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Grilled mushrooms and asparagus salad

Mon, 04 Apr 2011 07:52:31 +0000

Salads don't always have to consist of just lettuce, tomato and cucumber. They can be as varied as your imagination. Try this salad made with grilled mushrooms and asparagus spears, topped with a gorgeous soft poached egg and drizzled with a zesty dressing of lemon juice, olive oil, garlic, parsley and chili flakes.

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Blueberry tart

Mon, 28 Mar 2011 05:42:34 +0000

One bite of this buttery short crust tart filled with blueberries, lemon zest and vanilla will set your senses alight.

A creamy dollop of vanilla yogurt is the perfect accompaniment.

Blueberries can substituted with strawberries or raspberries.

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Apricot and passionfruit clafoutis

Mon, 14 Mar 2011 05:05:48 +0000

This classic French dessert is given a taste of the tropics with the addition of tangy passionfruit. While I prefer to use fresh passionfruit, canned pulp also works well in this recipe.

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Shaved zucchini salad

Wed, 16 Feb 2011 05:38:48 +0000

A salad of paper thin slices of zucchini not only looks impressive but is also a lovely way to enjoy the delicate vegetable.

For extra color, I added shaved slices of yellow button squash. This no-cook salad is also garnished with handfuls of fresh basil and mint and topped with freshly shaved Parmesan cheese. The dressing is a simple mixture of extra virgin olive oil, lemon juice and dried chili flakes for a touch of spice.

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Barbecued prawn cocktail

Wed, 09 Feb 2011 05:35:25 +0000

Some recipes stand the test of time while others fail dismally. The prawn cocktail is a dish that's, with a few modern tweaks, made it's way back on to Australian tables.

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Cheese and herb scones

Fri, 14 Jan 2011 19:28:19 +0000

The trick for light, fluffy scones is a gentle touch.

If you've experienced a rock-hard scone, this is usually the result of the dough being over kneaded. Another tip is to mix the dough using your finger tips rather than your palms. Mixing lightly with your finger tips will bring the dough together without overworking the gluten.

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Almond crescent cookies

Mon, 03 Jan 2011 01:43:43 +0000

Originating in Austria, these pretty little almond crescent cookies also go by the name 'Vanillekipferl' as they are known in Germany. The Greeks also have a similar biscuit called 'Kourabiethes'.

It will be impossible to stop at just one of these gorgeous almond crescents. Infused with vanilla and lightly dusted with icing sugar, these beautiful cookies are crunchy on the outside and soft, buttery and crumbly on the inside. They are extremely easy to make and unlike other 'shortbready' biscuits, don't require any resting time in the fridge.

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Gingerbread men

Wed, 22 Dec 2010 05:58:09 +0000

Wishing you all a wonderful Holiday season. Despite the warm weather in Australia, Christmas is traditionally a time for baking delicious things. Here is one of my favorite festive cookie recipes for gingerbread men...

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Chocolate roulade

Mon, 20 Dec 2010 05:38:31 +0000

It's amazing to think this light-as-a-feather chocolate roulade is made using only egg whites and egg yolks. There's not a bit of flour in sight!

The sponge cake owes its light, mousse-like texture to the incorporation of air when beating the yolks and the egg whites.

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Chocolate Mousse �clairs

Mon, 13 Dec 2010 07:08:36 +0000

If you're planning a festive celebration, these bite-sized chocolate mousse �clairs will leave a lasting impression on your guests.

Garnished with segments of fresh raspberries and dusted with icing sugar, the little �clairs make for a dessert that's rich, decadent and gorgeous to both look at, and eat. A mouthful is just enough to fulfill a sweet craving and end the meal on sweet note.

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