Archive for January, 2011

Plum Compote

4 cups of pitted plums
3/4 cup sugar
3/4 cup water
1/4 cup port
1 vanilla bean – split and scraped
1 tsp mixed spice
1 ribbon of lemon zest
1 ribbon of lime zest

simmer for 20 minutes

serve on icecream, yogurt, pancakes, porridge

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Spicy Salami Pasta

300g salami, chopped

1 zuccini, halved and finely sliced

2 stems of spring onion, finely sliced

1 red chilli, finely sliced

1/3 glass of red wine

1 handful of fresh basil

1/2 cup of kalamata olives, pitted and chopped

1 bottle of provisco sugo or other napoli sauce base (home made is preferable)

Parmesan to garnish

Fry off the salami, until crisp

Then add the spring onions and zuccini

Sautee ’til golden

Add the red wine

Then the tomato

Add the olives

Simmer for 5 minutes

Add the basil moments before serving

The pasta – the method is on the box – I’m sure you can handle it!

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We made these for New Year’s which was super fun and festive

* Make the sugar syrup well in advance so that it’s cold when you add it

* Pit and chop the nectarines a few hours before and pop them in the freezer

* We also added hibiscus flowers in syrup – they open with the bubbles of the champagne and taste like cranberries

  • 3/4 cup (150g) white sugar
  • 3/4 cup (200ml) water
  • 2 strips lemon rind
  • 7 ripe nectarines (white or yellow) stoned, halved, frozen
  • 30ml  lemon juice
  • 7 50ml bottle Champagne or sparkling wine, chilled
  • 3-4 cups of Ice

Step 1

Sugar syrup

Combine the sugar, water and lemon rind in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Remove from heat. Set aside, in the fridge to cool

Step 2


In a blender add ice, frozen nectarines and sugar syrup

Blend till smooth

Step 3

Scoop a generous amount of mixture into a martini glass

Pour over champagne/sparkling wine


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