Get ready for the hosting season with the best of sips and snacks. 

Rooibos and rosé fizz 

Makes 1 cup syrup

Ingredients 

1 cup sugar 
1 cup water 
4 rooibos tea bags 
1 bottle sparkling rosé wine Edible flowers or rose petals  

Method 

1. Combine sugar, water and tea bags over medium heat. Stir until sugar is dissolved, then set aside to infuse. 
2. Strain the syrup and cool. 
3. Add 1-1½ tots rooibos syrup to a champagne flute and top with sparkling rosé wine. Decorate with edible flowers or rose petals to serve.

 

Crumbed prawns and pineapple on potato rosti 

Makes 8 

A tasty snack that’s easy on the eye and packed with flavour. To cut the cost, swap out the prawns for crab sticks. 

Ingredients 

For the prawns

8 prawns, defrosted and deveined 
Salt and milled black pepper 
½ cup flour 
2 eggs, whisked 
1 cup panko breadcrumbs 
Vegetable oil for frying  

For the rostis  

4 medium potatoes, peeled and grated 
1 egg 
1 Tbsp Dijon mustard 
2 spring onions, sliced 
2 Tbsp chives, chopped 
2 cloves garlic, grated 
2 Tbsp melted butter 
¼ cup flour
Vegetable oil, for frying 
8 slices fresh pineapple 
Micro herbs  

Method 

1. Generously season prawns and coat in flour. 
2. Dip prawns in egg and then in the breadcrumbs. Set aside.
3. Deep-fry prawns in hot oil for 6-7 minutes or until golden. Drain on kitchen paper and season with salt immediately. 
4. For the rostis, put grated potatoes on a large clean tea towel. Fold up and squeeze to get rid of any excess moisture. 
5. Combine potatoes, egg, mustard, spring onion, chives, garlic and melted butter in a bowl. Season generously. 
6. Add flour and mix well. 
7. Take 2 tablespoons of mixture and form into round, flat rostis and place on a clean plate. 8. Shallow-fry rostis in hot oil for about 4-5 minutes on each side or until golden and cooked through. Drain on kitchen paper. 
8. Arrange rostis on a serving platter and top each with a pineapple slice. 
9. Place a prawn on top of each pineapple slice and secure with a skewer or toothpick. 
10. Sprinkle over micro herbs to serve.

 

Crostini with apple, Brie and quick bacon jam 

Makes 18-20 

A foolproof recipe that anyone can master to add some high-tea flair. 

Ingredients 

For the jam  

1 Tbsp olive oil 
400g streaky bacon, finely chopped plus extra rashers for serving (optional) 
1 small onion, finely chopped 
1 clove garlic, finely chopped
½ Tbsp smoked paprika 
2 Tbsp balsamic vinegar 
1/3 cup honey or sugar 
1/3 cup boiling water 
2 small baguettes Butter, for toasting
200g Brie, cut into small chunks 
1-2 Granny Smith apples, cut into matchsticks
100g rocket Milled black pepper 

Method 

1. Heat oil in a pan and fry bacon over high heat until it starts to crisp. 
2. Reduce heat, add onion and sauté for 5 minutes. 
3. Add garlic and paprika, fry for a minute, then pour in vinegar to deglaze pan. 
4. Stir in honey and water then simmer for 15 minutes until it has a jam-like consistency. 
5. Slice baguettes into crostini portions, spread with butter and toast on both sides. 
6. Top with a dollop of jam, some cheese, apple sticks and rocket. 
7. Season with pepper and serve, with extra rashers of crispy bacon.

The Virgin Mary cocktail  

Makes 1.25L  

The only savoury cocktail that still packs a punch, even without the alcohol. If you’re looking for a boozy kick, add 1-2 tots vodka per glass.  

Ingredients 

1L tomato juice 
½ cup fresh lemon juice 
1 Tbsp Worcestershire sauce 
2 tsp Tabasco sauce
Salt and milled black pepper 
Ice cubes, celery sticks and shavings, for serving  

Method 

1. Combine tomato juice, lemon juice, Worcestershire sauce and Tabasco in a cocktail shaker and shake for 1-2 minutes until well combined. 
2. Season generously. 
3. Add ice to 4 serving glasses and top up with tomato mixture. 
4. Garnish with celery and serve.

Savoury scone bites 

Makes 9 

No cookie cutter? Use a glass or mug to help you cut out the scone shapes. 

Ingredients  

2 cups (300g) flour plus extra for dusting 
1 Tbsp (15ml) baking powder 
½ tsp (3ml) salt 
2 Tbsp (30ml) castor sugar 
2 Tbsp (30ml) chopped herbs (parsley, chives, dill or thyme works well) 
½ cup (125ml) milk 
1 extra-large egg plus extra whisked egg for brushing 
1/3 cup (80g) butter, chilled 

For serving  

250g cream cheese (spring onion and chive or salmon flavour works well) 
200g smoked salmon or smoked snoek, skin removed
100g cucumbers, thinly sliced or peeled into ribbons 
80g watercress or rocket 
1 packet micro herbs 
Salt and milled black pepper 
Lemon juice 

Method 

1. Preheat oven to 180°C and line a baking tray with baking paper. 
2. Combine dry ingredients and herbs, creating a well in the centre of the bowl. 
3. Whisk together milk and egg in a jug and pour into the well. 
4. Combine ingredients with a fork, using a cutting motion and turning bowl slightly after each stroke to create a flaky texture. 
5. Bring dough together with your hands, then transfer to a lightly floured surface.
6. Shape into a 4-5cm thick disc. 
7. Cut out dough circles using a 5-6cm cookie cutter and place on baking tray. Combine left over dough and repeat to create about 9 scones. 
8. Brush tops with whisked egg and bake for 18-22 minutes until golden. Cool scones on a wire rack. 
9. Top scones with cream cheese, salmon or snoek, cucumber and greens. Season and drizzle with lemon juice.

 Words: Liezl Vermeulen

Photography: Fresh Living Magazine, Zhann Solomons

Also read: Swap your sides for these crunchy roast green beans