Melon Caprese Skewers

We’ve turned our favourite appetizer into a bite sized snack that you can make, bring, serve, devour all summer long. Three kinds of melon, honeydew, cantaloupe and watermelon skewered with fresh mozzarella and salty prosciutto and then drizzled with basil vinaigrette. What more could you ask for? These Melon Caprese Skewers are beyond simple!

Use a ice cream baller to form the melon balls and then you’re ready to go! Or skip the skewers and just make a really killer melon ball and mozzarella salad with a drizzle of the vinaigrette!

INGREDIENTS

1/2 cup basil vinaigrette

1 small cantaloupe scooped into balls

1 small honeydew scooped into balls

1 small seedless watermelon scooped into balls

20 fresh water-packed mozzarella balls drained

10 thin slices prosciutto cut in half lengthwise, gathered into ruffle

Small wooden skewers 

Maldon sea salt

Freshly cracked black pepper

DIRECTIONS

Thread an assortment of the ingredients on the skewer – melon ball, basil leaf, mozzarella ball, ruffled prosciutto etc.

Arrange skewers on platter. Drizzle with basil vinaigrette and sprinkle with sea salt and freshly cracked black pepper.

It’s that easy. Enjoy !

Charred Miellie Guacamole

Will anyone ever tire of anything involving avocado? And who is’nt a  guacaholic? So you and your guests will love this. The addition of the grilled mielies just gives it an extra pop. Every bite you get a little burst of flavour in your mouth !

INGREDIENTS

For the Guacamole

3 Hass avocados

½ lemon juiced

½ lime juices

2 teaspoons chopped jalalpeño

1 ear of miellie

1 tsp olive oil

sea salt and pepper to taste

1/2 teaspoon cumin

For the Chips

Vegetable Oil

5-6 Small Corn Tortillas

½ teaspoon Garlic Powder

½ teaspoon Hot Paprika

1 teaspoon Salt

INSTRUCTIONS

Cut the tortillas into 6 triangles each.

Add the vegetable oil to a heavy bottom pan over high heat, about 2cm deep. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.

Meanwhile, combine the salt, and spices in a small bowl and set aside.

Remove the chips from the oil and transfer to a paper towel. Sprinkle with salt mixture and let cool to room temperature.

Brush the cleaned ear of corn with olive oil and sprinkle with salt. Place onto a heated indoor or outdoor grill and let sit for a 3 minutes or so on each side until slightly blackened. Remove from grill and let cool. Once cool, cut the kernels off and set aside.

Combine the avocados, lemon juice, lime juice, jalalpeño, cumin, salt and pepper into a large bowl and mash together with a fork. Add the charred corn and combine. Serve with freshly made tortilla chips.

Enjoy !

Vanilla custard pots with pistachio and almond brittle

Increasing sensitivity and sensuality, vanilla is the ultimate way to end your romantic meal. Treat yourself to these rich and creamy pots.

INGREDIENTS

FOR THE BRITTLE

25 g flaked almonds

50 g pistachios, roughly chopped

125 g caster sugar

FOR THE CUSTARD POTS

500 ml double cream

250 ml whole milk

1 tsp. vanilla extract

6 large egg yolks

75 g caster sugar

DIRECTIONS

Line a baking sheet with baking parchment. Put six 200ml ramekins into a deep roasting tin. Preheat oven to 200°C (180°C fan) mark 6. Put the kettle on. Mix the nuts together.

In a pan, gently dissolve the 125g caster sugar with 100ml water. When the sugar has dissolved, turn up the heat and boil until golden. Quickly pour on to the lined baking sheet. Scatter the nuts on top and carefully press them in using a wooden spoon. Leave to cool.

Meanwhile, put the cream, milk and vanilla into a pan and bring to just below boiling point. While it’s heating, put the yolks and the 75g caster sugar into a large bowl, then beat together with a wooden spoon until smooth. Pour the hot cream mixture over the yolk mixture in the bowl, stirring constantly to stop the yolks curdling. Strain through a sieve into a jug.

Divide custard among the ramekins and pour enough boiling water into the roasting tin, around the pots, to come halfway up their sides, taking care not to let any splash into the custard. Cover the roasting tin with foil and bake for 20-30min until set. Serve Pistachio and Almond Brittle. Once cooled, break the nut brittle into shards and serve with the custards. Enjoy !

Tower of rose kisses with raspberry and pomegranate 

Pomegranates are filled with antioxidants, which apparently increase passion and sensitivity. This loved up pomegranate recipe is made all the more romantic with meringue rose kisses. 

INGREDIENTS

FOR THE CRYSTALLISED ROSE PETALS

About 24 edible rose petals

1 medium egg white


3 tbsp. caster sugar 
for the kisses

1tsp freeze-dried raspberries

FOR THE KISSES

1tsp white wine vinegar

1 tsp. cornflour

3 large egg whites

200 g caster sugar

2tsp rose water

1tsp freeze-dried raspberries (optional), lightly crushed

FOR THE FOOL

300 g raspberries

200 g pomegranate seeds

10 tbsp. icing sugar

1⁄4 tsp rose essence

600 ml  double cream

75 ml Chambord black raspberry liqueur

DIRECTIONS

Dip petals one by one into egg white and toss in sugar to coat evenly. Place on a baking tray lined with baking parchment and leave in a cool place overnight to harden.

Heat oven to 110°C (90°C fan) mark 1⁄4. Mix vinegar and cornflour together in a cup and set aside. Whisk egg whites with an electric whisk on a slow speed until foamy, then increase speed and whisk until soft peaks form. Gradually add sugar 1tbsp at a time, whisking back up to stiff peaks between each addition. When whites are stiff and glossy and mixture feels smooth with no sugar crystals when rubbed between finger and thumb, whisk in the vinegar mixture and rose water.

