Here’s a delectable chocolate and coffee tart courtesy of Steve Manfredi.
You’ll find plenty of good coffee and chocolate at The Rocks Aroma Coffee Festival, Argyle Street Sydney, on Sunday July 25th, 10am – 5pm.
Cream the butter and sugar then add the zest. Mix in the rest of the ingredients. Pour the
filling into a 20cm pie [...]
This recipe was given to me on a recent trip to Mildura by Joanne De Blasio of Oak Valley Estate.
Originally from Calabria, Joanne uses olive oil in the recipe with olives grown and processed at Oak Valley and sweet intensely flavoured Oak Valley Estate Flame seedless raisins. Joanne’s husband, also from Calabria, makes delicious hand-crafted [...]
Syrup cakes are deliciously moist – you can pour the syrup over whilst in the tin but they can be difficult to remove. The finish will be better if it is brushed or spooned over.
Preheat the oven to 170degC. Grease a 25cm round cake tin and line the base with non-stick baking paper. Cream butter [...]
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 off the [...]
A clever way to use up leftover Panettone after Christmas from Armando Percuoco’s fabulous new book, Buon Ricordo (Allen & Unwin). Or you could make seriously decadent French toast with it (see below), almost as decadent as wedges of plum pudding fried in butter!
Put the kiwifruit, strawberries, blueberries and half the raspberries in a bowl. [...]
Line a 20 x 30 cm (8 x 12 inch) baking tin with baking paper. Melt the chocolate, golden syrup and butter in a large saucepan over low heat (do not cook; you want the butter to be just melted). Add the biscuit chunks and stir until well coated. Pour into the baking tin and use the back of [...]
I first came across these little cupcakes at the Wholefoods store in Pasadena, L.A. They’re very versatile because they can be enjoyed as breakfast muffins, snacks or dessert. If you are making them for Halloween, decorate the tops with licorice strips and smarties.
Preheat oven to 180degC. Line a mini muffin pan tin with mini [...]
These moist light cupcakes are a good alternative for people with egg allergies, and also for vegans if you use the soy milk alternative.
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.
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