Honey caramelised apples and olive oil give this cake it’s distinctive flavour. Perfect for afternoon tea and good served with vanilla ice cream. It also keeps very well. Preheat your oven to 170℃ (340℉). Peel and core 4 apples and cut into wedges. In a large frying pan combine the apples with ½ a cup of honey.…… Continue reading apple ricotta cake
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kohlrabi
This vegetable has always been popular in Germanic countries and is widely used in parts of Asia. Now it seems to be gaining popularity it other parts of the world. A member of the brassica family, kohlrabi tastes like cabbage heart, but is milder and sweeter with a crisp texture similar to apple. This kohlrabi and…… Continue reading kohlrabi
lamb tagine with dates + carrot salad
Lamb and dates – what a heavenly combination. This recipes comes from THE FOOD OF MOROCCO a journey for food lovers by Tess Mallos. Melt butter in a heavy casserole or tagine and gently cook 1 finely chopped onion until it is translucent. Add 1 teaspoon of ground ginger, 1 teaspoon of ground cumin and ½ a…… Continue reading lamb tagine with dates + carrot salad
the best chocolate sauce
This chocolate sauce is so easy and so much better than any you can buy. It is delicious with ice cream, on a banana split, over Pear Helene or with anything that is good with chocolate sauce! Here it’s served warm over good quality vanilla ice cream, with frozen pitted cherries (thawed) and a good…… Continue reading the best chocolate sauce
spaghetti carbonara
This classic Roman dish made with eggs, cheese, bacon and pepper dates from after the second World War when many Italians were eating eggs and bacon supplied by US troops. Although there are many theories about the name ‘Carbonara’ (derived from the Italian word for charcoal burner) it still remains a mystery. Thanks to Chef John at…… Continue reading spaghetti carbonara
grilled vegetable and ricotta terrine
This terrine makes a colourful and elegant first course and is bound to impress. You will need 6 large red peppers, 4-6 zucchinis, 2-3 large eggplants, 1-2 bunches of asparagus, 450g (1 lb) of fresh ricotta, a little vegetable stock and some gelatine. First cut the peppers into large pieces. The best way to do…… Continue reading grilled vegetable and ricotta terrine
baked rice pudding
This is an old favourite with a fragrant Middle Eastern twist. Preheat the oven to 160℃ (320℉). In a saucepan heat 3 cups of milk and 1 cup of cream with a cinnamon stick, 3 strips of orange rind, ¾ of a cup of caster sugar, a teaspoon of vanilla paste and a generous grating…… Continue reading baked rice pudding
pork bulgogi stir-fry
This Korean style stir-fry is spicy and sweet. The Korean ingredients are available at most Asian food stores. In a food processor combine a peeled and cored pear with 4 minced cloves of garlic, a minced knob of ginger, ¼ of a cup of Korean chilli paste, 2 tablespoons of soy sauce, 2 tablespoons of sesame oil,…… Continue reading pork bulgogi stir-fry
baghdad eggs
Here’s a breakfast idea that’s popular in Iraq and quite delicious! For each serve of 2 eggs allow one tablespoon of butter, one tablespoon of lemon juice and a finely minced clove of garlic. In a fry pan melt the butter and cook the garlic until it just begins to colour. Add the lemon juice and break…… Continue reading baghdad eggs
baumkuchen
Like the cross section of a tree trunk, this Bavarian baumkuchen or ‘tree cake’ is traditionally painted onto a rotisserie grill in thin layers forming the ‘rings’ of the tree. This version is cooked in a cake tin and the layers are horizontal. This cake is best made one or two days ahead and keeps well.…… Continue reading baumkuchen
michelle picker cooks 