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Lemon Thyme Rice Cakes with Apricot and Raspberry Salsa
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Apricots remind me of sunrise; the colours of their soft, downy skin going from golden through to deep orange, occasionally nudging red. They are fantastic teamed with raspberries, especially when served with these unusual little cakes, which are scented with sprigs of lemon thyme. Make sure you use young thyme with fresh, green stems, not old, woody sprigs.
Makes: 12 cakes
This recipe was first published in June 2005.