These pretty macaroons are the easiest biscuits to make. Just stir the first two ingredients together and decorate with an almond and bake. So easy and delicious and just right to have with a nice cup of tea or coffee. Ingredients: 1 can of Condensed Milk 250 g of desiccated coconut whole raw almonds to decorate (approx 30) Method: Pre-heat the oven to 180 C … Continue reading Easy Coconut and Almond Macaroons
Mario has shared his recipe for traditional Egyptian Falafel made with broad beans. In Egypt they are called ta’ameya or literally, a bite of food. These light and tasty morsels make a wonderful meal or a snack at any time and are easy to make. Mario has chosen to oven bake the falafel for a healthier alternative to frying them. Falafel are formed using a … Continue reading Mario’s Ta’ameya (Egyptian Falafel)
Being in self isolation with my elderly mother has really caused me to think about making the best use of our provisons. Today is her birthday. She keeps her age to herself, but I can share with you that she is in her nineties and it is a very special day that unfortunately cannot be shared by other family members due to Covid19 this year. … Continue reading Chocolate Celebration Cake without Eggs or Butter
Its Autumn in Australia and the fig tree in our garden is groaning under the load of figs coming to maturity. Each day there are a some that the birds didn’t get to and so I thought making a cake would be one nice way to use some of them. With shortages at this time, checking the pantry for ingredients to use and trying to … Continue reading Fig and Almond Cake
Pork fillet, or tenderloin is the most tender cut of pork and makes delicious pork schnitzels. This recipe uses minimal oil by oven baking the schnitzels but if desired you can also pan fry these tender fillet schnitzels. The pork fillet makes a surprising number of fillet escalopes that can be breaded and baked. If you don’t need them all, the pre-prepared fillets can also … Continue reading Pork Fillet Schnitzel Oven Baked
In Italy, Saltimbocca is a dish that is traditionally made of the tenderest young veal with sage and prosciutto between two escalopes held together with tootpicks and cooked flat. It is also often made into “little birds” by rolling up each escalope that is covered in the best proscuitto and fresh sage leaves. These are cooked in a delicious sauce of dry white wine and … Continue reading Veal and Sage Saltimbocca Rolls
Mario has shared his delicious and easy to prepare Teryaki salmon with pan fried spinach and rice. He also shares his super simple recipe for homemade Teryaki sauce that is so easy to prepare ahead and used to make this dish. What a great quick meal for that weekend lunch or anytime. Mario’s Teryaki Salmon Ingredients: Salmon fillets, scaled, boned, cut in strips 20-30mm long, … Continue reading Mario’s Teryaki Salmon and Spinach
Mario kindly shared his delicious and versatile mushroom sauce that is perfect on risotto, with pasta or polenta and a great accompaniment for any meat dish. It is easy to make and can even be made ahead for later use. You can a mixture of fresh mushrooms of your choice and the rehydrated dried porcini mushrooms give a depth of flavour to the sauce. Tasty, … Continue reading Mario’s Multipurpose Mushroom Sauce
Rizogalo is a traditional Greek rice pudding that is easy to make and so delicious, blending the flavours of orange and vanilla and the fragrance of with cinnamon. It will take a little of your time stirring but will reward your effort with a delicious desert that can be served hot or cold. You can also add some sultanas, though that is optional. It also … Continue reading Rizogalo or Traditional Greek Rice Pudding
My Nonna’s zucchini mash has been a family favourite and I share her recipe with you. Zucchini can be used in many ways but this simple but tasty mash makes a great accompaniment to any meal. This is also good way to use the large zucchinis from the garden. When cooked slowly with onion, garlic and parsley, the zucchini collapses into a delicious mash that … Continue reading Nonna’s Zucchini Mash
The Grantham Gardener 