I have been baking for a few years now, but it wasn’t until recently when I ate a gorgeous buttercake made by a neighbour that i realized the importance of using good quality, no skimping, golden wholesome butter. For health reasons and out of sheer laziness, I have been using margarine or spreads that call themselves butter, just so that I can start baking at the drop of a hat and not have to wait to soften the butter …
How many times have you overlooked those little pull-out cards accompanying a product advertisement in a cooking magazine? Well I have plenty of times, until one fine day last year I paused over one that caught my eye. It was a totally random occurrence and now when I think back, I am glad I did. The product was Nestle’s dark chocolate bits and they had a recipe for "Chocolate Caramel Slice" featured on the card with a gorgeous photo of …
Nick loves Thai Pineapple Fried Rice, the singular thing on any thai menu that jumps out and calls out to his taste buds. It is a shame then that ever since moving to Sydney he has been searching in vain for a decent bowl of pineapple fried rice. Strange as it may seem, not all thai joints offer this simple delicacy. I remember back in Singapore we had dinner at a beautiful Thai restaurant called ‘Parkway Thai’ in Marine Parade. …
Feeding my 4 year old is becoming more and more of a challenge with the ever looming dilemma of trying to sneak in healthy ingredients. Sometimes I wonder why he can’t expand his mind’s horizon beyond the noodles, yoghurt and cheese that he seems to have an unfaltering devotion for? What I have figured out is that he gets excited about colour and itty bitty little pieces. Doesn’t make sense I know but that is the mind of a 4-year …
A beautiful fragrant curry made of lamb meatballs and spices, Nick’s Lamb Kofta curry is perfect for weeknight dinners.
Mango And Toasted Coconut Semifreddo created from Donna Hay magazine’s gorgeous launch issue. Bright, beautiful and full of lovely texture, this cool treat is a summer staple in our home.
While perusing the Australian Women’s Weekly "Cookies" cookbook yesterday, the ‘Slice and Bake cookies’ caught my eye. Actually it was the photography that drew me to this particular recipe. Who can resist a motley of various shaped glass cookie jars stacked randomly with cookies filled in some, a cute little wooden pinnochio figurine resting in one? On examining the recipe further and assuring myself that I had all the ingredients, I decided to make one of the four variations …
A couple of months ago I made a Hummingbird cake following a recipe for hummingbird cupcakes. It turned out to be quite scrumptious … very moist and delectable. Then yesterday with the "The Cuppycake Song" doing its rounds in my head [thanks to a very musical little boy who keeps humming it all day long], I decided to take a shot at the original recipe. The cupcakes tasted exactly the same as the cake, but there was a big difference …
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