Bunnings Warehouse catalogue - NO LONGER VALID - page 25 *

thumbnail - Bunnings Warehouse Catalogue - Sales products - tableware, plate, cup, jar, napkins, linens, oven, brush. Page 25.
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Delightfully mismatched tableware and linen in shades of pink and amber complement the warm tones of the copper arbour t! n e v e in a m e h T : Lunch PRAWN COCKTAIL BRUSCHETTA MAKES 12 n 1 baguette n ¼ cup olive oil n 1 garlic clove, crushed n 280g jar marinated artichokes, drained n 1/2 cup whole egg mayonnaise n 2 tsp finely grated lemon zest n 3 tsp baby capers, drained n Salt and pepper n 12 large cooked prawns, peeled and deveined n Chopped chives and lemon wedges, to garnish 1 Preheat a barbecue hotplate or chargrill plate over a medium heat. Cut baguette into 12 diagonal 1.5cm-thick slices. Combine oil and garlic. Brush over both sides of bread. Cook slices until lightly golden on both sides. 2 Place artichoke, mayonnaise, lemon zest and capers in a food processor. Process well until smooth. Season to taste. 3 Cut prawns in half lengthways. Top bread with a spoonful of artichoke mixture. Place two prawn halves on top. Sprinkle with chives. Squeeze with a little lemon juice. Crack pepper over and serve.  Dehydrated orange slices are so easy to make! Just slice fresh oranges as thinly as you can, spread in a single layer on a lined baking sheet and cook in a very low oven for 3-4 hours or until the slices are completely dry and not tacky. Use them to make personalised napkin rings (top) or rustic tree decorations (above). bunnings.com.au | bunnings | bunnings 25

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