This bread pudding, unlike any other I’ve encountered, is somewhere between cake and flan. Chef Brooke Siem travelled through nine countries seeking out grandmothers willing to share their stories, kitchens and recipes for her grandmother project. In Argentina she met Sofy who shared this recipe. Preheat your oven to 180ºC (350°F) and put the kettle…… Continue reading budin de pan
Category: desserts
pavlova
The jury is out about whether this dessert originated in Australia or New Zealand but it was definitely named after the Russian ballerina Anna Pavlova who toured both countries in the 1920s. It has become an iconic celebratory dessert which most often appears at Christmas time when fresh fruit is at its best in the southern hemisphere.…… Continue reading pavlova
pancakes for 2
Who doesn’t love light and fluffy buttermilk pancakes? Here’s an easy small batch recipe from Leigh Anne Wilkes that’s perfect for two. In a bowl combine1 cup of plain flour, 1½ teaspoons of baking powder, 1½ teaspoons of sugar, ½ a teaspoon of bicarb soda and ½ a teaspoon of salt. Form a well in…… Continue reading pancakes for 2
rice pudding (aroz doce)
This Portuguese rice pudding is made with whole milk, Infused with citrus and cinnamon and enriched with egg yolks. It’s creamy and delicious. In a medium saucepan bring 1¼ cups of water with a pinch of salt to a boil. Stir in ¾ of a cup of short grain rice – Portuguese Carolino, Italian arborio,…… Continue reading rice pudding (aroz doce)
plum and apple bingsu
In Korean, bingsu literally translates as red beans shaved ice. It’s a popular sweet in Korea where you will find a myriad of versions. I was inspired to make one using black plums and fresh apple. An ice shaver might be easier to use but a small food processor did the job. For the milk…… Continue reading plum and apple bingsu
pumpkin with coconut custard
This popular Southeast Asian dessert is not too sweet and makes a lovely end to a spicy meal. It looks impressive when it’s cut open at the table too! Preheat your oven to 150ºC (300ºF). You will need a small Japanese pumpkin for this dessert. Wash and dry the pumpkin and cut a hole into…… Continue reading pumpkin with coconut custard
red wine poached pears
Simple, elegant and totally delicious. Thomas used this recipe. Before you start, make sure to find a saucepan that’s just the right size to fit 6 Beurré Bosc pears in an upright position. In the saucepan combine ½ a cup of sugar, a large piece of orange rind, 8 – 10 whole cloves, 1 stick of cinnamon, 2 cups of red…… Continue reading red wine poached pears
rice pudding
This traditional, creamy rice pudding is made using leftover rice. In a saucepan, combine 1½ cups of cooked rice (I used basmati), 1½ cups of milk and ¼ of a teaspoon of salt. Cook over medium heat for 15 to 20 minutes, stirring regularly, until thick and creamy. Add another ½ a cup of milk,…… Continue reading rice pudding
peach and berry friand bake
Made of almond flour, egg whites, butter and sugar, friands are an Australian / New Zealand invention, a relation of the French financier. Usually small oval shaped cakes, Yotam Ottolenghi’s version, from his cookbook SIMPLE, is a further reinvention into something between a friand and a clafoutis. This one was made by Deborah with peaches,…… Continue reading peach and berry friand bake
port wine trifle
David made this old-fashioned trifle using aged vintage port for the jelly. Perfect for Christmas in July! For the best result, make this trifle a day ahead. To make the jelly, place 6 sheets of gelatine in a bowl and soak in cold water. If you choose to use powdered gelatine, you will need 3…… Continue reading port wine trifle
michelle picker cooks 