Ingredients: 40 g butter melted, 2 sheets filo pastry, 2 brie rounds, 2 tbs fig & walnut paste, grapes and walnuts to serve. Method: Preheat oven to 190°C. Line a baking tray with baking paper. Brush one filo sheet with ...
... a second sheet and again brush with melted butter. Repeat with the remaining sheets. Arrange the banana and fig slices over the pastry. Combine the sugar, lemon rind and cinnamon, then sprinkle over the fruit and drizzle ...
... finely diced, 330 g crusty bread mix, 7 g yeast, 1 egg whisked, 0.25 cup caster sugar, 0.33 cup walnuts chopped. Method: Place milk into a jug with 1 tsp of the sugar. Empty yeast sachet from bread mix into milk. Stir ...
... into the block size around 1 ½ - 2 cm, 1 sheet short crust pastry, 3 tsp cranberries sauce, 0.33 cup walnut crushed, 0.5 tsp butter, 1 pinch salt, 1 pinch pepper crushed. Method: Preheat oven to 180 degrees fan forced ...
... avoid lumps forming. Whisk until all the eggs have been added and the mixture is fully combined. Scoop 24 walnut-sized balls of the batter into the prepared sheet. Bake for 15-20 minutes, until risen, golden, and crisp ...
... tray with baking paper. Knead together the leftover pastry scraps from the prehistoric pies until smooth. Break off walnut-sized pieces and roll into a long rope. Cut into 10cm lengths. Make a cut into each end 2cm ...
... , smooth, and shiny batter. Spoon the batter into the piping bag fitted with the plain nozzle. Pipe 16 walnut-sized rounds of the batter onto the baking sheets. Bake for 20 minutes, until risen and golden. Remove and ...
... stiff, smooth, and shiny paste. Spoon the mixture into a piping bag fitted with a 1cm plain nozzle. Pipe walnut-sized rounds, set well apart. Bake for 20 minutes until risen and golden. Remove from the oven and slit the ...
... g gorgonzola blue cheese crumbled, 1 tbs honey, 1 tbs balsamic vinegar, 1 pinch pepper, 1 tbs olive oil, 1 cup walnuts, 4 vol au vonts, 1 pinch sea salt ground. Method: Heat butter and olive oil in a heavy based pan over ...
... thawed, 125 g brie, 1 free range egg beaten, 3 tbs Tomato Chutney, 2 tbs thyme leaves picked, 0.5 cup walnuts - extra to serve crumbled. Method: Preheat oven to 180°C and line a baking tray with baking paper. Lay one of ...
... , 2 tsp white sugar, 0.5 tsp ground cinnamon, 2 tbs honey, 400 g apples sliced, 8 scoops ice cream, 1 egg beaten, 0.25 cup walnuts roughly chopped, 0.5 cup sultanas. Method: Preheat oven to 180°C. Combine apple, sultanas ...
... , 6 sheet sheets filo pastry, 2 tbs caster sugar, 60 g blanched almonds, 60 g pistachio kernels, 60 g walnuts, 700 g apricot halves in juice drained. Method: Preheat oven to 200°C. Line a large baking tray with baking ...
... . Method: Preheat oven to 190°C. Line a baking tray with baking paper. Combine sugar, walnuts, cinnamon and nutmeg in a bowl. Brush 2 filo sheets with butter and layer on top of each other. Brush top lightly with butter ...
Ingredients: 2 sheet frozen puff pastry partially thawed, salted butter, 1 leek chopped, 400 g mushrooms sliced, 150 g smooth feta cubed, 0.5 cup semi dried tomatoes chopped, spinach buttered, 2 tbs olive oil, 3 eggs ...
... 2 eggs whisked, 0.5 bunch thyme leaves removed, 3 garlic cloves crushed, 0.75 cup walnuts roughly chopped, 200 g dried figs roughly chopped, 7 kg free-range turkey, 8 cup gluten free breadcrumbs, bamboo skewers, cooking ...
... dried fruit and nut combination you like. Ingredients: 100 g dates soft, pitted, chopped, 250 g dried figs, 200 g walnuts, 1 tsp cinnamon, 1 tsp vanilla extract, 1 medium orange zested. Method: Heat a dry pan on medium ...
... , 2 tsp honey. Method: Whisk the dressing ingredients together in a small bowl. Add the spinach, figs, goats cheese and chopped walnuts to a large bowl, pour over the dressing, toss well and serve. Categories: High fibre ...
