I just adore this recipe for baked pears, enhanced with a sprinkle of sweet, musky cinnamon, baked until crisp. Try them with a sharp, salty cheese such as blue vein, or a gentler, creamy cheese like double cream Brie or Camembert.
I just adore this recipe for baked pears, enhanced with a sprinkle of sweet, musky cinnamon, and baked until crisp. Try them with a sharp, salty cheese such as blue vein, or a gentler, creamy cheese like double cream Brie or Camembert.
These crunchy little chips are, of course, a satisfyingly delicious snack all by themselves. Great for filling lunchboxes, too.
4 slightly under-ripe pears
3 tablespoons melted coconut oil
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
Preheat the oven to 100°C, and line two trays with baking paper.
Using a mandolin or sharp knife, slice the pears lengthwise into thin pieces. If doing by hand, try and get the slices as uniform in thickness as you possibly can.
Whisk together the coconut oil, maple syrup, vanilla and cinnamon to make a spiced syrup.
Paint each pear slice with the syrup, and then arrange the slices on the baking trays, in a single layer.
Bake for an hour, or until the edges begin to ruffle. Turn the slices over and continue to bake until crisp, about another half an hour. If the chips are still a little soft, leave them in a turned off oven for a further 30 minutes or so to finish crisping up. Be sure to keep a close eye on them, as they can burn easily.
Store in an airtight container for up to 1 week.
Make the most of the short apricot season with this quick summery dessert. The apricots are roasted with honey and orange juice and served with a smooth cardamom cream and a crunchy pistachio brittle. It's the perfect laid-back dessert to serve at the end of dinner party.
Packed with 36g of protein, Dr Rupy's overnight protein porridge is brimming with nuts, seeds, spices and fruit. The perfect balanced start to the day.
This version of Fattoush is close to the classic salad we all know and love, but differs slightly from the one my mother used to make.
With juicy meat, crispy golden skin and a ton of moreish tarragon and mustard cream sauce, this appropriately named 'epic' chicken will impress at your next Sunday roast.
This rich and creamy tahini noodle broth with turkey from Dr Rupy is packed with powerhouse flavours and over 40 grams of protein.
Smashing the cucumbers gives them maximum surface area to absorb the delicious dressing in this salad. Topped with falling‑apart baked salmon, this dish is light, quick and tasty.
Welcome summer into your kitchen with these moreish tacos. The mango salsa is the perfect balance of sweet, zesty and flavoursome (try not to eat it all before it gets to the table!)
