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Florentine Tart

BOIL for +- 10 min:   1 ½ cups Treacle Brown Sugar 1 1/3 Cups milk 180gr Butter 2 Cups Glazed Fruits 1 Cups Chopped Cherries 1/2 Cups Almonds   Perfect Pastry:  Makes 1x 24cm tart shells 12 Tbs butter ½ cup castor sugar Pinch salt 2 ½ cups flour Zest of ½  lemon 1 Tbs vanilla essence 1 egg 1 tbs Oil ½ tsp baking powder 150gr dark chocolate melted with 3 Tbs milk   Cream together butter, castor sugar and salt then rub in the flour, lemon zest.… Read the rest

Tomato, Feta and Pita Salad

INGREDIENTS 80ml (1/3 cup) extra virgin olive oil 4 rounds (14.5cm-diameter) pita bread, cut into 2cm-thick strips 4 medium (about 175g each) vine-ripened tomatoes, cut into 1cm-thick slices Salt & freshly ground black pepper 4 green shallots, ends trimmed, thinly sliced 100g pitted kalamata olives, halved 150g Greek feta, crumbled 1 tablespoon red wine vinegar 1 tablespoon small fresh oregano leaves 1 garlic clove, crushed   METHOD Step 1 Heat 1 tablespoon of the oil in a large non-stick frying pan over medium-high heat.… Read the rest

Gin Basil and Cucumber Smash

Ingredients 8 basil leaves 8 slices cucumber 2 tbsp sugar syrup 2 tots Craft Gin Juice of half a lemon Crushed ice Tonic Water   Method For the sugar syrup dissolve 1 part sugar into 2 parts water boiling on the stove for about 3 mins
Place basil and cucumber into a mason jar
Muddle to extract the juices
Add the syrup, gin and lemon juice to this mix
Add the crushed ice and stir until mixed
Top with Tonic Water
Garnish with basil leaves and Cucumber Ribbons  … Read the rest

Spinach and Feta Phyllo Parcels with Tzatziki

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 10 parcels Ingredients For the Phyllo parcels 200 g spinach washed 2 spring onions scallions, washed and finely chopped 1 tablespoon dill chopped 3 sundried tomatoes finely chopped 70 g feta cheese crumbled 4 sheets filo pastry chopped into 20 squares of roughly 12 x 12 cm olive oil for brushing For the Tzatziki 100 g Greek yogurt 1 clove of garlic minced 1 teaspoon dill chopped 2 squeezes lemon juice salt & pepper to taste olive oil optional Instructions
    Preheat the oven to 200C.
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Easy Lemon Mousse Recipe

0:10 Prep time
2:00 Cook time
4 Servings INGREDIENTS 200g Ricotta 200g Crème Fraîche 2 Tbs Icing Sugar 1 Tsp vanilla Essence 160g (1/2 cup) lemon curd, plus extra, to serve 45g (1/4 cup) Almonds, chopped Fresh blueberries, to serve Fresh mint leaves, to serve (optional) METHOD Step 1 Use electric beaters to beat the ricotta in a bowl until smooth.… Read the rest
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