I had a very intriguing tart for afternoon tea at work this week.
Chocolate & Avocado Tart.
No wheat. No eggs. No dairy. No tree nuts.
I am going to try and track down the recipe but I do remember some things about it I can tell you now:
the “biscuit like” crust was made from dates, coconut, and [...]
Give me a break - please Somedays after work, the last thing I want to do is make dinner. I don’t even want to think about dinner.
But, I always rise to the occasion. Somedays I just don’t rise very high…
You can have this:
soft boiled egg with toast soldiers and salt & pepper
Or you can [...]
I developed this recipe for my Cooking For Men classes.
I wanted a recipe that introduced new and exciting flavours into an “old school” classic I was sure the gentlemen would be familiar with.
This is what I came up with.
THAI FLAVOURS PUMPKIN SOUP
1.5KG pumpkin. Choose a pumpkin with a glorious orangey colour. I used Queensland Blue [...]
I adapted this recipe from the gorgeous site butter sugar flour
The most beautiful food photography, yummy recipes and an all-round good read butter sugar flour mentions that she had adapted the lemon slice recipe from the wildly popular food blog ; smitten kitchen
It’s a wonderful thing blogging! Recipes are tried and refined, tweaked, personalised and adapted and then shared again [...]
My Mum brought over a gorgeous pot of peach and vanilla jam she had made with summer peaches. It looked like the perfect topping for a baked cheesecake.
Here is the recipe I used. Please note that this makes a rather large cheesecake. The springform pan I used is about 12″. If you wanted a deeper [...]
Roti Teluris a favourite around here and we are always looking for an excuse to have it with a meal I buy the frozen roti prata - I think these ones are made in Singapore, keep them in the freezer and bring them out for making roti telur.
It’s as easy as pie. I cook [...]
This post created a lot of interest.
Just in case any readers are wondering what my “buttercream” recipe is, here it is
about 100g non-dairy/nut free margarine
approx. 4 cups of icing sugar
a couple of tablespoons of rice milk
colour and flavouring as desired. You might want to read my post on cochineal before you decide to use [...]
I served this with broken rice. I don’t always deep-fry the pork; sometimes this recipe becomes a simple stir-fry
400g diced pork
2 tablespoons cornflour
1 eggwhite
2 teaspoons of soy sauce
Toss the pork in the cornflour egg and soy. Leave to marinate ( if there’s time) for an hour or so.
Heat a couple of inches of [...]
To all my friends who are celebrating Chinese New Year:
May the year of the RAT bring you and yours: love, happiness, health and prosperity.
carmine, crimson lake, natural red 4, C.I.75470, E120, natural colouring. If you see any of these on a label then you know that cochineal is the source of the red colouring inside.
It may come as a shock to learn that cochineal is derived from the cochineal insect,(Dactylopius coccus), a small bug, native to South America and Mexico.The [...]
