My family barbecue all year round. I once told the Boy that you could barbecue anything…he didn’t believe me. My original claim may have been slightly hyperbolic, I don’t think it was completely off the mark! You can barbecue starters, mains and desserts, you just have to know how!
Barbecuing the vegetables in this recipe gives them a subtle charred, smokey flavour and contrasts the freshness of the lime beautifully. As the Australian weather warms up, this is a great way to treat yourself to a little taste of Summer. Continue reading
I love a good Portuguese tart, but I can never recreate them authentically in the kitchen. I feel that the Portuguese do a much better job of them than I do, why challenge perfection?
I went to a Portuguese festival earlier on in the year and I fell even deeper in love with the little pastry treats. I instagrammed them too, look! Instead of trying to recreate them in all their custardy glory, I make a quick version to tide me over until my next trip to a Portuguese bakery. Continue reading
It was my father’s birthday 60th today. I didn’t post much over the weekend because we had what can only be described as a Neil Quirk-athon. He played golf with my brothers and the boy on Saturday morning and we lunched afterwards. Then on Sunday he had old friends over to celebrate the big birthday.
And today I made him his grandmother’s chocolate cake. Suffice to say, he has been celebrated to last him until he is 70.
My last featured quite a few edible flowers. Truth be told, not all of those edible flowers needed to be on the cake, but they looked so gorgeous that I couldn’t resist (see the recipe here.) If I had an unlimited supply of blue starflower, johnny jump ups, violets and pineapple sage, I would have only topped the cake with these four.
Unfortunately, all of these flowers are teeny tiny, and it would take a whole lot of them to cover a cake. Also, I purchased a mixed lot of flowers, so I didn’t really have a choice in what went on my cake. Continue reading
I have wanted to use edible flowers for so long. Pre-blog. The idea that such beautiful decorations are edible fits in well with my general approach to cooking – I don’t like things to just look good, I want them to taste good as well.
So when I stumbled across some gorgeous edible flowers at Leichhardt organic markets, I bought them on impulse. Continue reading
My hunt for pear recipes was inspired by this cuteness, which I found on Pinterest. He is now my lock screen on my phone – he just makes me smile.
My lock screen did not go unnoticed by the boy. Despite thinking I was crazy, the boy left me my own little smiley pear. Said smiley pear is now sitting in a display cupboard, I can’t bring myself to eat him.
This recipe was made with his friends though, I’m not sure how to break it to him… Continue reading
I made some strawberry melting moments yesterday. But something just wasn’t quite right. The scent you get when mashing strawberries is lost in the baking process. While the passionfruit melting moments recipe works perfectly, the strawberry version falls short. The biscuits were a little too floury and dense. I’m hesitant to use strawberry flavouring, I’d prefer to make use of the real thing! Continue reading
My love for parmesan borders on the obsessive. I don’t mean that weird dry yellow powder that comes in a shaker bottle; I mean realparmesan cheese.
If it were up to me, spag bol would be 1 part spaghetti, 1 part bolognaise and 3 parts parmesan cheese.
It’s tangy and mature and just delicious.
In my world there is no such thing as too much parmesan. Pasta, salads, fruit, sandwiches – you name it, I’ve parmesaned it. Continue reading
Last post I mentioned re-discovering a fabulous carrot and poppyseed cake. I realised that I don’t proclaim my discovery of things often enough. It would be remiss of me to write any further this week without mentioning my two new loves – lemon thyme and cake stands.
Of course, I’ve always known that both existed, but this week I have seen them in a new light. So I guess you could call these sort-of-discoveries It was an abundance of lemon thyme in the garden that drew me to seek out new recipes to harness it. The smell of lemon thyme is absolutely enchanting. It’s like lemon’s cooler older brother – lemon thyme is a little more mature and mellowed out where lemon is really loud and abrasive, too busy trying to prove himself. Continue reading