- 50g smooth cream cheese with chives (Full cream)
- 30ml mayonnaise
- 30ml lemon juice
- 30ml wholegrain mustard
- 30ml pink, green or black peppercorns, crushed (Bottled)
- 125ml grated biltong
- black pepper to taste Method
Combine all ingredients in a bowl. Mix well, using a fork. Divide between jars and seal. I used Portuguese Bread.
The Strawberries are so easy to make.
What you need:
- 1 Lindt Chilli Chocolate
- 1 Carton of fresh strawberries
- White icing, or white chocolate melted.
Microwave the chocolate in a coffee mug on high for 30 seconds. Stir and repeat until melted. Don’t over heat or your chocolate will seize and there is really no coming back from that.
Grab the strawberry by the leaves. Dip the strawberry, hold above the coffee mug for a few seconds to allow the excess to drip off.
Place on a sheet of waxed paper to dry. Push forward slightly to avoid a pool of dried chocolate forming in the front of your strawberry.
Allow to dry for about 15 minutes then get creative and decorate with the white chocolate.
This Biltong Recipe thanks to SA PROMO Magazine.