... salami, 0.5 bunch basil leaves picked, 1.5 cups apricot nectar, 750 ml sparkling white wine chilled, 2 peaches destoned, cut into 6 wedges, 12 presoaked bamboo skewers. Method: Line a baking tray with baking paper. Place ...
... passionfruit into a sieve over a bowl and strain. Discard seeds. Place strained juice in a blender with peaches, coconut water and sugar and purée until smooth. Transfer mixture to an 18x28cm pan, cover with plastic wrap ...
... 5L boiling water. Stand for 15 minutes to allow flavours to infuse. Discard tea bags. Meanwhile, roughly chop 2 peaches, then place in a separate large heatproof jug with half of the mint. Using a muddler or wooden spoon ...
... ready in 10 minutes. Ingredients: 1 small yellow peach destoned, roughly chopped, 8 fresh or frozen ... fresh raspberries, strawberries sliced. Method: Place peach, raspberries, beetroot, blueberries and pistachios ...
... Add the teabags and sugar and allow to simmer until the sugar melts. Remove from the heat and add the chopped peach and ginger. Transfer to a large jug and store in the fridge overnight. Next day, sieve the iced tea from ...
Ingredients: 20 peach and pineapple tea bags. Method: Using 20 Red Seal tea bags, tie the strings together and place them in the jug. Add in cold water and allow the tea to brew for 10 minutes. Remove the tea bags and ...
... ml lemonade chilled, 600 ml ginger ale chilled. Method: Place some of the ice cubes into a large jug. Add peach and orange slices. Pour in Pimm's, followed by lemonade and ginger ale. Stir well to combine. Prepare 4 cups ...
... and sliced, 5 cm ginger cut into discs, 12 leaves mint, 2 tsp honey, 4 bags green tea. Method: Add the peaches, ginger, mint, honey and green tea bags to a large pitcher. Pour over 600ml of boiling water and steep for 15 ...
... 25 ml prosecco chilled, 1 tbs lemon juice, 2 tbs vodka. Method: Peel peaches, de-seed and purée flesh until smooth. Combine 2 tbs purée with vodka and lemon juice. Top with chilled prosecco or sparkling wine. Categories ...
... oh so refreshing. Ingredients: 0.5 cup watermelon cubed, 125 g strawberries sliced, 125 g blueberries, 0.25 cup peach slices in syrup, 250 ml strawberry milk, 125 ml lemonade. Method: Fill a 1L bowl halfway with ice. Add ...
... rest. Add a mint leaf to each ice-cube hole and freeze. Combine the reserved tea with 1.5L apple, peach and apricot juice. Divide among serving glasses, top with tea ice-cubes and garnish with sliced lemon and lime skins ...
... halved, pitted, 300 g strawberries, 300 g raspberries, 1.6 cup skimmed milk, ice cubes. Method: Put the peach in a blender or food processor with the strawberries and raspberries and blend to a smooth purée, scraping the ...
Ingredients: 1 cup cranberry juice, 750 ml prosecco chilled, 1 cup apple juice. Method: Combine apple juice and cranberry juice in a large jug. Add prosecco or sparkling wine. Categories: Summer; Italian; Low salt; Low ...
Ingredients: 1 mango deseeded, flesh roughly chopped, 1 sprig mint leaves removed, roughly chopped, 1 tsp mint leaves, 1 yellow nectarines deseeded, roughly chopped, 0.5 cup Macro organic yoghurt, 2 cup soy milk, 1 tbs ...
Mix up marvellous, flavourful summer smoothies in an instant with easy-to-make frozen fruit cubes. Ingredients: 300 g fruit of choice. Method: Place fruit in a blender and blitz until smooth. Transfer to a small jug. ...
... smooth. Combine yoghurt and vanilla in a small bowl. Using the picture as a guide, layer raspberry puree, peach puree and yoghurt mixture among 8 x 1/3-cup capacity iceblock moulds, freezingfor 15 minutes between each ...
... , 0.5 tsp garlic powder, 800 g Macro free range wing nibbles, 0.75 cup hot pepper sauce, 1 peach halved, destoned, cut into chunks, 80 g butter melted, celery sticks, ranch salad dressing. Method: Preheat oven to 210 ...
