Twenty exclusive Sibalicious recipes TV broadcasts @SibaMtongana @FoodNetwork @Radio2Day (Plus 1 bonus recipe!)

Twenty exclusive Sibalicious recipes TV broadcasts @SibaMtongana @FoodNetwork @Radio2Day (Plus 1 bonus recipe!)

Siba’s Table Fast Feasts was filmed in South Africa and showcases five fast and fabulous feasts prepared by Siba Mtongana. The meals are easy to prepare with clever cheats and shortcuts. In each show Siba shows us how to create a show stopping Siba-licious meal in no time at all. She’s got family meals, casual cooking and glamorous entertaining covered and it’s all super speedy and super delicious.

SIBA’S TABLE FAST FEASTS begins on 12 March 2015 at 12H00 on DStv’s Food Network Channel 175.

Episode 1: WEEKDAY WONDERFUL
Siba’s conjuring up an entire fast weekday feast with a middle eastern vibe. She’s rustling up incredible lemony chicken kebabs, exotic harissa tabblouleh and two fabulous dips, baba ganoush and roasted red pepper hummus both made with lots of shortcuts. There’s even time for a stunning, speedy dessert, luscious labneh with berries. A perfect feast for when you’re against the clock.

Recipes From The Show:
· CHICKEN KEBABS
· BABA GANOUSH
· ROASTED RED PEPPER HUMMUS
· HARISSA TABBOULEH
· LUSCIOUS LABNEH WITH BERRIES

BABA GANOUSH
Preparation time 5-8 minutes
Cooking time: 7
Serves 4

2 large brinjals(aubergines) about 400 g each
2 Tablespoons tahini paste
juice of 1 lemon
1 clove of garlic, crushed
1/2 teaspoon ground cumin
pinch of smoked sea salt
2 Tablespoons sesame oil
cayenne pepper, for sprinkling
olive oil 2 Tablespoons for drizzling

METHOD
1. Push a metal skewers though each brinjal. Grill the brinjals on the stove top until charred. TAKES ABOUT 5 MINS
2. Poke the brinjals all over with a knife rather than a fork to get deep pokes which will stop the aubergine bursting
3. place on a microwave safe plate and microwave for 5 minutes, or until soft. Alternatively, cook in a 180 degree oven for 35 minutes.
4. Once cooked, transfer to a Ziploc bag and leave until cool enough to handle. Peel off the skin. Cut the aubergines in half and hold the upper end with one hand with the other use a teaspoon to scrape down and take the seeds out. It’s a messy job, reserving the flesh.
4. Blend the brinjal flesh with the tahini, lemon juice, garlic, cumin, salt and sesame oil to form a smooth paste in a food processor.
5. Transfer to a serving dish, sprinkle with cayenne pepper and drizzle with olive oil just before serving.

CHICKEN KEBABS
Preparation time: 15 minutes
Cooking time: 8–10 minutes
Serves 4

CHICKEN KEBAB
4 skinless, chicken fillets, cubed
4 teaspoon za’atar
4 teaspoons olive oil
2 garlic cloves, crushed
2 lemons, sliced
2 lemons to halve for garnish

If you’re using wooden skewers, soak them in warm water for a few minutes to prevent them from burning.

TO SERVE
8 bought mini pitas
Flat leaf parsley, a bunch

METHOD
1. Wrap the pitas in foil and put into 200 degree oven for 10 minutes to warm
2. Combine the za’atar, garlic and olive oil and pour over the chicken. Toss to combine
3. Thread the chicken onto metal skewers, with a folded slice of lemon in between each piece. Each breast makes two so 8 kebabs
4. Heat griddle and cook the chicken for 6-8 minutes, 3-4 minutes on each side – rotating and pressing down the skewers to make sure they cook evenly.
5. Remove from heat and put on a platter – if you are not using straight away, cover with foil. Garnish with halved lemons and a bunch of parsley.

HARISSA TABBOULEH
“No meze platter is complete without this Middle Eastern staple. It’s traditionally made with bulgur (cracked) wheat but couscous or quinoa can also be used.”

