Cool evenings call for a curry… Now I am not a pro with curries but this is delicious and I love the Maesri curry pastes. You could easily swap the fish for chicken, slow cooked beef… Ingredients: 500g snapper (or white fish of choice) - cut into large cubes1 tin...
Peach with Burrata
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Converting everyone to eating fruit in salads and side is this years goals. This stunning side salad was beyond delicious and has that gorgeous balance of sweet and salty elements. You will love scooping this up with some homemade foccacia.
- 2 fresh peaches, sliced
- 1 cup watercress leaves
- 1/2 cup thinly sliced radish
- 1/3 cup sliced pickled tomatoes (otherwise pickled onions are fine)
- 1 burrata cheese
- 80 grams thinly sliced prosciutto
- 1 tablespoon fresh thyme leaves
- 3 tablespoons pomegranate molasses
- 1 tablespoon olive oil
- 1-2 teaspoons salt
- 1/4 teaspoon cracked black pepper
- On a platter layer watercress, peach slices, radishes, and pickled tomatoes.
- Tear burrata and top with prosciutto and thyme leaves.
- Mix dressing in a jar and drizzle over the salad.
- If peaches are not in season plums or any stone fruit can be used.
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Ciao I’m Marylin:
If you’re a foodie who’s looking for ideas on what to cook, as well as recipes that deliver on flavour, every time, you’re in the right place.
As a recipe developer, cookbook author (and wife and mum to a team of amateur food critics), in my Casa you’ll find delicious inspiration you can use every day.
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