Have a jar or two of Candied Quinces in your larder, some whipped cream or ice cream and you’ll have a delicious dessert on the table in an instant. Or use them, as we’ve done, in our Quince and Almond Cream Cake, or our Candied Quince and Ricotta Cake. Try replacing the rhubarb with Candied Quinces in our Rhubarb, Orange and Almond Tart ….
I make a lovely honey mousse – yes, I know I shouldn’t be saying it myself – but it has a really luscious but melting texture..
n the lead-up to a wedding in the family, (catering for a completely gluten-free reception for 40 people, but more of that later) my husband came home with some shopping, beaming, because he’d managed to score 14 punnets of beautiful strawberries for $7.50...
I’m very lucky to live near the Sydney fish markets. I try to time my shopping to avoid the weekend rush and the madness of the carpark, but in the middle of Chinese New Year...
Nonya cuisine is probably the world’s first true fusion food. It really is a fusion of cultures using Malay, Indonesian, Thai and Chinese flavours and spices and is also well known for a wide variety of delicious and sometimes unusual (to me) traditional cakes and sweets. I went crazy for their delicate Pineapple Tarts ...
I love Singapore and not just for the noodles. A very old friend and her husband have been living and working there for ten years and we love to visit. They live in Tiong Bahru an old, historic part of Singapore which has lately become a very trendy part of the city. There is a wonderful Chinese wet market there full of a vast variety of the freshest produce. It’s hot and noisy, bustling and busy and I love it ....
Deliciously succulent pasta tubes filled with aubergine, ricotta, spinach, parmesan and smoked Fior di Latte, topped and bottomed with home made tomato sauce ….. salivating yet? This week’s recipe is a home-cook’s dream as it can be prepared well ahead of time and gently reheated to serve topped with fresh basil leaves. It can be made in very large quantities for parties and freezes well ....
Husband’s birthday. Cake needed. But what to make? Something new. He’s had all our recipes of course. Birthday getting closer ..... Chatting with a friend just back from Europe who, on a train to Brussels, consumed several pieces of what she described as the most delicious cake she’d ever had - a Medovik, a Czechosolvakian Honey Cake. Bingo! ....
Some years ago I found an interesting herb garnish on my salad in a Vietnamese restaurant. I didn’t recognise it but my mother, the green thumb in our family who couldn’t identify it either, suggested that I take it home and stick it in a glass of water. I did and roots sprouted. Now, I have a garden that is verdant with perilla ....
Dinner for a very dear friend’s birthday required a bit of thought. I wanted to cook her favourites but with a twist. She loves a corn curry I’ve been making for years but I didn’t want to serve a curry meal and so decided to convert the curry idea into a soup for entrée and make it a bit luxe for the celebration by garnishing with crayfish tails ....
Here are two simple dishes to offer with drinks when you have a crowd of people. Recently I served them instead of a first course before an Indian meal. The radish and cucumber raita can be made well ahead of time and, if all the ingredients are prepared beforehand, the prawn and coriander pakoras can be cooked in just a few minutes ....
We’ve posted a few citrus-based recipes recently but given that lemons, oranges and grapefruits are in season right now we know you’ll allow us to post one more. After all, it is winter in the southern hemisphere and vitamin C is supposed to be good to ward off colds and the flu.
So here is a classic lemon delicious pudding with a touch of lime ....