... : 100 g pecan nuts, 200 g French beans trimmed, 4 ripe fresh figs cut into quarters, 100 g rocket leaves, 1 handful mint leaves, 50 g Parmesan cheese, 3 tbs walnut oil, 2 tsp sherry vinegar, 1 pinch salt, 1 pinch black ...
... adding any bran in the sieve. Add the oats, apricots, figs and seeds, then fold all the ingredients into the margarine and sugar mixture. Place 24 walnut-sized pieces of the mixture on the baking sheets and flatten them ...
... Ingredients: 400 g watermelon balled or cubed, 100 g walnuts chopped, 200 g salad leaves washed and drained, 1 medium lime juice only, 2 tbs olive oil, 4 small fig quartered, 200 g goat cheese cubed. Method: Prepare all ...
... tbs white wine vinegar, 300 g lettuce mix, 210 g leftover rotisserie chicken cut into cubes, 6 figs quartered, 180 g candied walnuts roughly chopped, 70 g pomegranate seeds, 4 tbs olive oil. Method: In a small lidded jar ...
... , then 2 layers of baking paper, allowing plenty of overhang. Place camembert on baking paper. Top with figs, honey, walnuts, vinegar, rosemary and peel. Bring up sides of foil and paper to form a loose parcel, partially ...
... is a great option when entertaining. Ingredients: 2 tbs butter salted, 2 red onions cut into slices, 16 dried figs cut into quarters, 6 tbs red wine vinegar, 1 Frico Gouda Holland Mild cheese, 1 Frico Goat's (Chevrette ...
... , 2 cloves garlic peeled, minced, 1 tbs dijon mustard, 0.5 tsp rosemary chopped, 2 tsp honey, 8 large figs stems removed, cut into quarters, 2 tsp unsalted butter cold, diced into small cubes. Method: Heat a large heavy ...
... tbs lemon juice, 1.5 tsp bicarbonate of soda, 0.5 cup sour cream, 1 cup The Healthy Baker Plain Four, 1 cup fig conserve, 1 tbs orange juice, 0.33333 cup double cream to serve. Method: Preheat an oven to 160°C/140°C fan ...
... double cream and then remove from the heat to cool. In a another small pot on a medium heat, cook the figs, water, sugar and orange juice until the sugar has melted and allow to cool. Prepare your individual pots or 1 ...
... cider vinegar, 1 tsp brown sugar, 8 slices sourdough, 8 slices ham thinly sliced, cut in half, 8 medium figs stems removed, cut into quarters, 2 tbs watercress leaves. Method: Set a pot to medium heat on the stovetop ...
... combined. Toss the rocket with a little of the dressing, then arrange on a serving plate with the figs and ham. Drizzle over the remaining dressing and serve. Categories: Lunch; Seafood free; Soy free; Egg free; Peanut ...
... sugar, 1.5 cup caster sugar, 250 g soft & juicy figs chopped. Method: Preheat oven to 180°C. Grease and line ... of the caramel for serving. Combine remainder with fig. Spread over cooled base. Using electric beaters, beat ...
... thyme freshly picked leaves, 1 tbs butter softened. Method: Spread 4 slices of bread with goats cheese, place fig slices on top, drizzle with honey and sprinkle with thyme leaves. Place another slice of bread on top of ...
... pinch pepper. Method: Arrange the rocket into the bottom of a salad bowl or serving dish. Arrange the figs, sliced plums, almonds and goats cheese on top of the rocket. Whisk the balsamic vinegar together with the honey ...
... peeled and sliced, 0.5 cup red wine, 2 tbs soy sauce, 3 tbs maple syrup, 1 stick cinnamon, 10 figs cut in half, 0.5 cup chicken stock, 20 g parsley roughly chopped, 300 g potatoes mashed. Method: Marinate the chicken ...
... and juice. Stir over low heat for about 5 minutes until thick and jam like. Set aside to cool. Spread fig mixture over base. Whisk egg white with second egg and vanilla together in a bowl. Stir in remaining coconut and ...
... juiced, 125 g reduced-fat butter blend spread melted and cooled, 0.75 cup almond meal, 1 egg, 250 g dried figs finely chopped, 1 cup gluten free plain flour. Method: Preheat oven to 180°C. Line a 18x28cm baking pan with ...
Ingredients: 500 g fig jam, 1.5 tbs ground cinnamon, 1 tbs ground star anise, 7 kg leg of ham, 0.5 cup brown sugar firmly packed, 1.5 cup sherry. Method: Position a shelf in the lowest position of the oven. Remove other ...
