four-ingredient Christmas fruit cake
When you were young, dried fruit may not have been as appealing as choccy. But as you age, your Chrissy memories kick in, and you suddenly become a fruitcake lover. It’s even better when you pair it with warm custard or…
Coffee and Lindt balls make magic
Lindt Lindor balls are “your moment bliss,” says Lindt Master Chocolatiers. We have to admit that these balls are special with their creamy Swiss chocolate exterior and velvety smooth interior. They are so good that we have baked them into our…
Pubs are being forced to use frozen chicken for parmas to combat rising costs
Melbourne pubs have started using frozen chicken to make their parmigianas more affordable. Chefs and owners are forced to raise the price of parma to combat rising costs associated with rent, interest rates, and ingredients. At the moment, the average…
Detail in classic Aussie cookbook from the 80s causes a stir
It is likely that if you were born in Australia during the 1980s or 1990s, you spent your birthdays pulling out the Women’s Weekly Cake Book and telling your parents what you wanted. If you’re lucky, they might give you…
Carrot and Leek Quesadillas
This vegetarian quesadilla combines a carrot-leek mixture rich in vitamins with cheddar cheese, Sriracha, and honey. Ideal with salsa or guacamole. Ingredients Two tablespoons of olive oil Two weeks with only the white and light-green parts, thinly sliced and halved 2…
Lentils with Red Wine and Herbs
Sophie Dahl refers to the dish as Paris Mash because she made it in Paris when visiting Annie Morris, an artist. The stewed lentils are transformed into a delicious soup or salad with the addition of herbs and mache, a sweet…
Jamaican Carrot Soup
Ingredients SOUP Five tablespoons of unsalted butter 2 pounds of carrots, thinly sliced One large, thinly sliced onion Freshly ground salt and pepper Four large scallions thinly sliced 14 to 1/2 Scotch Bonnet Chile, seeds removed and thinly sliced One…
Broccoli with Herbed Hollandaise Sauce and Toasted Bread Crumbs
Govind Armstong, executive chef at Table Eight, Los Angeles, prepares this dish using baby broccoli. This is a cross-breed between broccolini and Chinese kale. Marcia Kiesel chose broccoli instead of broccolini because it is cheaper and more tender. The florets work well…
Braised Short Ribs with Whole Grain Mustard
Ingredients One bottle of full-bodied red wine, such as Cutes du Rhune Two medium carrots, coarsely chopped One large, tender, green leek, finely chopped Five cloves of garlic, coarsely chopped Four parsley sprigs Two thyme sprigs One bay leaf Eight…
Greek-Style Feta Dressing
Ingredients Six tablespoons olive oil Two tablespoons of fresh lemon juice Two tablespoons of crumbled feta Cheese One tablespoon of finely chopped oregano 1/2 teaspoon minced garlic Pinch of cinnamon (optional) Freshly ground salt and pepper Directions Combine the lemon…