Prawn, mango and asparagus wraps with coriander and lime dressing are refreshing and light lunches or snacks. Healthy eating combined with zesty sweet flavours and gorgeous colours. Replace the prawns…
Print Recipe Mackerel, tomato and mustard tart Ingredients 1 x 400g packet frozen puff pastry, thawed 250g smoked mackerel fillets 5ml (1 tsp) wholegrain mustard 60ml (¼ cup) crème fraîche 1 egg, beaten 4 medium ripe tomatoes, cut into wedges 45ml (3 tbsp) fresh coriander or flat-leaf parsley, chopped salt and freshly ground black pepper, to taste Instructions
Print Recipe Prawns served on poached egg and cucumber tagliatelle Ingredients 30 king prawns, peeled, cleaned and shells reserved 50g cake flour 5 eggs, beaten 700ml puffed rice cereal, finely crushed 500g butter 100g rocket 125g caviar 50ml black sesame seeds 50ml fresh chives, snipped 1 cucumber, thinly sliced Poached egg 5 litres water 150ml
We’re obsessed with these steamed chicken and prawn dumplings and we love that they are so quick and easy to make! Combine the raw chicken, raw prawn meat and fresh…
Print Recipe Guava and mint ice lollies Serves: 6 Cooking Time: 15 mins + 3 hrs, to freeze Ingredients 750ml (3 cups) guava juice 1 large guava, peeled, seeded and puréed 30ml (2 tbsp) honey small handful fresh mint leaves 6 stalks lemongrass Instructions 1 In a large jug, mix the juice, puréed guava and
Print Recipe Poached chicken and fig salad with Gorgonzola dressing Ingredients Salad 1L (4 cups) chicken stock 3 bay leaves 4 peppercorns 4 skinless chicken breasts 8 figs, quartered 1½ avocados, diced 60ml (¼ cup) pumpkin seeds, toasted 12 cucumber ribbons 1 spring onion, thinly sliced 80g fresh watercress Dressing 60g Gorgonzola 5ml (1 tsp)
Print Recipe Hazelnut and Nutella chocolate torte Serves: 12 Cooking Time: 1 hour and 15 minutes Ingredients BASE 50g hazelnuts, roasted 150g coconut biscuits 30ml (2 tbsp) cocoa powder 15ml (1 tbsp) icing sugar 70g butter CHOCOLATE TORTE FILLING 300g dark chocolate (70% cocoa solids), roughly chopped 80g butter 1/3 cup Nutella chocolate spread 60ml
Print Recipe Vegetarian dark chocolate fondant Serves: 4 Cooking Time: 30 mins Ingredients 250g 70% dark chocolate 250g butter 5 eggs 5 egg yolks 125g castor sugar 90g cake flour + extra, to dust dried biscuit crumbs, to serve Instructions 1 Preheat the oven to 180°C. Melt the chocolate and butter together in a double