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Posted on 25th March 201911th July 2019

Creamy Brussels Sprouts Spaghetti

Travelling through Italy I found myself in awe at the amazing flavours and delicious dishes that were created out of the bare basics.Some of the most incredible dishes were made with just a few pantry staples and the freshest of produce. This approach to cooking and flavour has stuck with me and I often find …

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Posted on 24th March 201911th July 2019

Ginger, Coconut and Mango Tart

Over the years my mum and I have lived in and visited some pretty spectacular (sometimes scary) places.For a time, we lived in North Queensland, where I have fond memories of the giant mango tree in my grandfathers backyard. I remember standing under the tree and eating freshly picked mangoes, the sticky, sweet juice dribbling …

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Little pots of joy for a weekend treat! These little beauties are creamy vanilla panna cotta pots topped with a strawberry and raspberry compote.
The cooler weather has me reaching for comfort food recipes and these creamy mushroom and almond beans tick all the boxes.
Day two of the gnocchi chronicles. Tonight’s recipe transports me back to Sorrento, in a little taverna overlooking the water, watching as the chef baked the Gnocchi alla Sorrentina in a wood fired oven. So simple, but oh my word, oh so tasty!
There’s nothing better than a warm bowl of freshly made potato gnocchi covered in a rich and creamy sauce.
When the local fruit and vegetable grocer has beautiful fresh fennel, you just have to make fennel and cucumber salad!
One of my favourite ways to eat beetroot is in a herby, creamy beetroot salad.
Follow The Moss Larder on WordPress.com

Instagram

Little pots of joy for a weekend treat! These little beauties are creamy vanilla panna cotta pots topped with a strawberry and raspberry compote.
The cooler weather has me reaching for comfort food recipes and these creamy mushroom and almond beans tick all the boxes.
Day two of the gnocchi chronicles. Tonight’s recipe transports me back to Sorrento, in a little taverna overlooking the water, watching as the chef baked the Gnocchi alla Sorrentina in a wood fired oven. So simple, but oh my word, oh so tasty!
There’s nothing better than a warm bowl of freshly made potato gnocchi covered in a rich and creamy sauce.
When the local fruit and vegetable grocer has beautiful fresh fennel, you just have to make fennel and cucumber salad!
One of my favourite ways to eat beetroot is in a herby, creamy beetroot salad.

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