Print Recipe Haloumi baked in vine leaves Serves: 4 Cooking Time: 15 min Ingredients 8 vine leaves in brine, rinsed and dried 250g haloumi, sliced 2 garlic cloves, sliced 30ml (2 tbsp) fresh oregano leaves cracked black pepper, to taste 30ml (2 tbsp) olive oil lemon wedges, to serve Instructions 1 Preheat the oven to
Serves: 4 Method: To a blender, add 375ml (1½ cups) coconut water, 250ml (1 cup) fresh or tinned (drained) mangoes, 60ml (¼ cup) yoghurt and 15ml (1 tbsp)…
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 have certainly stood the test of time. Delicious for teatime.
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
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 in summer. (If the idea of making bread from scratch sounds too difficult, buy a packet of good-quality bread mix and follow the instructions on the packet.)
These cherry tomato tart slices are perfect for entertaining a large group of people. Not only are these slices delicious, but they are also quick and easy to…
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 the richness.
An updated version of the classic version, prickly pear and lemon meringue pie is even more deliciously zesty.