Bon Apetite
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Tomato and Goat’s Cheese Tart
Do you have an over-ubundance of tomatoes? Well here is a recipe to use them all up that is not only easy but exceedingly delicious as well. Use whatever type of tomatoes you like or that are available. I used egg tomatoes but you could use these beautiful heirloom tomatoes in the feature image. So pretty with their variety of colours and shapes. Here’s what to do… Take a tart tin with a removable bottom. I chose one with a sweet fluted edge. Line the tin with puff pastry. I used frozen. Take your tomatoes… and de-seed them… Take some … Continue Reading
Rice Pudding: creamy, dreamy and sweet.
There is something so deliciously sweet and creamy about rice pudding. My mother used to make this frequently when I was a child as a way to use up leftover rice. It was also a way to make the meal go further. When meat was expensive (when has it not been) she used to be thrifty and buy less meat for the stew or casserole. Then she would bulk the meal out by topping the stew or casserole with dumplings or by throwing a rice pudding on the table. This would completely fill our little bellies! I have very fond … Continue Reading
A fun competition! Win a Gingerbread Kit from the fabulous people at The Gingerbread Folk.
Hop on over to www.thegingerbreadfolk.com.au for all the entry details. See below for further information. Oh, and good luck finding the tricky little gingerbread man! Find our cheeky gingerbread man to WIN! This week Gingerbread Folk are running a competition on Facebook…Find the cheeky gingerbread man hidden somewhere on our website to WIN. You could be one of the first to experience the prize of our new Gingerbread Tree Kit. Once you’ve located the gingerbread man, head to our Facebook page. You need to ‘like’ our page to enter. Email us at info@gingerbreadfolk.com with your name, address and answer. Remember – … Continue Reading
Spongebob Cake
It was my baby’s 13th birthday. I asked her what sort of cake she would like…thinking all things girly…like horses or pretty pink or butterflies or shoes or handbags. But no, her answer…A Spongebob cake! So here’s what I did. Enjoy. First, I drew a sketch as a guide adding in the colours I wanted to use and where everything was placed. This is an easy reference guide along with printed images. Then, I ganached my white chocolate mud cake. There needs to be approximately 1 1/2 to 2 cm thick ganache over the entire cake. Once the ganache is … Continue Reading
Wholesome homemade chicken soup.
Looking for the perfect thing to warm you on these cold winter’s nights. This is it! As comforting as a big hug from mum. Extremely easy to make. Whip up a large batch and freeze into containers for nights when you want a break from cooking. Or take the container to work/school/uni for a healthy and hearty lunch. Bon Apetite! First of all, you will need four chicken breasts. Season well with salt and pepper and bake in the oven for approximately 1/2 an hour or until chicken is tender but cooked through. These are the vegetables you will need. Three carrots, … Continue Reading
Ganache in a hurry.
Are you like me and always in a hurry? Rushing around. Need to get things done quickly. Need to get that birthday or wedding cake made. Then this is the quick, easy and painless way to make ganache for your next cake to be iced with fondant. Ganaching a cake before topping with fondant icing gives a firm surface providing a perfect base. The end result will be a smooth iced cake with none of that double layer, thick icing. All in all, ganaching a cake will give a professional finish that you will be ultimately happy with. Have a try. … Continue Reading
My Great-Aunt Pearl’s Italian Style Lamb Shanks.
I have wonderfully pleasant childhood memories of my Great-Aunt Pearl’s house. What a character she was. So full of spark and energy she used to wear us out. A fiery little Italian woman with greyish white hair who always, and I mean always, wore a string a white pearls. I am not sure if that is how she got her name (thereby being a nick-name). Maybe she wore pearls everyday in celebration of her pretty name. I thought it too impolite to ask her. Anyhow, I digress. Aunty Pearl’s house was always filled with the heady aromas of … Continue Reading
Cranberry, Pistachio and Apricot Bars.
I made these delicious bars for ‘the one’ to take to work with him. He tends to have energy slumps at around 10.30am and 3.00pm. The dietician has told him to eat more complex carbohydrates such as raw oats, wholegrain bread, brown rice and so on. These do the job of filling you up and so prevent these nasty mid-morning and mid-afternoon slumps. The recipe is dead easy to make. The bars are sweet from the honey and dried apricots. The pistachios and cranberries provide fantastic colour. Make these to fill your lunch box today. Much better than any store bought … Continue Reading
Asian Steamboat – My style
Growing up travelling to and from Hong Kong, I have formed a special connection to the flavours and aromas of Chinese food. A steamboat combines the flavours and aromas along with special family time. This is a fantastic family meal – one to share and interact in a relaxed and non-rushed manner. A way to share food and thoughts at the same time. A steamboat is a simmering metal pot of stock placed in the centre of the dining table. The stock is kept simmering. Ingredients are added to the stock by each individual and cooked. Ingredients usually include deli-thin … Continue Reading
Iced cakes and Sugar Craft | Talent from the Royal Easter Show 2011
One of my favourite things to do each year is to attend the Sydney Royal Easter Show and drool over the amazing cakes, jams and home-made produce on show. My particular favourite is the iced cakes and the sugar craft. It never ceases to amaze me how creative and talented people are! Here are the one’s I really enjoyed this year. I can’t wait to see next year’s offerings. images: Linda ~ Pleasures of the Plate
Hi I’m Linda
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