This dessert is made up of 3 layers but you could take any one of those layers and make it its own simple dessert. It is entirely vegan except for honey in one layer but that\’s easily replaced by plant options if necessary. Plan ahead because you need to soak cashew nuts and dates overnight […]
Cashew Cream Vegan Treat Read More »
This little dish is decadent, what with its cream and bacon. Lucky it\’s only for entrée portions. It\’s simple and a winner if the figs are in season. You simply wrap a piece of bacon around a large fig and fix it there with a toothpick. Then sit it in a centimetre or two of
Fig and Bacon Entree Read More »
Don\’t you love desserts that include savoury ingredients and aren\’t too sweet? Adjust the sugar to your liking. 200g Arboria (risotto, short grain) rice 800ml full cream milk divided into 750ml and 50ml 60g caster sugar 1 tsp natural vanilla extract 2 eggs, lightly beaten pinch of ground nutmeg pinch of cinnamon pinch of ground
I confess I\’ve never made this before but I\’ve enjoyed eating it and asked for the recipe. I rarely eat stone fruit, seeing as they come from colder climates, but I will look out for them next time they\’re in season. various stone fruit such as peaches, nectarines and apricots 1 tsp vanilla quarter cup
This is a good mango-season recipe if you want a super-easy dessert that is more interesting than ice cream and also not heavy or overly sweet. Credit for this recipe goes to Hetty McKinnon. 3 ripe mangoes (maybe 500g) 1 can (400ml) coconut milk half a cup (80ml) maple syrup or honey, to taste 1
Coconut Mango Pots Read More »
I\’ve never made this but I\’ve tasted it and it comes close to Aunty Olga\’s legendary (Asian-style) sponge cake. The opening and closing specs for the oven door are intriguing. Baking times may vary according to each oven. The recipe suggests using an oven thermometer for best results. 60g full-cream milk 140g cream cheese 40g
Lightweight Sponge Cake Read More »
These are a great finger-food but they need some lead-in time. (My Other Half has more patience than me and is happy to make these on occasion.) Be prepared to get your hands dirty. A bowl of water on the side will help – to occasionally dunk your hands into while rolling. 1.5 cups arborio
Spinach Croquettes Read More »
I\’m not a great fan of risoles but they serve a purpose, like at a BBQ. I wasn\’t sure if I\’d keep this recipe because it\’s time-consuming and messy, like all risoles – but at least they aren\’t all meat, being padded out with buckwheat (good) and haloumi (not-so-good). Maybe leftover pearled couscous would work
Buckwheat Burger Patties Read More »
I didn\’t grow up in a household that makes cakes so my skills are non-existent. I\’m not terribly fussed about eating them either – unless they are one of two made by some PNG-Chinese aunts (an airy sponge cake and a mango cheesecake that borders on savoury but certainly isn\’t. You know which aunties you
I love this dish. Fukwa is also known as Bitter Melon, for good reason. Some varieties are more bitter than others. Once you acquire the taste, it\’s great. A touch of sugar goes well with it to counter the bitterness, which is in keeping with the yin-yang approach of Taoists. (This is a Chinese dish.)
