Greenhouse at The Cellars-Hohenort

lunch at Greenhouse | The Secret Life of Bee

The dishes at Greenhouse are dazzling, exhilarating and unexpected. The ingredients are a mix of local, exotic and exciting. While elaborate, the dishes always remain focused on working together harmoniously.

lunch at Greenhouse | The Secret Life of Bee

I was lucky enough to be invited to experience Greenhouse and experience is a very fitting word. You feel immersed into a different world from the moment you step into the bar. We enjoyed supremely delicious and unusual cocktails before heading into the dining room. My personal favourite was the Kombucha-cha cocktail made with our own local Copeland Rum and of course a delicious dose of kombucha. It was refreshing and got the palate all excited for what was to come next!

lunch at Greenhouse | The Secret Life of Bee

Head Chef Farrel Hirsch has developed a skillful and refined menu that delights around every corner. And if you hurry and get yourself there soon they have an exciting à la carte lunch special at R550 per person.

Here’s a look at our incredible dining experience:

Trio of whipped butter & grated blue rock salt

lunch at Greenhouse | The Secret Life of Bee
lunch at Greenhouse | The Secret Life of Bee

Wagyu tartare

lunch at Greenhouse | The Secret Life of Bee

Confit duck bao, spring onion, ginger mayo & kimchi

lunch at Greenhouse | The Secret Life of Bee

Trout mi-cuit, dill mayo, liquorice teriyaki, pickled kohlrabi, fish crackling & furikake

lunch at Greenhouse | The Secret Life of Bee

XO pork, quail’s egg nest, eryngii, ponzu, dashi & pork crackling

lunch at Greenhouse | The Secret Life of Bee
lunch at Greenhouse | The Secret Life of Bee

Cape octopus, asparagus, sour fig, ink yuzu sauce & coral tuile

lunch at Greenhouse | The Secret Life of Bee

Braai bokkie, sweetbreads, carrot & cashew puree, pap, morogo & jus

lunch at Greenhouse | The Secret Life of Bee

Local cape fish & prawn, wild rice risotto, pea puree & garlic sake sauce

lunch at Greenhouse | The Secret Life of Bee
lunch at Greenhouse | The Secret Life of Bee

PB & J parfait, peanut butter brittle with a glass of milk

lunch at Greenhouse | The Secret Life of Bee
lunch at Greenhouse | The Secret Life of Bee

Petit fours – white chocolate, orange and rose truffle

lunch at Greenhouse | The Secret Life of Bee
lunch at Greenhouse | The Secret Life of Bee

The wine pairings were spot on and utterly delicious. A particular favourite was the Julien Schaal Mountain Vineyards Chardonnay. An elegant, complex and well balanced wine with glorious hints of white peach on the nose.

Another firm favourite was The Blacksmith ‘Hell Yeah’ Pinotage 2018. What a wine. Incredibly well balanced fruit and acidity with firm tannin and a fresh juicy finish.

Thank you to all the highly skilled staff at Greenhouse for making our lunch such a memorable food journey. We will be back soon!

lunch at Greenhouse | The Secret Life of Bee
lunch at Greenhouse | The Secret Life of Bee

*I was invited as a guest of Greenhouse and the husband paid his way 😉

A Kale Salad That Tastes So Good You Can Actually Eat It

I have been lying to myself for ages that kale tastes good. I’ve put it in green juices and snuck it into veggie soups just because I know it’s good for me and I need to combat the ton of wine I drink on a weekly basis. But lo and behold… this salad tastes fricking fantastic.

I based it on this salad from Smitten Kitchen. It has everything you want in a great salad. There is texture, saltiness, acid and crunch. I have made it three times in a row this week and I am still not sick of it. I’ve added extra avo on top which was a delight, ribbons of pecorino which was superb and another time some feta on top. So play around and add your favourite touches, but the bones of this baby are GOOD.

