This delightful cherry tart can be made with this season’s ripe fresh cherries or out of season with preserved cherries. It has a thin biscuity crust and is not overly sweet, making it a delicious dessert to serve with a good custard or ice cream. The pastry and the cherry filling can both be made ahead of time making the preparation really easy. Many thanks … Continue reading Dominique’s Cherry Tart
This beautiful classic dish from Piedmont in Italy brings together tender veal and a delicious tuna and caper sauce. It may seem an unusual combination but it really does work. Marinaded overnight in white wine with tuna and vegetables, then cooked in the slow cooker the veal is super tender and the vegetables and tuna are minced with the additions of capers and lemon juice … Continue reading Classic Italian Vitello Tonnato
I still have some apricots from Boris and Rod and took some to make these cookies. These cookies blend fresh or dried apricots and coconut and can be made plain or decorated with a piece of walnut for some variety. Coconut Apricot Crisp Cookies 1/2 cup apricots finely chopped, you can also use dried apricots. 2 cups self raising flour 2/3 cup caster sugar … Continue reading Coconut Apricot Crisp Cookies
Elena’s Pasticcio is a lighter version of the traditional Greek pastitzio as it does not have the bechamel sauce but rather egg to bind. The pasta is laid uniformly so that the cut pasticcio has an attractive appearance. We share with you Elena’s recipe. Elena’s Pasticcio Ingredients Meat Sauce 2 tbsp olive oil 1 small knob of butter 1 large onion finely chopped 1 … Continue reading Elena’s Pasticcio
This is a great pie that can be adapted to use any fruit that you may like. It makes a great pie for the Christmas season with the colour of the blood plums and the flavour of the spices. You could also use raspberries or rhubarb. The sweetness of the apple is balanced by the lightly tart flavour of the blood plums. Plum and Apple … Continue reading Plum and Apple Pie
Melomakarona are traditional Greek Christmas biscuits. They are sweet and spicy and you won’t be able to stop at one. Melomakarona Biscuits Ingredients Biscuits 1 cup olive oil 1 cup brown sugar 3 cups plain flour 1 tsp baking powder 1 tsp baking soda 5 tblsp ouzo 1/2 tsp ground cloves zest of one orange 1/2 cup orange juice 1 tsp ground cinnamon 1 cup … Continue reading Melomakarona, Greek Walnut Biscuits
The zucchinis are blooming in the garden and the fruit grow so fast that its hard to keep up with them. Today’s recipe is for baked stuffed zucchini using a beauty that Trish shared from her garden. The recipe calls for 4 medium zucchinis and an Italian style stuffing using a good pork and veal mince and Provolone cheese, grated Parmigiano Regiano, herbs, tomatoes and … Continue reading Baked Stuffed Zucchini
Scones are simple to bake for afternoon tea and with some cream and a little of your favourite jam they are a well loved favourite. This recipe makes use of some of the last of my pumpkins from this years harvest. I have modified my basic recipe with a little cinnamon and orange zest to give the pumpkin a kick. Spiced Pumpkin Scones Ingredients 2 … Continue reading Spiced Pumpkin Scones
Risotto is a satisfying and quick meal to make. The addition of mushrooms of Parmigiano Reggiano add flavour and texture. Cooked till just al dente it is a delicious and filling meal. Mushroom Risotto Ingredients 300 g Arborio rice 250 g button mushrooms, sliced 1 L vegetable stock 1/2 cup parmigiano cheese, grated 1 1/2 tblsp extra virgin olive oil knob of butter 1 small … Continue reading Mushroom Risotto
These soft biscuits bring together carrots and walnuts and the flavour of orange. I have included on orange icing to glaze the biscuits. You can also just sprinkle some icing sugar as I have here. Carrot, Walnut and Orange Biscuits Ingredients 300 g carrots 130 g butter 120 g sugar 1 egg 170 g plain flour 1 tsp baking powder 70 g walnuts chopped 1 … Continue reading Carrot, Walnut and Orange Biscuits
The Grantham Gardener 