Pictured: A selection of Brunch canapés; Cream Cheese balls mixed with Olive, Olive oil and herbs on basil and Rosa tomatoes. Labneh with Zaatar and nuts, fruit and seeds. Strawberry seasoned with black pepper on Mascarpone with a Balsamic reduction. Asparagus and smoked salmon on cream cheese. Caramelised peach on Mascarpone with honey glazed cashew. Egg mayo with a salsa Verde dressing and chives. Fig dressed with honey and nuts on Mascarpone. Nutella with berries and salted caramel bark
I couldn't get the idea of topping a no-bake Cheesecake with jelly out of my mind. The combination of flavours and textures are very interesting and add a playful element to the traditional cheesecake. I also whipped a packet of raspberry jelly into the cheesecake mix before leaving to set. The result; a marshmallow-y pink tinted cheesecake with an intense pink layer on top. I'd imagine this working well with a lemon filling topped with passionfruit pulp too!
Provita topped with Mascarpone cheese, zatar, chopped nut and dried fruit, honey and olive oil and sprinkled with sesame seed.
Al-fresco dining is one of the hallmarks of Summer. If you're taking advantage of the weather, make sure the cooking is simple and easy. Pictured: Sriracha orange chicken. Cauliflower rice, braised with onion and cumin. Mixed salad with carrot and beetroot, mango slices dusted with paprika, avocado, cucumber, toasted coconut and honey glazed almond. A drizzle of Mango and Coconut dressing finishes this Summer salad.