Tweet 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 [...]
Tweet This wonderful pudding is from my new book, The Cook’s Garden, a terrific one for the “down-under” Christmas table – not only are berries and currants in season, but it’s served cold (which makes sense on a hot summer day). You can use a mixture of red or black currants, blueberries, mulberries and pitted [...]
Tweet This is a terrific tart for any season, similar in style to a frangipane tart, but without the pastry base. It can be made in a ceramic quiche or pie dish and served straight from oven to table. It’s also good with tinned fruit. Preheat oven 180 C. Line a 26cm flan dish [...]
Tweet The recipe for this luscious tart was given to me by Courtney Bracks, the talented owner/chef of Ciao Thyme and Café Viva in Darling St., Balmain, Sydney. Courtney has cooked for the stars – but doesn’t have stars in her eyes. Preheat oven to 220degC/200degC Fan Forced. Grease a 35cm x 13cm tart dish [...]
Tweet You’ll find this delicious cake on the menu at Long Track Pantry, Jugiong. Preheat oven to 180 degrees. Combine flour, almond meal, sugar, vanilla seeds and baking powder. Add melted butter and eggs and mix well. Add honey and combine. Line a 24cm springform tin with baking paper and spread half the cake mixture [...]
Tweet Cherry clafoutis originated in the Limousin region of France where batter and fruit desserts are common. The dish’s name derives from the Occitan clafotís, from the verb clafir, meaning “to fill” The beauty of this one is that you don’t need to pit the cherries, a time consuming and kitchen-spattering job at the best [...]
Tweet A dollop of this tangy marmalade on your morning toast will get your tastebuds going for the day. When I’m at the farm, I usually sit out under the mango tree in the sun and prepare the fruit as it takes some time to cut all the fruit. Sadly this year, the old mango [...]
Tweet For a simple yet impressive breakfast dish or snack. Heat the grill. Toast the bread lightly on one side. In a small bowl combine the ricotta with the maple syrup or honey. Spread this mixture over the un-toasted side. Top with generous pieces of fresh custard apple (check that you have removed any black [...]
Tweet This is one of the delicious desserts served on the tropical island of Reunion, a French ‘departement’ east of Madagascar in the Indian Ocean and 200km south-west of Mauritius. It makes good use of a number of local ingredients: bananas, vanilla, sugar and rum. Peel the bananas and slice in half lengthways. Melt the [...]
Tweet 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. [...]
