This cake is based on one created by a 10-year-old named Amanda. The original recipe is published in Tamara Millstein’s book “Bake your cake & eat it too!” Preheat the oven to 160C (320F) and butter a spring-form cake tin, lining it in baking paper. Steep 120g (4¼ oz) of sultanas in 4 tablespoons of warmed…… Continue reading apple, pear and walnut spice cake
rabbit baked in breadcrumbs and milk
This was inspired by a friend’s description of her mother’s recipe. The rabbit was wonderfully tender. Cut the rabbit into pieces and soak in some warm salted water for a few hours. To assemble, lay half the rabbit pieces in the bottom of a casserole and cover with about half a cup of breadcrumbs. I used…… Continue reading rabbit baked in breadcrumbs and milk
mexican brunch
This is one of our favourites and just as good for dinner. With tortillas and the usual accompaniments, we make a fried mixture of Mexican-style ingredients. The combination varies and always includes onions, tomatoes and coriander (cilantro), often chorizo and perhaps peppers, beans, corn or even potato. Season with a little oregano and cumin and,…… Continue reading mexican brunch
rosemary polenta bread
Stephanie Alexander’s recipe for Polenta bread sounds wonderful, but I didn’t have any cream and I used whey instead of buttermilk. I also disregarded her advice and made it with rosemary and ate it with honey! Preheat oven to 220′C. Brush a shallow tin generously with olive oil. In a bowl whisk a large egg with…… Continue reading rosemary polenta bread
jamaican goat curry
Although sweeter than lamb, goat is perhaps not as tender and therefore lends itself to long slow cooking. I’ve made this recipe more than once. Put 1.35 kg (3 lbs) of bone-in goat pieces in a bowl and add 1½ tablespoons of curry powder, 1 teaspoon each of salt, black pepper, ginger and pimento, and…… Continue reading jamaican goat curry
celeriac with lentils and walnuts
This enormous celeriac was just begging to be taken home and cooked! Equally good on it’s own or as a side dish with meat, this recipe is based on a Stephanie Alexander recipe which is based on a Deborah Madison recipe…… First, heat some olive oil in a heavy pot and gently fry a diced onion,…… Continue reading celeriac with lentils and walnuts
lime syrup cake
An abundance of limes on the tree inspired me to make this moist but not overly sweet cake. Start by creaming 200g (7 oz) of butter with ¾ of a cup of caster sugar and the grated rind of one lime. Add 4 egg yolks one at a time and mix thoroughly. Next take 2 cups…… Continue reading lime syrup cake
green beans
Here are two ways to prepare green beans. This is a simple Spanish-style salad. First steam the beans for 6 minutes and then drain and rinse them briefly in cold water to stop them cooking any further. For the dressing combine 4 tablespoons of good olive oil, 2 tablespoons of red wine vinegar, 2 tablespoons…… Continue reading green beans
pide
After a cheese-making day with friends I found myself with a few cheeses and a lot of whey! I set myself the challenge of using both cheese and whey in one meal. First I made Turkish bread or pide. I used an SBS recipe but replaced the warm water and milk with warm whey. While I was…… Continue reading pide
rice paper rolls
Rice paper rolls are delicious prepared ahead but are more fun and much fresher made at the table. Take a single rice paper, soften it very briefly in hot water and place it on your plate. Now put a little of everything on it: rice vermicelli which has been soaked in hot water until just soft enough…… Continue reading rice paper rolls
michelle picker cooks 