Tag Archive for: Baking

Poulet en Demi Deuil

10 Jul
July 10, 2014

I think everything sounds far sexier in French.  Take poulet en demi deuil for example, would be quite happy for a lover to whisper that in my ear.  Sadly when translated into English, it doesn’t have the same ring.  Chicken in half mourning sounds more on the sad side than sexy.

I was gifted a gorgeous Western Australia fresh black truffle from the lovely people at Lilydale along with a few packs from their ‘Ready for You to Roast’ range.  Not a bad pick up and cook at home range, the breast roasts marinated in fennel and chili infused oil, were our favourites of what we tried.

Chicken in half mourning Read more →

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Macadamia, White Chocolate & Oat Cookies

18 Jun
June 18, 2014

If I had been on top of things, I would have shared this recipe with guys back in April (when it was due to be). In April I would have called these cookies, macadamia and white chocolate Anzac biscuits. Instead, Anzac Day rolled up, said hello, we played a game of two up together, and it left again. All without this recipe being shared.

macadamia white chocolate cookiesWith the addition of white chocolate chips and macadamia nuts, they hardly resemble Anzac biscuits at all. They do hint at it with the oats, coconut and golden syrup, but it is the white chocolate and macadamias that are the heroes.

Read more →

Zucchini Flower Fritters

13 May
May 13, 2014

To say that I love cooking with zucchini flowers is probably a little bit of an understatement. It wasn’t too long ago that I shared another zucchini flower recipe with you, where the flowers are stuffed with cheese, wrapped in prosciutto and baked.

Zucchini Flower Fritters Read more →

Pork, Apple & Fennel Sausage Roll Recipe & Bilpin Apple Picking

22 Apr
April 22, 2014

With a very generous supply of apples at Belly Rumbles HQ at the moment, I seem to be adding them to all sorts of dishes. The apples are the result of an apple picking trip to Bilpin a little while back.

Pork Apple & Fennel Sausage Rolls

Our first port of call on our Bilpin adventure was Saliba Fruits. The Saliba family is one of only a few commercial apple growers left in the Bilpin area. They have been growing, packing and distributing apples for 41 years. A family business started by Joe Saliba’s father. Read more →

Easter Egg Cake

14 Apr
April 14, 2014

I do like to keep things simple, and that includes entertaining at Easter.  Of course simple doesn’t mean dull or boring.  I wanted to create a dessert that would bring a smile to adults and children alike at the end of Easter Sunday lunch. 

A dessert, which resulted in a hazelnut sponge cake, filled with glorious chocolate cream, surrounded by chocolate tiles and adorned with more chocolate, Easter eggs.  For those entertaining the troops, there are a few do ahead elements, which will make your life easier on the day your guests arrive.

Easter Egg Cake Read more →

Hazelnut, Orange & Chocolate Cookies, Vegan & Gluten Free

08 Apr
April 8, 2014

Last week I shared my little experiment in the kitchen making gluten free vegan choc chip cookies.  The experiments continued and the result are these hazelnut, orange chocolate cookies. 

A sweet treat for those with a gluten intolerance, as well as vegan for those that swing that way.  I do emphasis the ‘treat’, again there is sugar in these as they are not in anyway designed to be healthy.  They’re biscuits, very tasty ones at that.

Hazelnut, orange, chocolate cookies Read more →

Zemnieku Brokastis, Farmers’ Breakfast

31 Mar
March 31, 2014

I love potatoes, give them to me baked, boiled or fried.  I have inherited having a continuous healthy stash of them in my kitchen from my mum, they are a staple.  It has only been in recent years, as I research more about Latvian culture and cuisine, that I am adamant that my love of potatoes is in my blood.

If you are like me, when you think of a potato munching country you automatically think of Ireland.  It seems, for all the same reasons that potatoes were important to the Irish, they were just as important to Latvians.

Potatoes are sometimes referred to as ‘the other bread’ by Latvians, and they feature heavily in the cuisine.  The hardy spud was an important introduction to Latvia from North America in the 19th Century.  No longer would peasants go hungry when the grain stores ran low in Winter and Spring, there was food to eat.

Peasants Breakfast Read more →

Choc Chip Cookies, Vegan & Gluten Free

27 Mar
March 27, 2014

Yes it is possible to make delicious gluten free, egg free and dairy free chocolate chip cookies.

It’s funny how recipes play out when you are experimenting in the kitchen.   Or at least how my mind works in any case.  Originally I was making gluten free choc chip cookies.  Then it occurred to me that if I swapped out the butter and used coconut oil and used cacao nibs instead of chocolate chips, these cookies would be both gluten and dairy free.

Dairy Free Choc Chip Cookies Read more →

Pear & Almond Cup Cakes

08 Mar
March 8, 2014

I often purchase spare of the moment ingredients I see, temptation too overpowering.  I usually have no idea on how I will use said ingredient, but I am overwhelmed with the need to have them.

This doesn’t present such a problem when they are pantry items.  I have a list of pantry items waiting for me to play around in the kitchen with them.  The problem is when it is fresh produce, like unusual fruit or vegetables, or simply in season, which grab my attention.

This is what happened with these pears.  I spent the Saturday out shopping and have a lovely lunch with Amanda.  On venturing into the local Asian grocery store, I spied these mini pears.  I apologise now that I have no idea what variety they are, just small, cute as a button little pears.  I just had to have them.

Whole mini pears in cup cakes Read more →

Baked Stuffed Zucchini Flowers

04 Mar
March 4, 2014

I do love zucchini flowers.  Not only are they a large beautiful flower, but also edible.   My favourite way to eat these golden beauties is stuffed.  They can be filled with all sorts of ingredients, but the most common, and probably most loved, is cheese.

Once they have been stuffed you can either deep fry or bake them.  Deep frying always wins my vote.  The stuffed zucchini flowers dipped in a light batter and fried until golden.  You crunch through the crisp petals to be greeted with an explosion of warm cheese filling.

baked stuffed zucchini flowers Read more →

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