Delicious ways to enjoy our farm-fresh melons and peppers.
Preheat the oven to 180°C. Cut the pepper in quarters and rub with olive oil, as well as the garlic cloves. Place skin side up on a baking sheet in the oven and bake until blackened. Cool and remove the skins from the peppers and garlic. Place the almonds on a baking tray and spread evenly. Toast until lightly golden. Set aside to cool for 5 minutes.
Place the peppers, garlic and almond flakes in a food processor. Process until smooth. Add the red wine vinegar and mix in processor on a lower speed. Add the salt and coarsely ground black pepper and mix. Gradually add the olive oil and mix thoroughly. Add 3 tablespoons of water and mix again. The mixture should have the consistency of thick yoghurt. Add the chopped parsley and mix briefly.
Cut each melon in half and remove the seeds. Trim off the outer peels of each half so they can stand easily in a plate or bowl. Add 2 scoops of sorbet to each half and pour the icy cold vodka over the sorbet. Top each melon half with 1/2 cup berries. Serve immediately.
Combine all the ingredients in a blender and blend well until smooth.
Blend all the ingredients together, season to taste. Chill and serve with fresh, crusty bread.
Combine all the ingredients in a blender and blend well until smooth. Pour into tall glasses filled with ice cubs and garnish with a piece of muskmelon.
Combine in a bowl the melon, strawberries, cucumber slices, chopped mint and grated orange rind. Mix together the orange juice and honey and pour over the melon mixture. Chill before serving. Garnish with fresh mint leaves and toasted almonds.
Combine the melon, feta cheese and ham. Season with mint / basil leaves and add the desired quantity of olive oil. Serve chilled.
Preheat the oven at 200 °C. Place the bacon in an overproof dish on a baking sheet and bake until just crispy approximately 10-15 min. Allow to cool and cut into bite-size pieces.
Combine the muskmelon, cucumber and bacon in a salad bowl. Season with olive oil, salt and pepper. Serve chilled.
Combine the muskmelon, ham, rocket leaves and parmesan cheese in a salad bowl. Season with salt and pepper. Mix the salad dressing ingredients together, blend well and pour over salad. Serve with freshly baked bread.