Jul 022010
Chocolate brownies
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Jun 272010
From the Gluten Free Finger food cookbook by Rick Grant
Smoked salmon pate
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Jun 272010
Food allergies and tasteless fare need not go hand-in-hand.
It was a sudden introduction into the world of gluten-free cuisine when Rick Grant's wife Rhonda was diagnosed with coeliac disease in 1987. At the time, the condition was little known and you'd be lucky to find specialised products. Those on offer in the '90s were hardly appetising.
Chicken and mango salad
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May 302010
Mangoes are in season - take advantage!
May 302010
puddingThis dessert is served warm. I first tasted the tomato confit at Bistro Bruno in London's Soho. Bruno Loubet and his family are now settled in Brisbane, where Bruno is cooking beautiful food at his restaurant, Bruno's Tables, at Toowong.
Sauce vin blanc
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May 302010
Serve with fish or shellfish.
Nesselrode ice-cream
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May 302010
The frozen version of a classic French pudding, said to have been invented by a French chef who worked for Russian diplomat Count Nesselrode in Paris in the mid-1800s.
May 302010
Tart and tangy, egg-shaped tamarillos hang in clusters from a small, attractive tree. The exotic fruit's taut, satin skin is usually crimson or golden. The red variety is most favoured because of its bold tropical flavour. Its jelly-like flesh is dotted with purple-black seeds. The more mellow-flavoured golden variety is appearing increasingly in the markets. The fruit can be eaten fresh or cooked.
Chocolate macaroons
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May 302010
Don't be tempted to double this recipe as speed is essential in spooning the mixture onto trays. Even with the deftest hand, by the time you shape the last of the mixture it will have slackened and those macaroons will be flatter than the first ones. And a special tip: filled macaroons are more squidgy and much more delicious after 1 or 2 days in an airtight container.
Reine de Saba
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May 302010
Also know as Queen of Sheba or chocolate and almond cake, this is the ultimate flourless chocolate cake. Many of us discovered this in Elizabeth David's French Provincial Cooking, first published in 1960. She gives the chocolate quantity as "one-quarter of a pound". Many cooks have increased that quantity, although I see no need to.
Pashka
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May 302010
This Russian fare is first decorated with a cross and blessed before being served on Easter Sunday. Essentially a crustless cheesecake, it is perfect served with fresh strawberries. The mixture can easily be doubled or tripled, and made in one large mould for a crowd. It is also delicious spread on toast or brioche.
Italian rice cake
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May 302010
An Easter rice cake.
Coconut creme caramel
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May 302010
CARNATION Light and Creamy Coconut Flavoured Evaporated Milk contains 92% less saturated fat than regular coconut milk, allowing you to rekindle your love for creamy food.
Dec 222009
CARNATION Light and Creamy Coconut Flavoured Evaporated Milk contains 92% less saturated fat than regular coconut milk, allowing you to rekindle your love for creamy food.
Creme caramel with pistachio praline
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Jul 212009
Fresh pistachios pack a punch, adding flavour and texture to sweet and savoury dishes alike. Some say the fresh nut, with its slightly translucent flesh and mild milky taste, more closely resembles a fruit.
Strawberry and chicken salad
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Jul 212009
Whether you are dining outside on the veranda, in the garden or the park, salads are the perfect dish as they please everyone's palate and transport easily.
