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Mariana Esterhuizen

Recipes & Articles by Mariana Esterhuizen

Ice cream

Mint-leaf ice cream with blueberries

20 minutes

Afternoon tea

Honeybush and moroccan mint iced tea

Chicken baked in a mustard-and-honey sauce

1 hour

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

Baby mustard lettuce leaves with aioli

2 1/2 minutes

Marianas buttermilk cake with clementines

45 minutes

Mariana’s smoked mackerel salad

Marion Cunninghams iceberg wedge with blue cheese dressing

Marion Cunninghams iceberg wedge with blue cheese dressing

Name: Mint-leaf ice cream with blueberries
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: Desserts & Baking
Ingredients: double-thick cream 2cups,full-cream milk 1cup,fresh chocolate mint leaves roughly chopped 1cup,fresh peppermint leaves, roughly chopped 1/2cup,caster sugar 200g,free-range egg yolks 8,green food colouring (optional) ,fresh or frozen blueberries, for serving

By Mariana Esterhuizen

Serves 4

Prep Time 10 minutes

Ingredients

1 iceberg lettuce head
125 ml sour cream
125 ml mayonnaise
3 T fresh lemon juice
½ cup blue cheese crumbled
¼ cup spring onions or chives (or a mixture of the two)
Freshly ground black pepper, to taste

Method

Strip the outer leaves off the iceberg lettuce and trim the stem end. Wrap in a clean dishcloth and store in the fridge.

Pour the sour cream, mayonnaise and lemon juice into a jug and mix well. Stir in the blue cheese and half the spring onions. Chill until ready to serve.

Cut the lettuce into 4 wedges, drizzle some of the dressing over each wedge and sprinkle over the remaining spring onion.

Serve icecold, with extra dressing on the side, and pass around the pepper grinder.

This is a test recipe

5-ingredient caramelised onion tart

Baba ganoush with roast red peppers

Recipes & Articles by Mariana Esterhuizen

Mint-leaf ice cream with blueberries

Honeybush and moroccan mint iced tea

Chicken baked in a mustard-and-honey sauce

Mustard with yellow mustard seeds, honey and lemon thyme

Grainy mustard with brown mustard seeds and turmeric

Baby mustard lettuce leaves with aioli

Quince strudel

Marianas buttermilk cake with clementines

Quince jam

Roast quinces

Mariana’s smoked mackerel salad

Marion Cunninghams iceberg wedge with blue cheese dressing

Marion Cunninghams iceberg wedge with blue cheese dressing

Ingredients

Method