Shortbread Wreaths - Chef Recipe by Kirsten Tibballs.
This is the ideal recipe for those early birds who like to plan ahead, as you can begin compiling...
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Spinach, Basil and Cashew Dip
Ingredients
100g baby spinach
1/2 cup fresh basil leaves
1/2 cup roasted cashews
1/4 cup olive oil
1 Tbs lemon juice
1/2 cup finely grated Parmesan
Method
Place spinach, basil and cashews in a food processor. Process, scraping down sides occasionally, until almost smooth.
With motor operating, add oil, lemon juice and 2 tablespoons cold water in a slow, steady stream. Process until well combined.
Transfer to a serving bowl. Stir in Parmesan. Season with salt and pepper and serve with lavosh.
Credits: Kirrily La Rosa in Super Food Ideas 2013
Photo Credits: Our Healthy Habits
