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Spicy cucumber and avocado salad is a fresh and vibrant dish. This mouth-watering recipe packs a punch and is super easy to make. Toasted sesame seeds and crunchy cucumber, meets creamy avocado topped with a tangy sauce. This recipe truly has it all. This dish is great as a side dish or served with rice, nuddles, as a taco filling or with crunch nacho chips. With its vibrant colours, it is a centrepiece for any table or accusations. For the salad you need: 1 cucumber 1 avocado 1 small red onion 2 spring onions 2 red chillies, sliced This is how you make the salad: Cut the cucumber in half. Deseed one half of cucumber and cut them into thick half moons about one-centimetre pieces. Take a vegetable peeler and make ribbons out of the other half of the cucumber. Remove the stone and skin of the avocado. Cut the avocado into bitesize chunks. Peel and cut the red onion into thin slices. Clean the chilis and cut them into thin slices. Cut the spring onion into thin slices. Add all of the ingredients to a bowl and mix to combine. For the dressing you need: 25 ml rice vinegar 50 tbsp sweet Japanese soy sauce 2 teaspoons of brown, raw sugar 1 ½ teaspoon of sesame oil 1 ½ tablespoons sriracha sauce 1 large garlic clove, minced 2 teaspoons sesame seeds, toasted The juice of half a lime This is how you make the dressing: Toast the sesame seeds. Add rice wine vinegar, soya sauce, sugar, sriracha sauce and the toasted sesame seeds to a bowl. Mince the garlic and add the juice of half of the lime to the bowl. Mix all of the ingredients until it is combined. Plate the salad on a serving plate and drizzle over the dressing. Serve with rice, nuddles or natch chips.

Baked brie with honey and walnuts is a proper party-stopper dish and one of the most simple dishes you will ever make. A stunning starter or side dish, made using just a handful of ingredients and almost no preparation time. Best of all, this dish can be made both in the oven or on a barbeque. Melting cheese, with sweet honey and earthy walnuts make this dish a treat hard to beat. Perfect to share as a starter. Enjoy with fresh or toasted baguette, cheese biscuits or crackers. You need: 1 wheel of baby Brie cheese or a small wheel of about 250-300 grams (or Camembert cheese) 5 toasted walnuts 2 tablespoons of honey A pinch of salt How you make it: Preheat the oven to 200°C or light the barbeque. Add a pinch of salt to a room-temperature wheel of baby Brie or Camembert cheese. Place the brie on a sheet pan covered with parchment paper or as it is, or raped foil if you are baking the brie on the barbeque. Bake in the oven or barbeque for 10-12 minutes, or until it is soft and gooey but not completely melted. Unwrap the baked brie and place it on a plate. Drizzle over the honey and add the toasted walnuts on top. Serve straight away, piping hot with fresh or toasted baguette, cheese biscuits or crackers.

