All Blog Posts — Recipes

A blondie is like a brownie, without the chocolate. This is my grandmother’s Date and Walnut Blondie recipe, but she called it a vanilla slice. My mother made it after her and called it caramel slice. And I’ve christened it ‘blondie’. I like it cut up into bite-sized pieces and serve it with a dollop of Greek yoghurt and the plump white figs of early summer. It is also fabulous with my mum’s old-fashioned chocolate sauce, so I’ve included the recipe for that too. Enjoy! Ingredients - Date & Walnut Blondies  125 g butter 130 g brown sugar 1 teaspoon...

Phillippa's Hot Cross Buns are delicious on their own or you can use them to add lots of flavour to puddings. Try Phillippa's Hot Cross Bun Lemon Curd Pudding. It's the perfect addition to your Easter feast. Ingredients 3 Phillippa’s Hot Cross Buns, slice a thin piece off the top of each bun with the cross, and finely dice the rest 4 eggs  1 tsp vanilla extract 250ml milk 200ml cream 40g plus 20g caster sugar ¼ cup dried currants ½ jar, 125g Phillippa's Lemon Curd (or home made) 1/8 tsp freshly ground cardamom  ½ vanilla pod split ½ tsp finely zested lemon 1 Tbsp brandy Method Preheat the...

Beetroot, Blood Plum Salad with Caramelised Walnuts is a simple Summer recipe. It's a lovely addition to the Christmas table with the vibrant red and green colours. Ingredients 500g cooked small/medium beetroot, cut into wedges 2 large blood plums, each cut into 8-10 wedges 200g crumbled barrel aged fetta 2 cups rocket 1 cup soy caramelized walnut halves or pieces, see website for recipe ¼ – ½ cup fresh mint, basil, or dill, whole or chopped Pepper & Salt 2-3 tbsps Phillippa’s Honey Mustard Vinaigrette Method Arrange the rocket around the edges of a platter so that the stalk end...

Orange and Olive Salad is a personal favourite for Phillippa. She could eat this all day long! The ideal olive is a ‘Volo’ but they have become difficult to find. Ingredients 8 navel oranges 200g Salute kalamata olives in brine - halved and pitted 3 tbsps Salute extra virgin olive oil Fresh chopped Dill, optional Method Using a sharp wide bladed knife, remove all the skin and pith from the oranges. Slice each into 6-8 rounds. Place in a bowl with the olives and dill. Chill. Drizzle with olive oil and serve. Delicious with ham, duck or turkey.