Summer fruits have been abundant this year and I have made this pie using the wonderful peaches and apples from Rod and Boris, farmers from Orange, who sell their fruit direct to the public at Parklea Markets. It is a lovely blend, marrying the tartness of the apples with the sweet peaches and spices. Peach and Apple Pie Ingredients: Pastry: 230g plain flour 30g … Continue reading Peach and Apple Pie
This classic Spanish tortilla is easy to make and so tasty and it makes a satisfying light lunch. The focus is on the potatoes and onions rather than the eggs and the tortilla can be eaten hot or cold. Simple yet so delicious. Ingredients: 300g potatoes sliced thinly 1 onion thinly sliced 6 eggs (600 g) 2 tablespoons olive oil 2 Tblsp of Parsley chopped … Continue reading Spanish Tortilla de Patatas
As we are having a picnic lunch I thought these delicious little mini scone morsels would be nice to have with our coffee. They are the perfect size for picnics and the lemony flavour works well with the dates. They would also be perfect to take to work for your morning tea. Mini Lemon and Date Scones Ingredients: 2 cups Self Raising flour 30 g … Continue reading Mini Lemon and Date Scones
Eggplants are plentiful at the end of summer and taste wonderful in this braided savory pastry. The best prosciutto and Maasdam or Swiss cheese are layered on homemade shortcrust pastry with the eggplant and baked till golden brown. This savoury braid makes a perfect and satisfying lunch served with a mixed green salad. A vegetarian version is also included below with the recipe for making … Continue reading Eggplant, Prosciutto and Cheese Braid
Zuppa Inglese – a Classic Italian Trifle Zuppa Inglese is a traditional Italian dessert that layers chocolate and vanilla custard with sponge finger biscuits soaked in Alchermes liqueur or sweet fortified wine. This recipe uses cornflour custard in place of egg custard to make a lighter version of the desert that is so delicious. Ingredients: Savoiardi Biscuits Dessicated coconut or finely crushed Amaretti Biscuits … Continue reading Zuppa Inglese-a Classic Italian Trifle
The slow cooker is wonderful for cooking any cut of meat and in the summer it does it in an energy efficient way and without creating heat in the kitchen. In this recipe we use fresh vegetables from the garden and cook a whole leg of lamb in the crock pot. When cooked, the lamb is flavourful and moist and just falls off the bone … Continue reading Slow Cooked Leg of Lamb with Vegetables
Rum balls are a traditional favourite over the Christmas season. This recipe is a variation on a classic theme using Kahlúa’s rich, coffee flavour to enhance the dark chocolate and coconut. They are a delicious treat for the New Year’s Eve party. New Year’s Eve Kahlúa Liqueur Balls Ingredients: 250g sweet biscuits 395 g Condensed milk 3 Tblsp Dutch Cocoa powder 1/4 cup dessicated coconut … Continue reading New Year’s Eve Kahlúa Liqueur Balls
These tasty little pastry treats are a wonderful nibbly to have as an appetizer over the Christmas season. They are so easy to make and can even be prepared ahead and frozen for baking when you need them. Rosemary and Olive Palmiers Ingredients: 2 sheets frozen puff pastry 50g kalamata olives, pitted and chopped 25g parmesan cheese, grated 1 Tbsp rosemary, chopped 4 slices salami, … Continue reading Rosemary and Olive Palmiers
This cake is so simple to make and is really delicious. You can use any kind of berries but my favourite berry is the raspberry and this is what I have chosen for this cake. The sharp flavour fo the fresh raspberry contrasts well with the sweetness of the coconut and almond. This is a perfect gluten free cake to make for afternoon tea or … Continue reading Raspberry, Coconut and Almond Cake
This is a recipe especially for those vistors to this site from the northern hemisphere where persimmons are in season. In Sydney persimmonscan be replaced with fresh mango that is now in season. There are many recipes using this delicious autumn fruit in baked goods but I thought it was a waste of the truly luscious sweetness of this fruit. This trifle recipe keeps the … Continue reading Persimmon and Orange Custard Trifles
The Grantham Gardener 