Print Recipe Hot cherry and litchi compote with coconut-fried vanilla ice cream Serves: 4 Cooking Time: 25 mins plus freezing time Ingredients Compote 1 x 510g tin morello cherries in syrup 1 x 490g tin litchis in syrup 45ml brown sugar 1 stick lemongrass, peeled Ice cream 140g corn flakes 70g coconut flakes, toasted 2
Print Recipe Gou Bao Gilow (wok-fried chicken) Serves: 4 Ingredients 120g (1 cup) cake flour 80ml (? cup) water oil, for deep-frying 300g skinless chicken breast, finely sliced 190ml (¾ cup) white vinegar 15ml (1 tbsp) fresh ginger, julienned 200g (1 cup) suga Instructions 1 Mix the flour and water to make a batter. Heat
Print Recipe Roasted rhubarb and hazelnut cupcakes with butterscotch mascarpone Serves: 12 cupcakes Cooking Time: 1 hour 20 mins Ingredients ROASTED RHUBARB 500g rhubarb, roughly cut into 5cm chunks 100g castor sugar 60ml (¼ cup) honey 1 vanilla pod 30ml (2 tbsp) butter, softened CUPCAKES 400g (2 cups) sugar 3 large eggs 125ml (½ cup)
2012-12-05 10:33:45 This is great as a light supper and perfect for a filling lunch. Cook’s tip: These are ideal as a light starter with fresh rocket and…
Print Recipe Herbed ricotta tart Serves: 4 Cooking Time: 50 mins plus 30 mins to chill Ingredients HERBED PASTRY 250g whole-wheat flour 5ml (1 tsp) sea salt 15ml (1 tbsp) fresh rosemary, chopped 15ml (1 tbsp) fresh thyme leaves, chopped 60ml (¼ cup) olive oil 125ml (½ cup) cold water FILLING 15ml (1 tbsp) olive
Print Recipe Basic rustic tomato sauce Serves: Makes enough for 4 – 5 large pizzas Cooking Time: 30 mins Ingredients 45ml (3 tbsp) olive oil 1 small red onion, finely chopped 4 garlic cloves, sliced a handful of fresh basil leaves 30ml (2 tbsp) fresh oregano leaves 15ml (1 tbsp) fresh rosemary, chopped 3 x