Thursday, February 28, 2013

Pomegranate, Beetroot & Feta Salad

Beautiful fresh Pomegranates are available everywhere at the moment, so we were inspired to make this bright and delicious salad. Topped with glistening Pomegranate Rubies, it’s sure to wow your guests.

Pomegranate, Beetroot & Feta Salad
Serves 4 as a side

You will need
6 - 8 Cooked baby beetroot, sliced in wedges (you can buy ready cooked beetroot)
3 Tbls Balsamic vinegar
2 Tbls Olive oil
¼ Cup Muscovado or brown sugar
Baby leaf salad leaves
100g Danish feta, cubed
1 Pomegranate, seeds removed (you can buy already removed seeds at most grocers)
1 Tbls Balsamic reduction or liquid shiraz

How to make it
Pre-heat your oven to 180°C.
In a baking tray, toss the cooked beetroot quarters with Balsamic vinegar, Olive oil and Muscovado sugar.
Roast for about 20 minutes until the beetroot becomes caramalised around the edges.
Remove and set aside to cool.
Arrange the salad leaves onto pretty plates.
Place the beetroot on top of the leaves, and arrange the feta on top of that.
Scatter the pomegranate rubies over and drizzle with balsamic reduction or liquid shiraz.
Serve immediately.

Wednesday, February 20, 2013

Romantic Weekend Away: Budmarsh

The great thing about living in fast-paced Joburg is that within an hour’s drive one can escape to the bush, mountains, lake or river, and that’s exactly what the husband and I did last year.

We spent a fabulous weekend at Budmarsh Boutique Hotel. Nestled in the green rolling hills of the Magaliesburg, Budmarsh is a small luxury hotel with a big focus on fine dining. The food was fantastic! Every night we were spoilt with a six course meal prepared with fresh seasonal ingredients and loads of attention to detail. Small delightful plates ranging from silky soups (a roasted tomato soup with rosemary foam was one of my favourites) to stacked rainbow trout mains to dessert trios… delightful!

We spent most of the weekend relaxing on the lawn watching the resident ducks go about their business, sleeping and most importantly, eating. We  returned to the city rejuvenated and super relaxed, but if you do like to explore the surrounding areas there is plenty to do, like visiting the Black Horse Brewery and Restaurant for a couple of beers and hearty food under the trees (read the review here).

Not only was the food sublime, but the service was impeccable too. The staff were considerate, accommodating and went out of their way to make us comfortable, Budmarsh makes for the perfect romantic weekend away!

Tuesday, February 5, 2013

Fruity Valentine’s Salad

A light and tasty salad to kick off an evening of romance.

Fruity Valentine’s Salad
Serves 2

You will need
Baby Cos lettuce
Red onion
Yellow or green melon
Small radishes
Kiwi fruit
Black pepper feta rounds
Vinaigrette dressing (store bought or home-made)

How to make it
Rinse the Baby Cos lettuce
Slice the red onion and cover it with boiling water for about 5 minutes. Remove and place in an ice bath. Drain and set aside.
Cut the watermelon and melon into 1.5 cm thick slices.
Using a heart shaped cookie cutter, cut heart rounds out of the watermelon, melon and feta cheese.
Slice the kiwi fruit into 1.5cm slices and the radishes into thin rounds.
Arrange all the ingredients on a pretty plate.
Serve with a vinaigrette dressing of your choice.

You can also use red spring onions or red spinach leaves if you can find it.
- Fruit flavoured vinaigrette works well with this recipe.