The Star Early Edition - - LIFESTYLE VERVE -


Serves 6-8 3 Large egg whites 175g caster sugar The Top­ping 300ml thick Greek yo­ghurt 250 ml whipped fresh

cream 2 pur­ple figs sliced ¾ cup pur­ple grapes ½ cup blue­ber­ries pulp of 2 granadil­las Pre-heat the oven to 140°C.

In a spot­lessly-clean glass bowl or bowl of your food pro­ces­sor if you have one, whip up the egg whites un­til they reach the soft peak stage, then, a few spoon­fuls at time, whisk in the caster sugar un­til it is all in­cor­po­rated and the mix­ture is nice and glossy and stiff.

Place a 20cm cir­cle of grease­proof paper down on to a bak­ing

Serves 8 2 cups (500ml) coarse sea salt 3 pack­ets PnP baby beet­root,

scrubbed glug of olive oil milled pep­per 1 roll (125g) goat’s cheese,

crum­bled 1 packet (100g) PnP pump­kin

seeds, toasted Pre­heat oven to 200°C.

Sprin­kle sin­gle layer of salt in an oven­proof bak­ing dish. tray and spoon the meringue mix­ture on to it. Make a hol­low in the cen­tre and build up the sides so that it can hold the fill­ing once baked.

Place into the oven and bake for 1 to 1½ hours.

Turn off the oven and leave the door ajar so that the meringue cools down com­pletely. Don’t re­move from the oven un­til it is com­pletely cold. You can keep the door ajar by putting a wooden spoon in it.

When you are ready to serve your meringue, peel of the paper and place the shell on to your serving plate.

Spoon the yo­ghurt on to the base first, fol­lowed by the whipped cream, and then ar­range the fruit in a pat­tern that you de­sire.

Nestle beets in salt and cover with foil. Roast for 30 min­utes un­til ten­der.

Re­move and slice in half.

Toss with olive oil and milled pep­per.

Place on a serving dish and add cheese and pump­kin seeds. Serve.

Bak­ing the beets over rock salt adds sub­tle flavour and also helps the beets cook more evenly.


Serves 4-6 5 cups thinly shred­ded

pur­ple cab­bage 5 pur­ple car­rots shred­ded 1 cup finely grated raw

beet­root 1 cup seed­less pur­ple

grapes halved 1 medium pur­ple onion,

very thinly sliced ½ cup roughly chopped

toasted al­monds


¾ good qual­ity

may­on­naise 1 tbls wasabi paste 1 tsp sesame oil 1 tbls runny honey salt and pep­per to taste stir all the in­gre­di­ents

to­gether to blend


1 tbls black sesame

seeds, toasted 2 tbls chopped chives Place all the in­gre­di­ents into a bowl and stir through the dress­ing, pile on to a serving plat­ter and gar­nish with the sesame seeds and chives.

Makes 10-12 bars 2 cups (500ml) rolled oats 1 cup (150g) raw al­monds,

chopped ¼ cup (35g) pump­kin

seeds 3 Tbsp (45ml) honey ¼ cup (40g) blue­ber­ries 2 ba­nanas, mashed pinch salt 1 lime, zest and juice Top­ping: 1 cup (160g) blue­ber­ries ½ cup (125ml) rolled oats ½ cup (25g) co­conut flakes ¼ cup (35g) pump­kin seeds ¼ cup (38g) raw al­monds,

chopped Zest and juice of 2 limes 2 Tbsp (30ml) honey Place all the in­gre­di­ents for the base in a food pro­ces­sor and blend un­til well com­bined.

Spoon mix­ture into a bak­ing paper lined 30cm x 20cm tin. Bake for 8-10 min­utes. Com­bine top­ping in­gre­di­ents, scat­ter on top of base and lightly press down with the back of a spoon.

Bake for an­other 10-15 min­utes un­til golden.

Cover and al­low to cool, then re­frig­er­ate un­til cold be­fore slic­ing.

Store in an air­tight con­tainer.

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