wine Archives

Cooking with

Fragrant plums poached in Cinzano and served with vanilla and nutmeg custard

45 minutes

Pineapple carpaccio with champagne froth and mango sorbet

Spaghetti with spicy sausage sauce

30 minutes

Apple recipes

Baby marrow, pear and ginger soup

15 minutes

Fish recipes

Caldeirada – Portuguese fish stew

About 1 hour

Ostrich recipes

Ostrich fillets with pizzaiola sauce

15 minutes

Risotto recipes

Gorgonzola and watercress risotto with toasted pine nuts

Approximately 30 minutes

Pears and beetroots poached in gluhwein

Serves 4

Difficulty Easy

Ingredients

4 to 6 whole beetroots
water
4 to 6 pears
gluhwein

Method

Trim and wash 4 to 6 whole beetroots and place in a deep saucepan. Add enough water to just cover the beetroots. Bring to a boil and simmer until the beetroots start to soften. Remove and rinse carefully under cool running water. Carefully remove the skin of the beetroots and rinse again.
Using a vegetable peeler, remove some of the outer skins of 4 to 6 pears. Empty a bottle of gluhwein into a large saucepan. Add the pears and beetroots and bring to a boil.
Turn down the heat and simmer until the pears start to soften. Remove from the heat and slice through some of the pears and beetroots.
Add pomegranate rubies and serve warm for breakfast, as a dessert, or as a soup with melting Brie and warm crusty bread on the side.
Alternatively, remove all the stalks and pips from the pears and beetroots, and purée in a blender. Serve as a warm soup or drink garnished with pomegranate rubies.

Cook’s tip: For a little indulgence, add a dollop of cream.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Beetroot risotto with lemon mascarpone

Grape and wine jelly

Fragrant plums poached in Cinzano and served with vanilla and nutmeg custard

Pineapple carpaccio with champagne froth and mango sorbet

Berried treasure

Spaghetti with spicy sausage sauce

Apple terrine

Baby marrow, pear and ginger soup

Caldeirada – Portuguese fish stew

Ostrich fillets with pizzaiola sauce

Gorgonzola and watercress risotto with toasted pine nuts

Pears and beetroots poached in gluhwein

Pears and beetroots poached in gluhwein

Ingredients

Method