Instagram story viewer> @puddingforbreakfast> Posts

Raewyn Epps

@puddingforbreakfast

6.9K

followers

1364

following

World Food Photography Awards - Shortlisted 2025
Pinklady Food Photographer of the Year Category Winner - New Zealand 2024

POSTS STORIES REELS TAGGED

Don’t forget the star of the show on Fish & Chip night. Quick, creamy, tangy tartare sauce.

Quick Tartare Sauce

1/2 cup mayonnaise
1/4 tsp whole grain mustard
1/4 small red onion, finely chopped
1 large gherkin, finely chopped
1 TBSP capers, finely chopped
1 TBSP parsley, finely chopped
1 TBSP chives finely chopped
Juice of 1/2 a lemon

Mix all ingredients in a bowl, cover and chill.

#tartaresauce #tartaresaucerecipe #easytartaresauce #easyrecipes by @puddingforbreakfast

355

167

a year ago

This one is an oldie but a goodie. I make it over and over again and it’s always popular.

Roasted Beetroot & Feta Salad

4 beetroot, peeled and cut into chunks
1 TBSP olive oil
250gm lentils, cooked
80gm rocket
125gm feta, crumbled
75gm roasted seeds (sunflower, pumpkin, sesame)
Handful of chives, finely sliced

Dressing:
4 TBSP olive oil
2 TBSP lemon juice
1 tsp wholegrain mustard
1 tsp honey

Heat oven to 200c. Place beetroot on a baking tray in a single layer. Drizzle with oil and season with salt & pepper. Toss to ensure even covering. Roast for 30mins until tender.

Combine all the dressing ingredients in a medium bowl and set aside. Once the beetroot is cooked tip into the dressing to marinate for 30 mins.

In a serving dish combine lentils and rocket. Tip beetroot and dressing on to lentils and rocket. Add feta, seeds and chives. Toss well.

#beetrootfetasalad #roastedbeetrootsalad #fetaandbeetrootsalad #saladrecipes by @puddingforbreakfast

359

166

a year ago

Not so much a recipe this week but a reminder of how delicious Hasselback potatoes are!

Hasselback Potatoes with Roasted Garlic Aioli

Potatoes
Olive oil
Butter
Fresh thyme
Sea Salt & Pepper

Garlic
Mayonnaise
Lemon juice
Fresh herbs

Preheat oven to 200c
Hasselback the potatoes by making slices widthways, about 3/4 of the way down, 1-2mm apart. Place chopsticks either side of the potato to prevent cutting all the way through.
Arrange potatoes snuggly into a roasting tray.
Drizzle with olive oil and dot with butter. Scatter with thyme leaves and season with salt & pepper.

Roast, basting with the butter in the tray a couple of times for around 40 minutes or until cooked through and golden.

Place approx 1/2 a bulb of garlic in the roasting tray with the potatoes. Remove when soft. When cool enough to handle peel.
In a small food processor whisk together garlic, mayonnaise, lemon juice and a handful of fresh herbs. Season with salt and pepper

Serve with the warm potatoes

#hasselbackpotatoes #hasselbackpotatorecipe #sidedishes #foodphotographyً by @puddingforbreakfast

368

153

a year ago

Savoury cheese cake!
Yup, CHEESE cake. We are talking use up your leftover cheese, cheesecake. Topped with balsamic roasted grapes, figs and a drizzle of warm honey for that perfect balance of sweet, tangy, and umami.
It’s elegance, indulgence, and a little surprise — all on one plate.

Savoury Cheesecake

3 slices of bread, torn
70g Parmesan cheese, cut into chunks
70g butter, melted

300g Boursin cheese (I used garlic & herbs)
200g feta
250g mascarpone
4 eggs, beaten
1 lemon, zested
1 tbsp thyme leaves, plus a few extra to serve
100gm blue cheese, crumbled

Preheat the oven 180c fan bake. Grease and line the base of a 20cm springform cake tin.

