THE CHEESEBOARD SALAD
“This is everything I enjoy about a cheeseboard – in a salad. The sweetness of the peaches and grapes, the flavour and texture of the cheese and the crunch of the nuts and lettuce.”
Serves 4
EASY
GREAT VALUE
Preparation: 15 minutes
Cooking: 2 minutes
walnuts 50 g
Gorgonzola 120 g
olive oil 4 T
white wine vinegar 1½ T buttermilk 2 T
Dijon mustard 1 t
honey 1 T
sea salt and freshly ground pepper, to taste
lemon ½, juiced
grapes 1 bunch
Woolworths baby gem lettuce 4 heads
medium peaches 3
1 Toast the walnuts in a pan over a low heat until just starting to brown. Remove from the heat and set aside.
2 Blend half the blue cheese with the olive oil, vinegar buttermilk, mustard, honey, salt and pepper until completely smooth. Adjust the seasoning if necessary.
3 Sauté the grapes in a little lemon juice for a few minutes.
4 Separate, rinse and dry the lettuce leaves. Place on a platter and drizzle over some dressing.
5 Thinly slice the peaches and place onto the lettuce. Add the grapes and walnuts.
6 Crumble over the remaining cheese and drizzle over the remaining dressing.
WHEAT- AND GLUTEN-FREE WINE: Sophie Te’blanche Sauvignon Blanc 2019
BAKED NECTARINES AND PEACHES WITH ICE CREAM
この記事は Woolworths TASTE の January - February 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は Woolworths TASTE の January - February 2020 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
Award-winning Food: Trending Plates
Fine-dining takes on both nostalgic and African ingredients - from Cremora and polony (yes!) to okra and beetroot - were food trends singled out by the judges of the 2022 Eat Out Woolworths Restaurant Awards.
Everything you need to know about quinoa
If it was good enough to sustain the Incan armies - and NASA's astronauts - you'd better believe this protein-rich seed will see you through your afternoon slump.
PIGS IN BLANKETS
The kids will love these quick-and-easy snacks that won't break the (piggy) bank.
82 words on...
THE FROZEN APEROL SPRITZ is the hottest way to keep cool this summer, says Jeanne Calitz.
MEET ME AT THE RIVER
Plan a visit to the new Mukwa River Lodge on the banks of the Zambezi to experience Zambian food with a twist, courtesy of head cook Aaron Menezes and four passionate members of his kitchen team.
FIRE STARTER
Celeb TV chef Clem Pedro - of Afternoon Express and Expresso fame takes the art of hosting to pro level and not because he went to hotel school or worked for TASTE, but because he started in his mom's kitchen. We asked him to share his food nerd roots and family braai secrets.
PLANTS IN PARADISE
Former Durban creative (and one-time carnivore) Neil Roake and his daughter Jordan's epic travels led them to collaborate on the all veg cookbook Castaway. They shared their meat-free adventures on the Filipino island of Siargao with TASTE.
ΤΟ MAY-ΤΟ, ΤΟ MAH-ΤΟ
Midsummer tomatoes are impossible to resist, we know. So when you find yourself with a bounty of exotic varieties - heirlooms, Italian Romas, ripe Mediterraneans and sweet Rosalinis - Hannah Lewry is here to help.
HOME TRUTHS
At her Joburg eatery, established in the iconic former Women's Jail at Constitution Hill, Mpho Phalane has worked to create a space that both honours the historic site and feels like home. She spoke to Khanya Mzongwana about the food journey that brought her here.
Morogo magic
Budget-friendly indigenous leafy greens - fresh, sautéed or preserved for later use are on Mokgadi Itsweng's menu at this time of year.
