Delightfully mismatched
tableware and linen in
shades of pink and amber
complement the warm
tones of the copper arbour
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:
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).
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