Recipes Archive

Christmas dessert

Brandy Christmas pudding with vanilla ice cream

As per package instructions

Endive, fennel, celery and blue cheese salad

10 minutes

Anchovy recipes

Karoo lamb with shallot, anchovy and pomegranate dressing

As per package instructions

Aliums

Onion and shiitake hot-and-sour broth

1 hour

Biscuit recipes

Kolokithakia gemista with avgolemono sauce

1 hour

Perfect roast potatoes

1 hour

Muscadel granita

Serves 6

Difficulty Easy

Prep Time 15 minutes, plus freezing time

Cooking Time 5 minutes

Ingredients

350 g sugar
2 cups water
1/2 cup Muscadel
200 g fresh raspberries, pureed

Method

Dissolve the sugar in the water over medium heat. Add the Muscadel. Set aside to cool completely. Stir in the raspberries.

Pour the mixture into a large, shallow dish and freeze. Rake the mixture with a fork every half hour, remembering to scrape the sides and the bottom of the dish. Do this until the mixture is completely frozen. Leave in the freezer until an hour before serving.

To serve, remove the granita from the refrigerator and allow it to stand at room temperature. You can scrape the top of the frozen mixture with a large spoon. Serve in chilled glasses.

TASTE'S take

Read the story of Muscadel's return to posh tables and watch the behind-the-scenes video of the making of the shoot for the December issue of TASTE magazine.

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Spinach lasagne

Rotisserie chicken-filled arancini

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Brandy Christmas pudding with vanilla ice cream

Endive, fennel, celery and blue cheese salad

Karoo lamb with shallot, anchovy and pomegranate dressing

Onion and shiitake hot-and-sour broth

Orange-scented sugar cookies

Kolokithakia gemista with avgolemono sauce

Lahanika Gemista

Tsipora paketo

Cake pops

Perfect roast potatoes

Muscadel granita

Muscadel granita

Ingredients

Method