vinegar Archives

Seared beef carpaccio with pasta

5 minutes, plus 5 to 10 minutes standing time

Cucumber gazpacho with black olives

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus chilling time

Ingredients

5 large English cucumbers, trimmed and cut into small chunks
½ cup water
½ cup white-wine vinegar
Sea salt and coarse black pepper
Juice of 1 lemon
1 bunch fresh mint, chopped, plus extra for garnishing
10 ice cubes
1 cup black olives, pitted

Method

In a food processor, blend the cucumber, water and vinegar until smooth and thin enough to pour – add a little more water and vinegar if necessary. Season to taste, then add the lemon juice, chopped mint and ice cubes. Chill for 3 hours before serving. Serve topped with pitted olives and sprigs of mint.

Per serving: 559.7 kJ, 0.6 g protein, 8 g fat, 15.4 g carbs

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Pickled octopus and seaweed salad

Greek summer salad with toasted pittas

Char-grilled steak and rocket wraps

Watercress pesto pasta with fresh buffalo mozzarella

Avocado, bacon and watercress salad with horseradish dressing

Cherry and beetroot salad with raspberry vinaigrette

Caesar salad with ciabatta croutons

Salad Nicoise

Warm chicken salad with honey-vinegar dressing

Seared beef carpaccio with pasta

Marinated courgettes or cucumbers

Cucumber gazpacho with black olives

Cucumber gazpacho with black olives

Ingredients

Method