Recipes Archive

Couscous recipes

Mussel and tomato couscous

25 minutes

Juicy stone fruit baked in sticky balsamic blaze topped with crushed biscotti and organic white chocolate

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

½ cup La Prima Glassa Balsamica Blaze
6 ripe nectarines, rinsed
2 100g slabs organic white chocolate
1 x 200 g bag almond biscotti

Method

Preheat the oven to 180°C.

Spoon the balsamic blaze over the ripe nectarines, on a baking tray. Bake for 15 to 20 minutes, or until the nectarines are slightly plump and sticky, turning occasionally to coat in the thick balsamic blaze.

Melt the white chocolate until smooth.

Crush the almond biscotti until chunky. Top the nectarines with the biscotti and a good dollop of white chocolate.

Serve immediately.

Per serving: 1874.5 kJ, 7.1 g protein, 18.5 g fat, 59.1 g carbs
TASTE’s take:
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Juicy stone fruit baked in sticky balsamic blaze topped with crushed biscotti and organic white chocolate

Juicy stone fruit baked in sticky balsamic blaze topped with crushed biscotti and organic white chocolate

Ingredients

Method