Transfer to a piping bag with a star nozzle. Line 2 baking trays with baking parchment. Dot a little meringue mixture on to the corner of the trays to secure the parchment in place. Pipe 24 kisses, each about 6.5cm wide, on the prepared trays, leaving at least 2cm between them. Sprinkle with freeze-dried raspberries, if using. Bake on lower and middle shelves of the oven for 40-50min, until firm and set underneath. Switch off the heat and leave to cool in the oven with the door slightly ajar.

To make the fool, blend two- thirds of the raspberries with half the pomegranate seeds, 4tbsp icing sugar and the rose essence. Use a wooden spoon to press the purée through a sieve set over a bowl. Pour into a jug and set aside. Whip together the cream, remaining icing sugar and Chambord to soft peaks.

Assemble fool in 6 glass dessert dishes. Layer cream and purée in the dishes, then use a spatula to gently swirl the mixture once – don’t overmix. Top fools with the remaining raspberries and pomegranate seeds and any extra purée. Serve with the meringue kisses piled on a cake stand, with the crystallised petals scattered over. Enjoy !

Oysters with three sauces recipe

The ultimate in shellfish lotharios, oysters are filled with zinc, claimed to increase testosterone levels.

INGREDIENTS

ZESTY CHILLI SAUCE

125 g sweet chilli sauce

2 tbsp. extra virgin olive oil

2 limes, for zest and juice

2 tbsp. freshly chopped coriander

ORIENTAL DRIZZLE

2 tbsp. sesame oil

4 tbsp. soy sauce

1 tsp. finely grated fresh root ginger

½ lemon, for juicing

1 finely chopped small garlic clove

2 finely sliced spring onions

SHALLOT VINEGAR

100 ml red wine vinegar

1½ tbsp caster sugar

2 finely chopped shallots

DIRECTIONS

ZESTY CHILLI SAUCE

In a small bowl stir together 2 finely chopped shallots, 100ml red wine vinegar and 1½tbsp caster sugar. Stir and leave to infuse for 1hr. Empty into a serving bowl. Per serving 38cals, 0g fat 
(0g saturates), 8g carbs (8g total sugars)

ORIENTAL DRIZZLE

In a small bowl, stir together 2tbsp sesame oil, 4tbsp soy sauce, 1tsp finely grated fresh root ginger, the juice of ½ lemon, 1 finely chopped small garlic clove, 2 finely sliced spring onions and some seasoning. Empty into a serving bowl. Per serving 57cals, 6g fat (1g saturates), 1g carbs (1g total sugars)

SHALLOT VINEGAR

In a small bowl stir together 2 finely chopped shallots, 100ml red wine vinegar and 1½ tbsp caster sugar. Stir and leave to infuse for 1hr. Empty into a serving bowl. Per serving 38cals, 0g fat (0g saturates), 8g carbs (8g total sugars)

Queen of hearts tarts recipe

Known as a natural aphrodisiac, salmon is a rich source of protein – good for stamina. This fish is also full of Omega 3s for higher serotonin levels and vitamins for that libido boost.

INGREDIENTS

2 x 320 g packs ready-rolled puff pastry

300 g light cream cheese

Finely grated zest of 1 lemon

Finely chopped fresh dill

160 g pack hot-smoked salmon skinned and flaked (or use cold-smoked salmon, skinned and flaked)

2 spring onions, finely sliced

DIRECTIONS

Preheat the oven 200°C (180°C fan) mark 6. Unroll the puff pastry and cut or stamp out six individual-size hearts. Arrange the hearts on baking sheets, spacing a little apart. Score a 1cm (1/2in) border in from the edge of each heart. Use a fork to prick pastry well inside the border.

Bake the pastry hearts until golden, risen and crisp – about 20-25min. Take out of the oven and use the back of a spoon to press down the pastry carefully inside the border to make room for the filling. Cool completely, then tip/scrape out any loose crumbs from cases (so they won’t get into the filling).

To make the filling, mix together the cream cheese, most of the lemon zest and dill and some seasoning (if mixture is too thick, loosen with a little milk). Spoon into the cooled tarts, level gently, then top with the flaked salmon and spring onions. Scatter over the remaining lemon zest and dill as well as some freshly grated black pepper. Serve. Enjoy !

Pretty in pink, watermelon apparently contains chemicals that can help you relax, the perfect way to end your Valentine’s Day just right. Try this refreshing sorbet for a luscious light dessert. 

INGREDIENTS

225 g granulated sugar

900 g watermelon flesh, chopped and deseeded, plus wedges to serve

1 1/2 tsp. rose water

Juice of 1 lemon

1 egg white, lightly beaten

1 tbsp. dried rose petals, optional

DIRECTIONS

In a large saucepan, gently heat sugar with 500ml water, stirring until sugar dissolves to a clear syrup. Set aside to cool, then chill for 20min.

Blend watermelon flesh, rose water and lemon juice in a food processor, in batches if necessary, or use a stick blender. Use a wooden spoon to press the pulp through a sieve set over a large bowl to collect the juice. Break up any lumps in the pulp, then use a wire whisk to stir it into the watermelon juice along with the cooled sugar syrup.

Pour mixture into a 1.4kg loaf tin and freeze for 5hr until nearly frozen.

In a medium bowl, whisk the egg white to stiff peaks. Break up the sorbet, put it into a food processor and blend it with the egg white into a smooth slush, in batches, if necessary. Spoon into the loaf tin, smooth the surface, scatter with rose petals and freeze for a further 6hr or overnight. 

To serve, allow to soften slightly and scoop into balls. Enjoy !