Great value Archives | Page 314 of 406

Brunch recipes

Baked breakfast omelette

25 minutes

Berry recipes

Yoghurt muffins with warm sticky strawberry preserve

15 minutes

Egg recipes

Grilled bread with Serrano ham and olive oil-fried eggs

5 minutes

Cake recipes

Brûlée lemon tart

30 minutes

Chocolate recipes

Salted caramel and chocolate tart

35 minutes

Panforte

30 minutes

Frozen yoghurt

Frozen fruit yoghurts

Gammon recipes

Marmalade-glazed gammon with poached white peaches

40 minutes

Beetroot recipes

Beetroot carpaccio

20 minutes

Beetroot carpaccio

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

70 g Parmesan, grated
2 cups red wine vinegar
2 t sugar
8 pink peppercorns
2 bay leaves
2 red onions, thinly sliced
30 g watercress
2 medium beetroot, peeled and thinly sliced
1 pear, cut into 8 wedges
1/3 cup olive oil
Sea salt and freshly ground black pepper

Method

Preheat the oven to 190°C.

Scatter a thin layer of Parmesan on a silicone sheet and shape into rounds. Bake for 4 to 6 minutes, or until the cheese has melted. Allow to cool completely.

Bring the vinegar, sugar, peppercorns and bay leaves to a boil in a saucepan. Add the onion and leave to simmer until slightly tender. Allow to cool.

To serve, divide the watercress between four jars. Top with slices of beetroot and pear, then finish with red onions, a spoonful of pickling liquid and a drizzle of olive oil.

Season with salt and pepper and top with the Parmesan crisps.

Hot tip: See the behind-the-scenes photographs of the TASTE 2012 Christmas shoot on our Facebook page.

Spinach lasagne

Pot bread

Italian fondue

Moroccan carrot salad

Asparagus and goats cheese frittata

Baked breakfast omelette

Yoghurt muffins with warm sticky strawberry preserve

Grilled bread with Serrano ham and olive oil-fried eggs

Brûlée lemon tart

Easy sundae

Salted caramel and chocolate tart

Panforte

Frozen fruit yoghurts

Marmalade-glazed gammon with poached white peaches

Beetroot carpaccio

Beetroot carpaccio

Ingredients

Method