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Banoffee Pie with Nutella Mousse
I've had this recipe to share for over a year now. A decadent, uber delicious, no bake banoffee pie/tart that uses Nutella Mousse instead of the classic caramel filling. Tell me, how can you ever, ever go wrong with Nutella, bananas and dollops of cream? Definitely not for the faint heart-ed, this … Read More
Lemon Rhubarb and Almond Muffins
When I think of Spring I can't go past Rhubarb. Those bright, juicy stalks bursting with so much flavor add a pop of freshness to any baked item. By themselves too, they are the perfect ingredient for a cordial or a chutney. The best thing though is the they're equally great with both sweet and … Read More
Rosewater Poached Pears with Cardamom Coconut Cake
If I was ever told that I could choose just one fruit to cook/bake for a whole week among the plethora of options we have in Australia, it would have to be pears (yes, over my favourite berries). They are not only great in sweet dishes but equally delicious with savoury. A few days … Read More
Mandarin Lover’s Tart
I am quite amused with myself as to how I am swinging between berries and citrus this spring. Are you a berry lover or a citrus fan? Either ways, this recipe is for everyone. I think mandarins are gorgeous fruits who somehow get overshadowed by the other citrus varieties in recipes. … Read More
Chocolate, Hazelnut and Pear Friands
I think the title says it all. This is one Heavenly combo that people find irresistible. Pears are fruits that we always have at home. My kids love them and it is their favourite lunchbox fruit as well. The best part however, is that they're great at all stages- ripe, almost ripe and green. The ripe ones are a great filler for pies, tarts and smoothies as their sweet flesh yet neutral flavour makes them a perfect accompaniment to berries. So when I am making a strawberry or a blueberry pie, I usually throw in a few ripe pears. We Aussies love our friands. Afternoon tea is incomplete without them. To those who have not tasted a friand, you can call them a nutty cousin of the muffins, though they are way easier to whip up. The two main ingredients are egg whites and nut meal or ground nuts. Any nut would normally work though each one would yield a different taste and texture. My favourites are coffee-walnut, raspberry-almond but chocolate hazelnut takes the top position. These friands are moist, nutty, crunchy as well as chocolatey. The soft pears complement the crunchy texture really well. Have you ever tried a friand? What is your favourite … Read More
Basil Panna Cotta Tarts
Delicious Panna Cotta Tarts with a crumbly shortbread crust and a basil infused creamy filling. Perfect little treats for a high tea, special occasion or a weekend indulgence. Herbs are often associated with savory food but their delicate flavour and refreshing aromas go well with sweet treats as well. Much like spices that are used abundantly in desserts, herbs when used in the right proportions can elevate a dessert to a new level. Many years ago, I had tried a basil infused Creme Brule. It was part of a trio of Creme Brulees at a fancy restaurant (the others were white chocolate and cinnamon) but the one with basil appealed to my taste buds the most. After that I came home and made a basil pots de creme (which is like a cousin of the Creme Brule) but somehow the flavour got masked in the richness of the custard. A panna cotta is usually light, refreshing and immensely versatile. If you have noticed lately, I made a lot of panna cotta tarts. With each one, I sort of feel that I'm beginning to understand it better. What is so complicated in a Panna Cotta, you may ask. Well, Panna Cotta is one of the easiest things to make in the culinary world. But a panna cotta tart … Read More
Mandarin and Hazelnut Cake
One bowl Mandarin and Hazelnut cake. Easy to make, moist, nutty and delicious. It is the last day of winter here in Australia! Am I sad? No way, I'm too excited for Spring. The roads near my house are a treat to the eyes with cherry and apple blossoms trees plus huge magnolia flowers in full bloom. The end of winter in Australia is also a great time for some beautiful citrus fruits like the giant Sumo Mandarins that could give the navel oranges serious competition by it's sheer size. I love cooking with these mandarins because not only are they way easier to peel and very flavorful, they are 100% seedless. Slicing them through the middle horizontally, makes them look like bright little flowers. So an effortless fruit needed an equally effortless recipe to go with it. If you're a fan of Mandarins like me, feel free to add small and big chunks of flesh in the batter before pouring into the pan. And of course, you don't have to stick to hazelnuts, use any nut of your choice. It tastes delicious with almonds and pistachios as well. Mandarin and Hazelnut Cake Makes an 8 inch round cake 125 g unsalted butter, roughly chopped 1 cup castor sugar 2 … Read More
Blueberry Galettes
There is an abundance of gorgeous blueberries around here at the moment. Another thing to love about Spring in Australia! Though officially it is still winter, the arrival of blueberries and blood oranges indicate that citrus season is going to be taken over by berry season pretty quickly. And if you know me, I am not a cold weather person at all. I need all the sunshine and the daylight and bright colours to keep me happy. I have another blueberry cake in the making but these galettes are for everyone to enjoy. They need zero effort and are a great way of using up a whole lot of blueberries. Galettes are my favourite thing to take to picnics and these are always a hit with friends and family. Blueberry Galettes Serves 4 2 sheets short-crust pastry, slightly thawed 500 g (2 punnets) fresh blueberries (could use frozen too) 1.5 tbsp cornstarch 1 tsp finely grated lemon zest 1 tbsp lemon juice 1/4 cup castor sugar (more if you like it sweeter) Fresh rosemary leaves 1 tbsp chia seeds (optional) 1 egg 1 tbsp water Extra sugar, for dusting Preheat oven to 180 degrees C (160 degrees C if using a fan forced oven). Cut out 2 circles from each pastry sheet … Read More
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