RECIPES


Sangria Serves: Four

Ingredients 1 bottle red wine, dry, full bodied 2 cups California red or black grapes, picked from stem and rinsed 1 orange, sliced 1.5 cm with skin 1 nectarine or peach, sliced into thin wedges 2 tbsp honey 1 cup soda (optional) 8 each California green grapes, small clusters
Method Combine all the ingredients, except soda water, in a pitcher. Stir well. Refrigerate for two to 24 hours to allow flavours to meld. Add soda water if desired and serve with or without the fruit pieces, in glasses garnished with small clusters of grapes.

Raita Serves: Four

Ingredients 8 whole pita, split to form two flat rounds 1/4 cup olive oil 2 flakes garlic, freshly minced 1 cup yoghurt 3/4 cup green seedless grapes, quartered or coarsely chopped 3/4 cup cucumbers, deseeded, diced 1.5 cm 1/2 cup thinly sliced green onion 1 tbsp fresh dill, minced 1 tbsp lemon juice 1 tsp salt 1/4 tsp black pepper, ground 1 tbsp parsley, minced

Method
Combine the olive oil and garlic and brush onto the split pita breads. Lay out in a single layer on baking sheets and bake at 350o F for about 15 minutes until golden brown and crisp. Allow to cool slightly, then break each pita into four pieces.
For the raita: Combine all the ingredients in a bowl and mix until well combined. Serve pita and raita as an appetiser.

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