Servings Prep Time
2people 30minutes
Cook Time Passive Time
45minutes 2hours
Servings Prep Time
2people 30minutes
Cook Time Passive Time
45minutes 2hours
Spinach and ricotta roti bake
  • 1packet Magpie roti’s,prepared according to package instructions
  • 400grams ricotta cheese
  • 10ml Hinds Mixed herbs
  • 10ml Hinds parsley
  • Salt and pepper to taste
  • 400grams Baby Spinach,washed and dried
  • 2tins Rhodes Quality tomato mix with herbs
  • 200grams feta cheese, cubed
  • 1cup cheddar cheese,grated
Focaccia with olives and rosemary
  • 625ml lukewarm water
  • 15ml yeast
  • 15ml honey or sugar
  • 800grams SASKO brown bread flour
  • 15ml salt
  • 100ml Willow Creek coriander flavoured olive oilplus some more for the pan and finishing the bread
  • Some fresh rosemary
  • A handful of pitted black olives,halved
  • Maldon salt to finish
Apricot bellinis
  • 1tin Rhodes Quality apricot halves
  • A few fresh thyme leaves
  • 10ml castor sugar
  • Some KWV Classic Collection Brut and Demi Sec to serve
Spinach and ricotta roti bake
  1. Mix the ricotta, mixed herbs and parsley together and season to taste.
  2. Divide between the rotis and spread evenly.
  3. Divide the baby spinach onto each roti and roll up tightly.
  4. Place in a prepared deep oven dish and top with the tomato, feta and cheddar cheese.
  5. Bake on 180 degrees Celsius for about 20-30 minutes or until bubbling and golden brown.
Focaccia with rosemary and olives
  1. Place the flour and salt in a standmixer with a dough hook.
  2. Mix the water, honey and yeast together and leave to stand for 10 minutes.
  3. Add the water mix to the flour and mix on a low speed until combined.
  4. Add the olive oil and knead the dough until smooth and elastic.
  5. Place the dough in an oiled bowl and leave to rise for at least 1 hour.
  6. Place the dough in a prepared deep oven dish and press holes in the dough with your fingers.
  7. Stud the dough with the olives and rosemary and leave to rise for another 15-20 minutes.
  8. Bake in a 180 degree oven for 40-45 minutes or until golden brown and cooked.
  9. Drizzle with more olive oil before serving.
Apricot bellinis
  1. Place the apricots (with the syrup), thyme leaves and sugar in a bowl and blend with a stick blender until smooth. Chill in the fridge.
  2. Place about 2 teaspoons in each champagne glass and fill up with the Brut or Demi Sec.