1 cup uncooked bulgur wheat, cooked according to package instruction and cooled
400 g cherry tomatoes, quartered lengthways
1 red onion, very thinly sliced
4 spring onions (including the green part), chopped
1 red pepper, diced
1/2 cucumber, cored and diced (cored to remove softer parts)
4 Tablespoons Italian parsley, chopped
2 Tablespoons fresh mint, chopped
1 teaspoon dried spearmint

DRESSING
1 teaspoon good quality harissa paste
2 Tablespoons extra virgin olive oil
Juice of 1/2 lemon
1 teaspoon Sugar
a pinch Sea salt
Freshly ground black pepper, pinch for taste

GARNISH
50 g flaked almonds, toasted

METHOD
1. Bring 2 cups of salted water to a boil, add 1 cup bulgar wheat, bring it to the boil get the lid on and simmer for 10 minutes. The water evaporates.
2. Make the dressing: Separately mix together the harrisa, lemon juice, oil, sugar, salt and pepper to make the dressing.
3. Toast the almonds
4. Prepare the vegetables and herbs and add to a bowl: quarter the tomatoes, slice the onion, chop the spring onions, dice the pepper, dice the cucumber, chop the herbs and add. Add the dried mint
5. Add the now cooked and cooled bulgar wheat to the vegetables and mix
6. Drizzle over the dressing and toss combine again.
7. Tip onto round platter in a mountain shape
8. Garnish with toasted flaked nuts.

LUSCIOUS LABNEH WITH BERRIES
Preparation time: 25 minutes
Cooking time: none
Serves 4

FOR THE LABNEH
2 Litres strained yoghurt
4 Tablespoons honey
1 teaspoon vanilla extract

SAUCE
500 g raspberries
4 Tablespoons icing sugar

TOPPING
10 strawberries, sliced
300 g raspberries
50 g blueberries
4 teaspoons honey, to drizzle over

GARNISH
2 Tablespoons pistachio nibs, chopped, to sprinkle
A few small mint leaves, to garnish

METHOD
1. Mix the yogurt, honey and vanilla together. Place two colanders on top of two separate dishes and line each with a muslin cloth or clean tea towel.
2. Pour a two-thirds of the yoghurt mixture over the cloth and tie a tight knot into the top of the cloth. Do the same with the remaining third.
3. The liquid from the yoghurt should start dripping though the cloth and colander into the dish and leave aside for at least 15 minutes.
4. Slice the strawberries and add to a bowl along with the raspberries and blueberries. Set aside
5. Blend the raspberries and icing sugar to make a sauce.
6. Now wrap each with 2-3 layers of kitchen paper or tea towels and squeeze out the excess moisture as much as you can until most of the yoghurt liquid is drained out and you left with a thick labneh. Open the muslins etc and the shape is naturally formed.
6.take 2/3 of the labneh and put on a platter
7. Take the remaining 1/3 of the labneh unwrap and place on top
8. Drizzle over honey, scatter over the berries and drizzle with the fruit sauce. Finish with a sprinkling of nuts and mint leaves to garnish and serve.

Episode 2: SPEEDY SUNDAY
Siba’s serving up a fabulous fast and easy Sunday night feast great for family and friends. The main course has an Italian vibe with pesto stuffed lamb chops piled on garlicky courgette pasta and served with an incredible Italian tomato salad. Then for a dazzling final it’s red velvet delight and it lives up to its name! It’s a sibalicious Sunday and and it couldn’t be quicker simpler or more delicious .

Recipes From The Show:
· PESTO STUFFED LAMB CHOPS
· COURGETTE PASTA
· ITALIAN TOMATO SALAD
· RED VELVET DELIGHT

ROASTED RED PEPPER HUMMUS
Preparation time: 5 minutes
Cooking time: none
Serves 4

2 roasted red peppers from a jar or can
1 can 400 g chickpeas, rinsed and drained
2 Tablespoon tahini paste
juice of 1 lemon
1 garlic clove
ground cumin 1/2 t
pinch sea salt, to taste
2 Tablespoons sesame oil
2 Tablespoons extra virgin olive oil
coriander leaves to garnish, optional

METHOD
1. tip the chickpeas into a colander and rinse
2. Place the red peppers in a blender with the chickpeas, tahini, lemon juice, garlic clove whole, cumin, salt (rub the salt flakes as add to break them up)and sesame oil and process to a smooth paste.
2. Transfer into a serving dish and drizzle with extra virgin olive oil just before serving. Garnish with coriander leaves, if using.