Camembert and brie are creamy, earthy, soft French kinds of cheese that are excellent additions to charcuterie and cheese boards. These fragrant cheeses are delicious, spread over a slice of baguette or cracker, especially in combination with a good glass of wine. Even though they have a lot in common, some distinct differences set them apart. What do Brie and Camembert have in common They have quite a lot in common. Brie and camembert are often served in similar ways, look alike and originate from a similar recipe. Both are French soft cheeses made out of cow's milk and have an edible bloomy rind. They are delicious as they are but also wonderful baked, fried or slightly melted in dishes such as French potato gratin. Both are popular on the cheese boards and are great companions to red and white wine. The difference Between Brie and Camembert Even though Brie and Camembert have a lot in common, there are several key differences between camembert and brie cheese. Generally, brie has a softer and creamier texture while camembert has a firmer texture. While both kinds of cheeses originated in France, Brie hails from Ile-de-France, and is believed to have been around longer than Camembert, even though there’s no official record confirming this theory. Camembert on the other hand originates from Normandy, located in the northwest of France. Brie and Camembert flavour profiles The flavour profiles of Brie and Camembert are quite similar and the variations in taste are subtle. Both Brie and Camembert are typically described as tasting nutty, earthy, fruity, grassy and mushroomy. Brie is milder with a creamy, buttery taste, while Camembert has a deeper, more earthy and intense flavour and aroma. Size Size is one area where these two kinds of the cheese stand apart. Camembert is sold as a whole wheel while Brie is often sold by the slice, a wedge of the larger wheel. Traditionally, a wheel of Brie is much larger than a wheel of Camembert, even though Brie nowadays offers baby wheels as well. Brie has added cream It's no secret that Brie is slightly more creamy than Camembert. This is because the cream is added to Brie during production, giving it a higher milk fat content, and a creamier texture. Camembert does not have any added cream, which makes it stronger in taste and gives it a firmer texture. The lactic starter Camembert is soft and creamy with an earthy, mushroom flavour and has a stronger flavour than Brie. The lactic starter that is added to the cheeses sets their sharpness apart. For brie, the lactic starter is added at the beginning of the cheesemaking process, resulting in a mild flavour. For Camembert the lactic starter is added to the cheese five times during the cheesemaking process, resulting in a stronger flavoured cheese. Pairing Brie and Camembert with wine These fragrant cheeses are delicious, especially in combination with a good glass of wine and an excellent addition to any charcuterie and for many a must-have on the cheese board. Both kinds of cheese are equally great with white and red wine and even sparkling wines. Many of us choose to combine the cheese board with French wines and well-known grapes from this area. More adventurous people choose a wine with fruity and slightly acidic notes, for example, the grapes pinot noir or chardonnay. Of course, you can't go wrong with a glass of French wine, but many types of wine are equally good to pair. Pairing white wine with Brie and Camembert The fruitiness and acidity of the Pinot Gris grape combined with the saltiness of the cheeses is an excellent taste experience. Brie and Camembert are also superb with a glass of good crisp champagne. More flavorful white mould cheeses such as Brie de Meaux match well with a white wine with more of a rich grape flavour and floral notes, as well as a full-bodied white wine with savoury notes. Pairing red wine white Brie and Camembert Generally, fruity red wines with lots of berry notes, such as Pinot Noir from New Zealand or Chile, are a common, and well-suitable choice for a Brie and Camembert. If the cheese is of the more mature type such as Brie de Meaux, a stronger wine is required. Try a fresh and fruity red wine, (but not tannic Merlot) or a slightly fuller Beaujolais. Good condiments for Camembert and Brie Bothe Camembert and Brie are great as they are, sliced on baguettes or with crackers. Their mild creaminess in combination with sharper bloomy rind makes them great with sweet flavours. The earthiness and sweetness are mirrored with flavours like nuts and honey, a match made in heaven, or combined sweet flavours such as figs and blueberries with salty crackers. If served baked, Camembert and Brie brighten up the flavours of the melted cheese with the sweetness of tomato marmalade and herby basil for an earthy freshness.

Fried Camembert with sweet mango jam, served slightly melting, straight out of the frier is an absolute delight. This dish has a lovely crunch and is wonderful both as a snack and as a starter for any occasion. Level up from mozzarella sticks by using creamy and semi-strong camembert dipped in sweet mango jam, served with chunks of mango on the side. Warm and gooey or completely melted camembert, both ways are equally delicious and totally up to your own preference. Just leave the camembert cheese in the fryer a minute or two longer to make it completely melted. You need: 1 wheel of camembert cheese of about 240 grams 150 ml of all-purpose flour 150 ml of dry breadcrumbs Salt 2 eggs 50 ml of diced ripe mango 6 dollops of mango jam. Neutrall oil for fryng How you make it: Place the camembert cheese in the freezer until it is set but not frozen. Add the eggs to one bowl and whisk them until they are combined. Season the eggs with a pinch of salt. Add flour to one bowl and breadcrumbs to another bowl. Season both bowls with a pinch of salt. Add oil to a large frying pan and heat it to 160-degree celsius. Cut the firm, cold camembert cheese into 6 pieces. Dip each piece in flour, making sure all the sides of the pieces are well coated with flour. Add the camembert pieces to the whisked egg, and make sure all the sides of the pieces are well coated with the egg wash. Be quick so that the flour doesn't fall off the camembert pieces. Then add the camembert pieces to the breadcrumbs. Again, make sure all of the camembert prices are well coated. Add 3 camembert pieces at a time to the oil, making sure not to overcrowd the pan. Fry until light golden if you want the camembert cheese to be gooey or until darker golden if you want the camembert to be melted and runny. This should take between 4 to 6 minutes. Take out the pieces and add them to a rack or kitchen paper to drain. Repeat with the rest of the camembert. Add the fried camembert to a sharing plate or small individual plates. Top with fresh diced mango and mango jam. Serve straight away, piping hot as a starter or snack.