... . Ingredients: 250 g oats, 80 g pumpkin seeds, 75 g pecans chopped, 1.5 tsp cinnamon, 75 g dried figs chopped, 20 g dried apple chopped, 2 medium apples peeled, cored and chopped, 2.4 cups almond milk unsweetened. Method ...
... to sweeten these little meringues and give them a toffee-like flavour. They will be popular with everyone. Ingredients: 2 figs, 1.2 cup baked muscovado mini meringues, .5 cup crème fraîche, 2 tsp cocoa powder, 60 g plain ...
... stirring for 5 minutes or until mixture turns a rich brown. Remove from heat. Let bubbles subside. Pour over walnuts on tray. Allow to set. Break into pieces, then process briefly. Heat 1 tbs oil in a small frying ...
... 250 g mascarpone, 3 tbs icing sugar, 1 tsp vanilla extract. Method: Heat a dry pan on medium heat and toast the walnut pieces for 2-3 minutes until fragrant. Set aside to cool. Pre-heat the oven to 180°C. Beat the butter ...
... toasted, 2 spring onions trimmed and chopped, 1 clove large garlic crushed, 50 g rocket leaves, 3 tbs walnut oil, 3 tbs extra virgin olive oil. Method: Cut the pumpkin into 8 wedges. Remove the seeds and fibre but ...
... to just 'al dente' according to the directions on the packet. Drain the pasta, stir through a little walnut or olive oil and set aside. Slightly break up the Lemnos Traditional Fetta into pieces. Make the dressing in ...
... natural cashews, 0.5 small lemon juiced, 1 tsp white miso paste, 0.25 tsp garlic powder, 2 tbs walnuts toasted, finely chopped, 4 lemon thyme sprigs leaves picked, roughly chopped, 40 g rosemary & sea salt crackers, 125 ...
... into 1cm-thick slices, 5 ml olive oil cooking spray, 200 g creamy blue cheese thinly sliced, 0.33 cup walnuts roughly chopped, 2 tbs honey. Method: Stir sugar and ¼ cup boiling water in a small bowl until sugar has ...
... brie from oven and allow to cool for a minute or two before topping with your candied walnut mixture. Finish with a sprinkle of fresh raspberries. Categories: Australian; Halal; Entrees; Desserts; Seafood free; Cheese ...
... 50 g icing sugar. Method: Pre-heat the oven to 180°C. Line a baking tray with parchment paper. Mix the walnuts, brown sugar and 1.5 tablespoons of cinnamon together in a bowl. Unroll the pastry on a lightly floured work ...
... be easier to make your own rich and creamy coffee ice cream with this no-churn method. Ingredients: 75 g walnuts chopped, 2 tbs instant espresso powder, 1.2 cup double cream, 175 g condensed milk. Method: Heat a dry pan ...
... hot. Method: Heat the oil in a pan on medium heat and cook the onion for 5 minutes to soften. Add the walnuts and cook for 1 minute. Tip into the slow cooker. Toss the chicken in spices and tip into the slow cooker. Add ...
... Flour, 1 tsp McKenzie's Baking Powder, 150 g dried cranberries roughly chopped, 80 g McKenzie's Californian Walnuts roughly chopped, 0.25 cup pistachio kernels roughly chopped. Method: Preheat oven to 180°C/160°C fan ...
... , 0.5 medium lemon juice and zest, 3 tbs honey divided, 0.5 tsp cinnamon, 100 g oats divided, 30 g walnuts chopped. Method: Pre-heat the oven to 170°C/150°C fan-forced and lightly grease 4 ramekins with a little butter ...
... , 1500 ml vegetable stock, 250 ml heavy cream, 170 g blue cheese divided, 1 tsp thyme fresh, chopped, 4 tsp walnut pieces. Method: Heat a large pot to medium heat on the stovetop adding in the oil to heat for 1 minute ...
... : 380 g can caramel top 'n' fill, 2 tbs icing sugar, 0.5 cup smooth peanut butter, 1.75 cup walnuts, 3 sheet ready-rolled frozen shortcrust pastry thawed. Method: Preheat oven 200°C. Lightly grease a 12 hole mini muffin ...
... Add lamb, season to taste and toss well to coat. Marinate for at least 15 minutes. To make pear and walnut salad, whisk lemon zest and juice with honey and oil in a large bowl. Add remaining ingredients, season to taste ...
