Southern View: November 26, 2019

SOUTHERN VIEW Latest Canterbury news at starnews.co.nz
Tuesday November 26 2019 21
Tasty Bites
Board it and they will come
Whether for an easy family
breakfast on a Sunday
morning or part of a brunch
party with friends, this parfait
board is sure to please even
the pickiest of palates
Fruit and dips board
Serves 6-8
Use 46cm x 28cm board
Ingredients
1½ cups plain Greek yoghurt
1½ cups strawberry Greek
yoghurt
1½ cups blueberry Greek
yoghurt
¼ cup honey with honeycomb
¼ cup pomegranate seeds
¼ cup Grape-Nuts cereal
¼ cup slivered almonds
¼ cup cacao nibs
¼ cup multiseed ancient grains
blend
¼ cup peanut butter or almond
butter
1 cup raspberries
1 cup blackberries
¾ cup blueberries
8 strawberries, with some sliced
and some cut in half
1 banana, peeled and sliced
1 cup fruit and nut granola
1 cup granola clusters
1 cup chocolate almond granola
¼ cup toasted coconut chips
½ cup chopped dried fruit
Directions
Place the yogurts in large
(473ml) Mason jars on 3
different areas of the board.
Put the honey with honeycomb
in a serving bowl and place the
bowl on the board.
Put the pomegranate seeds,
Grape-Nuts, slivered almonds,
cacao nibs, ancient grains blend,
and peanut butter in small
serving bowls and place the
bowls across the board.
Add the berries and sliced
banana to the board, followed
by the granolas. Fill in any gaps
with the toasted coconut chips
and chopped dried fruit.
Charcuterie and cheese
board
Serves 12+
Use 51cm board
Ingredients
1 whole pineapple
1 cup raspberries, divided
1½ cups blueberries, divided
1½ cups blackberries, divided
1½ cups chocolate pudding
¾ cup caramel dip
1½ cups plain or vanilla Greek
yoghurt
¾ cup mixed berries
whipped cream cheese
1 cup chunky granola
2 cups red grapes, in bunches
2 cups green grapes, in bunches
2 medium oranges, sliced into
wedges
12 small watermelon wedges,
with rinds
1 mango, peeled, pitted, and
thinly sliced
2 kiwifruit, peeled and thinly sliced
1 medium starfruit, sliced
15 whole strawberries
1 red apple, thinly sliced
1 cup fresh cherries, with stems
2 bananas, peeled and sliced
Directions
Vertically slice the pineapple
in half, keeping the stem on one
half. Hollow out the half with
the stem to be used as a bowl.
Reserve the pineapple flesh.
Place the pineapple bowl in the
centre of the board.
Cut the reserved pineapple
flesh into chunks. Mix the
pineapple chunks with quarter
cup of the raspberries, quarter
cup of the blueberries, and
quarter cup of the blackberries.
Put the pineapple and berry fruit
mixture into the hollowed-out
pineapple bowl.
Put the chocolate pudding,
caramel dip, yoghurt, cream
cheese, and granola in small
serving bowls and place the
bowls across the board.
Arrange the grape bunches
on the board, followed by the
orange slices, watermelon
wedges, and sliced mango.
Fan kiwifruit slices around
the yoghurt bowl, the starfruit
around the cream cheese bowl,
the strawberries around the
chocolate pudding bowl, and the
apple slices around the caramel
dip bowl.
Place the cherries near the
top of the pineapple stem and
the banana slices next to the
cherries.
Fill in the gaps on the board
with the remaining threequarters
of a cup raspberries, 1¼
cups blueberries, and 1¼ cups
blackberries.
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NEEDED
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Interpreting course starting in 31 January 2020.
Complete the course, pass the assessment and
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14 & 15 Feb
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www.interpret.org.nz
Enrol now: www.interpret.org.nz/become-an-interpreter.html