In a food processor whizz the bread and Parmesan to make fine breadcrumbs. Transfer to a bowl and add melted butter and some black pepper and mix to combine. Press into the base and up the side of the cake tin. Bake for 15-20 mins, until golden.

Add all of the filling ingredients (except the blue cheese) to the food processor and whizz until smooth. Stir in the crumble blue cheese.
Pour over the cooked base and return to the oven for 45-50 mins, until just set.
If the top is browning too quickly cover with tin foil.
Remove and cool, then cover and chill overnight.
When ready to serve, bring to room temperature and release the cheesecake from the tin.
Serve topped top with balsamic roasted grapes, fresh figs and pomegranate seeds. Garnish with a few extra sprigs of thyme.
Drizzle with warmed honey.

Balsamic Roasted Grapes

Red seedless grapes
Drizzle of olive oil
Drizzle of balsamic vinegar
Sprinkle of salt & pepper

Preheat oven to 180c

Place the grapes on a baking sheet. Drizzle with olive oil balsamic vinegar. Sprinkle on some salt and pepper. Bake for 30 minutes, giving the pan a shake every 5 to 10 minutes to avoid burning the sugars.

Serve warm.

#seasonalabundancechallenge with @silvia_bifaro and @twiggstudios

#savourycheesecake #cheeselovers #cheesecourse #savourycheesecakerecipe by @puddingforbreakfast

516

205

a year ago

I’ve been wanting to try the chocolate bark trend and Easter seems like the perfect time. 🐰
Such fun way to customise a chocolate bar.

Melting the chocolate in the oven is so easy and a lot less mess! Just keep an eye on it and be sure to take it out as soon as it starts to melt so that it doesn’t burn.

Recipe-ish

3 x 180gm bars chocolate
Leftover Easter eggs and bunnies

Preheat oven 80c
Line a baking tray with baking paper (use a tray that the bars fit snuggly in to)
Bake 5-7 mins until just melting 🫠
Remove from oven (I gave it a little swirl with a skewer to take the lines out) and set aside to cool slightly.
Decorate with candy eggs, chocolate bunnies etc
Let it set, then break in to pieces.

#easterchocolate #chocolatebark #leftovereastercandy #nowastetreats by @puddingforbreakfast

294

157

2 years ago

Homemade granola is without a doubt better than store bought. Simply because it’s fresher and you can add all your favourite ingredients and leave out the ones you don’t like.
Delicious served with yogurt and seasonal fruit or by the handful straight from the jar. Mix and match your nuts and dried fruits using whatever you have in the cupboard.

50ml olive oil
1/4 cup honey
1/4 teaspoon cinnamon
1/8 tsp ginger
3 cups rolled oats
1/2 cup almonds, roughly chopped
1/2 cup of seeds (I used pumpkin and sunflower)
1/4 cup shredded or flaked coconut
1/2 cup of dried fruit (I used raisin and sultanas)

Preheat oven to 180c

Line a large shallow baking dish with baking paper (Not necessary, just makes clean up easier)

In a small bowl whisk olive oil, honey, cinnamon, and ginger until combined. Set aside.
In a larger bowl combine oats, nuts, seeds and coconut. Pour over the olive oil and honey mixture. Stir well so that dry ingredients are well coated.

Tip the mixture into the baking dish and spread evenly to form one layer, covering the entire dish.

Bake for 10 minutes. Remove from the oven and give a good stir to ensure even cooking. Return to oven for an additional 10 minutes. Remove when golden.

Let the granola cool completely and then stir through dried fruit. Store in an airtight container.

