Angel food cake with beetroot icing and dried pomegranate

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5 minutes

Whole plum and almond tart

1 hour

Home-made fresh berry curd

20 minutes

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25 minutes

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Camembert, pine nut and herb stuffed mushrooms

10 – 12 minutes

Camembert, pine nut and herb stuffed mushrooms

By TASTE

Serves 4

Difficulty Easy

Cooking Time 10 – 12 minutes

Ingredients

4 large mushrooms
½ Woolworths traditional camembert 250g,chopped
30 ml Parmesan cheese, grated
30 ml Fresh breadcrumbs
5 ml fresh thyme, chopped
5 ml fresh parsley, chopped
2 cloves garlic, crushed
20 ml pine nuts, crushed
15 ml wholegrain mustard

Method

Wipe mushrooms with a damp cloth, remove stalk and pre-cook either in the oven or microwave until soft.

Combine the remaining ingredients in a bowl and mix well. Divide ingredients into 4 and fill each mushroom.

Place under a preheated grill for about 10 – 12 minutes or until cooked and the topping is golden and crispy. S

erve with Woolworths Heat & Eat paninis

Spinach lasagne

Pot bread

Italian fondue

Angel food cake with beetroot icing and dried pomegranate

Sweet mustard pickled vegetables

Whole plum and almond tart

Home-made fresh berry curd

Hibiscus perfumed gin

Fresh fruit dipped in luxury chocolate

Brie, basil and sun-dried tomato pasta sauce

Smoked chicken, brie and bacon salad

Roasted balsamic pear, pecan nut and brie tart

Apple, pecan nut and camembert stuffed pork chops

Camembert and caramelised onion stuffed chicken breasts

Camembert, pine nut and herb stuffed mushrooms

Camembert, pine nut and herb stuffed mushrooms

Ingredients

Method