 |
 |
 |
 |
||
 |
||
 My Shopping Cart |
Your shopping cart is empty. |
recipesChocolate Truffles
250 gms dark chocolate 100 mls cream 1 tablespoon cointreau 1/2 teaspoon orange blossom water (optional)
Place chocolate and cream into a bowl and place over a pot of simmering water. Ensure the water does not touch the bowl. Heat until chocolate is melted. Remove from the heat and stir until smooth. Stir in the cointreau and orange blossom water. Cool slightly, then refrigerate until firm.
Use a melon baler to form balls, about the size of a walnut.
Place on a tray lined with baking paper and then drizzle them with thin squiggles of melted white chocolate or dust with dutched cocoa.
Recipe courtesy of Blanche Divine Catering 021 213 4205
10 small firm under-ripe pears 1/2 bottle of Bascand Estate Riesling 1 cup sugar or to required taste Water
Preheat oven to 110-120 C
Peel the pears neatly, leaving the stems intact. Take care to peel off the dried blossom at the base.
Place the pears in a deep, ovenproof glass dish or casserole that is just large enough to hold them, with as little space between them as possible. Pour the Riesling over the pears and sprinkle them with sugar. Add enough water to cover the pears.
Weigh down pears with a small saucer, so that they don't float up. Make sure there's enough "breathing room" so the liquid can evaporate.
Bake for 7 to 8 hours. This can be done overnight.
Allow to cool. Remove the pears and place on a platter, cover with plastic wrap and refrigerate. Boil down the liquid to about 1 cup. Allow this syrup to cool and then refrigerate.
Serve the pears with a little of the syrup. You'll need a fork or spoon to eat them comfortably. For a truly decadent pleasure, serve with whipped cream sweetened with some of the pear syrup. Serves 8 - one pear per person plus leftovers.
2 punnets ripe strawberries 1/2 bottle of fruity, Waipara Downs Pinot Noir wine 4 tbsp balsamic vinegar (opt) 1/2 cup granulated sugar or to taste 4 sprigs of mint for garnish
Wash the strawberries under trickling cold water and pat dry with paper towels. Remove the hulls and stems. Invert on a paper towel to drain for 1/2 hour at room temperature.
Cut the berries in half or quarters depending on size. Transfer to a glass bowl. Pour the wine and balsamic vinegar over the strawberries and add enough sugar to balance the flavor of the strawberries. Refrigerate for 2 hours, gently stirring about every half hour. Spoon the strawberries with a little bit of the juices into your favourite dessert glass and garnish with mint leaves.
BACON & BROCCOLI QUICHE
2 cups of broccoli flowerets 1 cup grated Swiss cheese 1 cup milk 4 eggs 4 slices bacon 1/4 tsp salt Dash of garlic powder Dash of lemon pepper
Cook bacon until crisp; set aside. Beat eggs with milk and cheese. Stir in broccoli and seasoning. Mix half of crumbled bacon into egg mixture. Bake at 180 C for 30-35 minutes in 9-inch quiche dish. Top with remaining bacon. Delicious served with a crisp salad and Bascand Estate Sauvignon Blanc
|