Cheese Buttermilk Scones
This is a great way to finish off leftover cheese, and you can use up chopped parsley or other herbs if you have them as well.
About Annabelle White
Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.
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Mini raspberry & passionfruit trifles
You can make the trifles up to a day in advance, then cover with clingfilm and refrigerate until needed.
Mini Shrimp Tarts
Labour of love
Cheese, Chutney & Ham Pinwheels
These are yummy treats to make ahead of time.
No Fail Carrot Cake
Say thanks to Mum with these baked treats.
Prawn & Chicken Wonton Soup
Ready in 3 hours (plus refrigeration). We used 9.5 x 10.5cm wonton wrappers, but trimmed them to make tidy parcels once filled. You can get cooked, chopped prawn meat from the frozen section at Asian
Double Mushroom Soup
By using two types of mushrooms and plenty of thyme, you’ll get an intense mushroom flavour – and it’s a healthy choice. Serve with paneer (Indian cottage cheese, available in supermarkets) and
Crab Bisque
3 tbsp olive oil 600g paddle crabs or frozen crab, shell on, chopped into small pieces 1 medium onion, finely diced 1 medium carrot, roughly chopped
Curried Parsnip Soup
This recipe is also delicious made with pumpkin or carrots, and with a swirl of cream added at the end.
Carrot Soup
These hearty and healthy soups combine practicality with great taste.
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