Kale & Cranberry Salad | The Secret Life of Bee

Kale & Cranberry Salad with Toasted Almonds & Garlic Crumb

Ingredients:

  • 1 bunch kale (about 400g)
  • juice of 1 lemon
  • 1/2 cup raw almonds
  • 1/3 cup dried cranberries
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon water
  • 1/2 cup panko or coarse breadcrumbs
  • 1 small clove garlic, grated fine on a microplane
  • 2 spring onions
  • Freshly ground black pepper
  • Sea salt flakes
  • Olive oil
  • Sherry vinegar

Method:

Prep kale by washing it and removing the stems and any tough ribs. Pat it dry. Layer a few leaves at a time, roll them up and then slice them very finely. Place the shredded kale into a large mixing bowl. Drizzle it with a little olive oil and lemon juice and massage it well. Set aside.

Place the cranberries in a small saucepan and pour in the vinegar and water. Bring them to a simmer. Switch off the heat and leave them in that liquid to plump up.

Combine the breadcrumbs with the grated garlic, a good pinch of sea salt and a little olive oil, about 2 tsp. Toast this in a dry pan until golden brown and the garlic smells super fragrant.

Place the almonds on a baking tray and toast them for 7 minutes at 180˚C. Allow to cool and then give them a rough chop.

Finely slice the spring onions.

Assemble the salad by adding the chopped almonds, drained cranberries and spring onions to the large mixing bowl. If it needs it- add another drizzle of olive oil and a touch of Sherry vinegar. Sprinkle in half of the garlic breadcrumbs. Toss well. Season. Plate the salad and then sprinkle the remaining breadcrumbs on top and enjoy every single bite!

*Deb from Smitten adds crumbled pecorino to hers. I used a speed peeler and added ribbons of pecorino to one version of this. But as I said it is delish as is and you can also add your own flair to it. Enjoy!

Kale & Cranberry Salad | The Secret Life of Bee

Butter Bean Fish Cakes

It has become rather apparent that I need to change up the blog! I have some wonderful recipes that I constantly want to share but don’t really have the time to do a lengthy blog post. Bills and adulting… But then I figured for those of you that are after the recipe you really don’t care about my ramblings anyway! So things are about to get a lot shorter but definitely sweeter.

Butter Bean Fish Cakes

Butter Bean Fish Cakes

serves 4-6

Ingredients:

600g firm white fish fillets
2 tins butter beans, drained
1 handful fresh parsley, chopped
1 handful fresh dill, chopped
1 lemon, zest & juice
5 spring onions, finely sliced
sea salt & freshly ground pepper
100g panko bread crumbs
2 eggs, beaten
flour for dusting
olive oil
fresh lemon wedges and aioli to serve

Method:

Add drained butter beans to a large bowl and roughly mash the beans.

Place a colander into a pot with a few cms of water. Bring water to the boil.
Place fish in colander and steam for 5 minutes until just cooked through.

Flake the fish into the large mixing bowl with the butter beans.
Add the chopped parsley, dill, lemon zest, lemon juice, spring onions and season well with salt and pepper.

Form fish cakes into patties. Dust with flour, dip into beaten egg and then into panko crumbs. Double dip in the egg and crumbs for an extra crispy crust.

Place fishcakes on a lined and oiled baking tray and bake for 20 minutes at 200˚C until golden brown and crisp.

For the aioli:

2 egg yolks
2 cloves garlic, minced
1 lemon, juiced
1 tsp Dijon mustard
125ml canola oil
125ml extra-virgin olive oil
sea salt & freshly ground black pepper

Place the egg, garlic, lemon juice and mustard in a small jug.
Using an immersion blender, slowly add the oils one at a time and blend.
Finally season well with salt and pepper.

 

lunch at la petite colombe in Franschhoek

La Petite Colombe | The Secret Life of Bee

Last week Friday I had the pleasure of experiencing the winter special menu at La Petite Colombe in Franschhoek. The food was exquisite. The attention to detail on every dish was inspiring. This was hands down my favourite fine dining experience in the country so far. Every single course was a celebration of its ingredients and it was evident that a lot of love and care went into each element. The winter menu is exceptionally good value for money and runs until 31 August so if you haven’t been I suggest you get yourself there with a touch of speed.