#homemadegranola #granolarecipe #healthybreakfastrecipes #almondhoneygranola by @puddingforbreakfast

347

160

2 years ago

Definitely feeling a season change in the air at the moment but while we wait for the weather to become more settled I’m eating trans seasonal foods like this chickpea salad 🥗

Chickpea & Cucumber Salad

2 x 400g can chickpeas, drained
2 tomatoes, finely chopped
1/4 cup extra virgin olive oil
1/3 cup lemon juice
2 garlic cloves, crushed
1/2 cup each dill and parsley, roughly chopped
1 Lebanese cucumber, roughly chopped
1 large avocado, halved, seed removed
1/3 cup hulled tahini
Juice of 1/2 lemon
2 TBS pomegranate molasses, for drizzling
1 tsp sumac

Finely chop tomatoes and drain in a fine sieve for 10 minutes.
Place chickpeas, olive oil, lemon juice and garlic in to a large bowl. Add the tomato. Season to taste and toss to combine. Set aside.
In a seperate bowl combine tahini, sumac, lemon juice and 1/3 cup of water to make dressing.
Spoon the chickpea mixture on to a serving platter, scatter over herbs, cucumber and avocado. Drizzle with tahini dressing, molasses and more sumac.

#chickpeaandcucumbersalad #tahinirecipes #chickpeasrecipe #avocadoandtahini #chickpeaavocadosalad taken in London, United Kingdom by @puddingforbreakfast

370

161

2 years ago

Let the oven do all the work!

Cauliflower & Rice Bake. It’s creamy, cheesy and the perfect side dish to serve with your favourite protein and a green salad.

Cauliflower and Rice Bake

1 large brown onion, roughly chopped
3 garlic cloves, crushed
900g cauliflower, cut into small florets
10 thyme sprigs, leaves removed from stem
1 tsp curry powder
1/2 tsp chilli flakes
2 tbsp extra virgin olive oil
300g (2 cups) cooked medium-grain rice
300ml double cream
125ml (1/2 cup) milk
160g (2 cups) grated cheddar cheese
2 tbsp chopped flat-leaf parsley leaves, to serve

Preheat oven to 220C/200C fan forced.

Place the onion, garlic, cauliflower, thyme, curry powder, chilli flakes and oil in a large baking dish.
Season and toss to coat.
Bake for 40 minutes, stirring once, or until cauliflower is golden and tender.
Add rice, cream, milk and half the cheese. Season and stir to combine. Top with remaining cheese and bake for 15 minutes or until golden.
Sprinkle with parsley and serve.

#cauliflowerandrice #cauliflowerbake #simplesides #cauliflowerbakerecipe #simpledinnerideas

*Taste recipe with a few additions by @puddingforbreakfast

337

170

2 years ago

Skewers that aren’t just for the meat eaters. Courgette and halloumi kebabs with salsa verde will steal the show.

Halloumi and Courgette Kebabs

400gm halloumi cheese
2-3 courgettes
2 TBSP olive oil
1 tsp each dried oregano & thyme
Salt & pepper

1 clove garlic, crushed
1/2 tsp red chilli, finely chopped
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup olive oil
2 TBSP lemon juice

Soak 6 wooden skewers in water for 20 mins to prevent them from burning.

Cut halloumi into 3cm cubes. Thinly slice courgettes. Thread a pice of halloumi on to the skewer followed by 3-4 slices of courgette. Follow pattern until you reach the end of the skewer. Set aside and repeat with remaining skewers.

In a ramekin mix olive oil, oregano and thyme. Drizzle over kebabs. Season with salt & pepper.

Salsa Verde: in a small food processor or blender whizz garlic, chilli, parsley, mint, olive oil & lemon juice.
Set aside.

Pre heat barbecue grill (or you can use a griddle pan on the stove top) to a medium heat.
Grill kebabs 3-4 minutes on all sides until golden brown.
Serve drizzled with salsa verde.

#halloumiandcourgetteskewers #halloumi #barbecuerecipes #skewerrecipes #vegetariankebabs

*mainland cheese recipe by @puddingforbreakfast

339

169

2 years ago

Snacks don’t come any easier or any tastier than Pesto Twists.

