Feast your eyes on twins’ Lebo and Tebo Ndala’s new cookbook, packed with recipes using seasonal veggies and fresh fruit, and even ice cream.
The warmer weather calls for an al-fresco menu of seasonal veggies, fresh fruit and a scoop (or two) of ice cream. Put together a delicious summer feast with these quick and easy tapas-style recipes from twins Tebo and Lebo Ndala's new book Food Stories.
GRILLED VEGGIE PLATTER WITH DIPS
Serves: 6 | Prep time: 20 – 25 min
MARINADE
¼ cup avocado oil
3 tbs honey
4 tbs balsamic vinegar
1 tsp chili flakes
1 tsp dried thyme
1 tsp garlic powder
1 tsp salt and pepper
2 tbs lemon rind
2 tbs lemon juice
3 tbs honey
4 tbs balsamic vinegar
1 tsp chili flakes
1 tsp dried thyme
1 tsp garlic powder
1 tsp salt and pepper
2 tbs lemon rind
2 tbs lemon juice
VEGETABLES
500g asparagus, trimmed
4 carrots cut in half lengthwise
1 red pepper, deseeded and cut into strips
1 yellow pepper, deseeded and cut into strips
1 red onion, cut into wedges
1 butternut, sliced
1 sweet potato, peeled and sliced
4 carrots cut in half lengthwise
1 red pepper, deseeded and cut into strips
1 yellow pepper, deseeded and cut into strips
1 red onion, cut into wedges
1 butternut, sliced
1 sweet potato, peeled and sliced
HUMMUS 1 can (400g) chickpeas
3 tbs lemon juice
Salt and pepper
¼ cup olive oil
BLUE CHEESE DIP
100g cream
Salt and pepper
SUNDRIED TOMATO DIP
100g peppadews
50g olive oil
PESTO
50g fresh parsley
50g mint
100g Parmesan cheese
50g almond nuts
60g olive oil
Salt and pepper
METHOD
1. Preheat the oven to 180°C.
2. Mix all the marinade ingredients together.
3. Marinate all the veggies in the marinade for 1 hour.
4. Grill the veggies until they are all tender and cooked.
5. For the dips, blend together all the ingredients for each dip to make four dips.
6. Serve with the vegetables.
2. Mix all the marinade ingredients together.
3. Marinate all the veggies in the marinade for 1 hour.
4. Grill the veggies until they are all tender and cooked.
5. For the dips, blend together all the ingredients for each dip to make four dips.
6. Serve with the vegetables.
EASY-ASSEMBLE CHEESEBOARD
Serves: 6 – 8
| Prep time: 5 min
CHEESES
1 wedge blue cheese
1 roll goat’s cheese
1 round Camembert, melted
Soft Cheddar cheese
1 tub cream cheese (flavour of choice)
1 roll goat’s cheese
1 round Camembert, melted
Soft Cheddar cheese
1 tub cream cheese (flavour of choice)
PRESERVES
Fig preserves
Orange marmalade
Grapes
Cherries
Fresh strawberries
Orange marmalade
Grapes
Cherries
Fresh strawberries
CRACKERS
Cheese sticks
Bruschetta, toasted
Assorted crackers
METHOD
Assemble on a lovely board and dig in.
POMEGRANATE SANGRIA
Serves: 4 | Prep time: 5 – 7 min
2 cups red wine
2 cups white sparkling Grapetiser
1 grapefruit, sliced
4 sprigs fresh rosemary
200g pomegranate rubies
2 cups white sparkling Grapetiser
1 grapefruit, sliced
4 sprigs fresh rosemary
200g pomegranate rubies
METHOD
1. Take 4 tumblers and add some ice if you like.
2. Add the wine and Grapetiser to a jar or jug.
3. Place a slice of grapefruit, a rosemary sprig and some pomegranate rubies in each glass.
4. Fill the glasses with the wine mix and serve chilled.
METHOD
METHOD
1. Combine the blueberries, lime juice, zest, sugar and salt in a saucepan over medium heat.
2. Crush the blueberries with a fork. Simmer the mixture and stir until thick and syrupy.
3. Remove from the heat, transfer to a food processor and cool completely.
4. When the mixture is cooled, add the sour cream and cream cheese and blitz until smooth.
5. Beat the heavy cream until you have soft peaks.
6. Gently fold into the berry mixture, keeping in the air.
7. Transfer the mixture to a sealable container.
8. Freeze for a minimum of 4 hours before serving.
9. Serve with fresh blueberries.
Read about the twins’ culinary journey here.
3. Place a slice of grapefruit, a rosemary sprig and some pomegranate rubies in each glass.
4. Fill the glasses with the wine mix and serve chilled.
WILD CHERRY AND CRANBERRY ROOIBOS WITH KIWI POPSICLES
Serves: 8 |
Prep time: 2 hours
4 Laager Cranberry & Wild Cherry flavoured Rooibos teabags
2 cups boiling water
4 kiwi fruit, peeled
3 cups mixed berries and cranberries, frozen
2 cups boiling water
4 kiwi fruit, peeled
3 cups mixed berries and cranberries, frozen
METHOD
1. Make a strong tea with the teabags and the boiling water.
2. In a saucepan, reduce the tea to 1 cup and cool down completely.
3. Place the kiwi fruit in a blender and blend until fully liquefied.
4. Add half of the reduced tea to loosen the mixture a bit.
5. Pour the kiwi mix into the bottom of a popsicle mould with a stick.
6. Freeze for 1 hour.
7. Meanwhile, blend the frozen berries and loosen with the rest of the tea.
8. Pour the berry mixture on top of kiwi popsicles and place back in the freezer for another hour.
9. Enjoy on a hot day.
2. In a saucepan, reduce the tea to 1 cup and cool down completely.
3. Place the kiwi fruit in a blender and blend until fully liquefied.
4. Add half of the reduced tea to loosen the mixture a bit.
5. Pour the kiwi mix into the bottom of a popsicle mould with a stick.
6. Freeze for 1 hour.
7. Meanwhile, blend the frozen berries and loosen with the rest of the tea.
8. Pour the berry mixture on top of kiwi popsicles and place back in the freezer for another hour.
9. Enjoy on a hot day.
BLUEBERRY NO-CHURN ICE CREAM
Serves: 4 – 6 | Prep time: 40 – 45 min
1½ cups blueberries
Zest and juice of 1 lime
½ cup castor sugar
1 tsp salt
1 cup sour cream
1 cup cream cheese
1 cup heavy cream
Zest and juice of 1 lime
½ cup castor sugar
1 tsp salt
1 cup sour cream
1 cup cream cheese
1 cup heavy cream
METHOD
2. Crush the blueberries with a fork. Simmer the mixture and stir until thick and syrupy.
3. Remove from the heat, transfer to a food processor and cool completely.
4. When the mixture is cooled, add the sour cream and cream cheese and blitz until smooth.
5. Beat the heavy cream until you have soft peaks.
6. Gently fold into the berry mixture, keeping in the air.
7. Transfer the mixture to a sealable container.
8. Freeze for a minimum of 4 hours before serving.
9. Serve with fresh blueberries.
Recipes extracted from Food Stories: Our favourite recipes, with love from the twins by Tebo and Lebo Ndala, published by Human & Rousseau
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