2 hrs refrigeration
Rock Shandy or G&T for dessert? Yes, this summer your favourite cooling drink can be turned into a refreshing dessert to enjoy after a braai!
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A perfect side-dish and a welcome new face at a braai, instead of the usual pap and sous or potato salad. This recipe will feed a crowd of friends. Samp and beans, combined together, is an excellent source of protein. In fact it is one of the only meals that provide a complete protein which means that it contains all the essential amino acids.
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Smoked Salmon, Watercress and Potato Salad platter
A celebration salad, perfect for a family lunch or picnic! Let’s take advantage of our beautiful South African weather, pack a picnic basket and head off to a nature reserve or park and have some down time.
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GIN AND TONIC
1 litre tonic water, heated
60 ml white sugar
40 ml gelatine
4 tots gin
1 pkt lemon jelly (80 g)
275 ml boiling water
275 ml cold water
1 ml Angostura bitters
For the G&T
Dissolve the sugar in the heated tonic water. Stir in the gelatine and lastly the gin.
Strain into 4 attractive glasses and refrigerate.
For the Rock Shandy
Dissolve the jelly powder in boiling water. Add the cold water.
Stir in the bitters, then pour the mixture into tall glasses. Insert a straw and a few lemon slices as the mixture thickens sufficiently to support them.
Hints and Tips
These are not appropriate desserts for children
Do the same with traditional hot Irish Coffee - Pour in whisky to the first level mark. Combine 30 ml gelatine into 1 litre hot, sweet, filter coffee, and pour into Irish coffee glasses up to the coffee level mark. Stir to combine the coffee and whisky. Refrigerate.
When firmly set, spoon on the softly whipped cream and a sprinkle of chocolate powder. Serve with a bowl of mini-chocolates to enjoy with these.
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