Gourmet Archives

Kebabs

Paella skewers

15 minutes

Warm roasted chicken livers on chicory-and-potato salad

15 to 20 minutes

Iced-tea float with sesame-seed brittle

Serves 2

Difficulty Easy

Prep Time 10 minutes

Ingredients

250 ml iced tea of your choice, freshly made or tinned
175 ml frozen vanilla yoghurt (or any ice cream of your choice)
1 dessert peach, peeled and sliced
6 blackberries
6 raspberries

For the sesame-seed brittle

250 ml sugar
Butter (or olive oil)
5 ml black sesame seeds

Method

To make the brittle: Melt the sugar in a small, deep saucepan over medium heat, until completely dissolved and starting to turn golden brown.
Do not stir or overheat or the sugar will burn and develop a bitter taste.
Lightly grease a sheet of foil with a little butter or olive oil.
Pour the melted sugar onto the foil and allow it to spread. Sprinkle with sesame seeds and cool.
Carefully peel off the foil. The brittle should be made just before serving or it will melt.

To serve: Divide the tea between cups and top with balls of frozen yoghurt. Garnish with sliced peach, berries and sesame brittle.

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Paella skewers

Warm roasted chicken livers on chicory-and-potato salad

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Warm duck shreds on marinated strawberries

Strawberry salsa on buckwheat blinis with strawberry-infused honey

Brie and watermelon preserve wrapped in vine leaves

Greek-yoghurt cake with fresh strawberries

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Iced-tea float with sesame-seed brittle

Iced-tea float with sesame-seed brittle

Ingredients

Method