This recipe was a request by my gorgeous friend AQ. Haloumi cheese is deliciously salty it works perfectly with peas for a fresh texture and sweetness. The oily spicy flavour of the chorizo garnish balances out the sweet capsicum sauce. This recipes makes around 20 good sized Arancini Balls.read more
I adapted this recipe by Donna Hay’s Coconut and Ginger Baked Tapioca Custard. This dessert isn’t too sweet and is extremely light to eat. The flavours balance well with the egg custard. The texture of the longan and sago is very satisfying. I would definitely compare this dessert to a less sweeter version of a creme carmel.