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Recipe: Paleo devilled eggs – three ways
Whether you’ve got leftover hard-boiled eggs from Easter painting sessions or you’re throwing a Mad Men themed party, these little devilled egg puppies are a great way to serve as a starter, finger food or to keep in the fridge for a snack. I wanted to create three different flavours for the filling using the yolk and sautéed onion as a base. They’re easy and fast but full of flavour. I hope you like them.
Recipe: No bake caramel chocolate slice
When I started with this recipe I actually meant to make date and nut chocolate covered eggs, since it’s Easter and all. BUT, as I was in the middle of the first stage, something came up and I had to finish up quickly so there was no time for egg shaping and coating and I decided to assemble everything into a slice instead. The final result is a delicious, easy treat that is like a mix between a fudge, lara bar and a caramel slice topped with chocolate and almonds. It’s no fuss, no bake and make ahead kind of recipe.
Recipe: Cauliflower & beetroot couscous with hazelnuts
This beetroot recipe came about as I was thinking about a nice vegetable dish to go with our lamb cutlets. I often make a beetroot, mint and walnut salad with some goats cheese perhaps but I wanted something a little more fun that night. Then I started thinking that maybe I should make my yummy cauliflower couscous with pomegranate (recipe in my cookbook) instead. You can guess what happened next.