Tequila Sunrise

Name: Tequila Sunrise
Prep time: 5 min
Cook time: 2 min
Yield: 1 Serving
Ingredients: 120 ml Fresh orange juice; 60 ml Tequila; 30 ml Grenadine (or to taste); Orange slices (for garnishing); Blood orange slices (for garnishing); Lime slices (for garnishing); 1 tbsp Sugar (for rim); 1 tbsp Salt (for rim); Ice cubes (to taste); Half a lime

16 Jan

Tequila Sunrise

Course

Drinks

Prep Time

5 Minutes

Cook Time

2 Minutes

Servings

Serving

Ingredients

120 ml Fresh orange juice
60 ml Tequila
30 ml Grenadine or to taste
Orange slices for garnishing
Blood orange slices for garnishing
Lime slices for garnishing
1 tbsp Sugar for rim
1 tbsp Salt for rim
Ice cubes to taste
Half a lime

Course

Drinks

Prep Time

5 Minutes

Cook Time

2 Minutes

Servings

Serving

Ingredients

120 ml Fresh orange juice
60 ml Tequila
30 ml Grenadine or to taste
Orange slices for garnishing
Blood orange slices for garnishing
Lime slices for garnishing
1 tbsp Sugar for rim
1 tbsp Salt for rim
Ice cubes to taste
Half a lime

Instructions

Rub a lime wedge around the rim of the glass then dip the edge into the salt and sugar mix (optional)
Continue by placing the lime, blood orange and orange slices at the bottom of a tall tumbler glass.
Add the ice cubes, orange juice, and tequila.
Carefully add the grenadine, it should slowly sink to the bottom. Do not stir.
Garnish and serve immediately. Enjoy your refreshing cocktail!

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Strawberry Spritzer

16 Jan

Strawberry Spritzer

Course

Drinks

Prep Time

5 Minutes

Cook Time

2 Minutes

Passive Time

2-3 Hours

Servings

Serves

Ingredients

Course

Drinks

Prep Time

5 Minutes

Cook Time

2 Minutes

Passive Time

2-3 Hours

Servings

Serves

Ingredients

Instructions

In a Carafe or pitcher, pour the bottle of wine, diced strawberries and mint leaves.
Let the mixture chill in the refrigerator for 2-3 hours.
Immediately before serving, add your chilled Sprite.
Pour into wine glasses and garnish with fresh strawberries and mint. Enjoy!

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Passion Fruit Mojito

15 Jan

Passion Fruit Mojito

The Passionfruit Mojito is a delicious twist on a classic Mojito with tangy passionfruit flavours. Perfect for summer entertaining!

Course

Drinks

Prep Time

5 Minutes

Cook Time

2 Minutes

Servings

Seving

Ingredients

Course

Drinks

Prep Time

5 Minutes

Cook Time

2 Minutes

Servings

Seving

Ingredients

Instructions

In a tall tumbler glass, mix the lime juice, mint leaves, simple syrup and rum.
Muddle together well. Pour in the passion fruit pulp and stir to combine.
After, add some crushed ice to fill most of the glass. Top off with sparkling water.
Garnish with half a small passion fruit on top and some mint leaves.

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Watermelon Frosé

15 Jan

Watermelon Frosé

Keep cool this summer sipping on a refreshing frozen cocktail!

Course

Drinks

Prep Time

5 Minutes

Cook Time

2 Minutes

Servings

Ingredients

300 ml Rosé wine
4 cups Frozen watermelon cubes seedless
1 Fresh lime juice only

Course

Drinks

Prep Time

5 Minutes

Cook Time

2 Minutes

Servings

Ingredients

300 ml Rosé wine
4 cups Frozen watermelon cubes seedless
1 Fresh lime juice only

Instructions

In a blender pour the wine, frozen watermelon cubes, and lime juice. Blend it until it's smooth and well combined.
Immediately transfer the mixture to serving glasses and enjoy!
The cocktail can be prepared one or two hours before serving, just ensure to keep the frosé in an airtight container in the freezer until you are ready to serve.

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Grilled Mexican Street Corn

10 Jan

Grilled Mexican Street Corn

Enjoy a delightful char-grilled corn on the cob with a tangy, creamy sauce.

