These are delicious served with natural yoghurt or sour cream flavoured with paprika, curry powder or your preferred spice. If you like you could add a splash of plum vinegar, chopped herbs and spices.
Makes: approximately 24 of each colour Preparation: 30 minutes Cooking: 30 minutes
● Generous pinch of saffron
● 100g caster sugar
● One vanilla pod
● 6 large conference pears
● 250g caramelised biscuits, such as Lotus
● 500g cream cheese
● Vanilla essence
● 50g icing sugar
● Approximately 24 mini cups or shot glasses
Made with wholefood ingredients, these divine brownies are truly indulgent. You have to keep them either in the freezer or fridge to prevent the topping from melting, however, remove from the fridge or freezer 30 minutes before serving. Once made, cut into squares and keep on a flat platter covered with cling film in the fridge.
This is my ultimate signature dish! When my family ask "What's for dinner?" and the answer is ossobucco, I know there's going to be a full house.
At the end of the cooking time, take the lid off to check the meat for tenderness by gently prodding it with a spoon and remove from the heat but keep warm. This dish is my all time favourite! Love, love, love - You had me at hello with this dish.
● 165g extremely over-ripe bananas (about 3 medium bananas), mashed with a fork, plus one extra banana for the topping
● 165g plain flour
● 150g soft light brown sugar, plus 1 extra tbsp for the topping
● 130g tinned pineapple (drained weight) finely chopped
How you serve this and how many it serves is entirely up to you. I make it to have it in the fridge. It sits in its cooking liquor and I whip it out for sandwiches and snacks as required. It will keep about 5–7 days in the fridge in an airtight container.