Chocolate recipes

Chocolate, matcha and pistachio ice-cream pie

Fruity dessert

Peach-and-cardamom pies with brown-sugar lattice crust

25 minutes

Savouries recipes

Dukkah pea falafel pita pockets

30 minutes

Asian recipes

Tamarind chicken cabbage wraps with pistachio pesto

10 minutes

Biscuit recipes

Pistachio-and-coconut biscuits

40 minutes

Biscuit recipes

Shortbread biscuits with lime icing

15 minutes

Ice cream

Pistachio ice cream

Dip recipes

Spinach-and-pistachio pesto

Pancake recipes

Burnt brown sugar pineapple-and-coconut crêpes

20 minutes

Italian recipes

Ventaglietti al limone (pigs’ ears)

30 minutes

Moroccan recipes

Moroccan sausage rolls with minty salsa

20 minutes

Chocolate recipes

Chocolate coins with dried fruit

Chocolate coins with dried fruit

By Abigail Donnelly

Serves 10

Difficulty Easy

Prep Time 20 minutes, plus chilling time

Ingredients

2 slabs good-quality 70% dark chocolate, chopped
Pistachio nuts, chopped
Woolworths peanut brittle, crushed
Dried cranberries
Woolworths Simply dried apple chips
Woolworths Simply toasted coconut
Himalayan pink salt

Method

1. Melt the chocolate in a double- boiler.

2. Pour 2 T melted chocolate into silicone or paper cupcake cups.

3. Decorate and chill to set.

Chocolate fondants with kirsch-soaked cherries

Self-saucing stuffing pie

Sufganiyot/Doughnuts

Chocolate, matcha and pistachio ice-cream pie

Peach-and-cardamom pies with brown-sugar lattice crust

Dukkah pea falafel pita pockets

Tamarind chicken cabbage wraps with pistachio pesto

Pistachio-and-coconut biscuits

Shortbread biscuits with lime icing

Pistachio ice cream

Spinach-and-pistachio pesto

Burnt brown sugar pineapple-and-coconut crêpes

Ventaglietti al limone (pigs’ ears)

Moroccan sausage rolls with minty salsa

Chocolate coins with dried fruit

Chocolate coins with dried fruit

Ingredients

Method