Light and satisfying, this tart is a Mediterranean classic. As an added bonus, it’s also vegetarian! Any diet will adore the combination of earthy marrows and creamy, salty cheese.
Pair with the Howcomely (page 68, December 2014). With an almost shortbread consistency, be prepared for guests to come back for seconds and thirds for these spicy cookies.
Print Recipe Honey-coated mixed nuts with cheese By Thulisa Martins – Serves: 4 Cooking Time: 5 mins Ingredients 150g SPAR Mixed Nuts 50g SPAR Honey SPAR Cheddar or cheese or your choice Instructions 1 Heat the honey and nuts in a saucepan over medium heat until the honey fully coats the nuts, 3 minutes. Serve
Nothing detracts more from an amazing view than an almost-grey, dishevelled, umbrella that has seen better days. Luckily, this is no longer an issue thanks to Beachyheads’ beautiful…
1. Listada de Gandia, often considered a Spanish heirloom and grown around Gandia in Valencia, Spain, is one of the prettiest aubergine varieties, with thin, purple stripes on white flesh. Their skin is softer than the well-known, dark purple Nadia aubergine, and the flavour much sweeter. Aubergines are generally salted prior to cooking – not only does this assist in drawing out bitter juices, it also helps with less oil being absorbed by the aubergines when frying. 2. A great source of vital amino acids, fibre, vitamins and minerals, beans are essential in any healthy diet. According to Nicole Sacks,…
Print Recipe Berry ice cream served with spiced biscotti Serves: 30 biscotti Cooking Time: 2 hours plus extra for freezing Ingredients Biscotti 240g (2 cups) cake flour 210g (1 cup) castor sugar 10ml (2 tsp) baking powder 100g pecan nuts, chopped 100g dried cranberries 100g almonds 100g dried apricots, chopped 100g candied orange peel 10ml
The tartness of the pomegranate molasses marries beautifully with the cardamom and ginger. Pomegranate molasses is available at delis, Thrupps and selected Woolworths stores.
Giovanna is an incredible, tireless nonna who just gives and gives. This is abundant, packed with goodies and full of flavour. The sauce goes well anytime but particularly in summer when peppers and eggplants are at their best. Use basil instead of the marjoram, if you prefer. Difficulty level: Easy
Print Recipe Vegan chocolate cake Serves: 8 Cooking Time: 45 minutes Ingredients 420g (3 cups) self-raising flour 400g (2 cups) sugar 30g cocoa 10ml (2 tsp) baking powder 5ml (1 tsp) salt 180ml (¾ cup) vegetable oil 30ml (2 tbsp) vinegar 10ml (2 tsp) vanilla essence 500ml (2 cups) cold water icing sugar, to dust