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Potato crostini with cranberry, brie and thyme

Potato crostini with cranberry, brie and thyme

Bread is swapped for gluten-free potatoes in this crostini recipe. Simple yet sophisticated, these cranberry and brie topped bites make the perfect Christmas finger food. A must-try with bubbles!
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Buttery Toasted Pecans

Buttery Toasted Pecans

Recipe from Julia Reed.

Food Stylist; Caitlin Bensel, Photo by Torrie Cox

 

 
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Cream Cheese Cucumber Bites with Dill

Cream Cheese Cucumber Bites with Dill

  • 1-2 cucumbers cut into ½ inch rounds
  • Salt and freshly ground pepper
  • 4 ounces cream cheese
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon lemon juice
  • ¼ teaspoon garlic powder
  • 2 tablespoons chopped fresh dill

Optional Toppings

  • Additional dill sprigs
  • Cherry or grape tomatoes sliced thin
  • Sliced olives
  • Bite size pieces of bacon
  • Bite size pieces of smoked salmon

Instructions

  • Arrange the cucumber slices on a baking sheet lined with paper towels or a tea towel. Season both sides of the cucumber rounds with foodies Flaky Sea Salt. Let sit at room temperature for 20-30 minutes.
  • Meanwhile, combine the cream cheese, mayonnaise, sour cream, lemon juice, garlic powder and a few grinds of pepper together in the work bowl of a mixer. Using the whisk attachment mix until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add the chopped dill and mix again until it is evenly dispersed throughout the mixture. Add salt and pepper to taste.
  • Wipe any moisture and excess salt from the cucumber slices and arrange them on a serving platter. Using a metal measuring spoon, create a small divot in the center of each cucumber round. Top each slice with a dollop of the cream cheese mixture and any additional desired toppings. Serve immediately or transfer to the refrigerator for a couple of hours prior to serving.
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Chilli Dressing

Chilli Dressing

Chilli dressing with a differnce
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Pan-Fried Yoghurt Flatbread

Pan-Fried Yoghurt Flatbread

Recipe by Angela Casley and NZ Herald 
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Barbecue Kumara Wedges and Haloumi Salad

Barbecue Kumara Wedges and Haloumi Salad

Have this easy vegetarian haloumi on the table in 15 minutes. With barbecued sweet potato, a cheat's creamy dressing and a salty kick from the haloumi, this is the ultimate filling summer salad.

Recipe adapted from taste.com and Kim Meredith.

Image by Kim Meredith And Nigel Lough

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