We love our Gluten-free Anzac Biscuits but they weren’t always as delicious. Anzac Biscuits started out in life as a staple in soldiers’ rations – a very (very) hard, nutritious but unpalatable alternative to bread ….
GLUTEN-FREE FIG TART
GLUTEN-FREE DATE SLICE
THE CAKE FOR A COCKTAIL DEAL
HEART OF HEARTS
There are many stories about how the heart came to represent love, and of course Valentine’s Day. One suggests it came from an illustrated verse, written in the 13th century, that depicts a poetic lover handing his beating heart to his beloved. The image shows his thumb making an indentation in the top of the heart, thus creating the symbol we all know today ….
PERFECT PASTRY EVERY TIME
Making pastry can be a tricky undertaking at the best of times. Cooks talk about having ‘pastry hands’. Indeed, hot hands, air temperature and even humidity can have a role in success or failure. At the Coeliac’s Revenge we’re pretty good with pastry and really love making and eating it. So when tasked with producing some excellent gluten-free pastries we were up for the challenge ….
A SUPERFOOD?
LEMON TART. PLAIN AND SIMPLE.
SWEET TREATS
LEMON CRUNCH BISCUITS
LITTLE TARTS
ALFAJORES
NOUGAT NIRVANA
APPLE TART, QUICK SMART
BLACK AND WHITE MACAROONS
A PLUM JOB
KRISTMAS KOURABIETHES
PREPARING FOR PARTY TIME
In the run-up to the festive season, or anytime really, I feel quite satisfied with myself if I have a little hoard of good things to eat on hand for whoever might drop in, and these classic Italian biscuits are close to perfect because they accompany a lovely glass of sweet wine just as easily as a cup of tea ....
RHUBARB, RHUBARB, RHUBARB
Funny how one thing leads to another. I recently needed only a couple of stalks of rhubarb, to pickle, to top some delicious sticky rice cakes for a pre-dinner nibble. As our rhubarb pickle loses its vibrant colour after a week or two, I only pickle what I need. What to do with the rest? A bit of poaching with some star anise, orange juice and zest produced a cup full of delicious pulpy sweet rhubarb.
What to do with that ...
SWEET NONYA
Nonya cuisine is probably the world’s first true fusion food. It really is a fusion of cultures using Malay, Indonesian, Thai and Chinese flavours and spices and is also well known for a wide variety of delicious and sometimes unusual (to me) traditional cakes and sweets. I went crazy for their delicate Pineapple Tarts ...