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!
It’s no secret that pear and blue cheese is a fabulous combination. The same is true for this flavourful cheese and broccoli. If you then add a refreshing dressing and top it all with juicy pomegranate arils and nuts, you have side dish like no other. It’s the perfect balance between the salty blue cheese, sweetness of the fruit and crunch from the arils and roasted nuts.
Niemand gaan skeef kyk as jy so bietjie moet slurp aan die heerlike noedels nie, dis immers hoe dit geëet word. Die geurige bakkies aftreksel met bestanddele in die vloeistof, kom oorspronklik uit China, maar die Japanese het dit gewild gemaak. Maak die resep sommer baie binnekort!
This is no ordinary bean salad. It’s wholesome and flavourful! Enjoy as a vibrant side dish, great for a braai, or have it as a light vegetarian meal – perfect to pack into a lunchbox as well.
This cooked mustard dressing is a healthier alternative to mayonnaise and is also delicious with other salads, potatoes, in a slaw, or drizzled over lightly cooked green beans. In this recipe the dressing is divine over the steamed broccoli, sweet, crisp apples and crunchy toasted sunflower seeds. This is a salad like no other!