by Christine Capendale | Oct 17, 2023
STONE FRUIT AND MOZZARELLA SALAD WITH A BASIL DRESSING (Serves 6-8) 4-6 peaches, sliced into wedges 15 ml lemon juice, 2,5 ml Maldon salt and 10 ml sugar for marinating the peaches 200 g cherry tomatoes, some can be halved pitted fresh cherries...
by Christine Capendale | Oct 17, 2023
CHOCOLATE BAKLAVA ROLL – SERVED WITH GINGER FLAVOURED WHIPPED YOGHURT AND MASCARPONE 6 Phyllo pastry sheets 210 g chocolate, chopped (100g dark, 60g milk, 50 g white) 200 g mixed, salted nuts, chopped 80 ml Melted butter 80 Honey METHOD: Mix...
by Christine Capendale | Oct 7, 2023
BLUEBERRY, ALMOND AND COCONUT CAKE 500 ml ground almonds, sifted 180 ml desiccated coconut 200 ml MUSCOVADO or castor sugar (180 g) 180 ml self rising flour (120 g) 60 ml poppy seeds 2,5 ml salt 5 ml baking powder 3 eggs, beaten 180 g butter, melted...
Recent Comments