Pastissets are lighter than air and covered in sugar. What more could you ever want? These lovely biscuits are from the Catalonia and Baleares regions of Spain, and…
Print Recipe Open nuts and rose-syrup baklava Serves: 6 – 8 Cooking Time: 20 mins Ingredients 500g phyllo pastry 60ml (¼ cup) butter, melted 10ml (2 tsp) water Filling 100g pistachios, toasted and finely chopped 100g almonds, toasted and finely chopped 100g walnuts, toasted and finely chopped 45ml (3 tbsp) sugar 20ml (4 tsp) ground
TO DRINK: Something fresh and crisp like the sea. Two Oceans Pinot Grigio is a great option
The Pissaladiere is such a treat from the south of France: sweet caramelised onions with salty anchovies on a bread-dough base. We’ve added tomatoes as they are just so good…
These are little sweet bites for dessert or a teatime treat. Friands are light almond cakes, popular in New Zealand and Australia. We’ve added in some delicious flavours to make prickly pear and almond friands unique. Recipe was adapted from Totally Simple Food by Jill Dupleix
A decadent dessert made less naughty with some fresh fruit. Pomegranate and prickly pear cream-cheese tartlets are sinfully creamy, but the delicate prickly pears and sharp pomegranates balance out…
Raspberries in many varieties are available throughout the summer. In a long champagne flute, this drink looks as good as it tastes.
An updated version of the classic version, prickly pear and lemon meringue pie is even more deliciously zesty.
Perfect with morning toast, cheese platters or dolloped on scones
These delicious fruits burst with flavour during the summer months but if you can’t find a cantaloupe, any round version will do.