Home' Scoop : Scoop 59 Autumn 2012 Contents 214 SCOOP AUTUMN 2012
FETTA, PEAR AND
SERVE For lunch, perhaps with some
soup or a side salad.
HARDEST BIT Making sure you don’t
burn the sandwich.
TIME Prep 5 minutes, cook 10 minutes.
Chop half a cup walnuts and mix with half a cup
chopped pear, 100g mashed fetta and 100g
cream cheese. Make four sandwiches with the
mixture. Fry in 2 tablespoons olive oil until
golden brown on both sides.
PRUNE, ROSEWATER AND
SERVE As a dessert.
HARDEST BIT Combining the ingredients without
letting the ice-cream melt too much.
TIME Prep 10 minutes, cook 0 minutes.
Mix a one-litre tub of quality vanilla ice-cream
with one cup chopped, soft, ready-to-eat
prunes, 4 tablespoons rosewater, one cup
chopped pistachio nuts and a few drops
pink food colouring (optional). Combine and
serve immediately topped with extra chopped
pistachios and a little extra rosewater to taste.
Alternatively, return to tub and store in the freezer
until required. Note: rosewater strength varies, so
taste and adjust the amount to your liking.
WARM MUSHROOM SALAD
SERVE For lunch.
HARDEST BIT Finding Sunbeam
TIME Prep 5 minutes, cook 25 minutes.
Set a fan-forced oven to 200 degrees. In a roasting
pan, combine 250g whole mushrooms with
two tablespoons of olive oil, one tablespoon
balsamic vinegar and one crushed clove
garlic. Bake for 15 minutes. To serve, mix warm
mushrooms with two cups baby spinach, half a
cup of Sunbeam dry-roasted hazelnuts and half
a cup of grated parmesan. Sprinkle with flake
salt. Serve with crusty bread.
You don’t have to spend
ages in the kitchen to make
impressive food. Jane Cornes
shows you how. Each recipe
Fetta, pear and walnut toasties.
Warm mushroom salad.
Prune, rosewater and
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