La Petite Colombe | The Secret Life of Bee

We were also fortunate enough to be treated to the wine pairing along with the winter menu. Andrew, the sommelier, was outstanding and the wine choices were flawless. They complimented each dish beautifully, some were old favourites while others I had never experienced before. The Saxenberg ‘Limited Release’ Sauvignon Blanc Sémillon 2011 (Stellenbosch) was a particularly delightful white blend that I am still dreaming about today.

La Petite Colombe | The Secret Life of Bee

It is almost impossible to pick my favourite dish. The tortellini of prawn, quail, curried hake velouté, cauliflower and coriander was as good as it gets. The textures and flavours sang together. The tiny little angel hair like wisps of fried sweet potato were a revelation. They were so good we asked one of the chefs how to make them!

La Petite Colombe | The Secret Life of Bee

Another highlight for me was the “meet the chefs” which is a R70 supplement and you get to head to the kitchen (glass of wine in hand of course) and enjoy a surprise course right next to the pass. Ours was a play on eggs & soldiers. The soldier was toasted brioche with a foie gras filling. Let’s just say I could have eaten one hundred of those fine morsels. It was sublime!

La Petite Colombe | The Secret Life of Bee

Another major ‘ooooh’ moment was after dessert when we received our La Petite Colombe Treasures. That little nugget of gold was something else. It was full of creamy chocolate ganache, nuts and popping candy! We were all utterly charmed and it left you with a feeling of delight and playfulness. 

Here’s a look at the utter perfection we were lucky enough to experience:

Caraway sourdough, home churned butter, sesame and roasted yeast

Môreson Solitaire Blanc de Blancs (Franschhoek)

La Petite Colombe | The Secret Life of Bee

Poached oyster, pernod, grapefruit, verjuice, dill, apple, celery

Colmant Brut Chardonnay 2006-2013 (Franschhoek)

La Petite Colombe | The Secret Life of Bee

or

Yellowfin tuna, aubergine, miso, kalamansi, avocado

Mullineux ‘Old vines’ 2016 (Swartland)

La Petite Colombe | The Secret Life of Bee

Tortellini of prawn, quail, curried hake velouté, cauliflower, coriander

Saxenberg ‘Limited Release’ 2011 (Stellenbosch)

La Petite Colombe | The Secret Life of Bee

“Meet the chefs”

Eggs & Soldiers

La Petite Colombe | The Secret Life of Bee

Palate Cleanser

Blood orange sorbet

La Petite Colombe | The Secret Life of Bee

 

Linefish, soubise, smoked mussel, squid, endive, chorizo, creamed leeks

Rickety Bridge ‘Paulina’s Reserve’ Semillion 2015 (Franschhoek)

La Petite Colombe | The Secret Life of Bee

or

Seared duck breast, turnip, Jerusalem artichoke, rhubarb & lavender

Haut Espoir Cabernet Sauvignon 2008 (Franschhoek)

La Petite Colombe | The Secret Life of Bee

Foxenberg goat’s cheese, goats milk caramel, kouign amann, guava, tamarind

Vonderling ‘Sweet Carolyn’ 2007 (Voor-Paardeberg)

La Petite Colombe | The Secret Life of Bee

or

Valrhona Itakuja crémeux, pineapple, mango, macadamia, passionfruit, lemongrass

Thelema ‘Late Harvest’ Semillon 2014 (Stellenbosch)

La Petite Colombe | The Secret Life of Bee

La Petite Colombe Treasures

La Petite Colombe | The Secret Life of Bee

It was an absolute delight eating chef, John Norris Rogers‘s carefully constructed menu. It’s not often that I leave a restaurant and immediately start thinking of when I can go back! Take advantage of this amazing winter special menu and allow your taste buds to be treated to some of the finest food in the land. The service is flawless, the setting is beautiful and it really is an all round wonderful experience.

Winter Menu:

R395 / with wine pairing R795
There is also an entire vegetarian menu so veggies there is a whole lot of deliciousness for you too.

La Petite Colombe | The Secret Life of Bee

La Petite Colombe | The Secret Life of Bee

Thank you to the La Petite Colombe team!

