Jus­tine Drake has her fin­ger on the pulse when it comes to clever but sim­ple and af­ford­able ideas for sum­mer en­ter­tain­ing. Catch her on her show ’Just Cook­ing’ (SABC 3 Tues­day, 8.30pm) as she whips up this re­fresh­ing gaz­pa­cho and more.

Sunday Times - - FOOD & DRINKS -


Tasty doesn’t have to mean laden with kilo­joules. This de­li­cious chilled soup will have your guests ask­ing for sec­onds. You can add an av­o­cado if you like. SERVES 4-6 100g baby spinach 1 green ap­ple, peeled and chopped 2 gar­lic cloves 1 large cu­cum­ber, seeded and chopped ½ green chilli, seeded, op­tional 1 x 30g pun­net of fresh pars­ley 1 x 30g pun­net of fresh basil Half a pun­net (15g) mint 1 x 30g fresh rocket 4 spring onions 45ml (3 tbsp) white bal­samic vine­gar Salt and milled pep­per Wa­ter or veg­etable stock, as needed Olive oil and ice cubes to serve Place all the in­gre­di­ents, ex­cept stock, oil and ice cubes, into a food pro­ces­sor and blitz. Add wa­ter or veg­etable stock to cre­ate a soupy con­sis­tency. Ad­just sea­son­ing to taste. Chill for at least two hours. To serve, la­dle into bowls, float a few ice cubes in each bowl, driz­zle with oil and top with ed­i­ble flow­ers or mi­cro herbs.


MAKES 12 – 15 BREAD STICKS 350g (3 cups) whole­wheat flour, plus extra for dust­ing 125ml (½ cup) four-seed mix (sesame, sun­flower, lin­seed and pump­kin) 5ml (1 tsp) bi­car­bon­ate of soda 15ml (1 tbsp) brown su­gar 150ml yo­ghurt A gen­er­ous pinch salt Olive oil and extra seeds for top­ping Pre­heat oven to 200°C and line a bak­ing sheet with bak­ing pa­per or dust with flour. Place all in­gre­di­ents into a blender and blend to com­bine (this can just as eas­ily be done by hand). Mix un­til you have a soft, slightly sticky dough. Place dough on a lightly floured sur­face, break off balls and roll into sausage shapes. Place on a bak­ing sheet, brush with a lit­tle oil and scat­ter with seeds. Bake for 15 - 20 min­utes un­til the crust is golden and the sticks sound hol­low when tapped un­der­neath.

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