Mango Passion Mojito is a vibrant, refreshing, tropical drink. Perfect for a sunny day, a boozy brunch or any party occasion. Great when the mango is in season and the fruits are extra sweet and juicy. Dark rum and brown sugar give this cocktail a caramelised mango flavour combined with cooling mint, passion fruit and lime for an extra zing. A lovely drink, sunshine in a glass. This cocktail will surely impress your guests. The perfect cocktail for all party occasions and brunches. You need: 1 teaspoon of brown, raw sugar 8 mint leaves or ( about 2 sprigs of mint) The pulp, the seeds and the juice of one passion fruit 30 ml lime juice (the juice of one lime) 500 ml of ripe mango 60ml of dark rum 120 ml Soda (Sparkling water) Half a glass of finely crushed ice For the garnish you need: A sprig of mint Cubes or balls of mango threaded on a cocktail stick ½ passion fruit cut into wedges How you make it: Add the ice to a tall glass to let the glass chill. Add the mango to a mixer or a food processor (or use a mortar and pestle) to make a puree out of the mango. In a cocktail mixer or bowl add the mint, sugar, rum, and juice, pulp the seeds of one passion fruit and the lime juice Crush the mint leaves and passion fruit and stir until the sugar is dissolved. Add the mixed mango and the rum mixture into the ice-filled glass. Top the glass with soda water and stir lightly until combined. Thread small cubes of mango onto a cocktail stick. Add the cocktail stick, a sprig of mint and the wedges of passion fruit to the glass as a decoration. Serve straight away, preferably sitting in the sun with good friends as company.

Passionfruit mojito is a twist on the Cuban classic Mojito. Easy to make with just a handful of ingredients and no fancy equipment, this cocktail is a trough-together wonder. A refreshing drink, packed with flavours and a tropical passion fruit twist. A great cocktail for all party occasions and brunches. You need: 1 - ½ teaspoons of white sugar 8 mint leaves or ( about 2 sprigs of mint) The pulp, the seeds and the juice of one passion fruit 30 ml lime juice (the juice of one lime) 60ml of white rum 120 ml Soda (Sparkling water) Half a glass of crushed ice or small ice cubes For the garnish you need: ½ passion fruit Some mint leaves ½ lime quartered ½ passion fruit How you make it: Add the ice to a tall glass to let the glass chill. In a cocktail mixer or bowl add the mint, sugar, rum, lime juice and the pulp, the seeds and the juice of one passion fruit. Crush the mint leaves and passion fruit and stir until the sugar is dissolved. Add the mint, passion fruit and rum mixture to the ice-filled glass. Top the glass with the soda water and stir lightly until combined. Add the half lime, half passion fruit and a sprig of mint as a decoration for the glass. Serve straight away, preferably sitting in the sun with good friends as company.

Pineapple Mojito is a refreshing and tropical twist to the old-time favourite Mojito. Perfect for the pineapple season when the fruits are extra sweet and juicy. Dark rum and brown sugar give this cocktail a caramelised pineapple flavour combined with cooling mint and lime for an extra zing. A great cocktail for all party occasions and brunches. An easy recipe, using a handful of ingredients and no need for fancy equipment. You need: 1 teaspoon of brown, raw sugar 8 mint leaves or ( about 2 sprigs of mint) 30 ml lime juice (the juice of one lime) 5 tablespoons of finely chopped pieces of pineapple 60 ml of high quality freshly squeezed Pineapple juice 60 ml of dark rum 120 ml Soda (Sparkling water) Half a glass of finely crushed ice For the garnish you need: Some mint leaves Cubes of pineapple threaded on a cocktail stick How you make it: Add the ice to a tall glass to let the glass chill. In a cocktail mixer or bowl add the mint, sugar, rum, lime juice and finely diced pineapple pieces. Crush the mint leaves and pineapple and stir until the sugar is dissolved. Strain the rum mixture into the ice-filled glass. Top the glass with the freshly squeezed Pineapple juice and soda water and stir lightly until combined. Thread small cubes of pineapple onto a cocktail stick. Add the cocktail stick and a sprig of mint to the glass as decoration. Serve straight away, preferably sitting in the sun with good friends as company.