... the prunes from the syrup and dry on kitchen paper. Set aside to cool for up to an hour. Tip the walnuts into a large dry pan on medium heat and toast for 4 minutes, tossing regularly. Stuff each prune with half of ...
... , 2 shallots finely chopped, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp light brown sugar, 0.24 cup walnut oil, 1 pinch salt, 1 pinch freshly ground black pepper. Method: Preheat the oven to 180°C. Spread the ...
... quartered, 1 large red onion cut into wedges, 100 g baby spinach, 1 tbs olive oil, 0.33 cup walnut halves toasted, 2 cloves garlic crushed. Method: Preheat oven to 200°C. Place onion, beetroot, carrot and capsicum into ...
... extract, 1 cup SR flour sifted, 1 tbs milk room temp, 1 tsp cinnamon, 0.5 tsp bicarb soda, 0.25 cup walnuts chopped fine or left course, frosting, 100 g cream cheese room temp, 50 g unsalted butter room temp, 100 g icing ...
... honey, 1 pinch pepper, 100 g baby spinach, 0.5 cup natural yoghurt, 1 tbs olive oil, 0.33 cup walnut halves, 1 pinch pink salt ground to taste. Method: Preheat oven to 200°C. Place beetroot, onion, carrot and capsicum ...
... skin and bones. Slice meat. Preheat grill on high. Place toasted bread on a baking tray. Top with chicken, walnuts and cheese. Place tray under grill and cook for 8 minutes or until cheese is melted. Garnish with parsley ...
... crumbled, 1 medium pear de-cored and finely chopped, 150 g breadcrumbs, 0.4 cup vegetable stock, 50 g walnuts lightly mashed, 50 g butter, 1 medium white onion peeled and finely diced, 1 medium red onion peeled and ...
... dip is richly flavoured and moreish with crackers or crudites. Ingredients: 350 g puy lentils ready cooked, 70 g walnuts, 1 cloves garlic peeled, 4 tbs olive oil, 1 medium lemon juiced and zested, 3 tbs parsley fresh ...
... the oil in a large deep-sided frying pan over a low heat. Add the mushrooms, garlic, and walnuts, and season well with salt and black pepper. Cook, stirring occasionally, for about 10 minutes until the mushrooms release ...
... leaves, 125 g blue cheese, 1 tsp Dijon mustard, 2 tbs cider vinegar, 4 tbs olive oil. Method: Put the walnuts in a plastic bag with the icing sugar and 1 tablespoon water and shake them until coated. Arrange the nuts on ...
... Tear over pancetta and top with cheddar. Bake for 15 minutes or until just set in the centre. Top with figs. Combine oil, vinegar and honey in a small screw-top jar and season. Shake well and drizzle over rocket. Scatter ...
Ingredients: 2 cup plain flour, thickened cream, 125 g butter chilled, chopped, 2 tbs demerara sugar, 6 fresh figs sliced, 0.66 cup apricot jam, 100 g marzipan grated, 2 eggs, 2 tbs caster sugar. Method: Process flour ...
... 2 minutes, stirring. Tip the lamb into the casserole dish and cook for 2-3 minutes to seal. Stir in the figs, chopped tomatoes and stock and bring to the boil. Cover with the lid and place in the oven for 1 hour. Remove ...
Delicious fruit pots with a tangy dressing. Ingredients: 4 figs chopped, 50 g pomegranate seeds, 50 g grapes halved, 80 g mixed salad leaves washed and drained, 80 g feta crumbled, 2 tbs olive oil, 1 tbs balsamic vinegar ...
... zest of 1, 5 medium spring onions sliced, 6 medium figs sliced into quarters, 60 g flaked almonds, 5 tbs olive oil ... fork, add the herbs, lemon zest, spring onions, figs and flaked almonds and mix well. Pour over the lemon ...
... , 1 tsp vanilla, 60 g pistachios shelled and chopped. Method: Pre-heat the oven to 180°C. Place the figs on a baking sheet and drizzle with a tablespoon of honey. Roast for 8-10 minutes until lightly caramelised. Heat ...
... high heat for 3 minutes on each side for medium rare. Wrap in foil and rest for 5 minutes. Toss the figs 1 tablespoon of balsamic vinegar and 1 teaspoon of honey. Cook in the griddle pan for 1 minute on each side. Whisk ...
... , 2 tbs olive oil. Method: Put the rocket and beetroot leaves in a large bowl, add the halved figs, the raspberries and the prosciutto, toss carefully and transfer to a large serving plate. Make the dressing by whisking ...