I’ve had this recipe up on the fridge, waiting to be cooked, since the beginning of the year. A lot of the reasons why I hadn’t up until this point were because it called for a lot of eggs (and separating them, at that) and tofu. Now, I’m am not a tofu lover and I…
The other week on the phone my mother was telling me about this chocolate pumpkin recipe that she’d tried. She then offered her baking results to my teenage cousins who had no idea of the vegetable contents and didn’t even realise until she later confessed her secret. This piece of news gave me hope that…
This is a variation of a moussaka roll recipe I found in a Super Food Ideas magazine. That calls for the eggplant to be lightly fried before being wrapped around a ricotta cheese mixture. I quickly realized mine could not be the same as my eggplant was not large enough to wrap around anything, not…
I’m reading Richard Flanagan’s And What Do You Do, Mr Gable? at the moment* and in it there’s a short essay called ‘Bread’ which was originally published in The Age. He talks about his memories of bread baking, dating back to when he was a child. At the end also is a recipe called ‘The…
This is a Margaret Fulton recipe, as was the fruit souffle tart – a tidbit of information I forgot to mention! Again, because it’s baking and that is a precise art, I faithfully followed her word and won’t repost the recipe, but if you feel inspired the link to the page is here. Actually, wait,…
I feel I need to clarify that statement: ‘invest’ would suggest handing over vast sums of money (which we don’t have) for a painting or a statue that we would keep in the house and forever look over protectively, with a hand-wringing paranoia that it must not be touched or gone near. No, when I…
This is the first recipe I’ve made that I’ve followed down to the very syllable and as such I’m not comfortable posting the method like I have for most of the others so far. Luckily, though, I’ve found it for you via a scanned Google book (which is hardly any better copyright wise, I’d argue)….
I was recently reading the Bourke Street Bakery cookbook and there was a recipe in it for ‘oat and barberry biscuits’. Normally I’d skip past a biscuit recipe, but this one made me stop – foremost because I wondered ‘What on earth is a barberry?’ Then I looked at the ingredients and thought, Yippee! I…
This is a recipe modified from Marion Grosby’s Marion: Recipes and stories from a hungry cook (she used pork in hers). Because the kids refused to eat it – more on that later – it fed Adam and me for two nights running. The portion sizes are pretty generous. Ingredients 100g vermicelli noodles 4 garlic cloves, crushed…
