Priscilla made this deliciously fragrant cake from a Helen Goh recipe. Yum! Preheat your oven to 170ºC (335ºF) and line a 20cm (8″) springform cake tin. Place 200g (7 oz) of caster sugar into a bowl or a stand mixer bowl and rub the zest of 3 limes or 2 lemons into it. Now add…… Continue reading strawberry and elderflower cake
Tag: strawberries
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
vanilla custard with roasted rhubarb and strawberries
For a recent celebration, Mary made this dessert. It’s another fabulous recipe from Yotam Ottolenghi, this time from SIMPLE. The custard is made with double cream and is reminiscent of a crème brûlée without the crunchy layer. And the wonderfully red and tart fruit is a perfect foil. Preheat your oven to 200ºC (390ºF). Cut 200g…… Continue reading vanilla custard with roasted rhubarb and strawberries
roasted strawberry and yoghurt ice cream
This ice cream is an adaptation of a recipe from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer. Roasting is an amazing way to bring out the flavour of the strawberries. Preheat your oven to 180ºC (375ºF). Wash, hull and dry 450g (1 lb) of strawberries and slice them into 3 or 4 slices each.…… Continue reading roasted strawberry and yoghurt ice cream
red wine sorbet with strawberries
This recipe from River Café Green by Rose Gray and Ruth Rogers called for a Valpolicella wine. The region produces largely red wines which range from light-bodied young Novello to full-bodied Amarone made from dried grapes. I chose a full-bodied Ripasso which uses a traditional technique that promotes a second fermentation through contact with warm dried grape…… Continue reading red wine sorbet with strawberries
two desserts in one
Lovingly prepared by Cindy after a Moroccan meal, this dessert combines Baclava-style nuts with a simple strawberry yoghurt. Morocco has it’s version of Baclava and strawberries and yoghurt are a no-brainer as Morocco is the 5th-largest exporter of strawberries in the world. For the nuts, combine 2 cups of roughly chopped almonds, walnuts, pistachios and macadamia…… Continue reading two desserts in one
almond and strawberry trifle
On the first Tuesday of November, everything in Australia (and particularly Melbourne) stops for the Melbourne Cup, a prestigious annual thoroughbred horse race. Everyone dresses up for the occasion and hats or fascinators are almost compulsory. For those who don’t go to the races it’s a great excuse for a party, usually involving sweeps on the races…… Continue reading almond and strawberry trifle
cooking class in Provence part 2
In my last post I detailed 2 amuse–bouches, a first course and main course I learnt at Jean-Marc Villard’s hands-on French Cooking School. Now for the dessert, a strawberry frangipane tart. The pastry was a very short shortcrust, easy to cut, firm enough not to break and wonderfully crumbly. This was made from 200g (7 oz) of plain flour,…… Continue reading cooking class in Provence part 2
michelle picker cooks 