Car­rot cake with cream-cheese ic­ing

House and Leisure Food - - FRONT PAGE -

Come win­ter, we’re all spend­ing more time in the kitchen, rein­vent­ing old dishes and try­ing new ones while re­con­nect­ing with friends and fam­ily. And mak­ing restau­rantstyle food at home means you don’t need to leave your favourite com­fort zone. These lamb cut­lets look as good on the plate as they’ll taste ac­com­pa­nied by a red blend, such as Neder­burg’s ever pop­u­lar Baronne.

The award-win­ning win­ery’s top-selling Baronne is smooth with ripe flavours, soft tan­nins and gen­tle oak­ing. The taste of the lamb cut­lets with pis­ta­chio crust, and crunchy mint, roasted figs and beet­root is en­hanced by aro­mas of black­cur­rant, cher­ries and the spicy nu­ances of the Baronne 2012 – its full, vel­vety flavour per­fectly round­ing off the meal. Visit house­an­dleisure.co.za to see the recipe. Vote for your favourite and stand a chance of win­ning a case of Neder­burg wine.

The colder sea­son calls for hearty fare and a qual­ity red wine. In­dulge in the sen­sory plea­sure of warm­ing lamb cut­lets with pis­ta­chio crust and Neder­burg’s much-loved Baronne 2012

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