Recipes Archive

Muffin recipes

Sundried tomato muffins

15 minutes

Soup recipes

Melon soup

Pickled mushrooms

10 minutes

Warm oyster mushroom salad on red leaves

10 minutes

Grilled mushroom, beetroot and cheese sandwiches

20 minutes

Mushroom recipes

Toasted angel hair pasta with mushroom sauce

25 minutes

Mushroom recipes

Miso glazed mushrooms

10 minutes

Terrine of pomegranate and fresh fig

Serves 6 – 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 – 2 hours

Ingredients

3 cups 100% pomegranate juice
4 tablespoons gelatine
1/2 cup grenadine
3-4 fresh whole figs, unpeeled
2 tablespoons fresh pomegranate seeds

Method

Line a three to four cup container (like a loaf pan) with plastic wrap. Pour one cup of pomegranate juice into a small saucepan, add gelatine and melt over low heat.

Do not boil. Combine the remaining juice with grenadine. Add the juice from the saucepan to this mixture and stir. Pour one centimetre of juice in pan and place in deep freeze to set.

This will take five to 10 minutes. Remove and place figs in a row on top and carefully pour the remaining juice over. Sprinkle with pomegranate seeds, and place in refrigerator until set.

Cut in slices or in squares. Serve on a bed of rocket with crème fraîche as a salad, or serve as a dessert with a soft goat’s milk cheese on the side.

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Sundried tomato muffins

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Terrine of pomegranate and fresh fig

Terrine of pomegranate and fresh fig

Ingredients

Method