COURGETTE PASTA
Serves 4
Preparation time: 5 minutes
Cooking time: 4-6 minutes
Serves 4

1 Tablespoon olive oil
2 cloves garlic, crushed
6 sprigs thyme leaves
800 g courgettes, spiralled
sea salt and freshly ground black pepper

GARNISH
50 g toasted pine nuts
1 Tablespoon basil leaves

METHOD
1. Heat the oil and sauté the garlic
2. Add the courgette spirals and cook for 3-5 minutes until just cooked – but not over cooked.
3. strip the thyme leaves from their stems
4. Season with salt and pepper; serve with the lamb chops and top with pine nuts and basil leaves.

NB if you don’t have a vegetables spiraller, use a julienne peeler, or cut the courgettes into really thin slices and then cut in to long, thin strips

ITALIAN TOMATO SALAD
Serves 4

350 g mixed tomatoes – different colours and sizes; some sliced, some quartered and some smaller ones left whole
50 g queen green olives, quartered
50 g kalamata olives, halved
2 teaspoons capers
15 g fresh basil, chopped
2 Tablespoons garlic flavoured extra virgin olive oil
pinch of sea salt
pinch freshly ground black pepper

METHOD
1. Prepare the tomatoes and place onto a platter.
2. Add the olives, capers, and chopped basil
3. Drizzle over the garlic flavoured olive oil.
4. Season with salt and pepper and garnish with a small bunch of whole basil leaves

PESTO STUFFED LAMB CHOPS
Preparation time: 8 minutes
Cooking time: 8 minutes
Serves 4-6

12 lamb rib chops, fat removed and frenched – (can be bought from a butcher ready prepared as a short cut)
2 garlic cloves, crushed
4 teaspoons pesto
Salt and pepper
1 Tablespoons olive oil for frying

STUFFING
4 Tablespoons basil pesto
50 g pine nuts, toasted and very roughly chopped
pinch of salt

METHOD
1. Make a slit on the side prepared chops using a sharp carving or pairing knife.
2. Mix the garlic, pesto, salt and pepper together, and rub each chop on both sides.
3. Using a teaspoon mix the stuffing ingredients together and stuff a teaspoonful in each chop. The roughly chopped pine nuts will give a surprise crunch
4. Heat a large non-stick pan and add the oil until sizzling hot. Place the chops and cook for 3 minutes on each side or a medium or less if you like it more rare.
5. Cover with foil and set aside to rest until serving time.

RED VELVET DELIGHT
Serves 8
1 red velvet cake with cream cheese frosting (three layer)
500 ml whipping cream
1 teaspoons vanilla extract
3 Tablespoons castor sugar
juice of 1 lemon
500 g raspberries
500 g strawberries, sliced

GARNISH
50 g white chocolate shavings
75 g pomegranate rubies
3 Tablespoons icing sugar, for dusting

METHOD
1. Take the cake and carefully cut through the bottom layer of sponge and place the bottom layer aside.
2. Cut through the middle and top layers of cake and set aside yielding four pieces of cake.
3. Whip up the cream with sugar, vanilla and add the lemon juice.
4. Mix the raspberries and strawberries slices in a bowl.
5. To assemble the delight: first put the bottom layer of the cake on a cake stand.
6. Spoon over a layer of whipped cream and top with a quarter amount of the mixed berries.
7. Now place the next section of the cake (one of the joined cake sections with frosting) on top.
8. Spoon with cream and top with berries; add the next layer and top with more cream and berries. Then add the last layer of the cake with the frosting top.
9. Finally pile a big spoonful of cream in the centre of the cake and top with berries.
10. Using a vegetable peeler, shave white chocolate over the delight and sprinkle with the pomegranate rubies.
11. Sprinkle with icing sugar just before serving.

Episode 3: BRISK BRAAI
Siba’s firing up the BBQ for a flame grilled feast with a tex mex vibe. Taking centre stage is a stunning Tex Mex salmon cooked in a parcel, fabulous grilled corn salad with an incredible tequila lime dressing, a red salad with Siba shortcuts and delicious caramelized pineapple cooked over the coals. It’s a show stopping super fast line up.

