This recipe comes from my Austrian grandmother, and is basically a really delicious way to use up stale bread. As a child, this was one of my favourite foods – its spicy stodginess reminded me of Christmas pudding, and it…
Category: desserts
Recipe: Apple and Berry Crumble
This is my favourite weeknight dessert. It’s hot and fruity and tastes healthy and the leftovers are lovely for breakfast. And it makes heaps, which means you have breakfast for *days* afterwards. It’s not really a standard crumble recipe –…
Recipe: Orange Me Up (Scotty)!
What do you get when you cross orange salad with tiramisu? In my case, you get something a lot like a very orangey, boozy, rich, trifle. Which I choose to call ‘orange me up’, because tiramisu means ‘pick me up’,…
Recipe: Quick Rhubarb Crumble for Spring
I really want to write about – and cook – asparagus, because it’s Spring now, and I’m absolutely itching to get to the market on Sunday and see if they have asparagus yet. I won’t buy asparagus until I find…
Recipe: Steph’s Sticky Date Pudding Cupcakes with Caramel Sauce
This is a guest post from Steph, a friend of mine from work. She brought a huge batch of these cupcakes (and more importantly, their sauce) in for her birthday a few weeks ago, and we devoured them in record…
Recipe: Garlic Fudge
Many years ago, I purchased a cookbook called Garlic, Garlic, Garlic!. I purchased it pretty much for the sake of one recipe, garlic fudge. I figured that garlic fudge was not a recipe I was going to find anywhere else,…
Recipe: Obscenely Decadent Chocolate and Cherry Brownies
These are lightly adapted from a recipe in Paul Young’s book, Adventures in Chocolate, which is, incidentally, a completely and gloriously insane book containing recipes for things like marmite truffles and garlic ganache. Actually, I really need to try the…
Recipe: Lemon Meringue Sponge Cake
This is the aforementioned six-hour cake. It might take less time if I were truly and reliably competent at either Genoise sponge, meringue, or lemon curd (and actually, these days, I have it down to about five hours, assuming nothing…
Learning Petits Fours
I’m beginning to realise the flaw in this food blogging gig: I can’t actually cook and blog at the same time. The days when I’m cooking like a maniac, or having people around for dinner, or going to cooking classes…
Recipe: Blood orange curd cheesecake with raspberries
This recipe started as a Women’s Weekly recipe for Lemon Curd Cheesecake. However, by the time I actually got to serving this recipe, I think it only had three ingredients in common with the original – eggs, butter and cream…