Crêpe Cake with Apple Marmelade, Honey Cream & Crushed Praline
This is one of those OHMYGOD! cakes – simply sensational!!!
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This is one of those OHMYGOD! cakes – simply sensational!!!
Here’s your answer for a quick roast that’s easy to prepare and cook … and that’s also scrumptious!
Yes, yes, another riff on these fabulous ingredients – I can’t help myself!
I love smooth and creamy hummus but loathe commercial brands that stink of processed garlic and repeat on you later with an acrid throat burn. Making it from scratch is easy.
This is a stunner, and a great way to get more antioxidants in your diet. Fresh and tangy, salty and crunchy, the perfect foil to a rich meal to follow.
Oh, glory be, crunchy, golden, cheesy … and usually cheap!
Pink and juicy, succulent and tasty, perfect beef guaranteed.
This dish has got bags of flavour: chillies, sage, olives and sherry vinegar equals YUM!
Buttery crispy-edged mouthfuls of gorgeousness
Aussie prawns. Yeah. Best in the world, I reckon. Stick them on top of a juicy watermelon & lime salad and you’ll have your own little bit of magic right there on a plate.
Hot, cool, sweet, sour and crunchy – just the ticket for a balmy summer’s evening.
Avocados add a smooth texture to this ceviche and canned pickled chillies give a nice little hot bite. Add more of either if you fancy.
Crunchy sweet and spicy – just the thing with a glass of bubbles!
Sizzling and smoky prawns and bacon-wrapped scallops. Mmmmm. Now there’s a thing to serve with drinks …
This dessert is a winner. Simple, quick, must be prepared ahead, and tastes fantastic.
Mmmm. Pink and juicy and heaps of flavour, these delicious little morsels of lamb are irresistible.
Burrata, a little dome of happiness, filled to bursting with a rich creamy centre, barely holding its shape, and just wanting to burst open on your plate. Let it!
This stuff’s addictive. There’s no cure. If you make a batch, you’ll simply have to invite neighbours around and not let them leave until the lot is eaten, otherwise you’ll eat it all yourself.
If lining tins with pastry scares your pants off, just make one big free-form pie. It’ll taste just as good.
Mint and cumin, ginger, cinnamon and chilli, and almonds, prunes and figs, and, oh, chicken. This is spectacular!
This one will ring all the bells – roasted lamb bursting with flavour and deliciously juicy, and so easy to carve. Makes a little lamb go a long way.
For an over-the-top version, serve with bacon and tomatoes, and dust the hot egg with flakes of fresh parmesan. Bliss.
This is hardly a recipe, just a combination of delicious ingredients which are somehow more gorgeously decadent when combined.
At my house we all fell in love with this dish at the first mouthful. The clean acidity of apple salad mingling with crème fraîche and sweet juicy pork cutlets had us all in raptures.
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