How elegant! How delicious! Fig and blue cheese-topped fillet with rosemary potato chips is perfect for entertaining as it’s sure to impress your guests. But this is also a…
Although mostly used as a starchy side for supper, polenta is revamped to give this fruity cake a wonderful texture. You can’t go wrong with the delightful combination of zetsy…
Print Recipe Mixed berry and sour cream no-bake cheesecake Serves: Makes 1 cake Cooking Time: 1 hr + extra for setting Ingredients Base 200g (2 cups) shortbread biscuits 80ml butter, soft Filling 230g (1 cup) cream cheese 150g castor sugar 30ml (2 tbsp) lemon juice 250ml (1 cup) sour cream 20ml (4 tsp) powder gelatine
Print Recipe Pistachio dacquoise with mascarpone and peaches Serves: 8– 10 Cooking Time: 2 hours 30 minutes Ingredients 100g pistachios, shelled + extra, for sprinkling 4 egg whites 210g (1 cup) castor sugar 15ml (1 tbsp) cornflour 250g mascarpone, softened 160ml fresh cream, whipped 45ml (3 tbsp) castor sugar 4 ripe peaches, stoned and sliced
Print Recipe Camembert rosemary bread wheel with honey walnuts Serves: 4 – 6 Cooking Time: 2 hours Ingredients 850g wholewheat bread flour 15ml (1 tbsp) sugar 15ml (1 tbsp) salt 55g unsalted butter 360ml milk, scalded 240ml warm water 7g active dried yeast olive oil, for brushing 30ml (2 tbsp) fresh rosemary, chopped 250g Camembert
Print Recipe Pickled green beans and broccoli Serves: 4 – 6 Cooking Time: 15 mins Ingredients 300g green beans, trimmed 200g tender-stem broccoli, trimmed 15ml (1 tbsp) olive oil 1 shallot, finely chopped 15ml (1 tbsp) yellow mustard seeds 45ml (3 tbsp) red wine vinegar 30ml (2 tbsp) castor sugar Instructions 1 Blanch the green