Takes a little effort Archives

Mushroom recipes

Cauliflower cheese and ham soufflés

45 minutes

Curry recipes

Grilled calamari in a coconut curry marinade

5 minutes for calamari, 15 minutes for rice

Nutty phyllo layers with rosewater syrup

30 minutes

Fruit-carpaccio salad with spun sugar

10 minutes

Paella skewers

15 minutes

Strawberry compote with gorgonzola and walnut shortbread

Serves 6 – 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

About 250g Gorgonzola, sliced

For the compote:

1/2 cup sweet wine
1/2 cup sugar
1/2 cup water
250 g strawberries, hulled

For the shortbread:

100 g walnuts, lightly roasted and finely ground
1 cup cake flour
1/2 teaspoon salt
1/3 cup caster sugar
120 g butter, at room temperature

Method

To make compote: Heat the wine, sugar and water, stirring until the sugar dissolves. Boil until reduced and syrupy.
Remove from the heat and stir in the strawberries.
Allow to cool, then chill if made ahead of time.

To make shortbread: Place the walnuts, flour, salt and caster sugar in a bowl.
Mix together and add the butter. Rub lightly together to form a stiff dough. If necessary, add a few drops of water.
Wrap in clingfilm and stand in the fridge for about 30 minutes.
Roll out thinly between 2 sheets of non-stick paper to a thickness of about 1cm.
Fit into a rectangular baking pan.
Bake at 180°C for 15 minutes or until lightly browned.
While still hot and soft, cut into long, thin triangles.
Allow to cool and crisp before carefully removing.

To serve: Arrange the shortbread and sliced cheese on a platter. Serve with the strawberry compote to add at table.

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Strawberry compote with gorgonzola and walnut shortbread

Strawberry compote with gorgonzola and walnut shortbread

Ingredients

Method