Chocolate Orange Mousse
As young newlyweds in the seventies, we often hosted dinner parties for family and friends. They were simple, casual and good fun. Entertaining business associates and their spouses on the … Continue reading
Italian style zucchini and parmesan cheese soup
It’s rare for me to feel constrained by ingredient supply or immature palates when I cook, but choosing a Neil Perry recipe to prepare for this month’s Cookbook Guru has … Continue reading
Meat Filled Blinzes
It’s no secret that I’m a Claudia Roden fan. I use her encyclopaedic “New Book Of Middle Eastern Food” weekly, and her “Food of Italy” is the most food splattered … Continue reading
Macadamia Meringue Layer Cake
Another family birthday has come and gone. Miss S celebrated turning eight with a gymnastics party and lots of Lego gifts. The second small family celebration with the oldies called … Continue reading
Fabulous Fennel Gratin
I’m not very fond of fennel bulb in salads despite my love of aniseed flavours, so when I see the elegant white bulbs with their green feathery flag tops piled … Continue reading
6 hour Roasted Lamb Shoulder
All Australian lamb is free range. It is sweet and succulent having fed on grass or salt bush. Braised, roasted, grilled and barbequed, as curries, souvlakis, soup and pies, lamb … Continue reading
Pure and Simple, Natural Savoury Oatcakes
I don’t buy dry biscuits (crackers) because they tend to be made with wheat flour and palm oil. I don’t buy rice cracker either as they are usually flavoured with … Continue reading
Elizabeth David’s Blue Cheese Tarts
The Cookbook Guru this month is exploring Elizabeth David’s classic “English Bread and Yeast Cookery.” Thirty plus years ago, when I first became interested in cooking more than just the … Continue reading
Sourdough Spelt Pizza Bases
Elizabeth David writes scathing observations about English pizza in the introductory pages of the section dedicated to Pizza and Pissaladiere in her erudite tome “English Bread and Yeast Cookery,” this … Continue reading
Lemon, Fig and Ginger Nut Cake
I’ve been putting some cake recipes I rank as old favourites through their paces to see how they adapt to being baked using spelt flour rather than wheat. Those of … Continue reading
Soba Noodle Salmon Salad
We’ve been having the most amazing Indian summer in Melbourne, day after day of temperatures in the low twenties C. The short sleeved tees and flip flops are yet to … Continue reading
Fudgy Chestnut Brownies
Almond meal seems to be the most common replacement for wheat flour in gluten free cakes. It gives the bulk, structure and moisture needed to make them good to eat. … Continue reading
The Cookbook Guru – Mrs Beeton’s Veal Olives
It’s generally a pleasurable task, perusing a cookbook with the intention of making a family meal, but when the book was first published in the British Victorian era, finding an … Continue reading
In My Kitchen May 2014
In My Kitchen hosted by Celia at Fig Jam and Lime Cordial gives me the perfect forum to share what’s happening this month, chez moi. This will be the first … Continue reading
Please Pass the Recipe 