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