Wired Communications recently featured a recipe for South African Peach Salad with Prosciutto by Reuben Riffel, author of Braai: Reuben on Fire. Riffel’s salad celebrates the sweetness of South Africa’s stone fruits by combining them with the contrasting flavours of prosciutto.
Try Riffel’s 10 minute recipe:
South African Peach Salad with Prosciutto
Juice of 1 small lemon
1 tbsp extra-virgin olive oil, plus extra for drizzling
Freshly ground black pepper
2 South African peaches or nectarines, cut into wedges
300g buffalo mozzarella, sliced
8 prosciutto slices
50g rocket leaves
Paul Duncan spoke to Sara B Cohen on 567 Cape Talk about his recently published book, Hidden Cape Town.
Duncan explains what inspired him to write the book, describing how he started walking to his office in central town from his home in Green Point: “I found myself walking past these lovely old buildings that I’ve always known about: churches, civic buildings, British Empire buildings, and really wondering what was inside them.”
With everything from the freshest salads to sumptuous cakes and sweets, celebratory feasts and everyday family meals, the Sunday Times Food Weekly Cookbook is your new kitchen essential.
Following on the success of the first Sunday Times Food Weekly Cookbook we are delighted to bring you a bumper second helping, a new cookbook crammed full of different tastes and flavours.
We love the fact that food has a unique way of drawing people together and hope the Food Weekly Cookbook will go a long way to inspire cooks with a wealth of delicious ideas to sustain the appetite for good food.
Woolworths‘ Taste Magazine has shared a recipe by Lazy Days author, Phillippa Cheifitz, for a risotto with Italian flavours.
Try Cheifitz’s recipe for Tomato, Olive and Parmesan Risotto, which uses fresh tomatos, olive tapenade and optional prawns or prosciutto:
TOMATO, OLIVE AND PARMESAN RISOTTO
1×200 g mini Rosa tomatoes punnet
4 T extra virign olive oil, plus extra for drizzling
1 x 300 g leeks punnet, thinly sliced
2 garlic cloves, crushed
400 g risotto rice
125 ml fruity dry white wine
1×400 g whole peeled Italian tomatoes can
500 ml liquid organic chicken or vegetable stock
Prosciutto or grilled prawns (optional)
Soaps, Bubbles and Scrubs by Nicole Seabrook is a collection of recipes for natural soaps, lotions and beauty treatments. In these videos, shared on her How to Make Soap website, Seabrook demonstrates how to make two of the recipes from her book – a Strawberry Vitality Mask (page 67) and a Soothing Baby Bum Cream (page 88):