“THE GENTLE SWEETNESS OF POACHED PEAR COMPLEMENTS THE MAPLE AND VANILLA, AND THE TOASTY ALMOND CRUMBLE ON TOP IS THE PERFECT FINISH!”
@kcoverdale
“WHETHER IT’S LEFTOVER CHEDDAR, OR SWEETLY CARAMELISED CARROT PEEL, THESE RECIPES HELP YOU CUT DOWN ON WASTE AND MAKE THE MOST OF EACH INGREDIENT.”
@kcoverdale
APEROL-SOAKED CARROT MUFFINS WITH LABNEH FROSTING
MAKES 6
Begin this recipe 1 day ahead.
350g Greek-style yoghurt
2 medium (220g total) carrots
1 x packet delicious. Carrot Cake baking mix
3 large eggs
185ml vegetable oil
¼ cup (30g) pecans, roughly chopped
APEROL SYRUP
¾ cup (165g) caster sugar
¼ cup (60ml) Aperol
To make the labneh, line a fine sieve with muslin or a clean Chux cloth and set over a bowl. Add yoghurt, fold up the edges of the muslin to cover, then chill overnight until labneh is thick and whey has drained.
