![[BOOK] The Cook's Garden by Sheridan Rogers](/wp-content/themes/crunched/images/bannerads/banner_cooksGarden_576x91.jpg)
Cooking with Sheridan 050112Here’s a terrific way to use leftover panettone from Christmas and New year celebrations. The recipe is from the 2012 Paesanella Calendar which photographer Andrew Payne and I put together recently. Place the blueberries and half the raspberries in a bowl. Combine 1 tablespoon Grand Marnier and 1 tablespoon sugar. Pour over [...]
Good to serve for either afternoon tea or dessert. Preheat the oven to 180degC. Grease and line a 23cm x 27.5cm rectangular tin (or a 27.5cm round cake tin). For the crumble topping: place all the ingredients into the bowl of a food processor and pulse to form coarse crumbs. In another bowl, cream the [...]
This is one of those marvellous moist upside down syrup cakes, so-called because the pattern on the top, made with mangoes and blueberries, resembles the Black-Eyed Susan flower. Preheat oven to 180degC. Line a 23cm round or square cake tin with non-stick baking paper, making sure it comes up around the sides. Slice the cheeks [...]
