LEMON MERINGUE TART
Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES As a kid my grandfather would sprinkle cornflakes on top of our ice cream to give it a bit of crunch. And now, as an adult, I always have a packet on hand but admit it’s never for breakfast. Instead, these versatile crunchy morsels find themselves in my […]
LEMON MERINGUE CAKE
Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES To be truthful, the classic lemon meringue is a tricky tart. The cook needs to master pastry and blind baking. While the filling is reasonably simple, you have to add meringue to be baked on top—no mean feat! While I’m a fan of the tart lemon contrasted with […]
MARMALADE AND CHOCOLATE RUGELACH
Recipe VICKI RAVLICH-HORAN | Images BRYDIE THOMPSON These delicious, flaky Jaffa-like cookies are a delicious weekend treat. The dough is simple to make and can be frozen as a dough or once shaped, meaning you have fresh Rugelach within 30 minutes of feeling the urge. While I have used Hamilton Gardens’ Seville Orange Marmalade and […]
LIME AND VANILLA VEGAN CHEESECAKE
Recipe & Images AMBER BREMNER This easy no-bake vegan cheesecake uses tofu as a main ingredient, creating a lighter result than typical nut-based vegan cheesecakes. It’s creamy and subtly sweet with a perfectly silky texture and has been one of the most popular recipes on my website for years. Freeze leftovers in single serve portions, […]
ORANGE AND ORANGE MARMALADE CAKE
Recipe and Image: KATHY PATERSON A butter cake perfect for icing. You can make a half quantity of the icing and just ice the top and sides of the cake, if you prefer. Decorate with orange slices and any extra slices can be eaten with the cake. Serves 8–10 200g butter 1 cup caster sugar […]
LEMON AND YOGHURT CAKE
Recipe FARM STREET LARDER | Images BRYDIE THOMPSON 1¾ cups caster sugar zest of 4 lemons 1½ cups canola oil (or any non-flavoured oil) 3 eggs ½ tsp salt 1½ cups plain yoghurt 5 tbsp lemon juice 3 cups self-raising flour, sifted Barkers lemon curd Pre-heat oven to 150°C. Beat together sugar, lemon zest, […]
BAKED BRIE OR CAMEMBERT
Recipe & Image: KATHY PATERSON Serves 6 150g Brie or Camembert 1 tbsp runny honey a few fresh herb flowers or other edible flowers Preheat the oven to 180°C. Line a baking tray with baking paper. Place the unwrapped Brie or Camembert on the prepared tray. Score the top using a sharp knife then place […]
SIMPLY ROASTED PEARS
Recipe & Image: KATHY PATERSON I’ve never under-rated the pear — they sit among my favourite fruit, so you will often see me using pears in my recipes. The Packham pear would be my go-to pear, especially sliced onto my morning porridge, but there are many other worthy varieties too. Along with tomatoes and avocados, […]
FRESH PEAR COBBLER
Recipe & Image: KATHY PATERSON Cobbler may be the best reason to turn on the oven. Its crisp yet short-textured topping is a family favourite. Ice cream essential! Serves 6 Pears 5–6 ripe pears juice of 1 small lemon 1 tbsp caster sugar Cobbler topping 1¼ cups plain flour 1½ tsp baking powder a […]
KETO BUNS
Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES Sometimes you just need bread! This isn’t quite a slice of Volare sourdough, but it fills the gap. Unfortunately, the dough doesn’t have the structure to be baked into a loaf so making buns is the best solution. These freeze well and are the perfect solution for a […]