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Roasted Pumpkin with Radicchio, Honey Toasted Walnuts & Warm Honey Dressing

This week's new recipe is a roasted pumpkin salad with bitter radicchio, creamy blue cheese, honey spiced walnuts, and topped with fresh chives and orange zest. It’s a delicious combination of textures and flavours; sweet, salty, soft, and crunchy - and also quite beautiful, those colours!!

The recipe comes together quite quickly. The longest time is spent waiting for the pumpkin to roast. If you are strapped for time you could simply chop the pumpkin into smaller pieces (1-2 inch chunks) and bake for 30-40 minutes. 

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Rustic Hot Cross Bun Chocolate Truffles

To celebrate Easter this year I created these beautiful rustic hot cross bun chocolate truffles. They are filled with Grand Marnier soaked raisins, spices, creamy dark chocolate filling and are super decadent and delicious. They are also unintentionally vegan - if you choose to use a vegan white chocolate for the cross.

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Fudgy Veggie Packed Brownies

I have baked many brownies over the years, but for this week's new post I wanted to create a “healthy” brownie recipe that is still rich, decadent, fudgy, and tastes delicious! Well guys, I think I’ve done it - and I’ve even used three different vegetables; sweet potato, zucchini, and beetroot. Now, you’ll have to trust me on the veggies - they give the brownie a delicious fudgy texture, and also, I just love to add in extra vegetables where I can.

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Hi there!

I’m Ashley, welcome to Gather & Feast. A site full of beautiful food, simple wholesome recipes & the occasional sweet treat. x  

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