Kick Start a Healthy New Year with this Prawn, Avocado & Cucumber Salad

Kick Start a Healthy New Year with this Prawn, Avocado & Cucumber Salad

Reading Time: 2 minutes


A quick tasty snack or a starter for a main meal, this simple recipe not only looks good but tastes good too. Slices of chunky avocado and cucumber make a great mix of textures and flavours.


Serves 2


300g cooked, peeled king prawns, patted dry

100g baby spinach, washed and patted dry

2 avocados, cut into chunks

1 large cucumber, ends trimmed, halved widthways and cut into chunks

50g cashew nuts, toasted and roughly chopped

Black Pepper to taste


For the dressing

1 red chilli, finely chopped

1 lime, zested and juiced

1 ½ tbsp sesame oil

1 ½ tbsp soy sauce



Mix all the dressing ingredients together in a large bowl with some black pepper.

Add in the prawns and leave to marinate for 10 mins.

Remove the prawns from the bowl and transfer to a plate.

Toss the spinach in the remaining dressing.

Add the avocado & cucumber, and carefully toss to combine.

Divide the salad between plates

Top with the prawns and cashews.



Tip: for a little bit of sweetness add some diced Mango or Pineapple chunks.
or add some finely chopped chilli for a heat kick.


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A Savory Treat to Kick-Start the Christmas Celebrations

A Savory Treat to Kick-Start the Christmas Celebrations

Reading Time: 2 minutes


There is nothing like starting the Christmas celebrations, ordering the Turkey & trimmings, inviting Friends and Family,
or wrapping the presents for your tribe.

Speaking of which why not try this recipe for Parmigiano Reggiano Cheese Straws accompanied with a glass of bubbly to enjoy whilst carrying out any of the above tasks?

They are quick and easy to make and are also ideal to russtle up for your visitors over the festive season.
Try them warm along with your favorite sparkling tipple, they will go down a treat.

Parmigiano Reggiano Cheese Straws

Parmigiano Reggiano Cheese Straws


  • 50 grams grated Parmigiano Reggiano Cheese
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon ground black pepper
  • 5 tablespoons softened Butter
  • Ready Made Puff Pastry Sheets


  1. Preheat oven to 200 (180 Fan).
  2. Combine cheese, garlic powder and black pepper in small bowl; reserve 1 tablespoon of the mixture.
  3. Arrange pastry sheets on flat surface. Evenly spread 2 tablespoons Butter on each pastry sheet.
  4. Evenly sprinkle with cheese mixture, then cut each sheet into 10 strips.
  5. Twist strips, then arrange on baking sheets, pressing down ends.
  6. Melt remaining butter in the microwave then brush on pastry strips
  7. Evenly sprinkle with reserved mixture.
  8. Bake for 10 minutes or until golden.

These straws will keep well for 5 days in an airtight container, thats if you have any left to keep !
For an extra twist sprinkle with seasame seeds before baking.

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Reading Time: 3 minutes
You may have never tried this before but we do recommend you ‘do try this at home’ as if you bake it now, it will not only be a memorable table centre for your family meal  but also a huge accolade of achievement for you.
The first time I tried this recipe I was amazed how easy it actually was, and the fruit makes it moist and delightfully tasteful.

You never know, it may also inspire you to be more adventurous in the kitchen all round this party season.



150 g dried figs
225 g soft prunes
100 g pure almonds
225 g soft butter
185 g brown sugar
250 g self-raising flour
0.5 tsp ground cinnamon
0.5 tsp ground ginger
1 good pinch of ground clove
4 large eggs, lightly beaten
225 g raisins
1 juice and zest of 1 large lemon
3 tbsp black treacle
4 tbsp dark rum


Preheat the oven to 150°C, fan 130°C, gas 3. Line a 7cm-deep 20cm square tin with buttered baking paper.

Slice the figs and prunes into small pieces. Roughly chop the almonds. Put the butter and sugar in a bowl and beat until fluffy.

Sift the flour into a bowl with the cinnamon, ginger and cloves. Add this and the beaten eggs alternately to the butter and sugar in the mixer, beating on a low setting all the time.

Stir in the fruit, almonds, lemon juice and zest, treacle and 3 tablespoons of the rum by hand. Tip into the tin and even out with a spatula.

Bake for 1 hour 30 minutes or until golden and a skewer comes out clean. Leave to cool in the tin.

Once cool – make small insertions in the surface and add a little extra rum. To ice your cake, brush the cake with a little warmed apricot glaze, then cover it completely with 500g rolled-out marzipan, trimming off the excess. Brush the marzipan with cooled boiled water. Cover with 750g rolled-out white icing and trim off the excess.

