These little treats combine apple, cheese and crispy prosciutto to mouth-watering effect. Liren of Kitchen Confidante also provides a great tip: use a miniature ice cream scoop to shape and portion the batter just right — sticky batters can be fiddly!
This dish illustrates how the simplest things can sometimes be the most beautiful. Helene from Tartlette applies the classic combination of figs and blue cheese to create a stunning and colourful pasta dish.
I love the range of colour combinations you can get in salads, like the contrast of deep, kale green and ruby roasted beetroot in this dish. The host of Brooklyn Supper, Elizabeth, further mixes it up with the addition of satsuma plums. I feel good just looking at this salad!
As Amanda from Chew Town points out: there is nothing scary about spatchcock, as it’s just a juvenile chicken (well, and a method for preparing chicken, which I guess creates some of the confusion). This recipe had me hooked with the combination of creamy persian feta and lemon, perfect compliments for a roasted bird.
I think this makes it official: I really need to make some galettes. You may have noticed that this latest version, from Linda at Call Me Cupcake, is not the first galette recipe I’ve posted! The strawberries in Australia are still good, but for how much longer..?