Recipes From The Show:
· BRAAI’D TEX MEX SALMON
· GRILLED CORN SALAD
· RED SALAD
· CARAMELISED PINEAPPLE

BRAAI’D TEX MEX SALMON
Preparation: 10 minutes
Cooking: 15 minutes
Serves 6

2 kg halved Norwegian salmon, head and tail intact, deboned
Smoked sea salt
Freshly ground black pepper
700 g cherry tomatoes on the vine
1 red onion, halved and very thinly sliced
4 Tablespoons jalapeno slices in a jar, finely chopped
2 Tablespoons chopped plus handful of fresh oregano, chopped
6 Tablespoons butter, melted
2 limes, halved

METHOD
1. Season salmon liberally on both sides with smoked sea salt and black pepper and chopped oregano + Place the fish on three layers of tinfoil
2. Layer with the cherry tomatoes, red onion and jalapeños. Scatter with the remaining oregano leaves. Drizzle with melted butter.
3. Wrap loosely with layered tinfoil. Make a trench in the coals, put a rack in and place the fish on top. Carefully put a few coals on top
4. Cook for 8-10 minutes. Add a grill rack over the top and add the halved limes to the grill and cook cut side down for 4 minutes or until charred.
5. Remove the limes and remove the grill. Move the coals aside and remove the salmon to a baking tray to rest in the unopened foil parcel for 5 minutes.
6. Open the parcel, move the salmon to a serving platter with fish spatulas
7. Squeeze over charred lime juice and serve.

CARAMELISED PINEAPPLE
Preparation time: 3 minutes
Cooking time: 7 minutes
Serves 6

550 g pineapple spears, ready peeled and sliced – approx. 12 spears
Grated zest of 4 limes
3 Tablespoons castor sugar

Chocolate ice cream to serve

METHOD
1. Insert the skewers into the each pineapple spear and place flat on a large plate.
2. Combine lime zest and sugar and sprinkle over both sides of the pineapple
3. Braai for 5 minutes until slightly charred. Transfer to a serving plate and scoop chocolate ice cream on the side.

Episode 4: FEAST FROM THE EAST
Siba’s on a dinner deadline whipping up a fabulous, fast Feast From The East, complete with amazing Chicken Teriyaki, Asian Slaw, tangy ribbons of pickled cucumbers and for dessert quick-fix crunchy fried bananas that are totally Siba-licious. It all cooks fast, tastes incredible – the perfect meal when you’re in a hurry.

Recipes From The Show:
· CHICKEN TERIYAKI
· ASIAN SLAW
· PICKLED CUCUMBERS
· CRUNCHY FRIED BANANAS

GRILLED CORN SALAD
Preparation: 10 minutes
Cooking: 10 minutes
Serves 6

6 small corn cobs
2 Tablespoons olive oil
Sea salt and freshly ground black pepper
180 g very fine green beans, tailed
1 avocado, peeled and sliced
30 g coriander, torn

DRESSING
2 Tablespoons lime juice
2 teaspoons honey
2 teaspoons tequila
1 clove garlic crushed
4 Tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper

METHOD
1. Soak the corn in hot water for 10 minutes
2. Meanwhile brush the grill with olive oil
3. Remove the corn from the water and season with salt and pepper. Get on to grill for 10 minutes turning often until cooked and charred.
3. Tail beans add them to a bowl drizzle over some olive oil and season with salt and pepper and toss, get them into a grill basket and get onto the grill cook for 5-7 minutes turning the beans so they cook evenly
4. Take the beans and corn off to cool
5. Meanwhile: make the dressing. Add all ingredients to a jar and shake to combine
6. Cut the corn kernels off the 3 cobs and just halve the rest. Put on a platter
7. Add the beans to a platter
8. Prep the avocado and add to the salad.
9. Tear the coriander and sprinkle over
10. Drizzle over the dressing just before serving

RED SALAD
Preparation time: 5 minutes
Cooking time: none
Serves 6

400 g red kidney beans drained and rinsed
8 radishes, sliced
1 red onion, sliced thinly (using a wedge of it for the dressing)
60 g peppadew peppers, diced
1 red bell pepper, halved and julienned

DRESSING
4 Tablespoons sour cream
4 Tablespoons mayonnaise
4 Tablespoons buttermilk or sourmilk
juice of a ¼ lime
1 garlic clove, crushed
2 teaspoons very finely chopped onion – taken from the onion in the salad
2 Tablespoons coriander, chopped
Sea salt and freshly ground black pepper
1/2 teaspoon sugar, for taste

GARNISH
35 g microherbs, to garnish such as micro coriander or crimson leaf

METHOD
1. Mix the salad ingredients together in a large bowl and toss well.
2. Then mix the dressing ingredients together, season with salt, pepper and sugar to taste.
3. toss the dressing with the salad then transfer to a serving platter and garnish with micro herbs and serve.

