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.
Ingredients: 200g shelled roasted pistachios-divided into 2 lots (100g for coating, 100g for dough) 1 cup + 1 tablespoon cup plain flour Pinch of salt 150g unsalted butter, softened 1/2 cup caster sugar 1 tsp vanilla extract 1 egg white Icing sugar for dusting Choc filling: 1 1/2 cups of good quality chocolate chips 4
Sweet, fragrant with exotic spices and oh so easy and versatile. No measuring required. You’ll need: 1 whole pumpkin A few cloves of garlic 1 red shallot Fennel seeds Ground nutmeg Ground cinnamon EVOO Maple syrup Salt & Pepper Method: Cut pumpkin into 2 halves. Cut a small slice from under the pumpkin halves so
Ingredients 5 tablespoons of honey Juice of 2 lemons Rind of 1 lemon 4 teaspoons of finely grated ginger 1 stick of cinnamon 1 star Anise 2 sprig of mint 4 cups hot water Method Place all ingredients in a large pitcher or mixing bowl. Stir well. Let steep for 30mins. Drink warm for immediate