Pie recipes

Ham-and-mushroom pie

35 minutes

Egg recipes

Egg roll with mince filling

45 minutes

Gluten-free treat

Meringue-and-custard torte

4 hours

Panna cotta

Chocolate-and-cardamom panna cotta with rose syrup

White chocolate florentines

10 minutes

Chocolate recipes

Tart au chocolat

Fruity dessert

Plum semifreddo

Caramel semifreddo

Coffee recipes

Irish coffee

Creamy chicken and mushrooms

20 minutes

Asparagus recipes

Potted asparagus and cheese quiche

40 minutes

Salad in a jar

Salad in a jar

By Sue Lund of Newstead Estate

Serves 4

Difficulty Easy

Prep Time 15 minutes

Ingredients

1 x 100 g log of goat\'s cheese
1 T double-thick cream
40 g rocket or baby salad leaves
1 - 2 apples, cored and very finely sliced
2 celery sticks, scraped and very finely diced
a handful pine nuts, toasted
1 x 35 g punnet microgreens (beetroot and other microsalad leaves)

For the dressing, mix

1 ½ T sunflower oil
1 ½ T oliv eoil
1 T white wine vinegar
½ T honey
5 fresh mint leaves, finely chopped

Method

Mix the goat’s cheese with the double-thick cream to create a mixture with a thick, firm consistency. Roll into small balls and chill.

Layer the salad leaves, apple, celery and pine nuts in clean jars or glasses.

Roll the goat’s cheese balls in the microgreens and place on top of the salads.

Pour over the dressing and serve immediately.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Ham-and-mushroom pie

Egg roll with mince filling

Meringue-and-custard torte

Chocolate-and-cardamom panna cotta with rose syrup

White chocolate florentines

Tart au chocolat

Plum semifreddo

Caramel semifreddo

Irish coffee

Creamy chicken and mushrooms

Potted asparagus and cheese quiche

Salad in a jar

Salad in a jar

Ingredients

Method