BRUSH MAGAZINE

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RECIPES
TRICOLORE
This is a summer favourite. It's so simple, it
only takes 10 minutes to prepare and uses
only a few, fresh ingredients. The vibrant
colours are sure to wet your appetite and
transport you to holidays in the Italian
Riviera.
INGREDIENTS
Serves 2
Prepare 10 minutes
2 ripe tomatoes
1 ball of mozzarella
1/2 ripe avocado
fresh basil leaves
capers (optional)
olive oil
balsamic vinegar
salt & pepper
METHOD
Wash and finely slice the tomatoes and the mozarella.
Cut the avocado in half, and remove the pit. Thinly slice the avocado half whilst
still in it's skin and scoop out the flesh in one go using a big spoon.
On a plate, begin to layer tomato, mozarella and avocado. It looks lovely if you
create a circle on the plate, or two rows on a nice wooden chopping board.
Drizzle some olive oil, balsamic vinegar and capers on the top. If you like garlic,
you can add half a clove of crushed garlic to the drizzle.
Season with salt & pepper and sprinkle with basil leaves.
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NO CHURN COFFEE
GELATO
This has become a lockdown
favourite in my house. It only takes
10 minutes to prepare and uses only a
few, fresh ingredients. The vibrant
colours are sure to wet your appetite
and transport you to holidays in the
Italian Riviera.
INGREDIENTS
Serves 2
Prepare 10 minutes
2 tbsp instant coffee
60ml boiling water
1 tin of condensed milk
480ml double cream
Dark chocolate (optional)
METHOD
16
Add the coffee to the boiling water, mix until dissolved and allow to cool/
If you have an espresso machine, then brew 1 espresso shot.
Pour the double cream into a bowl and whisk it, using an electric whisk if
you have one, until stiff peaks form.
Add in the condensed milk and coffee and mix until combined.
If you want chocolate chips, then cut up some chocolate squares into
chunks or slithers and fold them in.
Place the mixture in a tupperware and put it in the freezer. Allow to set
overnight.
You could play around with other flavours and add cocoa for chocolate,
vanilla essence for vanilla, and so on, instead of coffee.