This incredibly classic Cuban drink has been enjoyed since the end of the 1800s, although it didn't gain popularity in bars until the 1940s - a simple cocktail, easy to make, with clean flavours and great character. Mint, rum and lime are combined with sparkling water and ice to create an optimally refreshing drink. Although today there are many variations of this drink and the recipes are slightly different from each other, the only basic recipe is pretty much the same. Each bar has its own variation; this is our interpretation of a classic Mojito. You need: 1 chilled tall glass 1 - ½ teaspoons of white sugar 8 mint leaves or ( about 2 sprigs of mint) 30 ml lime juice (the juice of one lime) 60ml of white rum 120 ml Soda (Sparkling water) Half a glass of crushed ice or small ice cubes Some mint leaves for garnish 1/2 lime quartered for garnish How you make it: Add the ice to a tall glass to let the glass chill. In a cocktail mixer or bowl add the mint, sugar, rum and lime juice. Crush the mint leaves and stir until the sugar is dissolved. Add the mint and rum mixture to the ice-filled glass. Top the glass with the soda water and stir lightly until combined. Add the half lime and a sprig of mint as decoration. Serve straight away, preferably sitting in the sun with good friends as company.

Fried chicken wings with sweet chilli sauce are an absolute delight that combines a crispy texture with finger-licking sweet chilli sauce. A great snack for all party occasions as well as a naughty treat. A simple dish, packed with flavours, that are hard to resist. You can make your own sweet chilli sauce or use buy store-bought sweet chilli sauce. Check out our recipe for homemade sweet chilli sauce here. You need: 25-8 chicken wings 120 ml cornstarch 3 eggs 1 teaspoon of salt 1 teaspoon of garlic powder 1/2 teaspoon of black pepper 1 ½ litre of sunflower oil or any neutral oil for frying 100 ml of sweet chilli sauce For the coating you need: 200 ml of flour 1 teaspoon of salt 1 teaspoon of onion powder 1/2 teaspoon of garlic powder ½ teaspoon of black pepper 1 teaspoon of paprika powder How you make it: Clean, trim and dry the chicken wings on kitchen paper. Cut the chicken wings into drums and winglets and cover them with the cornstarch on a tray. In one bowl, whisk the eggs until combined. Add 1 teaspoon of salt, 1 teaspoon of garlic powder and 1/2 teaspoon of black pepper and whisk again until completely combined. In a second bowl, add the flour, 1 teaspoon of salt, 1 teaspoon of onion powder, 1/2 teaspoon of garlic powder, ½ teaspoon of black pepper and 1 teaspoon of paprika powder. Mix the flour mixture until all is combined. Dip the chicken wings first in the egg mixture, shake off excess egg wash and then in the flour mixture. Make sure all of the chicken wings are completely covered with flour. Repeat until all the chicken wings are coated. Add the chicken wings to a tray and set aside. Add the neutrally flavoured oil to a fryer or a deep pot. Make sure to have a lid ready to cover the pot if needed. Heat the oil to 170 degrees Celsius. When the oil is hot add about 5 chicken wings at a time to the oil. Make sure not to overcrowd the pot. Fry the chicken wings until they turn golden and crispy and are done all the way through. It will take about 8 minutes. Take out the chicken wings and add them to a rack or kitchen paper to drain. Repeat until all the chicken wings are fried. Add the chicken wings to a plate and cover them with sweet chilli sauce. You can top them with sweet corn, fresh chilli, scallions or sesame seeds to taste. Enjoy hot and crunchy, straight away. Serve as they are, with rice, salad or any other option you prefer.

