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...
What is it? A stick? A baton? A long biscuit? Yes, it’s all of those things but we describe it as a cigar shaped, parmesan-flavoured, tasty snack. Eaten without adornment or wrapped in mortadella or dipped in tapenade, our Gluten-free Parmesan Cigars are lovely bites to serve with drinks or as part of an antipasti selection. There’s something very satisfying about nibbling one from end to end! ….
There’s a casual little Japanese eatery not far from us that we used to drop into quite often, where we’d invariably order, along with other favourites, the Nasu Dengaku, miso-glazed eggplant. This is a Japanese classic, a very common dish in Japan. Fortunately for me, the version our local makes is Gluten-free Miso-glazed Eggplant, which is really delicious – so delicious I decided I had to try to replicate it at home ….
This has to be the easiest biscuit you could ever hope to make – even if it did take half a dozen batches to get the recipe just right. (You can never have too many to try!) But while whipping up a batch is simplicity itself, that isn’t the main attraction. The drawcard is the ginger – so if you don’t love ginger stop reading now ….
Once upon a time home cooks across Australia did little to the humble cauliflower other than boiling the florets or occasionally smothering them in gluggy mornay sauce. Understandably, the cauliflower went out of culinary fashion for a while. But recent years have seen a resurgence in popularity as we have learned how to make them tastier and more interesting (due in no small part to the seductive recipes of Yotam Ottolenghi and his love of the blond brassica) ….
A Donburi (meaning ‘bowl’ in Japanese) is a big bowl containing rice topped traditionally with fish, chicken or meat and vegetables simmered in stock. It makes for a hearty meal. In my version I do stick to the big bowl containing rice part of the tradition, and I do top it with fish, chicken or meat and vegetables, I just don’t simmer them in stock, preferring to grill ….
A classic roast has always been a great way to feed a lot of people, but why not try Roasted Barramundi instead the usual lamb or beef. We had our regular gang of ten for a birthday dinner recently and the idea, rather than sweating over a hot stove, was to let the oven do the work. (Okay, confession time, minimal last-minute fuss was the real agenda.) ….
There are many versions of these Cevapi or Cevapcici - Skinless Sausages made throughout the Balkan countries although, since my only connection to these culinary traditions comes from the long-gone waitressing days, there’s no particular claim to authenticity here. What this recipe does promise, though, is very tasty meat, lots of flavour and super-simple preparation ….
Looking in the cupboard one day for ‘Divine Dinner Inspiration’- as you do - I came across a big packet of yellow lentils, moong dhal. Fortunately, there was also a can of coconut milk to be had and putting them together in this dish of Creamy Lentils with Corn was, if not exactly inspired, the logical outcome ….
Finding an excellent gluten-free Hot Crossed Bun can be almost as daunting as the thought of producing a batch at home so this Easter we’re baking Hot Crossed Muffins instead. They make a very easy alternative with all the spicy flavour and dried fruit plumpness of a traditional Hot Crossed Bun, without all the fuss ....
