Monday, November 24, 2008
Saturday, November 22, 2008
Tuesday, November 18, 2008
100 g butter
200 g sugar
75 ml strawberry juice
250 g self rising flour
Cream the butter with the sugar, add the strawberry juice, then the eggs, one at the time, and the flour. Bake at 180°C for about 20-25 minutes, until a toothpick inserted into the cupcakes comes out clean. Makes 12 cupcakes.
Photos by Alessandra Zecchini ©
Tuesday, November 11, 2008
Photos by Alessandra Zecchini©
Monday, November 10, 2008
Karin Bishop is a Sydney Journalist, author and mother of three. She has also written The Age and The Sydney Morning Herald’s Baby’s Journey and edited The Sydney Morning Herald’s Great Family Outings.
This book is a collection of recipes for the perfect day out, including 4 of my recipes (Kabocha Salad, Frittata with Peppers, Treasure Chest Salad and Crostata di Frutta). I am also trilled by the fact the the cover photo is of my picnic basket, and food. The photo was taken by Sean Shadbolt, in his garden in Titirangi.
Picnics is available from all Australian good bookstores
or direct from The Age or the Herald.
To order direct from the Herald call 1300 656 059 or visit www.smhshop.com.au
To order direct from the The Age call 1300 656 052 or visit www.theageshop.com.au
Thursday, November 6, 2008
The Grower’s Cookbook is
published in November by
Penguin Group (NZ) with an
RRP of $45.00.
The cost of fresh produce has risen by 12% in the last 4 years. New Zealand garden centres are reporting an increase in the sale of seeds and plants to grow vegetables. It has suddenly become very trendy to have your own vegetable garden.
The Grower’s Cookbook shows you how, with minimum effort, you can have delicious fresh produce at your fingertips all year round. What to grow, how to plant from seeds, how to maintain your plants and when to harvest. It then provides a range of ideas for preparing,cooking, and preserving what you have grown. Included are modern recipes and traditional favourites, as well as tips for how to deal with an abundance of food.
Authors Jill Brewis and Dennis Greville combine their gardening and culinary
talents to provide you with a wealth of information and inspiration.
“Whatever the size of your garden, the
simple pleasure of growing, cooking
and eating your home grown food is
well worth the effort. And once you’ve
tried it, there’ll be no going back.”
- Dennis Greville and Jill Brewis
Wednesday, November 5, 2008
100 g butter
100 ml rice bran oil
300 g sugar
1 tsp turmeric
300 g corn meal, fine
200 ml milk
100 g plain flour
1 tsp baking soda
1 tbsp pine nuts
1 tbsp sultana
2 star anise
Melt the butter, add the rice bran oil and the sugar and mix with a wooden spoon. Add the turmeric and mix. Slowly add the corn meal, mix well. Slowly add the milk and mix well. Add the plain flour and baking soda and mix well. Fold in the pine nuts and sultana.
Line with baking paper a 23 cm (9 inch) round baking tin, or an equivalent size square tin. Pour the mixture into the tin, place the 2 star anise on the top and bake at 180ºC (350ºF) for 40 minutes. Check by inserting a tooth pick in the centre of the cake. Serve warm, with cream, or cold, cut into small pieces.