Melanzane, is the Italian word for brinjal (egg plant or aubergine, as some may refer to them). And the ever-so-popular version where slices of roasted brinjal are smothered in a rich Italian tomato sauce and baked with cheese on top, is known as Parmigiana di melanzane. This is an absolutely wonderful side dish or starter.
This simple combination of ingredients truly complements one another and is a beautiful synergy of flavours, colours and textures. The vibrant colours of this salad is enough to make your mouth water. Citrus paired with a minty vinaigrette is a refreshing combination, while the sweetness of the rubies gives it just the right balance of flavours. Enjoy this salad with any protein of your choice.
The 13th of June was International Chenin Blanc Day, and to celebrate, Leopard’s Leap Wines asked me to develop a few recipes to pair with their lovely trio of Chenin Blanc’s. Think mussels in a creamy sauce, a broccolini and citrus salad and an elegant cheese platter with roasted pears and goats cheese. Yum!
’n Koolslaai is altyd ’n gewilde bygereg met enige braaivleis. Hierdie weergawe met ’n eenvoudige slaaisous met mosterd en kruie gaan jy beslis weer en weer wil maak. En wie het gesê dit moet altyd met mayonnaise gemaak word. Probeer die verfrissende en kleurvolle weergawe as jy weer lus het vir koolslaai.
Hierdie groente-kebabs is so maklik om te maak en groente wat oor die kole gerooster is, is mos maar net altyd ekstra spesiaal. Met die kombinasie van olyfolie, suurlemoensap en vars kruie kan jy ook nie ‘n fout maak nie.
Carrots in a whole new light! Make this impressive side dish with an everyday veggie and a good choice of seasonings, and be sure to impress your guests. It’s really easy and the sweetness of roasted carrots, with the earthiness of cumin seeds and the creamy hummus dressing, is perfectly rounded off with juicy, sweet pomegranate rubies and peppery rocket.