Recipes Archive

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Exotic mushroom bruschetta

20 minutes

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Grape, walnut and rosemary breadsticks

30 minutes

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No-knead soda bread

45 minutes

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Scones with lime curd

20 minutes

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Chunky salad with granadilla salsa

Spaghettini with cherry tomato, feta and chorizo sauce

20 minutes

Birthday cake

Moist chocolate cake with coconut ganache and white chocolate cream-cheese filling

55 minutes

Italian recipes

Italian meatballs with tagliatelle

1 hour, 10 minutes

Caramel, peanut butter and chocolate tart

Serves 8

Difficulty Easy

Prep Time 30 minutes, plus 20 minutes’ chilling time

Cooking Time 5 minutes

Ingredients

2 x 200 g Romany Creams boxes, finely crushed
100 g butter, melted
180 g Caramel Treat
4 T crunchy peanut butter
200 g dark chocolate, chopped
½ cup cream

Method

Mix the crushed biscuits and butter.

Press the mixture into a greased 23 cm springform cake tin, pressing the crumbs firmly up the sides of the tin. Chill for 20 minutes.

Mix the Caramel Treat and peanut butter until smooth, then spoon into the tart shell.

Place the chocolate in a bowl. Bring the cream to a gentle simmer in a saucepan, then pour over the chocolate. Mix until the chocolate has melted. Allow to cool slightly.

Gently spread the chocolate over the tart filling and garnish with chocolate curls if you like.

Cook’s note: To make chocolate curls, shave the sides of a chocolate bar using a potato peeler. Chill the curls until you are ready to serve the tart.

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Exotic mushroom bruschetta

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Spaghettini with cherry tomato, feta and chorizo sauce

Moist chocolate cake with coconut ganache and white chocolate cream-cheese filling

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Caramel, peanut butter and chocolate tart

Caramel, peanut butter and chocolate tart

Ingredients

Method