis.
This is one of my all-time favourite ways to eat figs. And it is so quick and easy to do! Be sure to read my post “In season: Figs” for the health benefits and good accompaniments for figs.Continue reading Gorgonzola Stuffed Figs Wrapped in Prosciutto Crudo