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. [...]
Whole turkey breast (or buffe, as the manufacturers call it) is an impressive and easier option than a big whole roast turkey. It also yields plenty of delicious moist white meat which keeps well for leftovers. Serve with mixed roasted vegetables, which can be prepared ahead and served warm.
Remove plastic and paper towels from chest [...]
This delicious coconut ice-cream bombe may be prepared well in advance which makes it ideal for hectic Christmas days. Try coconut, strawberry and blackberry - there are many lovely combinations – just think about the end result in colour and flavour.
Place the coconut ice cream in the refrigerator until soft enough to mould. Spoon ice [...]
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 [...]
Panforte
This nougat-like cake, rich in nuts, candied fruits and spices is a speciality of Siena in Italy. I’ve used macadamias to give it an Aussie twist.
Preheat oven to 180degC.
Toast the nuts on separate trays for 10 – 12 minutes or until macadamias are a light golden colour. Remove and cool.
Rub skins off hazelnuts between the [...]
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