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Takes a little effort

Queen of puddings with oozing raspberry jam

45 minutes

Oak-smoked salmon with Madagascan pepper gnocchi and a sage and lemon butter sauce

Mushroom recipes

Toasted angel hair pasta with mushroom sauce

25 minutes

Anchovy recipes

Leg of lamb stuffed with garlic, rosemary and anchovies

1 hour, 20 minutes

Mushroom recipes

Cauliflower cheese and ham soufflés

45 minutes

Curry recipes

Grilled calamari in a coconut curry marinade

5 minutes for calamari, 15 minutes for rice

Nutty phyllo layers with rosewater syrup

30 minutes

Fruit-carpaccio salad with spun sugar

10 minutes

Fruit-carpaccio salad with spun sugar

By Jacques Erasmus

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 10 minutes

Ingredients

Assortment of seasonal fruit, fresh and ripe
Cointreau for sprinkling, or your favourite liqueur
1 cup white sugar
1 cup water
Extra sugar for sprinkling

Method

Slice the fruit paper thin and arrange on serving plates with a sprinkling of liqueur.
Cover your working space with newspaper. In a saucepan, slowly bring the sugar and water to the boil.
Ensure that the sugar crystals are completely dissolved before the syrup starts to boil.
Boil until the sugar syrup is reduced and starts to change colour (approximately 10 minutes).
When the syrup becomes a light caramel colour, remove from the heat and allow to cool for 1 to 2 minutes.
Dip a dessert spoon into the caramel and allow the excess to drip off .
Lift it high above the newspaper surface and swing the spoon to let the caramel fall into thin threads.
Break the threads into pieces and shape into balls.
Sprinkle with sugar and set onto the fruit salad.
Serve immediately.

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Leg of lamb stuffed with garlic, rosemary and anchovies

Individual mushroom pies

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Grilled calamari in a coconut curry marinade

Slow cooked oxtail and beans

Nutty phyllo layers with rosewater syrup

Fruit-carpaccio salad with spun sugar

Fruit-carpaccio salad with spun sugar

Ingredients

Method