May 22, 2021 / Lyn Jones / 0 Comments
A good last minute bbq-friendly summer dessert. Serves 2
Ingredients
- ½ punnet strawberries, whole and stems removed
- 1 large ripe banana, sliced into 6
- ½ punnet blueberries (large size preferably as easier to skewer)
Sauce
- ½ cup coconut oil
- ½ tsp chilli powder
- ½ tbsp honey
- ¼ cup shredded coconut, to roll
- 1 lime, zested
- 1 lime, juiced
Step 1.
Wash and dry the blueberries and strawberries with stems removed, set aside. Peel banana and cut into 6.
Step 2.
In a saucepan, melt the coconut oil, lime zest and juice, and honey. Pour into a bowl and add the chilli.
Step 3.
Dip the fruits into the mixture and quickly roll over the shredded coconut and thread onto the skewers.
Step 4.
Place on the grill for 2-3 minutes each side. Serve with a squeeze of lime.
May 22, 2021 / Lyn Jones / 0 Comments
This moreish appetiser is the perfect way to start any Christmas meal. Each time I serve this pate, I love watching my guests try to guess what’s in the pate to give it such a creamy taste and texture.
Serves 6-8
Ingredients
- 1 onion, chopped
- 1 celery stick, chopped
- 2 Tab extra virgin olive oil
- 1 garlic clove, chopped
- 100g button mushrooms, finely sliced
- 50g walnuts, chopped
- 175g cashews, finely ground
- 1 egg, beaten
- A good pinch of paprika
- A good pinch of dried thyme
- Salt and black pepper
- 4 wholemeal pita bread, cut into triangles
Step 1.
In a large frying pan add a little olive oil, onions, celery, garlic and mushroom, and cook for 5-10 minutes, until brown.
Step 2.
Remove from the heat and stir in the walnuts, ground cashews, egg, paprika and thyme. Add salt and pepper to taste. Spoon into a ramekin and allow to cool.
Step 3.
Preheat the oven to 200C. Place the pita on a baking tray and toast until brown.
Step 4.
Serve the walnut pate with the pita on the side.