garnish

Basil pesto can be used as an accompaniment to many roast dishes but it also tastes delicious stirred through a big bowl of pasta.

Basil pesto

(1/4 cup) pine nuts

basil leaves

garlic cloves,

(3/4 cup) shredded parmesan

olive oil

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This tasty coriander pesto adds flavour to the simplest of pasta dishes.

Coriander pesto

coriander

garlic cloves, finely chopped

(45 grams) toasted cashew nuts

(35 grams) finely grated parmesan

Twist up thin strips of peeled carrot into simple, abstract roses to add a special touch to carrot cake.

Twisted Carrot Roses From 'BraveTart' Recipe

water (about 1 cup; 225 grams)

sugar (about 1 cup; 200 grams)

Peel the carrots, then place on a cutting board; with a vegetable peeler pressed firmly against the root end, drag the blade down its length. Discard the first few thin and irregular strips, and continue peeling to amass a pile of thick, even ribbons.

Combine water, sugar, and salt in a 2-quart stainless steel saucier over medium heat, and bring to a boil. Drop carrot ribbons into the bubbling syrup, simmer 30 seconds, then shut off the heat. When cool enough to handle, fish out a ribbon and let the excess syrup drip off.

Holding the skinny end with your dominant hand, twist and wrap a carrot ribbon around itself to form a "bud." Continue twisting and wrapping to create the remaining petals, then tuck the end of the strip underneath itself. If you like, more strips can be added to create a larger rose. Place on a fully frosted Brown Butter Carrot Cake, repeating with additional carrot roses to create a lush bouquet.

These simple, salted egg yolks are a great garnish for salads, pastas or avocado on toast. Forget Parmesan and get grating these unusual umami yolks

Salted egg yolks

fine salt

Cover the base of a container about 2cm deep in fine salt (crunchy won&rsquo;t work).

Use the back of a tablespoon to make as many dents in the salt as there are yolks to cure.

Separate the yolks well so there is no white at all attached, then carefully sit them in the dents.

Completely cover the eggs with more salt. Leave in the fridge for eight hours, or overnight.

The next day, remove the yolks &ndash; they will have hardened to the texture of a sticky gummy sweet.

Wash them under cold water, dry them carefully on kitchen paper and marvel at how much they resemble dried apricots.

Heat your oven to its lowest setting (60C/fan 40C/gas 1 /4 is ideal) and dry the yolks on an oiled cooling rack for three hours until dry and hard.

Once they have cooled, the yolks are ready to finely grate. Amazingly, they will keep in the fridge in an airtight container for up to 3 months.

This year, give your mum a kiss, a hug and a lovely food inspired gift wrapped in a giant bow or homemade with love.

cashew nuts

parmesan

Salt and pepper, to season

For the perfect accompaniment to your pasta dish, or for a gourmet addition to chicken or fish, whip up this delicious basil pesto.

garlic cloves, roughly chopped

tsp salt

(4 cups, loosely packed) fresh basil leaves

(1/4 cup) finely shredded fresh parmesan

There's no need to buy olive tapenade when you can make this sensational version yourself.

Tapenade

kalamata olives, drained, rinsed

parsley leaves

garlic clove, chopped

anchovy

tbsp capers

Sugared lemons and limes are the perfect garnish for special desserts and pretty cakes!

Sugared Lemons and Limes

water

white sugar

organic lemons

limes

sugar

Wash lemons and limes, pat dry and thinly slice into approx. ¼ inch slices. Make sure you don’t slice them too thin or you will lose the pulp of the lemons and limes as they boil.

In one large pot add 2 cups water and 1½ cups sugar together. Bring to a boil and stir until sugar has dissolved. In another large pot do the same, this is so you have one pot for the lemons and one pot for the limes.

Lower to a simmer and add a layer of sliced lemons (don’t overcrowd them) to one pot and sliced limes in the other pot. Simmer lemons and limes for 15-20 mins or until skins are translucent. Carefully transfer to a drying rack, lined with paper towel. Repeat until you’ve used all the lemon/lime slices.

Let lemon and lime slices air dry overnight (you can remove the paper towel at this point). Then press each slice into a bowl of extra fine sugar and place back on the drying rack. Let sugared lemons and limes dry for approx. 1 hour (depending on how sticky your slices are).

Blood Orange Cranberry Sauce

cranberries

juice and zest of 1 blood orange

Combine all ingredients in a small saucepan. Heat over medium-high heat and allow to simmer for 10 minutes or until berries begin to pop. At this stage sauce will be runny. Remove from heat and stir or mash remaining berries. Taste and add more sugar if too tart.

Place in bowl to cool for at least 1 hour or make 1-3 days ahead of meal. Stir with fork before serving to break up solidified sauce. Serve over chicken, duck, pork, or turkey.

Salsa verde is a flavour-packed green sauce made from fresh herbs and olive oil, and is traditionally enjoyed with barbecued and grilled meat and seafood. Many countries in Europe and South America have their own renditions. Our salsa verde recipe is for an Italian salsa verde, and has far fewer ingredients than other recipes out there. Made with bright, peppery basil (the more, the better) and earthy parsley, we especially love the briny capers that give this salsa verde a tangy, salty flavour. While traditional recipes may tell you a salsa verde recipe is only authentic if the herbs are chopped by hand, we think a few shortcuts by way of a food processor or stick blender is a-okay if it’s made with love.

Salsa verde recipe

tsp capers, drained

113.75 gm extra-virgin olive oil

lemon, juiced

sea salt

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Our Keto Potato Salad Recipe is made without Cauliflower for an even Tastier Faux-tato Salad. Our Gluten-Free and Diabetic Version of Low Carb Yogurt Mayonnaise Potato Salad uses Turnip Radish, which gives you the Best Potato Alternative.

