The perfect salad for a bright spring day

Butternut and Avo Salad

This recipe was given to me by a friend and everyone loves it – there’s never any leftover! A deep orange, dry butternut is best for this.

Butternut and Avo Salad.jpg

1 butternut, peeled & cut into 2cm dice

Sunflower/olive oil

Cinnamon powder

Brown sugar

4 avos peeled & diced, sprinkled with lemon juice


¼ cup Sweet Chilli Sauce

2 Tbl balsamic vinegar

1 tsp brown sugar

1 Garlic clove, crushed

Handful mint leaves, chopped

Salt & coarsely ground black pepper

½ cup roasted cashews or pecans

Toss the butternut with the oil, cinnamon and sugar and roast at 200ºC until brown and caramelised and just tender. Turn cubes occasionally while cooking. Allow to cool.

Layer the butternut and avo in the serving bowl, seasoning with salt and pepper.

Mix the dressing ingredients together and stir in the mint.

Just before serving, pour the dressing over the salad and sprinkle with the coarsely chopped nuts.


When I couldn’t get avos I replaced them with roasted Brinjal and Red and Yellow Peppers. It was delicious too!

Also good served on a bed of Rocket.


Plates Full Recipe Book

Plates Full - Comfort Food at the Caversham Press

We still have some of our Plates Full - Comfort Food at the Caversham Press  Recipe books for sale. This is jam packed with delicious easy to prepare dishes, along with some amusing anecdotes from some of the artists that have passed through our doors.

Here it is.... Banana Loaf with Peanut Butter - Chocolate Icing


Oven: 170C

Loaf tin: 10 x 20cm

125g butter/margarine                                                                                  2 large bananas

2 cups cake flour                                                                                            1 cup castor sugar

1 teaspoon baking powder                                                                           2 eggs                  

½ teaspoon bicarbonate of soda dissolved in 2 ½Tbl milk                   pinch of salt

Sift flour, baking powder and salt.

Cream butter and sugar until light and fluffy and then beat in the mashed bananas.

Stir in sifted dry ingredients.  Add the well beaten eggs and milk. Mix well.

Pour batter into tin (lined at bottom with greaseproof paper and coated with non-stick spray). Make slight hollow down centre so that the cake rises evenly.

Bake for about 55-60 minutes until a skewer inserted in the middle comes out clean.

You can serve this sliced and buttered – or smother it with yummy Peanut Butter - Chocolate Icing.


1 cup icing sugar                                                                               1 Tablespoon cocoa powder

2½ Tablespoons smooth peanut butter                                      ½ teaspoon vanilla essence

a little milk                                                                                          pinch of salt

Mix all the ingredients together with just enough milk to make a smooth icing that spreads easily.

You can use this on a vanilla or chocolate layer cake too – just double these ingredients to make enough! 

Banana Loaf with Peanut Butter -  Chocolate   Icing

Banana Loaf with Peanut Butter - Chocolate Icing

Why a food blog for a Fine Art Studio

Whilst The Caversham Press is world renowned for it's fine art printing, artists also came to enjoy and still talk about all the delicious meals prepared for them by Ros Christian as they whiled away their hours in the studio. In conjunction with the 25 Years at Caversham exhibition in Boston U.S.A, Boston University Press published a recipe book of a selection of Ros's wonderful recipes. 

Of course there are just way too many recipe's to fit into one book so we decided that it was fitting that Ros start a Blog of her many recipes that are either deliciously thrown together or found to be simple yet delectable. Ros also has an array of clever tips and hints which just have to be shared... 

Easter Pork

Easter Pork