Fresh New Recipes /

Lemon Cake

  A plain lemon cake is a joy to eat fresh from the oven. It speaks summer like no other afternoon treat during hot days. Just like old fashioned lemonade it has the ability to lift your spirits and make the heat bearable as you have a cool, citrus, spongy slice sitting on a wooden deck for afternoon tea. I love to see big, fat and shiny lemons starting to do the rounds in market stalls as we head into thunderstorm season and the gradual heating up of November in Sydney.          We used to have three very established citrus trees in our backyard. Age has slowly taken its toll on all three of them, the ... Read More >>

Gula Melaka Syrup – Palm Sugar Syrup

  Some things in life are deviously simple. Devious, because they hide under the guise of something far more complex. Earlier this year, I had my first taste of and instantly became addicted to Cendol. Cendol is a traditional dessert in South East Asia and you will find heaps of variations in practically every street and home of Malaysia, Indonesia, Myanmar, Singapore, Vietnam and Thailand. Although it can be quite complex in some eateries, the most basic simple version is a bowl of shaved ice topped with worm like green noodles made from mung bean flour, salted coconut milk and gula melaka syrup. That's it! Ice, noodles, coconut milk... Read More >>

Tomato And Mustard Chutney

  I learnt to make this pungent, sweet, sour and totally zingy chutney from Nick many years ago. An absolute favourite in the houses along India's east coast, this version has been tweaked to suit a wider audience and palate. A great tomato chutney is the epitome of pub food accompaniments. With the right amount of tang, a tomato chutney lifts up the blandest of burgers and compliments the smokiest of sausages. For those who have read my previous posts and have an excellent memory, you will know that I am a sucker for simple recipes with 3, 4 or 5 ingredients. This is one of those recipes and I had to share!     &n... Read More >>

Brown Bread And Rum Ice Cream

  Brown Bread And Rum No Churn Ice Cream. Tell me you want it! Scream it to me! Because it is THAT good! It will make you feel like naughty and nice, you know? those two little things that pop on either side of your head, one an angel in white and the other a devil in red. Naughty because the rum has a full bodied tipsy flavour and nice because it doesn't matter whether you had a healthy breakfast. You are eating brown bread for dessert!!     This is a brilliant recipe, the bread amazingly adds as a thickener so there is no need for cornflour or churning. It has a beautiful texture like cookies and cream. It has a zesty... Read More >>

Malai Peda – Indian Cream Fudge

  It is Diwali today, the Indian festival of lights. Mythologically, there are many stories revolving around the festival. The most famous by far would be the celebration of the death of a demon and the return of a king. When the king killed the demon and returned to his kingdom with his rescued wife, the people of the kingdom lit up their homes and streets with lamps to welcome him. As a child who was a budding foodie even then, Diwali meant only one thing to me. Food.     For days leading up to the festival I used to make sweets and savouries with my mum. As did everyone else. On the big day everyone used to visit eve... Read More >>

American Chopsuey

Indo Chinese is a very interesting cuisine. It is also one of the tastiest versions of Chinese fusion food. Adapted for the colourful and adventurous Indian palate, Indo Chinese has a lot of chili, a lot of tang and a lot of oomph. One of the most popular dishes on the menu of a restaurant serving Indian Chinese is a dish called American Chopsuey.    This post is sponsored by Nuffnang     Chopsuey is originally a Chinese dish of meat and vegetables stir fried in sauce and thickened with corn starch. It is served with noodles and there are many variations in place in different regions of China. The Indian Chinese v... Read More >>