West Coast oysters, which have a slightly mineral flavour, star alongside this cool spin on a traditional mignonette sauce. Crushing the ice cubes will help stabilize the oysters on the serving tray. If you fridge doesn't have an ice maker, simply crush ice cubes in a blender.
This recipe makes about 1-1/2 cups (375 mL) chutney, enough for 72 pieces. Refrigerate any leftover chutney for up to 2 weeks; use on canapés or cheese plates, or as an accompaniment to curries and meat pies.
This pasta features lemon and spinach, classic springtime flavours. One pound (500 grams) of asparagus, trimmed and thinly sliced, is another seasonal choice.
Use apples that hold their shape well: Golden Delicious, Idared, Mutsu, Northem Spy and Granny Smith.
Spread this delicious icing over our Ultimate Special Champagne Layer Cake.
Fluttering dragonflies will catch everyone's eyes with their colourful sparkle and brilliant shades. Insert lollipop sticks into a few cookies before chilling them to make cookie pops.
You can't beat a classic comfort dish like mac 'n' cheese. It's a family favourite, student soul food and late-night crowd-pleaser. Making it from scratch isn't difficult—once you prep a big batch of the sauce, the rest is child's play.
