Wednesday, April 1, 2015

Hot Cross Scones !

2 April

As a child, Easter was actually all about self-restraint; I never wanted to be the first in my family to run out of chocolate egg. It would seem I had an early understanding of food envy. This Easter, I'll be savouring Dish Food Editor Claire Aldous' delicious Hot Cross Scones - they're amazingly easy to make and just as impressive as traditional buns. If sweet treats aren't your thing, try an Easter beer - Alice Galletly has a fantastic suggestion.

Happy Easter!
Online Editor,

Hot Cross Scones

As well as the distinctive cross on top, these delicious scones are packed with all the fabulous flavors of the traditional Easter bun but can be made in a fraction of the time. They're best served warm from the oven!

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Gluten Free Spaghetti w/ Broccoli and Basil Pesto

Pesto is a fantastic way to cram a bucketload of greens into a meal in a delicious way. Raw broccoli is the secret ingredient in this one. Majorly upping the nutrient factor and adding yummy crunch. I’ve used fresh basil because it is abundant in my garden at the moment but as we head into winter you could easily use parsley or mint instead. The pesto is also great over roast vegetables or spread on toast with avocado.

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Sarah Tuck's Oaty Banana Bread

A favourite recipe of Sarah Tuck, this banana cake can be thrown together quickly in a bowl using ripe bananas and porridge oats for a nutty, filling loaf.

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