ASIAN SLAW
Preparation time: 5 minutes
Cooking time: none
Serves 4-6

200 g (1/4 of a medium) white cabbage shredded
200 g (1/4 of a medium) red cabbage shredded
220 g, 2 medium carrots, washed and shredded
100 g bean sprouts
2 stems spring onions, chopped fine
2 Tablespoons (15 g fresh coriander, finely chopped and extra for garnish

DRESSING
400 ml mayo
1 1/2 teaspoons (7ml) wasabi paste (with real wasabi)
heaped 1/2 teaspoon (3ml) grated ginger
2 teaspoons soy sauce
2 Tablespoons water

METHOD
1. Shred the cabbage and carrots using a food processor
2. Chop the spring onions and coriander
3. Add the cabbages, carrot, spring onions and coriander to a bowl, add the bean sprouts
4. Mix together
5. To make the dressing: mix all the ingredients together in a separate bowl
6. Add the dressing to the salad and mix thoroughly
7. Transfer to a serving bowl and garnish with a small bunch of coriander leaves.

CHICKEN TERYAKI
Preparation time: 5 minutes
Cooking time: about 10 minutes
Serves 4

4 chicken breasts, skinned and boned
1 1/2 teaspoons (7 ml) grated ginger
1 clove garlic, grated
Pinch of sea salt

SAUCE:
4 Tablespoons sake
4 Tablespoons mirin
4 Tablespoons soy sauce
2 Tablespoons sesame oil plus 2 Tablespoons extra for frying
1 teaspoon grated ginger
1 garlic cloves, crushed
1/2 teaspoon chilli flakes

GARNISH
1 Tablespoon sesame seeds, toasted
Coriander leaves

Plain rice, to serve

METHOD
1. Prep the garlic, ginger and mix with the salt
2. Score the chicken fillets with a sharp knife and rub the chicken with the garlic, ginger and salt making sure you also rub the inner scored parts of the meat.
3. Place in a deep dish or bowl
4. Meanwhile mix the sauce ingredients together in a small jug and pour the mixture over the chicken.
5. Heat a large non-stick frying pan until hot and add the extra sesame oil. Cook the chicken with the scored side down first for 2-3 minutes and turn.
6. Pour the sauce over the chicken and cook until the marinade thickens slightly and the chicken is cooked through – but be careful not to overcook it, as it will become dry.
7. Heat up leftover rice or microwave packet of pre-cooked rice and tip onto a serving platter.
8. Place the chicken on top of the rice. Toast the sesame seeds in the pan and sprinkle over the chicken, garnish with coriander leaves.

CRUNCHY FRIED BANANAS
Serves 4
Preparation: 5 minutes
Cooking: 5 minutes

1 Free-range egg
¼ cup Coconut milk
splash sparkling water, ice cold
2 Tablespoons Cake flour
2 Tablespoons cornflour + additional 6 Tablespoons for coating
Salt a pinch
1⁄4 teaspoon Bicarbonate of soda
2 Tablespoons Brown sugar
8 Tablespoons Desiccated coconut
3 Firm, ripe bananas, peeled and halved
Canola oil, for shallow-frying

To serve:
3 scoops Coconut ice cream
2 Tablespoons Toasted coconut flakes

Method
1. In a jug, whisk the egg, coconut milk and water until combined. Sift the flour, cornflour, salt and bicarbonate of soda into a bowl and then add the sugar.
2. Add the liquid mixture to the dry ingredients and stir to form a smooth, runny batter.
3. Mix the remaining cornflour and coconut on a plate and set aside.
4. Dip the banana halves in the batter until coated. Roll in the coconut-and-cornflour mixture until well coated.
5. heat the oil in a pan and fry the coated bananas on both sides until golden and crunchy
6. drain on kitchen paper and serve with ice cream and toasted coconut flakes
7. if not serving straight away, put on an oven sheet, cover with foil and into oven at 100 C degrees temp to keep warm

MARINATED CUCUMBERS WITH BLACK SESAME SEEDS
Preparation time: 5 minutes
Cooking time: none
Serves 4

1 large cucumber, peeled in ribbons

MARINADE
6 Tablespoons rice vinegar
1 teaspoon soy sauce
Juice of 1/2 naartjie (Satsuma or clementine), optional
2 Tablespoons sugar
Pinch of salt

GARNISH
1 teaspoon black sesame seeds

METHOD
1. Prepare the cucumber ribbons using a sharp vegetable peeler and place on a shallow serving dish.
2. Mix marinade ingredients together and pour over the cucumber ribbons and leave to marinade for 15 minutes or up to on hour.
3. Sprinkle over black sesame seeds before serving.