Course

Side Dish

Cuisine

Mexican

Prep Time

5 Minutes

Cook Time

10 Minutes

Servings

People

Ingredients

4 Ears corn
1/2 cup Mayonnaise
1 1/2 cup Sour cream
1/2 cup Coriander leaves chopped
1 cup Feta cheese freshly grated
Red chilli powder to taste
1 Limes cut into wedges, for garnish

Course

Side Dish

Cuisine

Mexican

Prep Time

5 Minutes

Cook Time

10 Minutes

Servings

People

Ingredients

4 Ears corn
1/2 cup Mayonnaise
1 1/2 cup Sour cream
1/2 cup Coriander leaves chopped
1 cup Feta cheese freshly grated
Red chilli powder to taste
1 Limes cut into wedges, for garnish

Instructions

Heat a gas or charcoal grill to 200° C
While coals heats, mix the mayonnaise, sour cream and coriander together. Stir until combined and set aside.
Grate the feta cheese in another bowl.
When grill is hot, place corn directly over hot side of grill and cook, occasionally rotating, until cooked through and charred in spots on all sides, about 8 minutes total.
Remove the corn from the grill and set aside. While the corn is still warm smear with mayonnaise mix.
Coat with crumbled Feta cheese and chilli powder and serve immediately with lime wedges.

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Brown Butter Honey Glazed Carrots

03 Nov

Brown Butter Honey Glazed Carrots

Course

Christmas, Side Dish

Prep Time

1 hour

Servings

people

Ingredients

600 grams Dutch carrots peeled
3 tbsp Butter
2 tbsp Honey
1/2 tsp Garlic powder
1/2 tsp Salt and black pepper to taste
Sprigs of fresh rosemary

Course

Christmas, Side Dish

Prep Time

1 hour

Servings

people

Ingredients

600 grams Dutch carrots peeled
3 tbsp Butter
2 tbsp Honey
1/2 tsp Garlic powder
1/2 tsp Salt and black pepper to taste
Sprigs of fresh rosemary

Instructions

Preheat fan forced oven to 180C°.
Place carrots in a baking pan and season well with salt and pepper then set aside.
In a non-stick saucepan add butter, sugar and rosemary, whisk the mixture constantly for about 5-10 minutes. Turn the stove off once the syrup appears a deep brown colour. Stir in garlic powder, honey and season to taste.
Drizzle the warm syrup over carrots in the baking pan, toss to coat. Bake the carrots for 35-40 minutes. Check carrots and flip them around after 15 minutes. Pierce carrots with a fork, if it feels tender, they are done. Place in a serving dish, garnish with fresh rosemary and serve warm.

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Grilled Peach Salad With Honey & Mint Vinaigrette

03 Nov

Grilled Peach Salad With Honey & Mint Vinaigrette

Course

Christmas, Side Dish

Prep Time

20 minutes

Servings

people

Ingredients

Salad

6 cups Rocket salad fresh
3 Peaches sliced
1 cup Blueberries
200 grams Goat cheese

Vinaigrette

1½ tbsp Honey
2 tbsp White balsamic vinegar
1 handful Fresh mint finely chopped
5 tbsp Extra Virgin Olive Oil
1/2 Shallot finely chopped
Salt & freshly ground black pepper to taste

Course

Christmas, Side Dish

Prep Time

20 minutes

Servings

people

Ingredients

Salad

6 cups Rocket salad fresh
3 Peaches sliced
1 cup Blueberries
200 grams Goat cheese

Vinaigrette

1½ tbsp Honey
2 tbsp White balsamic vinegar
1 handful Fresh mint finely chopped
5 tbsp Extra Virgin Olive Oil
1/2 Shallot finely chopped
Salt & freshly ground black pepper to taste

Instructions

Warm a grill pan over high heat. Lightly grease the pan with cooking spray or oil and add peaches, cut side down. Grill for 1-2 minutes or until you have golden brown grill marks. Transfer peaches to a cutting board and let cool while you prepare the rest of the salad.
Lay rocket on a large salad plate, add blueberries, and top with goat cheese.
To make the vinaigrette, combine vinegar, honey, mint, shallot, salt, pepper, and oil in a small mason jar. Tighten the lid and shake until well blended.
Once the peaches are cooled, add them to the salad. Drizzle with the honey vinaigrette and serve immediately.

