I do look forward to baking this cake in autumn when mandarins are at their peak; some varieties continue into June and winter, so there is still time for you to get into the kitchen and baking. The lusciousness of the pistachios and the sweetness of the mandarins, make a perfect and flavoursome match. The [...]
I always enjoy baking these 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 special favourite. Anzacs are oat-based chewy, sturdy biscuits, said to have been first created by [...]
Now, in February and March, is the perfect time for Passata making. Tomatoes are at their peak. It is an easy process - here is how to make it! Ingredients: To make 12 x 750 ml bottles 1 box of Roma 'sauce' tomatoes, about 15kg Bunch basil Murray River Sea Salt [...]
This is a perfect dish for leisurely, relaxed entertaining in the summertime. It can be made a day ahead and it will keep well refrigerated for a few days afterward; that is, if there is any left-over! We have been making this for years in the Cooking School and, although it is reminiscent of [...]
When we cook at Cooking on the Bay Cooking School, I always stress to the class that we are cooking for FLAVOUR! We aim to bring out the best in the marvellous ingredients we are using. It is the flavour which makes our food taste so good and it is what differentiates good cooks [...]
Skordalia is the Greek version of the French ‘aïoli’ and the Spanish, ‘allïoli, and is a luscious garlic mayonnaise, sauce, or dip. It is usually based on potato and flavoured with garlic, olive oil, lemon juice and parsley. Elizabeth David in her ‘Book of Mediterranean Food’ gives her recipe with egg yolks, ground almonds [...]
This cake makes a lovely Christmas gift, full of Brazil nuts, walnuts and various glace fruits. It may be made in a large loaf tin 20cm x 12cm, or smaller cake tins – 8.5 x 14cm and smaller still at 10 x 5.5cm. This quantity also makes 8 tiny puddings, in mini pudding tins; [...]
Makes a square 20 x 20cm, 2.5kg cake This cake has been made by my family for a couple of generations; it is simple to make if just a little time-consuming cutting up the fruit and nuts to approximately equal sizes. It stores and keeps very well for months if it lasts that long! [...]
I love this interesting ‘cake’. It is my low carb healthy fat adaption of the Cauliflower Cake in Yotam Ottolenghi’s book, Plenty More. Hopefully, you will love it, as it is very attractive, colourful, unusual and delicious. Serve it as an appetiser with the glass of wine before dinner or as a lunch dish with [...]
Affogato is Italian for drowned; the ice cream is drowned in espresso with the liqueur served on the side. It is the easiest of all desserts, once you have mastered the ice-cream making. Make your Crème Anglaise vanilla bean ice cream as per my recipe. When ready to serve, make your espresso shot, place one [...]