If you prefer you can also bake this cake in a round 20cm tin; cook for 2-2½ hours.

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Spinach & Parmesan Mini Quiches

Spinach & Parmesan Mini Quiches

Reading Time: 4 minutes


Spinach & Parmesan Mini Quiches


Mostly utilized in Italian-themed dishes such as pasta or pesto, Parmigiano-Reggiano cheese is much more versatile though and can add unique flavour to all kinds of dishes. The strong flavour of fresh goat’s cheese and the umami flavour of Parmesan cheese enhance the eggs and spinach used in this recipe for Mini Quiche Tartlets exceptionally well. Paired with walnuts and seasoned with aromatic nutmeg, these mini quiches bring a flavour explosion to the taste buds. The size of these tartlets not only proves to be the perfect individual portion for an elaborate brunch with one savoury treat after the next, it is also ideal as a lunch treat, served alongside baby leaf salad or fresh rocket.



For 6 tartlets, ø12cm


For the base:

125g plain white flour

100g wholemeal flour

150g butter, salted (extra butter for greasing and for the pot)

1.5 tsp. baking powder


For the filling:

3 medium-sized eggs

150g fresh goat’s cheese

180ml milk

125g fresh spinach (approx. 110g after cooking)

50g walnuts, chopped

Salt, black pepper and ground nutmeg to season


Fresh rocket to serve

Olive oil to serve


What you’ll need:

Flat baking tray to carry the tartlet moulds

6 tartlets (ø12cm), ideally made from silicone (if moulds are metal, use butter for greasing)

Kitchen scales



Strainer or colander

Mixing bowl



Large spoon for stirring

Chopping board




  1. In a mixing bowl, combine the flours with baking powder. Cut salted butter into small cubes and add to the mixture.
  2. With your hands to knead the dough until the crumbs form a uniform mass. Divide the dough into 6 portions.
  3. Place the tartlet moulds on a flat baking tray. Press each dough portion firmly and evenly into the moulds. In case you use moulds other than silicone, grease them with butter first. Chill the pastry in the fridge for 30 minutes.
  4. In the meantime, wash the spinach thoroughly and drain by using a strainer or colander. Heat a pot with a teaspoon of butter. Add the spinach leaves and half a teaspoon of ground nutmeg. Cook the spinach for several minutes until the leaves are wilted. Let it cool.
  5. Prepare the quiche filling by combining eggs, fresh goat’s cheese and milk in a mixing bowl. Whisk the mixture thoroughly. Add a dash of sea salt, half a teaspoon of black pepper and another half teaspoon nutmeg to season.
  6. Chop the walnuts into small pieces and stir into the egg mixture. Add the seasoned cooked spinach to the bowl as well, but make sure to drain access water.
  7. Pre-heat the oven to 180°C (fan, middle rack).
  8. Take the tartlets from the fridge and carefully fill them with the egg mixture.
  9. Bake them for 30 – 40 minutes.
  10. Serve with a drizzle of olive oil and a side of fresh rocket.



(Credit to: Castelli/Parmigiano for these beautiful recipes)


Cheesy Pin Wheels – with Love or Hate Twist

Cheesy Pin Wheels – with Love or Hate Twist

Reading Time: 3 minutes

We have had a big response to our recipe for Cottage Pie with a twist of Marmite and we were asked if we had anymore Marmite enriched recipes to try. Well here we go with a very quick and simple recipe for Marmite Cheesy Pin Wheels, They can be prepared really quickly for last minute guests or as a treat to be shared with a glass of wine or prosseco. They are also easy for the kids to make for party snacks or picnics.



Packet Ready Made Rolled Puff Pastry


Grated Mature Cheddar Cheese

1 egg whisked for glazing



Preheat oven to 180°C

Un-roll pastry. Spread Marmite evenly over pastry. Tip: Heat the marmite in the microwave to make it easier to spread but work quickly as it cools fast.

Sprinkle the cheese evenly over the Marmite leave a small gap at the far end to seal.

Roll up from the long side tightly, sealing the end with a dab of water. Cut into 1cm slices.

Form into wheels and lay on a lightly greased baking sheet Brush with egg mix and bake for about 20 minutes until puffed and golden. Serve hot or cold.



Try a Pizza version by spreading Tomato paste onto the pastry, sprinkle dried Oregano onto the paste, Top with grated Cheese, and roll into wheels as above.


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