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No-bake dark chocolate peanut butter tart
MARTS 06, 2018 | This tart is just over-the-top decadent and downright delicious! You’ll only need a small sliver, so it will serve quite a crowd. Prepare to indulge!
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GINGER & PUMPKIN TART
FEBRUAR 27, 2018 | A chewy biscuit casing filled with spicy, sweet goodness, this Ginger and Pumpkin Tart has everything that will hit the spot. Keep this recipe close by: it's sure to be a favourite with cooler months ahead.
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Balsamic peppers on bruschetta
FEBRUAR 11, 2018 | There’s a reason why the simplest combinations remain crowd favourites, like these toasted garlic bruschettas with roasted peppers in a balsamic dressing. The peppers are packed with flavour, they’re simple to make and you can keep them in a jar in the fridge for more than a week to whip these bruschettas up whenever you have guests over. Also great in a salad with feta or goats cheese, fresh basil, pine nuts and rocket leaves.
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West Coast mussels with white wine, leeks, lemon & cream
FEBRUAR 01, 2018 | Nothing beats the distinctive flavour of fresh black mussels, straight from the beautiful West Coast. Don’t overcook them – they just need a few minutes of hot steam in your pot of wine and leeks. Some lemon rind adds a nice zesty touch. Serve hot with crusty bread to mop up the sauce.
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Beetroot-cured gravadlax with horseradish sauce
JANUAR 10, 2018 | Gravadlax is a decadent snack perfect for the height of summer. After you’ve cured them at home overnight, these silky pink fish slices will last for at least five days in the fridge, so make at least two fillets and you’ll feast for days. Serve with crackers or seed loaf, creamy horseradish sauce or even some baby gem lettuce.
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