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sandwich biscuits with white cream

Chocolate Oreo Fudge Slice

Decadent, decadent, decadent is all I can say. Give this a try. Gooey, sweet…I want more! I am not sure who thought up this idea but I found it on www.pinterest.com. Thankyou to whomever thought up the idea. I praise you. Amen. These are the total sum of the ingredients needed. Grease a large, deep baking tray. Line the tray with the cookie dough. Mmmmnnn…my mouth is watering already! Spread the oreo biscuits over the top of the biscuit dough. Make up the fudge batter according to the directions on the box. Add the eggs. Then the vegetable oil and … Continue Reading

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Mango chicken.

Four words: Quick, easy, sweet and delicious. Just the way I like it. Great for a busy weekday meal. Give it a try.   You will need a tin of mango cheeks in syrup. Yummm…. Some chilli flakes to give some heat. Make it as hot as you like – or not so hot. Two onions cut into wedges. Two chicken breasts, thinly sliced. Gently soften the onions in two tablespoons of vegetable oil. Remove from pan. Cook the chicken slices until golden and cooked through. I find cooking in batches works the best. Remove the mango cheeks from the … Continue Reading

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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

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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

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Spongebob Cake

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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

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My Great-Aunt Pearl’s Italian Style Lamb Shanks.

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    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

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Asian Steamboat – My style

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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

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Revisiting The Basics | Omelettes with eggs from my own hens

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You don’t need to be a professional chef in a large hotel wearing a tipsy white hat to be able to make light and fluffy omelettes at home.  Patience and fresh ingredients are all that is needed. Please note: this blog post is directed at my three older children with the aim of helping their ‘I need to learn how to cook’ regime. If you already know how to make the perfect omelette, then please accept my aplogies now for the repetition.   images: professional chef image ~ istock all other images: ~ Linda at Pleasures of the Plate

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French toast with cinnamon sugar and macerated strawberries – A heartwarming and homely breakfast for a weary traveller

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‘The one’ has been away on a business trip to Moscow. I always miss his company when he is away so I thought I would cook up a storm for his homecoming. I just wanted to gently remind him what he has missed – my cooking. He is due to step in the front door at 7am. So, what better for a welcome home breakfast than french toast lightly dusted with cinnamon sugar and topped with macerated strawberries. Surely the way to a man’s heart? Once the french toast has been lightly dusted with the cinnamon sugar, place the bread on a plate. Decorate … Continue Reading

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Chocolate Buttercream Icing – thick, slick and chocolatey

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If you have a buttercream or chocolate addiction, as I do, then this is the recipe for you. That is, if you can drag your mouth away from licking the beaters or the wooden spoon and actually apply some to your cake. Here is the recipe, as promised, from the tiered birthday cake I made recently for my beautiful daughter’s 21st birthday. Enjoy. This recipe is adapted from the Chocolate Buttercream Frosting recipe by Ina Garten. Ingredients 450 grams of dark chocolate (good quality) 350 grams milk chocolate (good quality) 3/4 cup eggs whites (that is 4 to 5 extra-large eggs) at … Continue Reading

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