 

 

pumpkin puttanesca

Pumpkin Puttanesca | The Secret Life of Bee

I should probably say upfront this is a Puttanesca ish pasta. This little tart went a tad rogue. Well in my book the addition of a some smoked chipotle, shallots & olive caviar is hardly all that rogue but some peeps takes the classics very seriously. I was delighted so many people also love this classic combo and wanted the recipe after I made it on an insta-story the other night. Full disclosure- the husband does NOT!

Pumpkin Puttanesca | The Secret Life of Bee

The other blindingly obvious thing here is the bright orange pasta. Its a fabulous pumpkin noodle situation that allows me to pretend i’m enjoying a bowl full of carbs. You can of course make this with whatever pasta or zoodle your heart desires. Spaghetti being the classic choice for Puttanesca.

Pumpkin Puttanesca | The Secret Life of Bee

One of the reasons I adore this pasta ever so much is because you can always find capers, olives, anchovies and tomatoes in our household. Oh and an excessive amount of garlic. Like actually ludicrous. Vampires beware. These simple ingredients pack quite the punch when put together. No wonder Neapolitan prostitutes lead customers to their doors with this little number. Jokes.

This mighty combo also takes minutes to whip together and is utterly scrumptious. Do not salt it until the very very end IF necessary. You shouldn’t need to with all the salty goodness that goes into it, just lots of freshly ground black pepper is your friend here. Pepper and a generous glass of something delightful like a well chilled Pinot Noir to wash it all down.

Pumpkin Puttanesca

Serves 4

Ingredients:

  • 500g veggie noodles of your choosing or of course +- 400g dried spaghetti
  • Extra-virgin olive oil
  • 1 shallot, finely diced (or ½ red onion)
  • 4 large cloves garlic, thinly sliced
  • 8 anchovy fillets
  • ½ tsp red chilli flakes
  • ½ tsp smoked chipotle flakes
  • 100g capers, drained
  • 100g pitted black olives, chopped if desired
  • 2 x 390g boxes Italian crushed tomatoes
  • Fresh Italian/ flat leaf parsley
  • Freshly grated Pecorino Romano or Parmesan cheese
  • Freshly ground black pepper
  • Olive caviar for serving

Method:

Cook pasta according to package instructions until quite al dente as you are going to finish cooking the pasta in the sauce.

Meanwhile, combine a generous glug of olive oil with the onion, garlic, anchovies, red chilli and chipotle flakes. Cook over medium heat until the garlic is lightly golden and the anchovies are broken up into bits.

Add the crushed tomatoes and bring to a simmer. Simmer until the tomatoes reduce and the sauce thickens.

Add the capers and olives and stir to combine.

Using tongs, transfer pasta to sauce. If using vegetables noodles add them into the sauce now.

Cook, stirring and shaking the pan until the pasta is perfectly al dente, or the veggie noodles are tender. Stir in the freshly chopped parsley and season well with plenty of black pepper and taste for salt if necessary.

Serve straight away with freshly grated Parmesan or some crusty bread because carbs on carbs are the way forward in life.

And if you want to be a little bit extra a sprinkle of olive caviar is just the greatest thing ever on this delicious little number.

Pumpkin Puttanesca | The Secret Life of Bee

This isn’t a sponsored post but if you want to know where to find the delicious olive caviar I buy click HERE and then click HERE for the pumpkin noodles.

Pumpkin Puttanesca | The Secret Life of Bee

portabellini & bocconcini flatbread

portabellini & bocconcini flatbread | The Secret Life of Bee

This portabellini mushroom, pesto and bocconcini flatbread is a super speedy way to get something utterly delicious on the table. The meaty mushrooms add a fabulous umami punch and great texture. Tailor these as much as you like by playing with your favourite toppings and flavour combinations.

portabellini & bocconcini flatbread | The Secret Life of Bee

The husband and I have been steadily reducing our intake of animal products and meat specifically. So mushrooms have become a large part of our diets. They’re versatile, delicious and best of all cheap! So they really convince you never to want another piece of steak again. On top of that they’re just really good for you. So when asked by the South African Mushroom Farmers’ Association whether I wanted to take part in their #festivemushrooms campaign I said hell yes!

