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Eggnog French toast (shown made with sandwich bread) paired with fresh fruit and topped with maple syrup.

inside and out. Pair it with a few spices or sweeteners and you’ll have a lovely drink for you or your guests to enjoy! Cider is lovely warmed and served

with a sprinkle of cinnamon, allspice and nutmeg; a simple treat I love after being outdoors. I recommend using a slow cooker if you are having compa- ny and want to keep the cider warm all evening, but a pot works just fine for smaller batches. For a more adventur- ous mulled cider you can add a pinch of clove and lemon or orange slices, but beware, if you leave citrus cook- ing in the cider too long it will turn

the drink bitter. You can also experi- ment

and mix in combinations of

cranberry juice and brown sugar, or maple syrup and butter. For a really decadent drink, add liquid caramel and whipped cream. All enjoyable and tasty combinations approved by my household! How you serve your cider is entirely up to you. Play with the ingredients and find your perfect flavour combination. Of course, if you ask grandpa, a nice spiced rum also adds a great flavour! Eggnog French panettone

What a wonderful morning treat!

Hearty gnocchi and winter squash From the kitchen of Ian Leatt


taste of Europe on your door- step, this colourful dish will help you make the most of

your winter squash. Paired with gnoc- chi and cheese this simple recipe may become a fast favourite, not only for you, but for your friends as well. Ingredients

1 large butternut squash, cut into chunks

1 clove of garlic 3 tbsp olive oil 500 gram package of gnocchi 1 cup baby spinach 1/2 cup goat cheese Pre-heat your oven to 350 F. Place the squash into a roasting pan with

garlic and oil, salt and pepper, and toss well. Roast for 20 minutes, shaking the pan halfway through, cooking until the squash is tender and golden. Meanwhile, cook the gnocchi

according to package instructions. With a few seconds to go, add spin- ach to the boiling water and then drain the gnocchi and spinach togeth- er. Tip into the roasting tin, and mix everything together well, mashing the softened garlic. Spoon onto warm serv- ing plates and top with crumbled goat cheese. Delicious! Ian Leatt, a former chef in Jersey,

Channel Islands, is sales director at Pegasus Publications.

Beautiful Gardens 2014 • 33

Beat one egg and a quarter cup of eggnog together in a bowl, season with cinnamon and nutmeg. Dip a fresh slice of panettone into the mixture, soaking it on both sides. Warm a fry pan on medium heat and cook the slices in a coated fry pan until light- ly browned on each side. Serve with fresh fruit, maple syrup and dust with icing sugar. Sausages or bacon make a perfect pairing, the salty meat adding to the taste of the sweet bread. If you don’t have panetonne,

of your favourite bread. A heavenly breakfast you can enjoy all winter! P

just use slices

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