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    Recipe by Sharon Glass For more information on Sharon’s books and cooking classes, visit www.sharonsrecipes.co.za or www.atv.co.za, or call 011-483-3924.

    Print Recipe Warm fennel and fresh peas with Gruyere Serves: 4 Cooking Time: 20 mins Ingredients 4 fennel bulbs, halved extra virgin olive oil, to drizzle salt and freshly ground black pepper, to taste 250ml (1 cup) fresh cream 400g fresh garden peas, blanched 200g Gruyère, shaved fennel fronds, chopped, to garnish Instructions 1 Preheat

    COOK’S TIP Phyllo can dry out very quickly if left open. Cover the unbuttered phyllo sheets with a damp kitchen towel while working to stop them from drying…