... .5 cup strong black coffee cooled, 0.33 cup Marsala wine, 30 Savoiardi sponge fingers, 3 ripe yellow peaches destoned, 2 thinly sliced, 1 thickly sliced, 0.33 cup blanched hazelnuts toasted, coarsely chopped, 2 tbs cocoa ...
... blend until smooth. Cool. Strain mixture and discard solids. Add lemon juice and rum to purée. Add ice and remaining peach slices to 8 serving glasses or a large jug. Add 1/4 cup purée to each glass and top with mineral ...
... to a small food processor and blitz until smooth. Blend cornflour andcup water in a small bowl until smooth. Add peach mixture to a small pan with vinegar, soy, mustard and cornflour mixture and stir to combine. Cook on ...
... are tender. Remove pan from heat and cover, then cool for 30 minutes. Using a slotted spoon, transfer peaches to a bowl. Discard half of the poaching liquid and bring the remainder to the boil over medium-high heat ...
... wedges with a strip of prosciutto. Spray baguette slices with oil and cook on grill with wrapped peach wedges for 1-2 minutes on each side or until charred and golden. Spread toasts with cheese and sprinkle with lemon ...
... a baking tray with baking paper. Using a small sharp knife, cut a small cross in the base of each peach. Place peaches in a large heatproof bowl. Cover with boiling water and stand for 5 minutes or until skin begins to ...
... 100 g Woolworths mozzarella sliced. Method: Place 2 sourdough slices on a clean work surface. Top with peach, mortadella, basil and mozzarella. Season with pepper. Top with remaining bread. Preheat a sandwich press. Cook ...
... food processor and blitz until smooth. Blend cornflour and 1/4 cup water in a small bowl until smooth. Add peach mixture to a small pan with vinegar, soy, mustard and cornflour mixture and stir to combine. Cook on medium ...
... of agave. Pour half of the coconut mix into a parchment paper lined loaf pan and swirl through half of the peach puree and half of the raspberry puree. Pour over the remaining coconut mix and repeat with the rest of the ...
... g baby rocket leaves, 200 g fresh mozzarella torn, 100 g thinly sliced prosciutto torn, 3 yellow peaches halved, destoned, thinly sliced, 0.25 cup Woolworths balsamic vinegar glaze, 0.25 cup unsalted pistachios toasted ...
... plain flour for dusting, 0.33 cup Buffalo sauce, 2 peaches destoned, cut into wedges, 110 g bocconcini drained, torn, ... sauce, leaving a 1cm border. Top bases with peach, bocconcini, onion, chicken and jalapeños. Bake ...
... explosion. You can't go wrong with this quick and easy canape. Ingredients: 3 slices prosciutto, 2 yellow peaches halved, destoned, each half cut into 3 thick wedges, 110 g cherry bocconcini, 0.25 bunch basil leaves ...
... and remaining sugar in a medium saucepan over medium heat until sugar has dissolved. Bring to the boil, add peaches and reduce heat to medium low. Simmer for 10-15 minutes or until tender. Purée raspberries with 1/2 ...
... cooked to your liking. Transfer to a plate, cover with foil and allow to rest for 15 minutes. Grill peach on each cut side for 2 minutes or until charred. Set aside. Meanwhile, place yoghurt, finely chopped mint, zest ...
... , 1 tbs vanilla-bean paste, 0.25 cup gelatine powder, 0.5 cup sugar-free tropical cordial, 2 small peaches halved, destoned, thinly sliced, 112 g blueberries, 2.5 cups water boiled. Method: Whisk coconut milk, sugar and ...
... , 500 g chicken breast poached or grilled, 2 yellow nectarines halved, destoned, cut into wedges, 2 yellow peaches halved, destoned, cut into wedges, 0.33 cup hazelnut kernels toasted, roughly chopped, 120 g baby spinach ...
... of each diamond. Wrap foil around hock to prevent burning. Place ham into prepared pan and brush liberally with peach glaze. Bake for 1 hour, brushing with glaze every 20 minute (if ham should begin to burn or colour ...