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About Ofentse Sefolo

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So far Ofentse Sefolo has created 8 blog entries.

STUFFED BUTTERNUT-SQUASH

2020-07-15T14:04:38+00:00Fruit & Veg, Recipes|

STUFFED BUTTERNUT-SQUASH Roasted butternut glazed with honey-cinnamon butter. Stuffed with a mushroom, baby spinach and parmersan rice. INGREDIENTS -2 small-medium sized butternut squash -2 tablespoons of butter -1 tablespoon of honey -1 teaspoon of cinnamon -2 tablespoons of @willowcreekoliveestate Parmesan flavor extra virgin olive oil -1 medium onion, finely chopped -1 tablespoon of crushed garlic -1 tablespoon of Italian herbs [...]

FLOURLESS OLIVE OIL CHOCOLATE CAKE INFUSED WITH NAARTJIE & CHILI

2020-05-04T07:05:44+00:00Baked Goods, Recipes|

Flourless Olive oil chocolate cake infused with naartjie and chili  INGREDIENTS  90 ml Willow Creek EVVO  125g good quality dark chocolate  125g sugar  125g almond meal or ground almonds (ground hazelnuts can also be used)  3 large room temperature eggs, separated  Zest of 2-3 naartjies  1/2 teaspoon chili powder  3-5 rings of naartjie for garnish    METHOD   Preheat the oven to 160 C  Grease [...]

CARAMELIZED ONION AND OLIVE TART

2020-05-18T09:39:24+00:00Baked Goods, Recipes|

Caramelized onion and olive tart   INGREDIENTS  Olive oil short crust pastry dough:  175 ml Willow Creek EVOO  300 g Flour  5 ml Salt  Pinch of dried Herbs de Provence   120 ml warm water   Filling:  100 ml Willow Creek EVVO  3 or 4 large onions  10 Anchovy fillets  30 ml tomato paste  16 black olives  Fresh thyme for garnish    [...]

CHEESE AND FRUIT PLATE WITH GRAPE PRESERVE AND NUT BRITTLE

2020-05-18T10:55:33+00:00Fruit & Veg, Recipes|

Cheese and Fruit plate with Grape Preserve and Nut Brittle By: Mynhardt The combination of extravagant flavours and ingredients for this combination dessert is the perfect way to end a dinner party or Sunday lunch.  Everybody can help themselves and the colours and richness of the preserve, brittle, cheeses and fruit will have everybody coming back for more.  The glorious richness of the [...]

ROLLED BEEF FILLET WITH BALSAMIC & RED WINE REDUCTION

2020-05-18T10:58:35+00:00Recipes, Red Meat|

Rolled Beef Fillet with Balsamic and Red Wine reduction By: Mynhardt This is a decadent dish which calls for a decadent wine, I love the rich texture of the Cathedral Cellar Cabernet Sauvignon and it goes hand in hand with the gorgeous deep smoky flavours of the marinated grilled fillet.  Marinate the meat a day or two in advance and prepare [...]

ASPARAGUS PANNA COTTA WITH PANCETTA & SMOKED TROUT

2020-05-04T07:41:02+00:00Fish, Recipes|

Asparagus Panna Cotta with pancetta and Smoked Trout. By: Mynhardt Panna Cotta is usually prepared as a dessert but this recipe calls for the savoury delicate flavours of Asparagus and lightly smoked Trout which pares wonderfully with the Cathedral Cellar Sauvignon Blanc.  The acidity of the wine cuts through the creamy rich texture of this dish.  The Panna Cotta and Smoked Trout can [...]

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