 It's our last recipe for 2022, so we thought why not go out with a bang!
It's rare to see a grazing platter without cheese and charcuterie. So I wanted to make some festive party fare that didn't leave dairy free,vegan or vegetarian folk out in the cold. This Grazing Platter involves 3 recipes - 2 brand new ones and an old favourite - plus a jumble of ingredients you can grab in-store to bring it all together. Now to the two new recipes. We've got a super easy cashew cheese, and a truly yummy mushroom pate. Both are vegan-friendly and can be easily adapted to suit any dietary requirements. Supporting the two stars of the platter is an old favourite that goes with them perfectly - Seed Crackers. The accompanying ingredients are mere suggestions; feel free to replicate what I've used or go rogue and make it your own! If you're new to creating a platter, here's an easy guide to building one: The key to an inviting platter is colour, focal points and a variety of small bowls and ramekins to create height and interest. Firstly assemble your ingredients, platter (or board) and a variety of small bowls. Decide what will be scattered directly onto the platter and what will be put into bowls, ramekins or jars, then arrange them around the platter. Then you can have fun adding your scatter items like nuts, dried fruit and crackers. Voila!
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 How appealing does the following sound: you've got guests arriving in an hour, or you're on your way to a bring-a-plate do. You need to whip up something fast, and ideally it should also be delicious, classy and have a point of difference. You have little time or energy and can't contemplate the fiddliness of making hors d'oeuvres, yet you want your offering to pack a punch.
Then follow us. This recipe for Sweet and Spicy Roasted Nuts is not only quick and easy, but has a good chance of scoring you Legendary Nibblies Contributor status for years to come. You can thank us later. For now, we cook.  I used to find the idea of making my own chutneys and relishes daunting. It seemed to me that the making of these jars of delicious alchemy were the domain of expert veterans who had been taught the skill from their own forebears, with secret recipes passed down through the generations.
While there's a little truth to this - using an old family recipe definitely adds a pinch of magic and nostalgia - it turns out that anyone can whip up a simple chutney armed with just a saucepan, some pantry staples and a can-do attitude. Homemade chutney is such a good thing to have in the fridge. It instantly elevates a plain cheese sandwich to ploughman's lunch heights, adds liveliness to cold cuts, and does wonders when served on the side of a humble midweek dahl or curry. My recipe calls for dried fruit, which means no matter the season, the ingredients are always available! Dried fruit works beautifully in chutneys - when cooked and softened it adds a deep, rich flavour. I've used dried peaches, but feel free to use whatever dried fruit you fancy.  Isn't winter in Sydney glorious? Recent rain aside, there's something lovely about this time of year's crisp, sunny days and chilly evenings.
We Sydneysiders, who live in a warm climate for a solid 7 months of the year, don't take this frosty, snuggle-up weather for granted. This really shows itself in the food we enjoy over the winter period. Soups and stews, fragrant curries, shepherds pie…rich, hearty fare that we largely do away with in the stifling summer. Baked treats all but disappear from my repertoire in summer. But June through August my oven gets a regular workout. Mostly sweet things like muffins and biscuits. The occasional cake if my children are nice to me. But what about savoury baking? It often gets forgotten for the showier, sugary treats. But not today. If you're looking for something you can make in a flash, with ingredients we tend to always have on hand, will please everyone in your life whether they're sweet tooths or savoury lovers, look no further than cheese scones. They're a cinch to make, I promise and guaranteed to secure you invites to every picnic!  This recipe was born from a craving for classic New Zealand Afghan biscuits, coupled with a request for muffins from one of my children.
Afghan biscuits are a beloved classic, and generally only found in New Zealand. Ask a kiwi expat what they miss from their homeland and odds are, the answer will be the afghan bikkie. We Australians have a solid track record of claiming New Zealand classics as ours - think pavlova, the flat white coffee, Russell Crowe and Lamingtons (they were originally called Wellingtons! It's true!). Rest assured we won't try that trick with Afghans. Afghan biscuits are predominantly chocolate, walnuts and cornflakes. I thought, why not make some muffins with these characteristics? It worked out beautifully. I added some goodness by way of yoghurt, wheat germ and bran flakes, which gave the muffins more grunt, while still remaining treat-worthy and delicious. Note: the icing and toppings are yummy but aren't at all necessary. Feel free to omit - rest assured your muffins will stand tall and not look at all underdressed! |
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