Recipe of the day

Potato & green olive taginePotato & green olive tagineThis fragrant tagine (the name of the stew as well as the cooking vessel, which has a small hole in the lid) is good with thick yoghurt and warm flatbread as a vegetarian meal or as an accompaniment to roasted or barbecued chicken, lamb or fish.

Passionfruit martinis

by Celia Harvey | Cuisine issue #151
Serves: 1Ginny Grant - canapes

40ml passionfruit vodka (I used 42 Below)
pulp of 1 passionfruit
15ml dry vermouth
10ml sugar syrup (made from equal amounts sugar and water)
1 teaspoon Fresh As Passionfruit Powder* 

Combine all the ingredients in a shaker and top with ice. Shake until well combined then strain into a martini glass.

* Available from specialty food stores.

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