Spring has sprung and with it a fresh new eatery in the city’s western suburbs.
Bay restaurateur Ilse Cole – well known for her success at Brioche in Main Road – is the foodie brain behind the new Primavera cafe at Baywest Mall.
Primavera (“spring” in Italian) is in the same spot as Melissa’s at the mall and builds on the original Melissa's concept of a shop where you can eat while you browse the delicious foodie products on the shelves.
Melissa van Hoogstraten started her cafe, restaurant and retail franchise business more than 20 years ago and it was a shock when Melissa’s the Food Shop was placed into liquidation nationally in May.
The mall management, however, knew they loved the concept and so came up with the idea for Primavera: high-quality products made with good local ingredients and served in a bright yet cosy environment.
Once again Cole adds her seasoning to the all-day menu, with most of the products sourced in the Eastern Cape. Many also are in recyclable or compostable packaging.
Apart from the menu of cakes and pastries, breakfasts, light meals and main meals , diners can buy sweets and meringues, as well as jams and preserves to take home.
At the launch last week, Cole served several of Primavera’s menu items, and today she shares two easy recipes – one savoury and one sweet – made using items from its shelves.
LAMB KOFTAS
Ingredients
1 kg lamb or beef mince
1 small onion, finely chopped or grated
15g chopped parsley
15g chopped mint
5ml Primavera braai salt
1 jar Primavera bell pepper relish
Method
Mix all the ingredients into the mince. Thread onto skewers using an oiled hand. Alternatively shape into meatballs or patties.
Sear in a hot pan until nicely caramelised on the outside. Then cook through in a 160°C oven.
Serve with bell pepper relish.
SHORTBREAD JAM ROUNDS
Ingredients
340g Primavera shortbread biscuit crumbs
1 medium tin condensed milk
1 tablespoon lemon juice
Primavera jam of your choice (spread as needed)
Method
Blend or pound the shortbread cookies to crumbs. Mix with the condensed milk and lemon juice.
Spread out the mixture in a rectangular shape on a piece of foil, in the shape of a Swiss roll slab before rolling.
Spread jam on top of the rectangle and roll up tightly, as for a Swiss roll, using the foil to guide you.
Refrigerate until set and cut into slices.