Recipes: Taste sun­shine

The sun is out and it’s time to cel­e­brate. Host a hol­i­day din­ner for your loved ones that’s su­per easy to make and sure to im­press, says Ziska Baum­garten

Your Pregnancy - - Contents -


½ packet ver­mi­celli rice noo­dles 8 rice pa­per spring roll wrap­pers 8 but­ter let­tuce leaves, washed ½ red bell pep­per, thinly sliced ¼ cu­cum­ber, cut into match­sticks 1 car­rot, cut into match­sticks 1 cup pur­ple cab­bage, shred­ded Sweet chili sauce (for dip­ping)

1. Soak rice noo­dles in boil­ing wa­ter for 2 min­utes. Drain and rinse un­der cold wa­ter. 2. Half fill a large round dish (a cake tin works well) and dip rice pa­per wrap­pers one by one as you need them. Place dipped wrap­per on work sur­face. Lay but­ter let­tuce leaf on top, then rice noo­dles and each of the veg. 3. Fold in the sides of the wrap­per, then roll from bot­tom to top to form a spring roll. Re­peat un­til you’ve used up all the in­gre­di­ents. 4. Serve fresh spring rolls with sweet chili sauce for dip­ping.

MOCK MO­JITO 1 bunch fresh mint 2 ta­ble­spoons sugar 3 limes, (2 juiced & 1 sliced) soda wa­ter

1. Mud­dle ¾ of the mint and sugar in a mor­tar and pes­tle (or use a small bowl and end of a rolling pin). Add lime juice and mix well. 2. Place crushed ice in two glasses, pour mint mix­ture over and top up with soda wa­ter. Dec­o­rate with the rest of the fresh mint and a slice of lime.

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