A great big thank you to everyone who has submitted a recipe to this month’s very successful No Waste Food Challenge where the theme was to use up fresh fruit. There are a lot of really fantastic ideas and delicious looking photographs this month, so well done to you all! Do pop on over and visit Kate at Turquoise Lemons to find out May’s challenge ingredient.
For Valentines Day Choclette was anonymously gifted a beautiful red-bow tied box of golden stone fruit. The fruit selection included some very ripe peaches which she made into this delicious looking peach and white chocolate cake based on Mollie Katzen’s Peach Puddingcake from The Enchanted Broccoli Forest. She uses two peaches and one nectarine in her cake.
This Greek-inspired multi-coloured salad contains all sorts of different fruits – cantaloupe, tomato, cucumber, dates, raisins, lemon and orange. She says, “This is a fresh salad with contrasting textures and flavors. Salty cheese and sweet melon, soft fruit and crunchy nuts and pumpkin seeds…this salad is full of tantalising varied tastes that will leave you content as a summer dinnertime meal.”
Caroline uses fresh apricots to make this delicious looking apricot cheesecake recipe by Martha Stewart. A homemade apricot compote is swirled into a cheesecake base layered over a digestive biscuit crust. Caroline says it “tasted delicious; the apricot puree on top gave a great zingy contrast to the creaminess of the cheese.”
Mango Caribbean Crab Cakes by Chef Mireille from Gourmet Global
Pineapple Nutella Sugar Wafers by Chef Mireille from Gourmet Global
Blueberry & Lime Ice Cream by Angela from My Golden Pear
Spiced Mango Pudding Cake (eggless) by Chef Mireille from Gourmet Global
Banana Muffins with Pecans, White Chocolate and Streusel topping by Lucy from Supergolden Bakes