It has become traditional to fill the turkey with two stuffings – one for the neck or crop (in this case, pork and veal) and another for the body (fruit and walnut). Use these cooking times for stuffed turkey as [...]
![[BOOK] The Cook's Garden by Sheridan Rogers](/wp-content/themes/crunched/images/bannerads/banner_cooksGarden_576x91.jpg)
It has become traditional to fill the turkey with two stuffings – one for the neck or crop (in this case, pork and veal) and another for the body (fruit and walnut). Use these cooking times for stuffed turkey as [...]
Shaped like a top knot, and oozing luscious cream, burrata is a fresh Italian cheese made from mozzarella and cream. Faith Willinger, the American food writer who lives in Florence describes burrata as “halfway between cheese and sex.” You can buy it fresh from Pasesanella at their Marrickville factory in Sydney, which is also open [...]
Do you love crispy cream donuts? They’re so sweet and soft, but they’re also full of fat and sugar, things which are no good for you. Next time you’re urging mum or dad to buy you one, I suggest you try a donut peach instead. A donut peach? Well, it’s a sweet, juicy, white-fleshed variety [...]
My sisters and I always know when our mother has been gardening. The smell is overpowering due to the amount of cow manure and fish emulsion she uses. In the heat of summer, the stench can be dreadful. So too can the flies.Is it us she is trying to keep out, or it is them? [...]
The Chinese love custard tarts. So do the Portuguese. One theory suggests that egg tarts evolved from ‘pastel de nata’ in Portugal and travelled to Hong Kong via the Portuguese colony of Macau. The recipe for these luscious tarts is much sought after. Here is a fabulous home-made version.
An easy and decadent one to make on the weekend, especially now the days are getting colder.