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Grape, walnut and rosemary breadsticks

30 minutes

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Moist chocolate cake with coconut ganache and white chocolate cream-cheese filling

55 minutes

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Sauerbraten

3 1/2 to 4 hours

Crunchy apple-and-celery salad with blue cheese, candied walnuts and biltong dust

Serves 4

Difficulty Easy

Prep Time 45 mintues

Cooking Time 5 minutes

Ingredients

4 Granny Smith apples
1 lemon, juiced
4 celery sticks
150 g blue cheese
100 g biltong sticks, finely grated
Sunflower or rocket baby shoots, to garnish

For the candied walnuts:

200 g sugar
200 g walnuts

For the mayonnaise:

2 free-range egg yolks
2 t Dijon mustard
250 ml canola oil
1 lemon, juiced
Salt, to taste

Method

1. Using a mandolin or a sharp knife, slice the apples as thinly as possible and place in a bowl of water with the lemon juice.

2. Using a vegetable peeler, shave thin ribbons of celery and add to the apple.

3. Layer the apples and celery on a serving dish and place the blue cheese in between. Drizzle with the mayonnaise and top with the candied walnuts. Sprinkle over the biltong dust and garnish with baby shoots.

4. To make the candied walnuts, heat the sugar in a saucepan over a medium heat until it begins to melt and caramelise. Pour the sugar over the walnuts and allow to set. When set, chop roughly.

5. To make the mayonnaise, place the egg yolks and Dijon mustard in a mixing bowl. Whisk, then slowly pour in the canola oil, whisking continually until the mixture is pale and thick. Season with lemon juice and salt to taste.

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Crunchy apple-and-celery salad with blue cheese, candied walnuts and biltong dust

Crunchy apple-and-celery salad with blue cheese, candied walnuts and biltong dust

Ingredients

Method