FAST ED’S KITCHEN
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BARBECUED CHEDDAR AND PESTO BREAD WITH EASY BLUE CHEESE DIP
Preparation time 10 mins
Cooking time 15 mins
Serves 4
600g self-raising flour
2 tsp fine salt
1½ tsp baking powder
700g Greek yoghurt
1 cup vintage cheddar, grated
½ cup parmesan, finely grated
¼cup pesto
1 cup blue cheese, crumbled
½ cup sour cream
¼cup aioli
Juice of 1 lemon
Sea-salt flakes and freshly ground black pepper
½ bunch chives, finely chopped
STEP 1 Preheat barbecue flat plate to medium-low. Sift flour, salt and baking powder together into a large bowl. Add yoghurt and stir to combine, then mix in cheddar, parmesan and pesto. Continue mixing until a dough just comes together. Divide into 4 even pieces and form into flattened ovals, no more than 2cm thick.
STEP 2 Arrange ovals on a non-stick barbecue liner on flat plate. Cook for 12-15 minutes, turning several times.
STEP 3 Meanwhile, whisk blue cheese, sour cream, aioli and lemon juice together in a bowl until smooth. Season with salt and pepper, then fold in the chives. Serve with warm bread.
Sesame oil, soy, lime juice, tamarind and sugar combine for a classic dipping sauce
MAKE-AHEAD CHOCOLATE SOUFFLÉ WITH CINNAMON CRUNCH PALMIERS
Preparation time 20 mins plus 4 hours freezing
Cooking time 20 mins
Serves 4
Softened butter, for greasing
Caster sugar, for
