Best dessert and baking recipes from TASTE Magazine

Fudge recipes

Dense smoked chocolate-and-vanilla fudge cake encrusted with pink peppercorns

2 hours 15 minutes

Luxurious gorgonzola, watercress and strawberry terrine served with home-made melba toast

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

2 x 150 g packs Gorgonzola
1 x 250 g tub smooth cream cheese
12 slices white bread
30 g butter, melted
300 g strawberries, sliced into thin rounds
30 g watercress, rinsed

Method

Preheat the oven to 200°C.
Place the Gorgonzola and cream cheese in a bowl and mix together until combined. Line a mould with clingfilm and spoon the cheese mixture into the lined mould – press down to ensure the mixture takes the shape of the mould. Chill.
Remove the crusts from the sliced bread and, using a rolling pin, roll the slices until flattened. Sparingly brush melted butter onto each slice. Place on a baking tray and bake until golden and crisp, turning once.
Remove the Gorgonzola terrine from the mould and add the strawberry rounds and watercress. Serve with the crisp Melba toast.
Per serving: 2325.4 kJ, 18 g protein, 37.4 g fat, 32.3 g carbs

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Luxurious gorgonzola, watercress and strawberry terrine served with home-made melba toast

Luxurious gorgonzola, watercress and strawberry terrine served with home-made melba toast

Ingredients

Method