I found a recipe for this gorgeous shortbread in a dog-eared 2006 food magazine. Staying true to my fiddly nature, I did tweak this recipe a bit and ended up with a version of the shortbread that would appeal to peanut butter cookie lovers and pure shortbread enthusiasts alike. I wasn’t expecting the dough to churn out a never ending supply of the little stars [that is the shape I chose to go with .. tiny little stars, each measuring …
When I was younger and studying, I traveled a lot by train. Nick and I would usually grab a snack and our favorite daily with loads of crosswords to take care of our food and entertainment needs on the way to college. Our favorite was a mini-loaf that came in bright, cheery, colorful packaging and simply said Tutti Frutti Bread. It was one of the best things I had ever tasted. There were 12 miniature slices bundled in a loaf, …
I baked a batch of these simple biscuits last week to replenish my dwindling cookie supply. They were meant to be chewy cookies but I was preoccupied and left out the egg in the recipe. It turned out to be a good thing. The omission of egg actually made these biscuits crunchy and they lasted longer without going soggy. The craisins looked beautiful and the coconut added a lovely texture to the biscuits. Chilling is a must as there …
Savoury breads are the new quiche! proclaims an acclaimed food magazine this month as Australia heads into autumn. But this trend is not just limited to our shores, the magazine further explains. Cafes and delis across Europe and the United States are replacing the highly overused quiche with sensational savoury breads that are packed with fruits, nuts and vegetables and baked to a rustic, brown perfection. These breads make excellent brunch ideas and are essentially like tapas, served with an …
I realized earlier today that my cookie supply needed to be replenished [yes, another of my New Year's resolutions is to bake and devour my own cookies, not store-bought ones]. I went through a couple of cookbooks till a recipe for simple oat cookies from Tessa Kiros’s *Apples For Jam* caught my eye. Picking a recipe you really like, from a gazillion recipes is quite a mean task. It all eventually boils down to the randomness of it all and …
After the mad heat of the past few weeks, the weather has cooled down a bit as we head into autumn soon. The chill in the air is beginning to get cooler and the wet weather begs for something heartwarming in a cuppa. Pumpkins are beginning to show up in abundance at the local markets and greengrocers. I scored a lovely little butternut pumpkin last week and was browsing for simple recipes that would be very quick to make, …
What is "Frangipane" you ask? If you are anything like me, you wouldn’t know what it meant and would silently chuckle after the only word that comes to mind is a "frangipani". And if there is no word like "frangipani" in you dictionary, I seriously can’t help you. So Frangipane … It is a pastry filling made of butter, eggs, flour, and finely ground almonds. From browsing numerous food dictionaries on the internet, I concluded that frangipane can also be …
I first baked a batch of these delicious brownies following the "Chocolate Brownie with Warm Chocolate Sauce" recipe from Australian Women’s Weekly’s Best Food Collection. I had replaced the hazelnuts in the original recipe with walnuts and used caster sugar instead of brown sugar as I was trying to make do with ingredients readily available in my pantry at the time. The brownies turned out quite yummy. This time around, I decided to tweak the recipe a bit more. …
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