by Christine Capendale | Oct 31, 2020
ROASTED BLUEBERRY & THYME VANILLA VELVET BARS Serves 10 500 ml FIRST CHOICE VANILLA VELVET, chilled 350 g blueberries 60 ml maple syrup OR brown sugar 30 ml chopped thyme 150 g Oreo biscuits, crushed 100 g pitted fresh dates, soaked in hot water for 10...
by Christine Capendale | Oct 30, 2020
FISH TACOS WITH GRAPEFRUIT, RED PEPPER, AVO AND SPRING ONION SALSA (Serves 4) FOR THE FISH 15 ml fish spice 80 ml oil 400 g hake fillets, cut into strips 200 ml flour 2 eggs, beaten with 60 ml milk salt and pepper for seasoning SALSA: 2 ...
by Christine Capendale | Oct 23, 2020
STRAWBERRY AND CHIA BREAKFAST CHEESECAKES (Makes 6) CRUST 150 g chocolate granola 30 g ground almonds 50 g pitted dates, soaked in hot water for 10 minutes and drained 60 g melted butter FILLING AND TOPPING 60 ml chia seeds 200 ml milk 300 g ripe,...
by Christine Capendale | Oct 7, 2020
RASPBERRY AND LEMON LOAF WITH LEMON DRIZZLE (Makes 1 loaf) 200 g butter at room temperature 200 g NATURA GOLDEN CASTOR SUGAR 2 eggs zest of one lemon 30 ml lemon juice 280 g cake flower 1 ml salt 15 ml baking powder 200 ml yoghurt...
by Christine Capendale | Oct 5, 2020
BLUEBERRY CHEESECAKE CRUST: 150 g digestive biscuits, crushed 50 g ground almonds 30 ml brown sugar 80 g melted butter FILLING: 350 g blueberries 30 ml brown sugar 50 ml maple syrup or honey 600 g full fat cream cheese, room temperature 110 g ...
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