I always bake Anzac biscuits for Australia Day and Anzac Day. They are a quick, sweet, treat to make in about half an hour; they provide a wonderful activity to bake with your children and are always a yummy favourite. Anzacs are oat based sturdy biscuits, said to have been first created by the wives [...]
Traditionally these ‘historic’ biscuits are served as flat or rounded mounds, a modern alternative is to roll the mixture into a log, cut into slices and cook. In the February 2016 issue of Delicious magazine, Matt Preston made Anzac shards and served them with ice-cream. 125g butter 1 tbsp golden syrup 2 tbsp boiling water 1 tsp bicarbonate [...]
Mint tea is an integral part of Moroccan life and the Moroccans drink it all day - at the beginning of the meals and as a welcome to guests. It is often served with little pastries, cakes and biscuit treats. In the Berber villages they tend to use just one mint, we often used a [...]
The tangier is a slow roasted meal, made in a tangier pot, with meat such as lamb, chicken, beef or osso bucco cuts, plus garlic, water, lots of saffron and a special tangier spice called rosea. The tangier is cooked in the Hammam coals for some hours. Rosea is the special spice mixture used in [...]
Serves 6 - 8 I love to serve this luscious tart for an easy, casual lunch accompanied by a crisp green salad. Perfect in Autumn when the mushrooms are at their best. Parmesan pastry 600g plain flour 1 cup fine parmesan cheese 480g butter, roughly chopped 4 large eggs Mushroom filling 20g shitake mushrooms, sliced [...]
This dessert has been inspired from a Gordon Ramsay pineapple dessert recipe. It is a refreshing, fruity dessert which may be prepared hours ahead of serving. 200ml of stock syrup 200ml water 30ml light rum, such as Bacardi juice of ½ a lemon 1 vanilla bean, split and seeds removed 1 large ripe pineapple fresh [...]
Serves 8 – 10 in petit pots 2 bunches asparagus about 400 grams 400 ml cream 15g butter 1 tsp olive oil salt and pepper 3 eggs, lightly beaten 2 tbsp finely grated parmigiana reggiano cheese 2 tbsp finely chopped garlic chives vegetable oil for greasing baking dish extra virgin olive oil Preheat oven to [...]
Rillettes are always very rich and these are for sure. I also love the pork rillettes which I now make with duck fat added to the pork stock. Interestingly, when we make and serve these smoked salmon rillettes, my guests and cooking school attendees love them and do not question past the smoked salmon and [...]
This is a refreshing and light starter or lunch dish for a summer's day and it looks very pretty. Serves 6 The soup 3 onions 4 cloves garlic 600g Desiree potatoes 100ml olive oil 300ml pouring cream 300ml milk 2 telegraph cucumbers ½ - 1 bird's-eye [...]
When Daniel and I made this soufflé our mangoes were delicious and very sweet, so we reduced the quantity of sugar. Taste your mango purée to see whether you need more or less sugar. A desert soufflé is usually based on a crème patissière, which is a pastry cream or custard, made with flour; some fruit [...]