DOUBLE CHEESE STRAWS
Makes 10 – 12

INGREDIENTS
2 sheets thawed ready rolled puff pastry
2 Tablespoons sweet chilli sauce
125g/½ cup grated mozzarella
125g/½ cup grated mature cheddar

To serve:
chilli flakes, optional
sweet chilli sauce, optional

METHOD
Lay out one sheet of pastry and spread over the sweet chilli sauce
Mix the grated cheeses together and sprinkle evenly over the sauce.
Put the second pastry sheet on top and press down firmly
Cut into strips – making 10 to 12. Pinch the ends of each strip firmly and twist
Place on a baking sheet lined with parchment paper and bake at 200C for 10 mins until puffed and golden and the cheese is melted
Remove and serve stacked up on a board with a sprinkling of chilli flakes or a small dish of sweet chilli sauce.

GARLIC-THYME STEAK WITH SMOKED TOMATO RELISH
Serves 4

INGREDIENTS
1.5 kg Steak rump but thick not wide and thin ideally 3 cm thick
1 Tablespoon olive oil
Fresh thyme for garnish

FOR THE RUB
1 Tablespoon grated garlic 4 cloves store bought
6 springs fresh thyme leaves
1 teaspoon smoked salt
1 teaspoon black pepper

For the relish
1 can 400g flavoured basil and oregano tinned tomatoes
4 chopped spring onions
1 teaspoon grated garlic, store bought
1 teaspoon smoked paprika
½ teaspoon smoked salt
½ teaspoon pepper
½ teaspoon sugar

METHOD:
1. Heat on under the grill pan
2. Make the rub – mix everything together in a bowl
3. Drizzle the steak with olive oil and sprinkle over the mix
4. Put the steak on to grill 4 a side for medium rare
5. Start the relish – chop the spring onions and get them into a sauté pan with some olive oil
6. Add garlic cloves, and stir to soften
7. Add the add tomatoes, smoked paprika, sugar, salt and pepper and cook for 10 minutes
8. Turn the steak and give it 4 on the other side
9. Take the steak off to rest for 5 mins
10. When the steak has rested cut it across the grain in slices
11. Serve on a large plate or board with a bowlful of relish alongside the steak

HERBY BUTTERNUT SALAD
Serves 4
INGREDIENTS
1 pack cubed butternut squash, store-bought
60g wild rocket, washed
2 cups couscous
75g Feta, crumbled
2 Tablespoon honey
1 Tablespoon olive oil
25g butter

Vinaigrette:
1 Tablespoon Dijon Mustard
80ml Olive oil
Juice of 1 Lemon
Small bunch flat leaf Parsley
Small bunch Mint
Small bunch Chives + extra for garnish
Pinches of Salt and pepper

Microwave butternut squash cubes for 5 minutes until tender.

Pour boiling water over couscous to cover it by about a centimeter and cover in plastic wrap and leave to site for about ten minutes

Butternut now finished in the microwave. Heat olive oil and butter in a frying pan and sauté butternut until golden brown all over, about 5 minutes.

Make vinaigrette: add all ingredients to a mini food processor and blitz together. Alternatively, finely chop the herbs and mix everything in a small bowl.

Assemble the salad. Fluff couscous with a fork. Add the roasted squash, wild rocket, vinaigrette, honey and toss.

Tip onto serving platter, sprinkle over feta and snip over chives.

TROPICAL PAVLOVA
Serves 8

1 store bought meringue nest – approx 360 g
500ml double cream
80g 1/3 cup icing sugar
2 fresh mangoes, cubed, store bought
4 passion fruit, cut in half and seeds scooped out
½ tub mango sorbet
½ tub passion fruit sorbet
50g ½ a packet pistachio nibs
15g mint leaves

METHOD
1. Take the sorbet out to soften slightly
2. Whip the cream and icing sugar until its soft whipped
3. Start assembling the pavlova by laying out base on a cake stand and piling on the cream
4. next pile on scoops of the mango and passion fruit sorbets
5. Place mango pieces around the edge of the sorbet and drizzle passion fruit over the top.
6. Finally scatter over pistachio nibs and mint leaves

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