Strawberries are here now from sunny Queensland
Strawberries are sweet and a very good buy in the markets at the moment. I always think of strawberries as a spring fruit but, when living in Queensland, I realised that their northern season goes [...]
Crème anglaise and ice cream
In a recent French Odyssey – Journey through France cooking class we made vanilla ice cream, with a crème anglaise base, in my new ice cream churn! Some of you will remember that we also [...]
Honey roasted pear clafoutis
A clafoutis is a dessert hailing from the Limousin region of France. It is traditionally made with cherries, but ,may also be made with plums, apricots, pears, apples, prunes or blackberries. It is simply a [...]
Pavlova recipes as promised
Annie's all in together pavlova 4 egg whites at room temperature, 1½ cups castor sugar (300g), 1 tsp cornflour, 1 tsp white vinegar, ½ tsp vanilla extract, 4 tbsp boiling water, 200ml stiffly whipped cream [...]
Pavlovas – making a comeback
My mother was very successful making pavlovas...usually with bananas on top of the meringue, under the cream and with a fresh passionfruit drizzled on top. Everyone loved them - they were perfect. Now, they are [...]
Vegetable Terrine
This recipe is based on one similar by the Troisgros brothers in Roanne, France. Diane Holuigue included this recipe in one of her early Nouvelle Cuisine classes as well as in her book The French [...]
Tomato Coulis
Coulis is an unthickened sauce usually made from a purée of fresh fruit or vegetable. Regained popularity during the reign of Nouvelle Cuisine. For most vegetable coulis, such as those from capsicum, leek, champignons or [...]
Christmas Tomato Relish
Christmas is an excellent time to cook and bake various goodies to give as Christmas gifts. It is fun to make shortbread, Syrian festive cakes in tiny tins, rocky road, panneforte and tomato relish. Decoratively [...]