Slice and butter 12 hot cross buns. Cook in batches, buttered side down in a large frying pan over medium heat.
Meanwhile melt30g butter in a frying pan over medium heat. Add2 tbsp brown sugar and stir to combine. Add2 bananas, cut into slices and cook for 2 minutes each side until caramelised. Remove from heat.
Whisk300mlthickened cream until soft peaks form. Dollop cream on half the bun bases, add banana and drizzle with leftover caramelised butter from pan.
On the remaining bun bases, spread berry jam, add 1 tbsp ricotta, sliced berries and sprinkle with a little icing sugar.
Cut a medium whole watermelon into 2cm thick slices, you should get about six.
Mix equal parts Cocobella Coconut Yoghurt Natural and Greek-style yoghurt, and dollop on watermelon slices. Top with fruit of your choice (we used sliced kiwi fruit, strawberries, raspberries and blueberries). Add a drizzle of honey and serve.
1. In a large bowl combine 3 tsp cumin, 3 tsp paprika, 1 tsp ground coriander and 1/2 tsp cayenne pepperwith5 crushed garlic cloves, 1/4 cup olive oil and 1/4 cup red wine vinegar.
2. Add 18 lamb cutlets, coating them with the marinade, cover and chill for 2 hours.
3. Bring back to room temperature before cooking. Heat barbecue grill on medium and cook lamb for 3-4 minutes on each side. Allow to rest.
4. Season and sprinkle with fresh coriander and parsley leaves.
Elegant, effortless and flavoursome. Be warned! This mediterranean inspired mezze is super addictive! A salty, sweet and nutty dish, served as an impressive hors d’oeuvre or a main, to please 1 or a crowd! Suggested ingredients; 1/3 cup EVOO 1 punnet of cherry tomatoes 1/2 cup of mixed olives 200g creamy feta (featuring Epiros Greek
Ingredients: Half a watermelon (cut widthwise) Dressing: 2 limes-juice and rind 1/2 cup maple syrup Mint leaves-finely chopped 1/2 cup Tequila (leave out for non alcoholic version) Finishing: Mint leaves Sea salt flakes Method: With a sharp knife cut a 6cm depth round from the half watermelon. Cut out the watermelon flesh. Place ring on
Ingredients 125g softened unsalted butter 3/4 cup sugar 2 tsp vanilla extract 1 tsp almond extract Pinch of salt 2 large eggs 1 1/2 cups pistachio-roughly chopped 1 cup mix Nut Market glace fruits-roughly chopped 2 1/2 cups SRF Chocolate coating 350g chocolate chips 50g butter Salt flakes for finishing Method Preheat oven to 170°C
Our chef Nelly has shared with us her recipe to cooking some of her favourite purple vegetables. All things purple – A sweet, smokey, and crunchy ensemble with a hint of exotic spices. Ingredients Your favourite purple veggies EVOO Honey Mediterranean spice Seasoning (Dukkah, sumac, Ras El Hanout) Fennel seeds Red shallots Garlic Lime juice
This salad has it all with chunky potato, salty prosciutto, crunchy sweet pickles and creamy hard-boiled eggs, tossed together with a tangy dill dressing. It’s sure to be a hit with the whole family! Serves 4 people. Ingredients 600g Desiree or Chat potatoes 6 + 1 eggs 100g prosciutto 1/2 cup mayonnaise 1/3 cup sour
Do you love boiled eggs but can never get them just the way you like them? Well chef Nelly is here to help! Read on for her fail proof, perfectly cooked soft to hard boiled eggs. Bring to a boil a saucepan of water with enough to cover the eggs plus 3cm more for evaporation.