12
butter, to grease
2 sheets ready-rolled puff pastry, thawed
30ml cake wheat flour, to dust
30ml sweet chilli sauce
125ml grated mozzarella
125ml grated mature Cheddar cheese
2ml chilli flakes, to garnish
60ml sweet chilli sauce, to serve
METHOD
Preheat the oven to 200°C and lightly grease a baking tray with butter.
Lay out one sheet of pastry on a lightly floured surface and spread the sweet chilli sauce on top, using a brush or the back of a tablespoon.
Mix the grated cheeses together and sprinkle evenly over the sauce-covered pastry. Place the second pastry sheet on top and press down firmly. Cut into 12 long strips.
Pinch the ends of each strip firmly and twist on either side to create a spiral shape. Place on the prepared baking tray and bake for 15 minutes until puffed, golden and the cheese is melted.
Remove from the oven and stack on a board lined with parchment paper. Sprinkle with chilli flakes and serve with sweet chilli sauce for dipping.
Siba’s tip…
When using frozen puff pastry, make sure you thaw it thoroughly in the fridge as it tends to crack and break otherwise. It’s best to work with pastry on cooler days as heat can make it too soft, and difficult, to handle.
SAUTÉED GREENS WITH ROCKET + FETA
GROWING UP AT HOME, VEGETABLES FORMED AN IMPORTANT PART OF JUST ABOUT EVERY MEAL. I LOVED GOING INTO OUR VEGETABLE GARDEN WITH MY MOTHER TO HARVEST THE NECESSARY ITEMS FOR OUR MEALS AND HELPING HER TO WASH OFF ANY SOIL RESIDUE. THEN I WOULD WATCH HER CREATE MAGIC. ALTHOUGH I BUY MY VEGETABLES NOW, THEY’RE STILL A BIG FAVOURITE. I CONSTANTLY TRY OUT NEW CREATIVE COMBINATIONS. THIS RECIPE IS GREAT EITHER AS A SALAD OR A SIDE DISH.
PREPARATION TIME: 10 MIN
COOKING TIME: 10 MIN
SERVES 12
200g fine green beans, topped
200g broccolini stems
200g asparagus tips
200g snow peas
240g fresh peas
30ml olive oil
15ml butter
4 cloves garlic, finely chopped
10ml peeled and grated fresh ginger
2ml crushed red chilli flakes
salt and pepper, to taste
SERVE WITH
100–200g plain or herbed feta cheese
250g baby rocket, thoroughly washed
METHOD
Fill a quarter of a large pot or pan with water and bring the water to the boil. Place a colander over it to create a steamer and steam the green vegetables for 3 minutes with the lid on. Remove and set aside.
In a large frying pan, heat the oil and butter, and sauté the garlic and ginger for a minute. Add the chilli flakes and steamed vegetables, and cook for 2 minutes.
Season with salt and pepper, transfer to a serving platter, and top with crumbled feta and rocket.
Siba’s tip…
To shake things up a bit, I sometimes add roasted butternut and mixed bell peppers to this salad and substitute Gorgonzola cheese for the feta.
FRUIT CAMEMBERT SALAD
I ABSOLUTELY LOVE THIS SALAD AS IT’S A COMBINATION OF TWO THINGS I FIND HARD TO RESIST – CHEESE, ESPECIALLY CAMEMBERT, AND FRESH FRUITS. IT’S QUITE AN UNUSUAL COMBINATION, WHICH IS WHAT MAKES IT SPECIAL, AND IT SURE IS TASTY! TEN TO FIFTEEN MINUTES IS ALL YOU NEED TO MAKE IT.
PREPARATION: 10–15 MIN
NO COOKING TIME
SERVES 4
2 × 125g Camembert wheels
80g watercress, stems removed
250g strawberries, quartered and some sliced
75g raspberries
120g blueberries
4 oranges, peeled and cut into segments (optional)
3 kiwi fruits, peeled and sliced
DRESSING
75g strawberries
75g raspberries
juice of ½ orange
15ml balsamic reduction
15ml extra-virgin olive oil, plus extra to drizzle
15ml Port wine
METHOD
On a big and beautiful platter, place the two cheeses on top of each other, slightly off the centre. Arrange the watercress, berries and fruit around it and place a few berries on top of the cheese.
For the dressing, blend the ingredients in a food processor until smooth. Pour it over the salad, and some on the side, just before serving. Drizzle with extra olive oil.
Siba’s tip…
This salad also works well with fruit-flavoured cheeses. Try a sprinkle of freshly ground black pepper for a bit of punch.
BRAAIED CORN SALAD WITH BASIL PESTO
THIS SALAD TAKES ME BACK TO MY CHILDHOOD SUMMER HOLIDAYS
