Green Bean Salad with Tomato and eshalot dressing, Feta, and toasted Almonds Serves 4-6 people Ingredients ⅓ cup sliced almonds, toasted 500 gm green beans 20 ripe cherry tomatoes, halved 2 large eschalots, sliced. 4 tablespoons extra-virgin olive oil 1 small garlic clove, crushed. 1 ½ tbsp red wine vinegar 1 small bird's eye chilli 1 handful of each: parsley, basil, and rocket leaves 3/4 cup crumbled feta cheese Method Top and tail your beans. Bring a large pot of water to the boil and add some cooking salt. Place your beans in the water and cook for 4-5 minutes or until cooked but with a slight crunch to them. Strain and ...

  Diplomatica Serves 10 Crème Patisserie - Ingredients 750 ml milk                                                       60 gm plain flour 6 tblsp caster sugar                                            zest of 1 lemon 1 vanilla bean stick                                            3/4 gelatine leaf (2.5gm) 5 egg yolks  Method Place your gelatine in a bowl of cold water to soften and leave for about 4 minutes then remove it from the water and squeeze out any excess water. In a heavy ...

Serves 7 450 ml whipping cream 275 ml full cream milk 50 ml castor sugar 1 vanilla bean 2 ½  leaves of gelatine Method Heat milk, cream, sugar and vanilla bean in a heavy based pot until, the sugar has dissolved and ingredients are hot but not boiling. Immerse gelatin leaves in luke warm water one at a time and leave to soften. Once they are soft and pliable squeeze in your hands to release all the water. Add the gelatin leaves to the milk and cream mixture and whisk well. Scrape the vanilla pods out with a teaspoon to release as much of the black specks as possible. Strain though a sieve into a measuring ...