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 ….
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..
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...
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...
Marzipan is a handy thing to have in the fridge for cake and dessert icings and decorations and for chocolate making. Both our almond and pistachio versions are delicious and don’t have the overpowering scent of almond essence so common to store bought products. And they’re very easy to make and work with ….
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 ….
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 ….