portabellini & bocconcini flatbread | The Secret Life of Bee

The brief was to come up with a yummy mushroom recipe using our local cultivated varietals. If you’re looking for yummy then look no further. This meal will very easily become a weeknight staple! Keep up to date with the #festivemushrooms campaign and follow the SAMFA blog for more delicious recipes!

portabellini & bocconcini flatbread | The Secret Life of Bee

Portabellini & bocconcini flatbread

Makes 2 large flatbreads

Ingredients:

2 flatbreads – homemade or store bought
500g Portabellini mushrooms
1 large white onion, diced
Fresh thyme sprigs
Olive oil for frying
Salt and pepper
150g Bocconcini mozzarella
Sundried tomatoes
Fresh baby herbs and leaves

For the pesto:
1 clove garlic
1 tsp sea salt
40g fresh basil leaves
40g fresh rocket
30g Parmesan cheese, grated
80ml extra virgin olive oil
Squeeze of fresh lemon juice

Method:

If you aren’t in a massive hurry to get lunch or dinner on the table then I suggest making the flatbread yourself. It’s deeply satisfying making dough with your hands and there’s something super duper rewarding about knowing you’ve made that baby from scratch. Also it really takes a couple of seconds to throw together.

I use a very simple flatbread recipe:
200g self-raising flour
250g full fat Greek yoghurt
1 pinch of salt

In a bowl mix together the yoghurt, flour and salt until it forms a dough.
Transfer dough onto a floured surface. Knead for a few minutes. Cut into 2 or 4 pieces depending on desired size. Cover with a dish cloth and allow to rest for 30 minutes.
Roll out each section of dough using plenty of flour to prevent sticking or tearing.
Cook the flatbread in a dry hot griddle pan. Cook each side for 2-4 minutes until golden brown and cooked through.

For the pesto:
Using a mortar and pestle, grind the garlic clove and teaspoon of sea salt into a puree. Scrape the garlic paste into a food processor for ease; add the basil, rocket, Parmesan and olive oil. Blitz until smooth. Finish with a squeeze of lemon juice and set aside.
For the flatbreads:
Sauté the diced onion with a drizzle of olive oil and a pinch of salt until gently caramelised. Slice the mushrooms and fry them in batches until golden brown. And a few sprigs of thyme as you fry each batch. Season well with salt and pepper and set aside to cool.

Preheat oven to 200C and move the rack to the upper shelf.

Brush flatbreads with the basil pesto. Top each one with half of the mushroom mix. Rip the bocconcini mozzarella into pieces and scatter over the mushrooms. Bake in the oven for 5 minutes until the cheese is bubbling and the flatbread is golden brown.

Top with pieces of sundried tomatoes, a few dollops of pesto and fresh baby leaves. Slice, serve and enjoy!

portabellini & bocconcini flatbread | The Secret Life of Bee

portabellini & bocconcini flatbread | The Secret Life of Bee

portabellini & bocconcini flatbread | The Secret Life of Bee

mushroom ragù tagliatelle with truffle oil

mushroom ragù tagliatelle with truffle oil | The Secret Life of Bee

Winter has me firmly in her clutches and comfort food is keeping me going. This mushroom ragù with truffle oil is exactly that. It’s rich and comforting and feels like a warm hug. I give this pasta a hefty dose of garlic and pepper. Mushrooms love pepper! And I finish it off with some crispy sage and Parmesan. It’s dead simple but utterly scrumptious.

mushroom ragù tagliatelle with truffle oil | The Secret Life of Bee

I like to mix my mushrooms up. I went to the farmer’s market on Saturday and found a gorgeous mix but you can use whatever you can get your hands on. Shiitake, king oyster and shimeji mushrooms all work beautifully in this dish. Just cook your mushrooms in batches if necessary. Mushrooms don’t like being in a crowded pan or they sweat- much like meat. So brown them a few slices at a time and then combine them all together at the end.

mushroom ragù tagliatelle with truffle oil | The Secret Life of Bee

I love a good truffle oil and this one from Lemcke is a lovely subtle truffle-enhanced oil. So it’s not one of those that over powers an entire dish. You can use a rather liberal amount and it really makes all the rich earthy mushroom flavours sing. I also made a fried egg using the oil and it was amazing.