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Raspberry & Thyme Prosecco

03 Nov

Raspberry & Thyme Prosecco

Course

Christmas, Drinks

Prep Time

10 minutes

Servings

people

Ingredients

Raspberry Syrup

1/3 cup Raspberries
1/3 cup Water
1/3 cup Sugar
1 Sprig of thyme

Alcohol & Garnish

Course

Christmas, Drinks

Prep Time

10 minutes

Servings

people

Ingredients

Raspberry Syrup

1/3 cup Raspberries
1/3 cup Water
1/3 cup Sugar
1 Sprig of thyme

Alcohol & Garnish

Instructions

In a small saucepan, bring raspberries, thyme, water and sugar to the boil. Turn to low heat and let simmer for 10 minutes, remove the thyme sprig and crush the remaining berries.
Add 2 tbsp of the raspberry syrup to the bottom of each glass. Top with champagne and add in a sprig of thyme and fresh berries for garnish.

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Honey and Pear All Spice Whiskey

03 Nov

Honey and Pear All Spice Whiskey

Course

Christmas, Drinks

Prep Time

5 minutes

Servings

person

Ingredients

60 ml Whiskey
15 ml Lemon juice
8 ml Honey syrup
30 ml Pear juice
1 cup Ice
1/4 tsp Allspice
Sliced pear for garnish
Cinnamon sticks and rosemary for garnish

Course

Christmas, Drinks

Prep Time

5 minutes

Servings

person

Ingredients

60 ml Whiskey
15 ml Lemon juice
8 ml Honey syrup
30 ml Pear juice
1 cup Ice
1/4 tsp Allspice
Sliced pear for garnish
Cinnamon sticks and rosemary for garnish

Instructions

Begin by adding whiskey, lemon juice, honey syrup, pear juice, allspice and ice into a cocktail shaker. Shake the mixture well, and strain into serving glass over fresh ice.
Garnish with thinly sliced fresh pear, cinnamon stick and rosemary.

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King Prawns With a Mango & Ginger Salsa

03 Nov

King Prawns With a Mango & Ginger Salsa

Course

Christmas, Entree, Side Dish

Prep Time

30 minutes

Servings

people

Ingredients

Prawns

1 Lime zest and juice
2 tbsp Clove of Garlic freshly minced
2 tbsp Ginger freshly minced
1 tbsp Chilli freshly minced
2 tbsp Soy sauce
800 grams King prawns
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste

Salsa

1 bunch Spring onions thinly sliced
1 tsp Ginger freshly minced
2 2 Ripe mangoes peeled and cubed
4 Red chillies seeded and finely diced
1/2 bunch Fresh mint chopped
1/2 bunch Coriander leaves only chopped
Salt and pepper to taste

Dressing

2 Limes juiced
1 tbsp Extra Virgin Olive Oil
1 tbsp Tamari (use light salt-reduced soy if you can’t get tamari)
Pinch of salt

Course

Christmas, Entree, Side Dish

Prep Time

30 minutes

Servings

people

Ingredients

Prawns

1 Lime zest and juice
2 tbsp Clove of Garlic freshly minced
2 tbsp Ginger freshly minced
1 tbsp Chilli freshly minced
2 tbsp Soy sauce
800 grams King prawns
1 tbsp Extra Virgin Olive Oil
Salt and pepper to taste

Salsa

1 bunch Spring onions thinly sliced
1 tsp Ginger freshly minced
2 2 Ripe mangoes peeled and cubed
4 Red chillies seeded and finely diced
1/2 bunch Fresh mint chopped
1/2 bunch Coriander leaves only chopped
Salt and pepper to taste

Dressing

2 Limes juiced
1 tbsp Extra Virgin Olive Oil
1 tbsp Tamari (use light salt-reduced soy if you can’t get tamari)
Pinch of salt

Instructions

Add lime juice, zest, garlic, ginger, chilli, soy and olive oil into a large bowl. Add prawns and fold well to combine. Cover and chill in the fridge for one-hour minimum.
In a large bowl combine cubed mango, spring onions, ginger, chilli, mint leaves and coriander leaves, add salt and pepper to taste. In a small bowl mix the juice of 2 limes, olive oil and tamari, season to taste, set aside. Heat the BBQ to medium/high and spray with olive oil.
Cook prawns for around 3 minutes on each side or until cooked through. Transfer prawns to a serving dish and surround with the mango salsa. Top off the dish with a generous drizzle of the lime and tamari dressing.

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