Homemade sweet chilli sauce is always the best and a lot easier to make than you might think. An excellent condiment for all from chicken and pork to vegetarian dishes, as well as seafood dishes or as a dipping sauce for fresh vegetables and chips. Take your home cooking to new levels whit this homemade sweet chilli sauce recipe. This is a basic recipe and you can add your own flavouring after your own taste preferences. Add ginger and orange for an exciting twist. You need: 4-5 fresh red chillies 1 clove of garlic 100 ml raw sugar / brown sugar 100 ml of water 50 ml apple cider vinegar Salt after taste 1-2 teaspoons corn flour or potato flour How you make it: Clean the chilli and peel the garlic. If you prefer a milder sauce, remove the chilli seeds. Add the chilli and garlic to a food processor or finely chop the chilli and garlic on a chopping board. It should be finely chopped but not a completely smooth paste. Place the chopped chilli, sugar, water and vinegar in a saucepan. Bring to a boil and then reduce to medium-low heat. Allow the pot to boil for about 10 minutes and season with salt after the taste. In a bowl, mix potato flour and corn starch and water to make a paste. Then add the paste to the sauce whilst whisking. Keep boiling the sauce until it thickens. Taste and correct seasoning if necessary. Store the Sweet chilli sauce in an airtight jar or flask in the refrigerator. Use the sauce to all from marinades to a dipping sauce or a condiment for meat, seafood, chicken and vegetable dishes.

Spicy Chilli Chicken is warming comfort food, packed with flavours. Easy to prepare with just a handful of ingredients. This a great recipe for party occasions as well as midweek meals. Serve with a dipping sauce, salad, rice or with potato fries. This chicken recipe is also great for barbeques. Check out the recipe in the link below. This recipe uses homemade Chilli spice blend, but you can use store-bought spice blends as well. If you use store-bought chilli spice blends, make sure to pick a spicy and smoked chilli blend with added cumin seeds. For the spice blend you need: 1 teaspoon of red chilli flakes 1 teaspoon of smoked paprika powder 1/3 teaspoon of cumin seeds 1/3 teaspoon of cayenne pepper A good pinch of garlic powder 1/4 teaspoon of onion powder 1/2 teaspoon of salt A pinch of freshly ground pepper Mix the spices with a spice grinder or a mortar and pestle. For the chicken you need: 1 kg chicken legs and drums (or chicken wins) 50 ml olive oil 50 ml cold water 3 tablespoons of white wine vinegar The chilli spice blend or 3 to 4 teaspoons of a store-bought spice blend 1 teaspoon of brown sugar 2 cloves of garlic, minced 1/2 teaspoon of salt How you make it: Preheat the oven to 200 degrees Celcius. Mix olive oil, water, vinegar, sugar, minced garlic, salt, sugar and spice blend in a large bowl. Add the chicken to the marinade and stir until the chicken is completely covered with the spices. Add the chicken and spices to a lightly greatest oven-proof tray and cover the tray with aluminium foil. Bake the chicken in the oven for 20 minutes. Remove the aluminium foil and bake the chicken for another 20 minutes or until the chicken is completely cooked through. Add the chicken to a plate and serve right away, piping hot with a dipping sauce, salad, rice or potato fries.

This recipe for chilli spice blend is easy to make and a great way to put a hot and earthy twist to your favourite dishes. Perfect for barbeque chicken skewers or vegetable dishes. This recipe makes a large batch of chilli spice blend that keeps in the spice clubbers for ages. You need: 2 teaspoons of red chilli flakes 1 teaspoon of smoked paprika powder 1 teaspoon of cumin seeds 1/2 teaspoon of cayenne pepper 1/3 teaspoon of garlic powder 1/2 teaspoon of onion powder 1 teaspoon of salt A good pinch of freshly ground pepper How you make the Chili spice blend: Ground your spices in a mortar and pestle or a spice grinder. Mix all the ingredients in a bowl until fully combined. Store the Chili spice blend in an airtight spice jar. Use the spice blend whenever you want. This blend is excellent as a marinade or dry rub for barbeque meats, sprinkled on top of meat, chicken or vegan dishes. Try Chili spice blend in rice dishes, on fried chicken wings or sweet corn.