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

TOMATO AND LENTIL DHAL

TOMATO AND LENTIL DHAL

I find this Tomato and Lentil Dhal recipe so versatile that I generally make more than is immediately required and keep the remainder in the freezer. Use it as the base for a deliciously spicy vegetarian meal; as a filling for samosas and other gluten-free pastry shapes; as a healthy lunch bowl; or part of a multi-dish, sub-continental inspired spread ….

MUSSELS IN CIDER AND CREAM

MUSSELS IN CIDER AND CREAM

Inspired by my favourite, old, French cookbook, I prepared this mussel dish. It is very simple to make, the quality of the result relying upon the use of the very best produce you can lay your hands on. And aren’t we fortunate in Australia to have such ingredients to indulge our appetites and fantasies? ….