Dessert 3, Other 2
Rosie
CANDIED QUINCES

Have a jar or two of Candied Quinces in your larder, some whipped cream or ice cream and you’ll have a delicious dessert on the table in an instant. Or use them, as we’ve done, in our Quince and Almond Cream Cake, or our Candied Quince and Ricotta Cake. Try replacing the rhubarb with Candied Quinces in our Rhubarb, Orange and Almond Tart ….

CANDIED QUINCES
Entrée, Other
Jan
CHASING MOUSSE

I make a lovely honey mousse – yes, I know I shouldn’t be saying it myself – but it has a really luscious but melting texture..

CHASING MOUSSE
Other
Rosie
TIME FOR JAM

n the lead-up to a wedding in the family, (catering for a completely gluten-free reception for 40 people, but more of that later) my husband came home with some shopping, beaming, because he’d managed to score 14 punnets of beautiful strawberries for $7.50...

TIME FOR JAM
Entrée, Main, Salad
Caren
SPICY SQUID SALAD

I’m very lucky to live near the Sydney fish markets. I try to time my shopping to avoid the weekend rush and the madness of the carpark, but in the middle of Chinese New Year...

SPICY SQUID SALAD
Savoury Baking, Nibbles
Caren
LOVELY LABNEH

On a break from work recently I had the luxury of time to spend fiddling around in the kitchen, and with thyme from my garden I decided to make some za’atar as it is such a versatile spice blend...

LOVELY LABNEH
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PERFECT PASTRY EVERY TIME

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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 ….