Citrus recipes

Citrus pork with coriander and sweet potatoes

15 minutes

Beetroot recipes

Fresh beetroot soup

20 minutes

Summer bean and pea pasta

10 minutes

Egg recipes

Eggy mushroom tart

10 minutes

Dried mint and hazelnut dukkah with olive oil and crispbreads

15 minutes

Jelly recipes

Gruyere with watermelon and pomegranate jelly

Battered and

Tempura prawns with sweet chilli sauce

10 - 12 minutes

Chilli recipes

Soya, ginger and chilli dressed salmon sashimi with prawn crackers

Chicken pot-stickers with wasabi mayonnaise

4 minutes

Crunchies

20 minutes

Pecan butter sauce

10 minutes

Fudge recipes

Salted hot fudge sauce

15 minutes

Salted hot fudge sauce

By Monche Muller

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

60 g dark chocolate
2 T butter
1/3 cup evaporated milk
1/2 cup sugar
1/2 t flaky sea salt
1/2 t vanilla extract

Method

Melt the dark chocolate and butter in a double boiler.

Add evaporated milk (Ideal milk), sugar, flaky sea salt and vanilla extract.

Cook for 5 minutes, stirring occasionally, until the sugar has dissolved.

Serve warm over ice cream.

Cook's note: This magnificent stuff can be served with with ice cream or just eaten with a spoon.

Oxtail dombolo pie

Warm orzo salad

Lemon meringue white hot chocolate

Citrus pork with coriander and sweet potatoes

Fresh beetroot soup

Summer bean and pea pasta

Eggy mushroom tart

Dried mint and hazelnut dukkah with olive oil and crispbreads

Gruyere with watermelon and pomegranate jelly

Tempura prawns with sweet chilli sauce

Soya, ginger and chilli dressed salmon sashimi with prawn crackers

Chicken pot-stickers with wasabi mayonnaise

Crunchies

Pecan butter sauce

Salted hot fudge sauce

Salted hot fudge sauce

Ingredients

Method