|Strawberry and tomato Gazpacho|
|Chocolate souffle cake|
Winner of a recipe from Gourmet magazine to be found on Epicurious. Except I was running a little late on the caramel sauce- I didn't have time to patiently let is caramelise (probably due the the fact that I started making it as the main course went out- one of my favourite tricks). So, I just well, burnt it, didn't stress about removing all the pith from the orange and dubbed it 'bitter orange sauce'. It was delicious and I would recommend if over the sickly- sweet caramel. Serving it with fresh orange is nice, too- it lightens things up.
|Courgette marinated in salsa verde with camembert- Great lunch fare.|
|Sharon Glass's Potato and Salmon salad|
|My Christmas macaroons- Served with coffee|
I love raw beetroot- I slice it paper thin and marinade for an hour or so in balsamic vinegar, extra virgin olive oil and fresh herbs. Some prefer it at least slightly cooked. Either way its delicious in this salad, inspired by Reuben Riffels. Make a yellow pepper dressing my blitzing raw, chopped yellow peppers with a dash of tumeric, some vinegar, and the ripest mango you can find. Serve with dressed rocket leaves, sliced radish, toasted sunflower seeds or pine nuts if you have any, and a drizzle of balsamic vinegar.
|Meringue Roulade filled with whipped cream blended with ripe mango, fresh blueberries and vanilla.|
|Christmas gammon glazed with Blueberries and caramelised apple stars. An idea from a Taste magazine, if I remember correctly.|
|Sharon Glass's lime, lemongrass and lemon ice- cream.|
|Easy and impressive|
|Toasted croutes with chicken liver parfait, pomegranate and sage|