A pocketful of poesy
We don’t do alot of product endorsement but the beautiful packaging and the whimsical nature of this bread won me over when I discovered it at my local supermarket recently. I now always have some on hand. It makes the best pizza bases or just have it brushed with olive oil and sprinkled with herb infused rock salt as in the image above. It’s made in Havelock North, New Zealand and each package comes with a complimentary poem, hence the name – “Poesy”. Oh and if you have time while you’re munching on your poesy bread check out their beautiful website – www.poesy.co.nz.
Gourmet cheese with toffee chards
The next time you have a gathering try this for your cheese platters – it not only looks fantastic but tastes great too.
Take the big size rounds of your favourite cheese, in this case it was Kapiti Kikorangi. Carefully cut the middle out of the cheese round and slice into wedges. Fill the now hollow cheese round with your favourite compote – see recipe below for Berry & Apple compote. Then decorate with chards of red toffee.
Berry & Apple compote
200g fresh or frozen berries eg. Raspberries, Boysenberries
1 apple, cored and chopped
2 tsp vanilla essence or split & scrape one vanilla pod
3 Tbsp sugar
juice and zest of 1 orange
Put all ingredients in a saucepan and simmer over a low heat for 15 minutes or until soft, stirring occasionally. Allow to cool then place in an airtight jar. (it will keep for up to a week in the fridge).
Angela
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