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a

Salads
-Salad of Atlantic Trout
-Waldorf Salad
-Nashi Lamb salad with Orange 
-Mustard Dressing
-
Sung Choi Bao with Nashi
-Chinese Roast Duck Salad
-with Nashi

Mains
-Roast Loin of Pork
-Veal Cutlets with Nashi 

-Pizza with Nashi, Prosciutto, --Blue Cheese and Caramelized -Onion

-Asian Salad with Nashi & ---Chinese Char Siu Pork
-Hot & Sour Chicken Nashi
-Stir-fry

-Gnocchi with Nashi & Walnuts 
-Chicken, Nashi & Walnut Stirfry
 

Desserts
-Blueberry Nashi Pancakes

-Caramelised Nashi Tart
-Nashi Compote

-Sticky Nashi Puddings
-Nashi & Almond Tart

-Nashi Pannacotta
-Nashi & Fig Crumble
-Maple Baked Nashi with Choc -Buttons
-Nashi Fritters with Palm Sugar

Other
-Bircher Muesli
-Walnut and Nashi Muffins
-Lime & Mint Cooler
-& Nashi Lassi
-Nashi Chutney
 

Blueberry Nashi Pancakes

Blueberry Nashi Pancakes


300g (2 cups) plain flour

3 teaspoons baking powder

1/3 cup sugar
150g frozen blueberries

2 nashi, grated

1 egg, lightly beaten

1 1/3 cups milk

80g butter, melted
30g butter

55g (¼ cup) brown sugar

Combine flour, baking powder, sugar, blueberries and 1 cup grated nashi in a medium bowl. Make a well in centre of flour mixture, add combined egg, milk and butter, stir to combine.

Place tablespoons of mixture in heated greased frying pan or on griddle. Turn pancakes over when bubbles appear on the surface. Cook second side until golden brown.

Melt butter in a clean pan, stir through brown sugar and simmer until golden and bubbling. Serve over the pancakes with the remaining grated nashi.

Makes about 12 and serves 4.