Plenty of indulgent blow outs and healthy everyday treats to keep you on track.
I try my best to make desserts as healthy as possible so that they can be enjoyed more often without sacrificing texture or flavour. I have been experimenting a lot with vegan desserts so there are plenty of those.
Baileys (Irish liqueur) always reminds me of my friend Sarah who l used to work with in London. She is obsessed with the stuff. It’s not surprising really, who can resist creamy booze? Not many people I know!
I’ve been thinking of Sarah lately as she is getting married soon to her lovely fiance Steve (good luck guys!) and I remembered that I promised her I would feature a dessert with Baileys on my (future) blog for her. That was back in 2006. (Ahem, *coughs nervously*). So, it’s been a long time coming!
Last week I received a picnic basket filled with goodies from Bonne Maman in anticipation of Mother’s Day. It included a pot of their delicious sweetened chestnut puree and the sight of it planted a little seed in my head about a chocolate pot flavoured with chestnut. (more…)
Every year I make ANZAC biscuits because they are my hubby’s favourite. And each year I think “why don’t I make these more often?”.
I’m a huge fan of macadamias and stocked up big on them on a recent trip to the Northern Rivers region (where they are grown and best sourced fresh!). When I saw that Lorraine had included them in her recipe I went hunting in the pantry for my stash. (more…)
Comforting rice pudding with a sweet caramel twist. What more could you ask for?
OK, how about if I tell you it is also gluten free and vegan too? Yep, it’s a pretty amazing little recipe! (Not that I’m bragging or anything…) (more…)
If you have been reading this blog for a while then you know I’m always banging on about not wasting food.
I pride myself on coming up with ingenius ways to make leftovers into new meals and make sure nothing is wasted where possible (no half jars of things going mouldy in the fridge at my house!).
Figolli are delicious Maltese biscuits that are traditionally made and eaten at Easter time. They are usually filled with ground almonds and mixed citrus zest, but I’ve given them my own little twist with hazelnuts and lime. (more…)