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We’re 9 and Dough-ing Fine!🎉

Treat yourself to our NEW Birthday doughnuts, filled with birthday batter kreme – the ultimate party for your taste buds!

Join us on November 25 for an exclusive 50% OFF our pre-packed birthday dozen, available in-store only! 🎈🍩

Find your nearest store today: https://brnw.ch/21wOpHU

While stocks last. T’s & C’s apply. Exclusive to Krispy Kreme stores and NOT available via mini locations, online, and delivery.

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Puff pastry tartlets are always a hit when cooking for guests, and Chef Jan Hendrik's updated version is sure to be no different! Ready for another stop on our taste journey? Get everything you need to make these tasty Artichoke-filled Puffs from Checkers or Checkers Sixty60 🤤

INGREDIENTS
2 x 190g Forage and Feast Artichoke & Sundried Tomato Salad
100g Forage and Feast Whole Halkidiki Green Olives; quartered
1 sheet puff pastry
250g steamed spinach; excess water drained off
250g cream cheese; softened to room temperature
1 tsp. Dijon mustard
80g mature cheddar; grated
5ml salt
2.5ml freshly ground black pepper
Zest of 1 lemon

METHOD
1. Preheat your oven to 180°C and prep the filling while you wait.
2. For the filling, soften the cream cheese in a large mixing bowl by breaking it up. Add in the artichokes and sundried tomatoes, spinach, mustard, cheddar, salt, and black pepper, and mix until well combined.
3. Line a baking tray with baking paper. Slice the puff pastry into 8 even rectangles and place on the baking tray. Prick the centre of the puff pastry rectangles with a fork a few times.
4. To assemble your puffs, scoop the filling into the centre of the puff pastry rectangles, leaving an even border visible around the edges.
5. Bake for 20–25 minutes until the pastry is golden brown and the cheese is bubbling slightly, then remove from the oven.
6. Scatter the quartered olives over each puff, and top with a pinch of lemon zest before serving.

Forage and Feast is taking you on a taste journey this festive season, and it starts with this Duck Pâté Crostini with Charred Stone Fruit recipe by Chef Jan Hendrik 🥖🍑 Simple yet bursting with flavour, these bite-size crostini are the perfect starter to a holiday meal. Shop the ingredients in-store and on Checkers Sixty60.

INGREDIENTS
195g Forage and Feast Fresh Duck Liver Pâté
1 baguette
30ml olive oil
Flaky sea salt
2 medium-sized stone fruits, such as nectarines, plums, or peaches
30ml white sugar
Fresh basil leaves

METHOD
1. Preheat your oven to 200°C. While it’s warming up, cut the baguette diagonally into 1cm thick slices.
2. Brush both sides of each slice with olive oil, sprinkle with a little of the flaky salt, and arrange the slices on a baking tray. Place in the oven and bake for 5–8 minutes until crisp and golden brown.
3. While the baguette slices are in the oven, slice your stone fruit and place on a heatproof surface. Top evenly with a sprinkle of sugar and use a chef’s blowtorch to gently brûlée each piece until the sugar is melted and a little caramelised.
4. Once your baguette slices are ready, top with a generous smear of Forage and Feast Fresh Duck Liver Pâté, the brûléed fruit, and a piece of fresh basil as a garnish.

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