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Bevvies'n'Bites
Bevvies 'n' Bites
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Pear Belle Hélène
Belle Hélène just got a glow-up. Pears gently poached in white wine with lemon, honey and thyme, paired with a tangy cheese, lemon, honey and thyme ice cream, then drenched in a silky dark chocolate sauce. It's classy and a little bit fancy. Serves 2 Ingredients Cheese Ice Cream Ingredients Juice of 2 lemons 4 sprigs of thyme 2 1/2 tbsp. of sugar 3 tbsp. of honey (2 for the syrup and 1 for the ice cream) Zest of 1 lemon 225g cream cheese 250g mascarpone 50ml of cream Poached
grainneherraghty
2 days ago2 min read
Citrus and Lemongrass Tart
This is a citrus tart but not as you know it. This zesty showstopper packs a punch with lemon, lime, fragrant lemongrass, and bursts of finger lime pearls that pop on your tongue. Love those little flavour bombs. I’ll fess up, I started out making this with my own coconut pastry recipe dough. I ended up freezing it to bake another day. I removed what I thought was the dough from the freezer to thaw a bit and started rolling it out. I was very confused as to why it wasn’t roll
grainneherraghty
Jun 33 min read
Cheesy Tom Tart with Pistachio Parmesan Crumble
This simple little number that can be easily whipped up for a relaxed lunch with friends. It's a cheesy tomato tart served with a crunchy pistachio and parmesan crumble. It's best eaten straight away while still warm. Although, I did reheat some in the air fryer the next day and it held up pretty well. Comfort food with a touch of sophistication! Serves 4-5 Ingredients Tart 2 puff pastry sheets 200g ricotta 100g of a melting cheese. I used brie but gruyere, mozzarella or gorg
grainneherraghty
Apr 122 min read
Tres Leches Cake with Popcorn Ice Cream
This dish is a slap in the face to dietary requirements. It is full of all the good things in life, dairy, sugar and gluten. It’s my attempt at making a fantastic dessert that I had at a restaurant in Sydney called Estaban. If you are in Sydney and you like Mexican food, I would highly recommend. Tres leches cake is like nothing I’ve ever tasted before. If you haven’t tried it before, It’s like a moist madeira cake or more dense sponge. Its origin is Latin America, and it get
grainneherraghty
Jan 314 min read
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