Hello everyone. Yes, I am still alive. We have been pretty busy over the festive season so I have ignored my blog (and the blogging world, in general).
“Doing what?” you may ask. Well, there has been a lot of cooking. Some of the things I have cooked could easily have made it into a post but I have lost my photography mojo so nearly all didn’t even get a photo, let alone a post-worthy photo.
One dessert that was snapped is the head photo. The recipe is from the December copy of the Donna Hay Magazine and I was instructed to make it for our family get-together. I was pretty proud of the final product so I snapped a photo before it was devoured. Continue reading
As those of you who read my last post know, I have a few passionfruit at the moment. By the end of the day after the ‘dog day afternoon’, I had another two buckets of passionfruit. Luckily, we were coming back to Perth so when Maus did her tomato and cucumber run, she also handed out passionfruit.
This dessert is for coffee lovers only. I love coffee and I love panna cotta so this dessert is definitely for me. It is my idea of heaven.
The recipe is dead easy except for the fact that it has gelatine in it and it is always tricky to know just how much to use. The amount required by the recipe never seems to correlate with the amount the gelatine container states is required to set the amount of liquid in the recipe so… doubt sets in. Continue reading
I got a text from my mate Deb, the virtual cook, last week. It read:
I have a really nice dessert recipe for you. I will email it sometime this week. I didn’t make it but had the pleasure of eating it.
Later in the week, the pre-empted email arrived. I read the first line (Whenever I bake this cake I think of my mum, Cooee, …) and was immediately interested. There is only one cookbook writer with a mum called “Cooee” – Belinda Jeffery, of course. 🙂 I went to my cookbooks and searched for the recipe. “Strange,” I thought. “I don’t have it!!!!” I found a very similar recipe in Mix & Bake called Apple & Pecan Crumble Cake but it wasn’t exactly the same. Continue reading
Some foods go in and out of fashion. A cooked avocado entrée is a good example. As I mentioned in my last post, they were very exotic and glam in the early eighties but haven’t been seen on fashionable tables since. And some food will always please … I have been making this recipe for 25 years and it is as good today, and as well received, as it was 25 years ago. Continue reading
I got the best compliment the other day. We invited two sets of neighbours over to dinner. It was a hot day so the dinner was simple. We had an assortment of nibbles and dips to start, including sun dried tomato tapenade and feta and walnut dip. For mains, we had veal, chicken and apricot terrine with a simple cucumber salad and some roasted baby potatoes. For dessert, we had these lovely little custards, accompanied by ginger, honey and almond lace biscuits.
I wrote this in a post on 24 December last year:
You will have to excuse the lack of posts of late but I have been very busy, as I am sure most of you have been in the last week or two. No matter what we plan to do, we end up trying to squash too much into the lead up to Christmas.
It is not that I haven’t been cooking; quite the contrary, it feels like I haven’t stopped cooking. It’s just that I have also been eating and drinking and not taking any photos.
I think that is what the week before Christmas is always like. Continue reading