Pure Buffalo Mozzarella Salad
with baby figs, tomatoes and raspberry dressing
You will need:
- ¼ ball of Buffalo Mozzarella
- Cocktail tomatoes
- Saladini mix
- Baby figs
- Marinated globe artichokes (optional)
- Raspberry vinaigrette
Raspberry Dressing:
- 500ml olive oil
- 200ml raspberry vinegar
- 30ml honey
- 6 thyme sprigs (remove from stalks)
- ½ lemon juiced
- Generous pinch of Maldon salt
To prepare the salad:
- Start by washing the salad leaves in a bowl of icy water. This will keep the leaves crispy and fresh, dry by using a salad spinner or a colander if you do not have a salad spinner.
- Cut the cherry tomatoes and figs in quarters.
- Slice the buffalo mozzarella in slivers.
- If you are using the artichokes, clean them and blanch them in salted water.
- Cool the artichokes in cold water and cover them with olive oil.
- Add some fresh lemon, chopped chilli and garlic and dried thyme.
- Allow them to marinade for about three days.
- These artichokes are an absolute summer must have. Great for salads, pizza topping, to make dips and even as a snack when you having some friends over!
To make the dressing:
- Add all the ingredients into a mixing bowl and whisk until sugar and honey are dissolved.
To Serve:
- Place all the salad ingredients in a bowl, top with lovely edible fresh flowers and drizzle the raspberry dressing over. Enjoy a simple, fun and delicious meal!
Succumb to Summer’s Bliss
Pure Summer Bliss Cocktail:
- 1 Shot (25ml) Galliano
- 1 Shot (25ml) Vodka
- Lemonade
- Ice
- 1 Cocktail Glass
- Cucumber (to garnish)
- Add the shots of Galliano and Vodka to the Lemonade.
- Mix well and pour over ice.
- Garnish with cucumber - for a finishing touch.
If you don’t have the time or inclination to do it your-self, feel free to come and enjoy a drink or two in the comfort of Hout Bay Manor’s chic Bar, Lounge or tranquil Tea Garden. Sundowner Specials are served every Friday from 5-7pm and you can enjoy 2 for 1 on selected beverages.
Strawberry Frappe with Chocolate Mousse (Serves 2)
Indulge in Jen Goodman’s decadent chocolate dessert – sugar, gluten and dairy-free.
You will need:
- 1 large banana, or 2 small bananas
- 3 heaped tablespoons raw cocoa powder
- 3 tablespoons soy milk
- 1 cup unsalted raw cashew nuts
- 10 ripe strawberries
- 1 teaspoon vanilla extract or essence
Preparation:
- Add cashew nuts to a small bowl and cover with boiling water. Set aside and allow to soak.
- Whisk the banana, soymilk and cocoa powder together in a small bowl until smooth and creamy and set aside.
- Add strawberries to blender or bowl and combine until smooth.
- Add 2 tablespoons cashew nut cream to this.
- Spoon into separate bowl and set aside.
- Add soaked cashew nuts and water (approximately a cupful) to the blender and pulse until completely smooth.
To serve:
- Add strawberry frappe to a small dessert bowl, top it with some cashew nut cream and add generous dollops of delicious chocolate mousse.
- Garnish with a fresh strawberry. Bon appetit!
Experiment with a variety of Vegan recipes at bellavegancatering.blogspot.com.
