Who doesn’t love a warm, decadent chocolate dessert? This is a one of my go-to desserts, really easy, cooks in about 10 minutes, and can be prepared a day or two before – just keep the ramekins refrigerated. Make sure to bring the puddings back to room temperature before cooking, otherwise the cooking time will need to be adjusted. This recipe can be doubled easily to make 8-10 x 150 ml ramekins. 125g quality dark chocolate (70% cocoa) 25g butter 50g caster sugar 4 egg whites, at roo...read more
This is my favourite muffin recipe, works every time. I usually make it in my silicon mini muffin tray which holds 24. They freeze really well, so there are always some on hand to have with a cuppa. Just defrost in the microwave. Raspberry Buttermilk Muffins 375g SR flour 150g caster sugar 1 tsp. vanilla essence or extract 150ml vegetable oil 180ml buttermilk 1 egg 250 – 300g frozen raspberries or mixed berries ( do not thaw) Demerara sugar Method 1. Preheat oven to 200C 2. Line a 12-hol...read more
I often tend to have over-ripe bananas in the fruit bowl, and this is such a quick way to make them into something delicious. Simply mix the ingredients in one bowl, no mixer required, and bake. It’s moist and delicious with loads of banana flavour. Serve fresh from the oven, slathered in butter or this yummy Maple Ricotta. You can customize your banana bread by adding a handful of chopped nuts, orange zest, or cinnamon, and coconut oil can be used instead of melted butter. Anyway you have...read more
Pavlova is a classic Aussie dessert, and this recipe gives it a lovely wintry twist. The golden castor sugar – in this case mixed with some brown sugar – gives the pavlova a gorgeous caramel flavour. Add to that, a super simple caramel sauce and some roasted figs and you have a winter winner. If figs are not available, I paid a premium for them unfortunately, roasted pears and raspberries would also work well. We’re pavlova’d out in this house, I’ve made a heap of them before g...read more
Here’s a fresh take on traditional pea and ham soup. We’ve tarted it up a bit and used fresh green peas (frozen), giving the soup a vibrant green colour and sweet flavour. I had a ham bone from Christmas in the freezer, but ham hocks are readily available at supermarkets or Deli’s. Make the broth first, by simmering the ham hocks, vegies and herbs. Strain and cool. Then add the green peas and a little mint to the broth, blend with a stick blender, season, and you’re done....read more
Having run a successful catering business in Sydney for more than 20 years, providing the highest standard of food and service for private and corporate clients, I have more than a few tricks-of-the-trade to impart to help make your entertaining easier. Sharing good food with family and friends is one of life’s greatest pleasures – entertaining should be easy and fun for everyone, including the cook.