Dish Magazine – Issue 98 Peas pair beautifully with leeks and lemon and with the herby spinach puree it brings this dish alive with a zesty fresh flavour – perfect for Spring. Risotto is a great comfort food and delicious both vegetarian or with seafood or meat. This risotto was stunning and if it was served to me at a…
Dish Magazine – Issue 100 Crisp, golden pastry topped with goat’s cheese, walnuts and baby rocket leaves makes a delicious lunch. Serves 8 We made this tart for lunch on a summery day and the silken filling was delicious. I couldn’t find the goats cheese at the local supermarket so went instead with a brie which I cut in circles….
Dish Magazine Tofu Ingredients Tomato and Aubergine Sauce Ingredients Additional Ingredients Tofu Preparation Tomato and Aubergine Sauce Preparation Final Preparation
Dish Magazine – Issue 100 We had our family Christmas day early on Sunday 12th and decided that ‘Trifle with Lemon Cream, Raspberries and Meringues’ from the Dish Magazine 100 issue #Dish100 was just the ticket for a fabulous finale. The combination of limoncello, lemon curd, raspberries, sponge and cream was an absolute winner. Lighter in flavour than the traditional…
Do you know how easy it is to convert favourite recipes so you can make them in the Thermomix? You can add it to the Recipe Community PREP TIME 10 mins | COOK TIME 1 hr | SERVINGS 8 Ingredients Instructions Serve warm with a smear of butter and a cup of tea. Freezes well, so make a…