27
LEMON-ROASTED POTATOES
(RECIPE ON PAGE 28); BABY
CARROTS & BRUSSELS SPROUTSLINEN BONBONS
It’s easy to make your own
bonbons. Cut empty plastic
wrap or foil rolls into 12cm
lengths. Wrap squares of linen
around the rolls; secure one
end of each roll with ribbon.
Fill bonbons with small gifts like
a lip gloss or lollies, then secure
the other end with ribbon.CRAB&CUCUMBER
SANDWICHES
PREP TIME 30 MINUTES MAKES 24
Combine4 thinly sliced green onions,
2 seeded chopped fresh long red
chillies,460g fresh cooked shredded
crabmeatand⅓ cup coleslaw dressing
inasmallbowl.Seasontotaste.Using
a vegetablepeeler, slice2 medium
lebanese cucumbersinto thin ribbons.
Thinly slice2 small avocados.Top
8 slices of breadwith cucumber,
avocado and crab mixture, then
sandwich with another 8 slices of
bread. Trim crusts; cut each sandwich
into three fingers.
BABY CARROTS &
BRUSSELS SPROUTS
PREP + COOK TIME 15 MINUTES SERVES 8
12 brussels sprouts (450g), trimmed
90g butter
½ cup (125ml) water
1 teaspoon white sugar
1.2kg baby carrots, trimmed
1 Discard the dark outer leaves
from the sprouts. Separate the
remaining leaves.
2 Melt butter in a large frying pan
over medium−low heat; add the water,
sugar and carrots. Simmer, covered,
for 8 minutes or until tender, turning
occasionally.
3 Add the sprout leaves; cook for
1 minute or until leaves have turned
a darker green. Season. Remove from
heat. Arrange on a serving platter.