Home All Things Food Frozen lollies, a fresh salad, crisp Sauv Blanc ... chill out!

Frozen lollies, a fresh salad, crisp Sauv Blanc … chill out!

Our days are still hot and steamy (we do love Summer!) … and to chill down, not much beats chilled fresh and fruity plums, peaches and nectarines. They’re versatile, delish, and pack a low-calorie nutritious punch. Naturally sweet, these super fruits have a low glycemic index (GI), are high in fibre and health-giving potassium and vitamins A, C and E … all-powerful antioxidants that protect against disease and help to build healthy minds and bodies. Eat them straight from the fridge, or make up some refreshing frozen treats … you’ll find more on juicydelicious.co.za or on IG @juicydelicioussa.

Frozen plum lollies

This Jenny Morris recipe makes a dozen lollies.

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You’ll need: 8 fat plums; half a cup raw honey; half a teaspoon vanilla extract; 2 cups natural yoghurt

To make: Cut a cross into the base of each plum and plunge into boiling water, then remove with a slotted spoon. Peel off the skins and remove the flesh from the stone.

Line a 12-hole muffin tin with cupcake holders.

Blend the plum flesh, honey, vanilla extract and yoghurt in a food processor until smooth. Taste and add a little more honey if too tart.

Divide the mixture between the muffin holes and freeze till firm. When almost firm insert a lolly stick into each one. (you’ll find sticks at Checkers)

Frozen peach & yoghurt shake

Jenny Morris suggests pouring this shake into a flask for your child to enjoy perfectly chilled at school. This makes four shakes.

You’ll need: 2 cups vanilla ice cream; 1 banana sliced and frozen; one-and-a-half cups chopped and frozen dessert peaches; 1 cup Greek yoghurt

To make: Remove frozen fruit from freezer and place in a blender with remaining ingredients. Blend until smooth, pour into glasses and garnish with fresh mint.

Tip: Stone fruit are most satisfying when ripe.

To test, lightly press the skin. If still firm to the touch, allow them to ripen in a fruit bowl or keep them in a pierced paper bag at room temperature. Only keep the fruit in the fridge once they are completely ripe.

From homemade kimchi to kombucha, shrub cocktails, and making your own pickles, award-winning food writer Mark Diacono tells the story of fermentation, and offers recipes that maximise the transformative power of this amazing process. Ferment from Scratch offers a guiding hand on a natural process that would happen without you, encouraging largely invisible activity of bacteria to work to your advantage. These skills take little of your time, they are particular yet simple, and the results are extraordinary. Packed with useful, accessible information and focusing on back-to-basic skills, the From Scratch series is designed to inspire you to slow down and create. Hardie Grant, R270

A glass of wine and a salmon salad

We’re of the ‘a glass a day is good for you’ school of thought. And we all know the health benefits of salmon – rich in omega-3 fatty acids, loaded with B vitamins, and an excellent source of protein. So it really would be a remiss of you not to try this salmon salad with a glass of Spier 21 Gables Sauvignon Blanc on the side.

You can also use hot smoked trout (cooled and flaked) for this salad – you’ll find it in the fish deli section of most good supermarkets.

You can whip this Ilse van der Merwe recipe up in less than 10 minutes, and it serves four.

You’ll need: 1 bunch watercress leaves, rinsed; 1/2 cucumber, peeled into ribbons with a peeler; 1 fennel bulb, finely cut and shaved; 200g cold smoked salmon or trout ribbons; 100g ricotta cheese, crumbled; a handful capers; fresh lemon juice; extra virgin olive oil; freshly ground black pepper and salt, to taste

To make: On a large salad platter (or on four individual plates), assemble the watercress leaves, then top with cucumber, fennel, salmon/trout, ricotta and capers. Drizzle with lemon juice and olive oil, then season to taste with salt & pepper.

Serve immediately with a glass of Spier 21 Gables Sauvignon Blanc … a pale lemon-green bright, fresh and invigorating Sauv Blanc, with refreshing hints of lemongrass and a lip-smacking, saline finish. R190 from shop.spier.co.za or your local supermarket.

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