Mushroom ragù tagliatelle with truffle oil

serves 4

Ingredients:

  • 600g mixed mushrooms, sliced
  • 2-4 Tbsp olive oil
  • 1 small onion, finely diced
  • 4 garlic cloves, crushed
  • 1 cup mushroom stock
  • 1/2 lemon
  • truffle oil
  • sea salt flakes
  • freshly ground black pepper
  • 500g fresh tagliatelle
  • handful fresh sage leaves
  • butter for frying
  • Parmesan for serving

Method:

Heat olive oil with a knob of butter and fry mushrooms in batches until golden brown. Set aside.

Heat some fresh olive oil in a pan and sauté the onions until soft. Add the crushed garlic, a knob of butter and return the mushrooms to the pan. Cook until the garlic smells fragrant. Add the mushroom stock and simmer until reduced by half. Season well with salt and pepper.

Meanwhile, cook pasta in a large pot of salted water until al dente. Drain and add pasta to the mushrooms. Toss well and squeeze over the juice of half a lemon.

In a small saucepan heat a few knobs of butter and fry the sage leaves until crispy. Drain on paper towel.

Serve the mushroom ragù topped with the crispy sage leaves, freshly grated Parmesan and a generous drizzle of truffle oil.

mushroom ragù tagliatelle with truffle oil | The Secret Life of Bee

mushroom ragù tagliatelle with truffle oil | The Secret Life of Bee

Truffle oil provided by the lovely folks from Lemcke

balsamic beets & goat’s cheese linguine

Balsamic Beet & Goats Cheese Linguine | The Secret Life of Bee

As our weather begins to cool comfort food is coming a knocking. Very few things say comfort to me more than a beautiful pasta. This linguine is just that while remaining light and fresh. Earthy flavours from the beetroot pair so well with the sweet acidity from the balsamic. Top that off with some super creamy goat’s cheese and it’s no wonder this combo is such a classic.

Balsamic Beets & Goats Cheese Linguine | The Secret Life of Bee

I used a mix of gorgeous red, golden and candy striped beets I picked up from the market but you can use whatever you get your hands on. As for the goat’s cheese you want the super creamy kind. I used Chavroux. It’s my achilles heel of the cheese world and if left alone at home with a tub of it i’ll just gobble it up with a spoon.

Market Day Produce | The Secret Life of Bee

Balsamic Beets & Goat’s Cheese Linguine

serves 4-6

Ingredients:

  • 500g wholewheat linguine
  • 8 medium beetroot- mixed
  • handful fresh thyme sprigs
  • 45ml olive oil
  • 45ml balsamic vinegar
  • 4 large shallots, sliced
  • 4 cloves garlic, crushed
  • 150g creamy goats cheese, best quality
  • sea salt flakes
  • freshly ground black pepper

To serve: Fresh baby leaves

Method: 

Preheat oven to 180˚C.

Wash and scrub the beets well. Cut them into quarters. Place on a baking tray lined with aluminium foil. Add the olive oil, balsamic vinegar, thyme and season well with salt and pepper. Toss to coat the beets. Cover with another layer of aluminium foil and roast for 45-60 minutes until the beets are tender and a knife can easily slip through their flesh. Remove from the oven and set aside.

Bring a large pot of salted water to the boil. Cook the pasta according to the package instructions until al dente. Drain and reserve 1 cup of cooking liquid.

In a large saucepan fry the shallots and garlic in olive oil until soft and fragrant. Season. Toss in the beets and all their cooking juices. Finally add the pasta and use the pasta water to loosen if necessary. Coat the pasta well with the sauce.

Finish with large dollops of goat’s cheese and some fresh baby leaves tossed in balsamic.