Made with sheets of pastry and a generous spread of pesto, and Parmesan, these savoury delights are ready in no time. The perfect balance of flaky and flavourful.

Pesto Twists

2 Sheets Puff Pastry, thawed
1/3 Cup Pesto,
1/3 Cup Parmesan, grated
1 Egg, whisked
Everything bagel mix, optional

Preheat oven to 190C
Line an oven tray with baking paper

Spread one sheet with the pesto (to the edges) and sprinkle over the grated parmesan
Place the second pastry sheet over the top
Use a sharp knife to cut into 1cm wide strips.
Take one strip of the pastry and pinch end together firmly. Taking an end in each hand and begin to twist in opposite directions until the pastry twists several times.
Place on the prepared tray.
Repeat with the remaining strips, allowing a gap between each twist to allow for the pastry to puff up.
Brush with the egg and sprinkle with everything bagel mix and a little more parmesan.
Bake for 15 minutes or until golden brown and crisp.
Can be served warm or at room temperature.
Store in an airtight container.
*A quick reheat in a warm oven will restore crispness!

#PestoTwists #pestotwisters #pestolovers #pastrytwirls by @puddingforbreakfast

400

186

2 years ago

I wasn’t intending to post this Raspberry, White Chocolate Tiramisu but after I popped it in my stories last week soooo many of you asked for the recipe. Here it is ♥️

Don’t be put off by all of my **** these are just tips and tricks

* I made mine in a terrine tin (from @millyskitchen ) because I wanted the really flat/straight edges but you could make it in a loaf tin, baking dish or even straight into the bowls you want to eat from.

* To be able to lift it out, I cut a piece of cardboard the size of the base and wrapped it in tin foil.
Lightly greased the tin then lined with baking paper with 1 inch over hang and placed the tin foil base on top of the baking paper.

* I added gelatine to my raspberries because I wanted a defined layer but it is not necessary if you prefer not to use it

* I piped the top layer of mascarpone but it is just as pretty if you spread it on

Raspberry White Chocolate Tiramisu

450gm frozen raspberries
1/4 cup granulated sugar
1 TBSP lemon juice
2 tsp gelatine (follow package directions to prepare)
2 cup heavy cream
500gm mascarpone, softened
1/4 cup icing sugar
1 tsp vanilla extract
150gm white chocolate - melted and set aside to cool slightly
250gm ladyfingers
1/2 cup brewed coffee
1/8 to 1/4 cup of kahlua - optional

Place raspberries, sugar & lemon juice in a saucepan over a medium heat bring to a simmer for 2 mins. Remove from heat. Add gelatine, stirring, if using. Set aside to cool.

In a mixing bowl, beat the heavy cream, softened mascarpone cheese, icing sugar, and vanilla extract until soft peaks appear.
Gently fold white chocolate into the mascarpone mixture until well combined. Set aside.

Dip each ladyfinger cookie into the brewed coffee/Kahlua briefly, then arrange a layer of dipped cookies in the bottom of a serving dish.
Spread half of the mascarpone cream mixture over the layer of ladyfingers.
Drizzle half of the raspberry over the mascarpone layer.
Repeat the layers with the remaining ladyfingers, mascarpone cream, and raspberry puree.
Cover and refrigerate the tiramisu for at least 4 hours or overnight. Dust with cocoa powder and grated white chocolate to serve

Serves 8-10 by @puddingforbreakfast

844

213

2 years ago

Nothing says comfort food like lamb shanks and mash!
Am I right?
Cooked low and slow with a twist - garlic, chilli, ginger, star anise, ground coriander, cinnamon, kaffir lime leaves, soy sauce and tamarind paste. They are a flavour bomb.
I use @nadialimcooks Asian Syle Lamb Shanks recipe. It is so good.

#lambshanks #asianstylelambshanks #lambshankrecipe #comfortfood by @puddingforbreakfast

432

246

2 years ago