Basic ingredients

• 150 g sheep’s curd cheese

• 150 g sheep's yoghurt

Flavours and garnishes

• 3 tbsp coconut milk and a few coconut flakes

• 3 tbsp chopped cocoa beans or cocoa powder

• 1 tbsp chopped mint

• Juice and zest of 1 orange or 1 lemon or 1 lime

• 3 tbsp chopped almonds and a pinch of cinnamon

Preparation

Place all ingredients (sheep’s curd cheese, sheep’s yoghurt and whichever garnish you like) into the ice cream maker and leave to freeze for approx. 20 minutes. Serve and enjoy immediately afterwards.

Ingredients

• 8 tomatoes

• 1 cucumber

• 2 red peppers

• 5 large basil leaves, chopped

• 1 sprig of rosemary, plucked and chopped

• 1 sprig of thyme, plucked and chopped

• a pinch of salt

• a dash of pepper

• 1 tbsp white wine vinegar

• 3 tbsp olive oil

• 4 black olives, cut into rings

Preparation

Wash the vegetables, peel the cucumber and chop everything finely. Mix with the herbs and season with salt, pepper, vinegar and olive oil. Set aside for 1 hr and puree all ingredients till smooth. Chill and serve garnished with a few drops of olive oil and olive rings.