Serve with a cold glass of Krone Chardonnay Pinot Noir.

Balsamic Beets & Goats Cheese Linguine | The Secret Life of Bee

 

*Disclaimer: This utterly delicious vino was provided by the awesome folks from Krone

Bubbly Sorbet

Bubbly Sorbet | The Secret Life of Bee

Nothing says celebration like an ice cold glass of bubbles. Now you can have your bubbles and eat it too! Champagne or MCC sorbet is one of my favourite summertime indulgences. It tastes delicious, sounds glam and it feels extra special because well, bubbles. Obvs.

Bubbly Sorbet | The Secret Life of Bee

This bubbles in particular is something special. Krone recently released the R.D. after after having spent 15 years on the lees before disgorgement. I popped a bottle of this to try it out with my toes in the sand and a magical sunset in front of me and… WOW. Just wow. I can quite honestly say it is one of the most spectacular bottles of bubbles I have ever tasted. It’s up there with the Krug and Doms of the world. In general I think we produce some of the most outstanding wine and MCC in the world and I wouldn’t want to live anywhere else on earth! My proximity to wine farms is crucial for my mental and physical well being! It’s a glass of wine a day keeps the doctor away right?

Bubbly Sorbet | The Secret Life of Bee

Bubbly Sorbet

Ingredients:

  • 200ml water
  • 150g sugar
  • 2 tbsp liquid glucose
  • 300ml Méthode Cap Classique
  • 1 lemon, juice & zest

Method:

Bring the water, sugar and glucose to the boil. Cook until syrupy and remove from the heat.

Add the MCC, lemon juice and lemon zest. Allow to cool.

Once cool strain out the zest with a sieve and pour into an ice cream machine. Churn according to the manufacturer’s instructions.

If you don’t have an ice cream machine pour the mixture into a ziplock bag. Freeze. Remove frozen sorbet, break into pieces and blitz until smooth using a blender or food processor.

Serve with some ice cold bubbles on the side!

 Bubbly Sorbet | The Secret Life of Bee

*Disclaimer: This utterly fabulous bubbles was sponsored by the awesome folks from Krone.

Beetroot & Bubbly Salmon Gravlax

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

Gravlax or Gravadlax is the most gloriously simple cured salmon using a little salt, sugar and fresh herbs. I love the addition of the beetroot because of the earthy flavour and most of all the exquisite colour. This is such a luxurious meal and such a treat to prepare for special occasions.

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

The salmon must be extremely fresh and of really high quality. Ask your fish monger for a side of the freshest sushi-grade salmon. That’s really the only expense here. The rest of the ingredients are super affordable and most importantly you’ll have some bubbles to sip on during the preparation! Remember to plan ahead if this is for a special occasion as the salmon takes 48 hours to cure.

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

Beetroot & Bubbles Salmon Gravadlax

Ingredients:

  • 700-800g sushi-grade side of salmon, skin on
  • 3 large beetroot, grated
  • 150g coarse Kosher rock salt
  • 1 large orange, zested
  • 2 large lemons, zested
  • 4 juniper berries
  • 1 large handful dill
  • 75g Muscavado sugar
  • 75ml Méthode Cap Classique

Method:

Remove all pin bones from the salmon and place skin side down on a large baking tray lined with an oversized piece of baking paper.

Crush juniper berries in a mortar and pestle. Mix the crushed juniper berries and all the other ingredients together in a large bowl. Encrust the side of salmon with the cure.

Fold the baking paper tightly around the salmon. Cling wrap the salmon and tray very well so no air can get in. Place in the fridge for 48 hours to cure.

Remove from the fridge. Carefully drain off any liquid and gently remove the cure from the salmon. 

Slice thinly at an angle, avoiding the skin.

Serve with toasted bread, crème fraîche, fresh dill and a squeeze of lemon.

Preserve your salmon in the fridge tightly wrapped in cling film for 3-5 days.

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

Beetroot & Bubbly Salmon Gravlax | The Secret Life of Bee

*Disclaimer: Méthode Cap Classique provided by the fabulous folks from Krone Twee Jonge Gezellen