Serve these for dessert or breakfast. The glorious translucent red jelly can be used to spread on toast and scones or to serve with roast pork or turkey. Yes, there’s a lot of sugar, but you will need it!
Rub skins of quinces and wash well. Place in a pot packed fairly tightly. Add the [...]
The perfect breakfast dish for Shrove Tuesday – or make them for dessert tonight.
Put the buttermilk, eggs and oil into the bowl of a food processor or blender. Process until well combined.
Sift together the dry ingredients onto a piece of greaseproof paper and add to the buttermilk mixture. Process 1 – 2 minutes or until [...]
A good old Aussie favourite, crispy on the outside, marshmallow within. Strawberries and cream finish it off. I love to squeeze the pulp of 3 – 4 pasisonfruit over the top. For something different, make a Brown Sugar Pav (see Tip below).
Preheat oven to 120degC. Line a baking tray with non-stick baking paper. Lightly a [...]
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 [...]
Lighter than the traditional pumpkin pie, this makes a terrific summer pie or finale to the traditional Thanksgiving meal (which is held annually on the fourth Thursday in November). The crumb crust, made from ginger biscuits, offsets the filling beautifully.
Preheat oven to moderate (180degC).
Mix crumbs and butter. Press into bottom and sides of 25cm – [...]
Just the thing for a hot day and a great way to make the most of this season’s bountiful crop of mangoes. Serve in glasses with a silver spoon, a wedge of lime and a fresh mango cheek .
Puree the mango flesh in a blender with the wine, lime juice and zest. Remove and measure [...]
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.
Simple, luxurious and quick to prepare. Use the best of the season’s mangoes.
A good old-fashioned pudding, excellent served with a frothy crème anglaise’ flavoured with a little Calvados.
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