zucchini fettuccine.

INGREDIENTS:

• 8 small zucchini
• 8 small zucchini flowers
• 500g fettuccine
• ⅓ cup olive oil
• 2 cloves garlic, crushed
• 1 small brown onion, diced
• 1 cup cream
• 150g mascarpone
• 1 tablespoon fresh oregano leaves
• salt and pepper
• parmesan cheese, shaved

METHOD:

1. Cook pasta in salted bowling water until al dente
2. Slice zucchini and flowers lengthways
3. Heat olive oil and saute garlic, onion and zucchini in frying pan until softened
4. Pour in cream and simmer gently for 3-5mins
5. Stir in mascarpone and oregano, season with salt and pepper
6. Drain pasta and add to frying pan, toss to combine
7. Serve with parmesan and zucchini flowers

facebook | twitter | instagram | bloglovin'

frangelico sparkling italian punch carafe.

This recipe is perfect if you and your friends like your sparkling wines! I wasn't a huge fan of this cocktail from the Frangelico Master Class but there was bound to be one or two drinks I didn't like :)

This recipe makes approx. 850ml.

INGREDIENTS:

• 400ml Prosecco
• 120ml Frangelico
• 30ml lemon juice
• 5 mint springs
• 5 lime wheels
• 300ml soda water

METHOD:

1. Pour all ingredients into a carafe
2. Put two to three scoops of ice in and stir
3. Serve in a glass filled with ice and garnish with a lime wedge
4. VOILA! Your sparkling Frangelico cocktail is ready to be enjoyed!

 Image courtesy of @lpmmags Instagram

facebook | twitter | instagram | bloglovin'

french toast.

INGREDIENTS:

• 2 slices of bread per person
• 2 eggs
• ⅓ cup milk
• ½ teaspoon ground cinnamon
• 40g unsalted butter

METHOD:

1. Whisk eggs, milk and cinnamon in a bowl
2. Heat pan on medium heat and melt butter - if the butter sizzles furiously the pan is too hot and you may be burning the butter, remove the pan from the heat and cool it down a little
3. Dip bread into egg mixture and coat generously, draining excess and fry in pan until each side becomes golden brown
4. Drizzle with maple syrup or honey, and garnish with fruits like bananas and berries to serve - VOILA! French toast!

facebook | twitter | instagram | bloglovin'