Keto Potato Salad Recipe

Cup Green Peas

Mayonnaise

Water

Cut turnips and carrots

Peel the turnips entirely. Cut all the turnips into bite sized pieces with a sharp knife, as regular potatoes typically do. At the same time, cut fresh carrots and place them all into a bowl ready for cooking.

Cut onions and pickles

Cut onion and all the pickles into small tiny squares and place them aside. At the same time, prepare your other ingredients. 

Prepare the salad dressing

In a big glass bowl, add yogurt with mayonnaise and approximately 1/3rd of a cup of liquid left from your pickle jar. Season with a pinch of salt and pepper and mix. 

Boil turnips with carrots

Place turnips and carrots into a cooking pot, add boiling water, bring to a boil and let it cook until tender for 15 minutes maximum. 

Strain and shock

Once your carrots and turnips are boiled, strain them through a strainer and pour a very cold pot of water to shock them, so they immediately stop the cooking process.

Add all into a big glass bowl

Add all remaining ingredients in a large mixing bowl, such as the onion, pickles, and green peas. Pour the whole dressing you have stored in the fridge. 

Mix together and season

Using two spatulas, gently mix the ingredients and salad dressing together. Refrigerate for at least 2 to 3 hours before you are ready to serve.

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Don't throw away the seeds if you're cooking a pumpkin – try roasting them with this easy recipe. They make a tasty snack with a little seasoning, or an eye-catching garnish

Roasted pumpkin seeds

pumpkin seeds

Heat the oven to 200C/180C fan/gas 6. Wash the seeds thoroughly and remove any stringy bits of pumpkin flesh. Dry well using kitchen paper.

Put the seeds on a baking tray and toss with the olive oil. Roast for 10 mins. Serve with a little seasoning for a snack, if you like, or use as a garnish for salads or soups.

Turn lemons into a beautiful garnish for cakes, cupcakes, tarts, and more with these easy to make Candied Lemon Slices!

Candied Lemon Slices

lemons

Slice the lemons thinly using a mandoline or a sharp knife. Set aside. [Note: if your lemons have seeds, you can carefully poke them out with the tip of a knife.]

Add the sugar and water to a skillet or saucepan with a wide bottom and bring to a simmer.

Once the sugar has dissolved, add the lemon slices. Simmer the lemons for 20 minutes, flipping once.

Remove the lemon slices and place them on a wire rack or a parchment lined baking sheet.

Let them dry overnight or, alternatively, you can bake them at 170F for about an hour. [Note: even once dried, the lemon slices will feel sticky to the touch].

Honey whiskey caramelized onions are a sumptuous blend of sweet and savory, where the onions are slowly cooked to golden perfection, infused with the smooth, rich notes of honey whiskey for a decadent, melt-in-your-mouth topping or condiment.

Honey Whiskey Caramelized Onions

butter

onion

tbsp honey

tbsp whiskey (or Burbon)

tsp celtic sea salt

In a large pan, melt butter or ghee.

Add onions and salt, stir and let caramelize until medium to caramel brown.

Drizzle honey over caramelized onions, stir.

Add whiskey, stir, and light with a long handled lighter to burn off.

When whiskey is burned off and most of the liquid has cooked off, remove from heat and serve immediately.

Chicago-Style Hot Giardiniera

green bell peppers (diced)

red bell peppers (diced)

(or more) fresh green chillies, ideally jalapeño or serrano (sliced)

celery (diced)

carrot

cauliflower florets

white distilled vinegar

garlic (finely chopped)

oregano

red pepper flakes (optional)

black pepper (optional)

Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Sprinkle over the salt, and fill with enough cold water to cover. Cover and leave for about 8-12 hours.

Stage 1: Chop and brine

The next day, drain salty water, and rinse vegetables. Place back in a bowl and cover with the vinegar. Cover and again leave for another 8-12 hours.

Stage 2: Marinate / pickle

Drain the vegetables but reserve the vinegar. Put the vegetables back into the bowl.

Add in the garlic, oregano, red pepper flakes, and black pepper. Combine well. . Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture – if the liquid doesn’t cover the vegetables, add some more olive oil and vinegar in equal proportions until the veg is totally submerged.

Pack into jars - I use a spoon to pack in the vegetables pretty tightly. Pour over olive oil to cover the vegetables. (Olive oil is pretty expensive! So sometimes I add a mix of olive oil and the reserved vinegar. It definitely tastes better when there&#39;s more olive oil than vinegar!)

Top 15 garnish recipes from across the web

The most viewed garnish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Basil pesto

Coriander pesto

Twisted Carrot Roses From 'BraveTar...

Salted egg yolks

Coriander pesto

Basil pesto

Tapenade

Sugared Lemons and Limes

Blood Orange Cranberry Sauce

Salsa verde recipe

Keto Potato Salad Recipe

Roasted pumpkin seeds

Candied Lemon Slices

Honey Whiskey Caramelized Onions

Chicago-Style Hot Giardiniera

Top 15 garnish recipes from across the web

The most viewed garnish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Basil pesto

Coriander pesto

Twisted Carrot Roses From 'BraveTar...

Salted egg yolks

Coriander pesto

Basil pesto

Tapenade

Sugared Lemons and Limes

Blood Orange Cranberry Sauce

Salsa verde recipe

Keto Potato Salad Recipe

Roasted pumpkin seeds

Candied Lemon Slices

Honey Whiskey Caramelized Onions

Chicago-Style Hot Giardiniera

The most viewed garnish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine