tag:blogger.com,1999:blog-80318139392155727172012-01-15T22:05:24.486+11:00Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.comBlogger491100tag:blogger.com,1999:blog-8031813939215572717.post-83009970413203788422012-01-15T22:01:00.000+11:002012-01-15T22:01:47.467+11:00

I made these lovely little mini pumpkin and spinach frittatas for a fund raising even. They are quick, and easy to make, yet are fabulously delicious. They are great for finger food at parties, for light lunches served with a side salad, and ideal for weekend breakfasts. They also freeze beautifully. Ingredients: 600g butternut pumpkin, peeled and diced into 2 cm pieces 2 Tbs

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com0tag:blogger.com,1999:blog-8031813939215572717.post-53737479124749075082011-06-05T20:19:00.007+10:002012-01-15T22:05:24.496+11:00

Mr G has been out yachting as one of the crew on the beautiful White Swan, a 57-foot luxury yacht. When the yacht returns to the marina, the team have a few well earned beers, some nibbles, and Mr. G and friend play their guitars and sing to entertain the rest of the crew. For me, this is a good excuse to do some baking. So this time, I bought a nice selection of cheeses and made enough

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com2tag:blogger.com,1999:blog-8031813939215572717.post-85651411327852800112010-07-02T23:53:00.058+10:002010-11-17T18:35:43.994+11:00

GOOD MORNING BRISBANEI've just spent 2 weeks in Queensland with Mr 'G' visiting my mother. We wanted to stay in Brisbane for a few days to visit folkie friends and maybe do a bit of a gig at the Kookaburra Restaurant in Paddington. Stupidly, not being footy fans, we did not allow for the 'State of Origin' and hadn't booked accommodation. After spending the afternoon searching to no avail, we

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com2tag:blogger.com,1999:blog-8031813939215572717.post-45078068411975943542010-05-18T22:36:00.008+10:002010-05-18T22:53:38.495+10:00

As I had bought too many walnuts for another recipe, I had a perfect excuse to try something different. I've started learning French in the last few weeks so thought I would try something French. I found a lovely flourless recipe for French perigordine walnut cake on Videojug. It is very easy too make, has only a few ingredients, but yields a rich, moist cake - simply decorated with just a

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com2tag:blogger.com,1999:blog-8031813939215572717.post-63973586651995908242010-04-11T20:23:00.000+10:002010-04-11T20:23:48.601+10:00

There's nothing nicer that healthy fresh picked home grown produce. Here are some of the lovely fruits, nuts and vegetables grown by my friends - Zdena's and Vanessa. I just wanted to share it with you.

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com2tag:blogger.com,1999:blog-8031813939215572717.post-25439663348650010142010-04-09T22:33:00.001+10:002010-04-09T22:36:26.651+10:00

I needed something quick and easy to make, yet I wanted it to be special. This is the second time I've made Nigella Lawson's Nutella cake (Torta alla Gianduia) and it fit the bill perfectly.  It's so irresistible and elegant with it's glossy dark chocolate ganache and toasted hazelnuts on top. It is dense and moist with a wonderful hazelnut taste. This, no doubt, comes from a whole jar of

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com3tag:blogger.com,1999:blog-8031813939215572717.post-14842340883550333722010-04-04T23:50:00.003+10:002010-04-05T00:31:23.155+10:00

I have been very busy in the last two months looking after my very sick elderly friend. I am sad to say that he has passed away. I now have time to bake once again which is a nice way to ease the pain. I have made this beautifully light, moist orange cake, full of flavor from fresh orange juice and zest. The recipe is adapted from Margie Agostini's Amazing Orange Cake from Caffe Agostini in

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com0tag:blogger.com,1999:blog-8031813939215572717.post-69200360733912496432010-04-04T22:46:00.006+10:002010-04-21T07:32:58.629+10:00

Edited 19/04/2010 A family gathering for Easter was the perfect excuse to bake a cake. This dark chocolate, pear and pistachio cake recipe has been adapted came from the April 2010, Australian Gourmet Traveller's Chef's Recipes - originally supposedly originating from Tartine in Armadale, Melbourne. According to the FiFi Report 042, it was first published in Vogue Entertaining 2001. This moist

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com6tag:blogger.com,1999:blog-8031813939215572717.post-17245365176472475212010-01-31T12:31:00.002+11:002010-02-19T17:23:24.463+11:00

Tahitian Limes were 7 for $2.00AU at the Vic market on Thursday. I couldn't resist buying them with the thought of making this sublime zingy tart. The sweet pastry has a delectable crumbly melt in the mouth sweet pastry. It is enriched with an extra egg yolk. The recipes I have used are an adaption of the 'Lemon Tart Filling' and 'Sweet Pastry' from Justin North's "French Lessons". As timing

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com4tag:blogger.com,1999:blog-8031813939215572717.post-18277234884741877522010-01-22T21:57:00.004+11:002010-01-23T20:45:24.982+11:00

I was inspired to make this lovely raspberry frangipane tart after my recent visit and stay at a berry farm in Tasmania. After tasting the beautifully ripe and lucsious raspberries I was reminded of how, as a child, I was always delighted by the beautiful fragrance of the frangipane flowers.  The closest thing in taste to this beautiful fragrance is almond frangipane.  And what could be a

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com5tag:blogger.com,1999:blog-8031813939215572717.post-27600749224727715882010-01-22T16:01:00.007+11:002010-01-22T17:14:55.409+11:00

We've just returned from ten days in Tasmania. Four of those days were spent in the Derwent Valley,  with a beautiful tranquil environment surrounded by pasture and bushland, overlooking acres of raspberry and blackcurrent bushes.  In the distance, there were spectacular views of the Wellington Mountain Range. Mr. G. spent the mornings fly fishing on the Tyenna River, a ten minute walk

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com0tag:blogger.com,1999:blog-8031813939215572717.post-44060162457286958712009-12-27T20:28:00.010+11:002009-12-27T20:47:18.629+11:00

I found some rose petal 'confiture' (French for jam or preserves) at our local Greek shopping centre. In celebration of the beautiful taste and perfume, I decided to make these wonderful tasting Pistachio-Rose Thumbprint Cookies which I have adapted from Pichet Ong's lovely book "The Sweet Spot - Asian-Inspired Desserts". The recipe makes 36 cookies.Ingredients: 1 1/4 cups (180 gm) all-purpose

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com2tag:blogger.com,1999:blog-8031813939215572717.post-53352563469794891792009-11-22T12:16:00.022+11:002010-02-20T21:37:48.563+11:00

First read through my 'Macarons - tips, tricks and how to' for a great compilation of hints and tips. We'd (J.A.C.K.) spent the day making macarons. These raspberry macarons were one of the first batches that we made and we were over the moon. We had feet, although small, they were stunning to us. And they tasted sublime. Ingredients: For tant pour tant:300 grams dried almond meal 300 grams

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com3tag:blogger.com,1999:blog-8031813939215572717.post-16561341357099056652009-11-14T20:03:00.012+11:002010-01-01T20:33:09.413+11:00

This time around I have used the French method to make these lovely citrus macarons. They were very tender, tasted heavenly (thanks to 'J's' lemon curd used in the filling) and well worth the effort. They were nearly macawrongs - the colour was a little insipid (well!!! maybe a lot insipid), the feet were stickier than usual and I forgot to bang them on the bench so I ended up with a few air

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com2tag:blogger.com,1999:blog-8031813939215572717.post-64499560785924569662009-10-29T21:42:00.060+11:002011-08-16T22:13:15.857+10:00

A work in Progress There are fabulous macaron sites out on the blogosphere. You only have to do a search on 'macaron' to find a multitude of information. Some of my favourite sites are: Audax Artifex; Mercotte; Mélanger; Mowielicious; Syrup and Tang; Tartlette; Trissalicious; For fantastic information, visit Bravetart1 & Bravetart2 (added 16-08-11). Great tips and info on problems including

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com34tag:blogger.com,1999:blog-8031813939215572717.post-33141626071693629542009-10-28T13:00:00.002+11:002009-10-28T22:14:27.622+11:00

Thanks Ria for September’s "Fresh From the Oven" challenge and your lovely recipe for Stuffed Buns. They were delicious – and well done everyone on the challenge!I am hosting the October challenge for "Fresh From the Oven". I have chosen to do the recipe - ‘Soup Bowls’, from Richard Bertinet’s fabulous book ‘Dough – Simple Contemporary Bread’. I bought the book in 2005 and have been meaning to

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com3tag:blogger.com,1999:blog-8031813939215572717.post-19098932226652917302009-10-27T22:59:00.019+11:002010-01-22T08:04:32.400+11:00

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe. Visit Ami S - LAmonkeygirl at http://bakingwithoutfear.blogspot.com/ I have made some lovely little violet macarons complete with dried violets sprinkles for everyone to enjoy. I normally use the Italian

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com9tag:blogger.com,1999:blog-8031813939215572717.post-80080723408677994232009-09-28T06:45:00.011+10:002010-01-01T20:36:38.863+11:00

The September Challenge from Fresh From the Oven was hosted by Ria Mathew from Ria's Collection. Thanks Ria for a lovely challenge and delicious recipe!!! Ria has chosen her family's favorite - a Stuffed Bun recipe for the challenge. It is basically a bun stuffed with a Spicy Indian Chicken filling. For vegetarian buns, you can substitute a veggie* filling of your choice. Ria and her mom did a TV

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com8tag:blogger.com,1999:blog-8031813939215572717.post-76598364343117177692009-09-26T21:24:00.017+10:002009-09-27T22:28:51.380+10:00

I've just made the most beautiful tasting donuts ever from Richard Bertinet's book 'Dough - Simple Contemporary Bread'. Even though they have been deep fried, they are not greasy. They are light and tender more like a brioche with a lovely crisp crust. I've dusted them with cinnamon sugar and piped home-made raspberry jam into the centers (thanks Kathy, the raspberry jam is sublime!!!).

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com6tag:blogger.com,1999:blog-8031813939215572717.post-83217638741679616472009-09-24T22:21:00.008+10:002010-01-01T20:39:52.539+11:00

'J' and I had another Macaron Day using the Italian Meringue method. It just keeps getting better!!!!!Chocolate Mint MacaronsPassionfruit macarons

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com2tag:blogger.com,1999:blog-8031813939215572717.post-4653354250599284642009-09-12T08:00:00.037+10:002009-09-21T19:22:20.780+10:00

'J' 'A' 'C' 'K' and the all day macaron marathon.To cut a long story short - J & A & C & K spent a day in the kitchen making macarons. Our first feet (although somewhat dainty)!!!It takes a bit of patience. Piping takes some practice. Practice makes perfect.It gradually gets better!!!Getting there. The feet are getting bigger!!!Chocolate Macawrongs Further attempts by 'J' have produced some

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com2tag:blogger.com,1999:blog-8031813939215572717.post-44231461932343570232009-08-31T12:45:00.013+10:002009-08-31T14:57:19.783+10:00

My friend Annie gave me a delightful little tin of Dean & Deluca Lavender Flowers that she brought back from her trip to America just for me. Thank you, Annie. I have been meaning to make lavender biscuits for some time so this was the perfect excuse. These lovely Lavender and Meyer Lemon Butter Sablés (Shortbreads) has been adapted from a recipe that I found on the 'Milk and Cookies' blog. A

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com2tag:blogger.com,1999:blog-8031813939215572717.post-22546270314830543742009-08-30T11:24:00.021+10:002010-01-01T20:39:21.519+11:00

I have just completed a day at Savour Chocolate & Patisserie School in Melbourne with the extremely talented Paul Kennedy.This what you would I call a 'Mac with the lot' - a 7 cm citrus macaron with sesame seed decoration, with chocolate mint ganache, lemon mint chocolate (cheese), sliced strawberry, kiwi fruit and fresh mint leaves designed by Paul Kennedy.This was a great class with only 5

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com8tag:blogger.com,1999:blog-8031813939215572717.post-84164925765013662182009-08-28T23:46:00.009+10:002010-01-01T20:40:35.698+11:00

This months Fresh from the oven challenge was hosted by Claire from Purely Food. She chosen a recipe for English Muffins from the River Cottage Handbook - Bread by Daniel Stevens (published by Bloomsbury). English Muffins Makes 9500g strong white bread flour, plus extra for dusting5g powdered dried yeast10g fine salt325ml warm watera drizzle of sunflower oil (plus extra for coating)a handful of

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com3tag:blogger.com,1999:blog-8031813939215572717.post-42257812703766345392009-08-28T21:42:00.010+10:002010-01-01T20:41:18.795+11:00

The August 2009 Baker’s challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffe’s of Vienna, Budapest, and Prague.Thank you Angela and Lorraine for a fantastic challenge. My husband was born in Hungary and is delighted with

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com5tag:blogger.com,1999:blog-8031813939215572717.post-35374082243375495832009-07-28T21:22:00.029+10:002010-01-01T20:42:15.397+11:00

For July's challenge for “Fresh From the Oven”, everyone has been asked to find their own recipe for focaccia and change up the toppings and/or herbs to their own preferences. I have opted to make Linda Collister’s Focaccia with rosemary and sea salt from her “Baking Bible”.This recipe is more time consuming than most recipes (with 3 risings) but the focaccia has a lovely flavour and a light

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com9tag:blogger.com,1999:blog-8031813939215572717.post-52415543667726168572009-07-27T21:06:00.018+10:002010-01-01T20:43:34.301+11:00

The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network. Thanks Nicole for a great challenge.For the challenge, you could either do both recipes or just choose one. I have chosen to do only the Mallows. Mallows (Chocolate Covered Marshmallow Cookies)Recipe courtesy Gale

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com11tag:blogger.com,1999:blog-8031813939215572717.post-32718569508466729292009-07-14T20:13:00.027+10:002009-07-15T19:30:28.103+10:00

The July challenge comes from Sketchy's Kitchen who has a minor obsession with molecular cuisine. The Challenge: Skate, traditional flavors powdered (slightly altered). Sketchy picked a dish from Grant Achatz, found in the Alinea cookbook - page 23 - a recipe that could be completed without having to order a bunch of specialized chemicals or powders. As Sketchy says “Just a little work and you

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com10tag:blogger.com,1999:blog-8031813939215572717.post-63153079903296295792009-06-28T08:08:00.041+10:002010-01-01T20:44:28.025+11:00

I've just joined the bread baker's “Fresh From The Oven” challenge. We’re a bread baking community… just making one loaf at a time.This month's challenge is hosted by Brianna from http://allyourbread.blogspot.com/. She has chosen a Rustic Bread from Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes. Thanks Brianna for a great and interesting challenge and I'm looking forward to

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com10tag:blogger.com,1999:blog-8031813939215572717.post-13743069658904008232009-06-27T19:17:00.013+10:002009-06-27T22:07:57.147+10:00

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.Thank you both, Jasmine and Annemarie for this lovely challenge and for the recipe below.This was great pastry to work with and

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com10tag:blogger.com,1999:blog-8031813939215572717.post-15957813283915399662009-06-05T23:19:00.057+10:002010-01-01T20:45:30.060+11:00

"The warm complex aroma of a freshly baked loaf of bread can be an utterly tantalizing experience" - Convent BakeryI was at a luthiers exhibition a few weeks ago at the Abbotsford Convent. I went to the Bakery for a coffee. Seeing a class in progress in the actual bakery made me sign up there and then. Making one's own bread is such a pleasure and I hadn't made bread in a while. I first read

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com3tag:blogger.com,1999:blog-8031813939215572717.post-58082875491293252422009-06-05T19:22:00.042+10:002010-01-01T20:48:00.306+11:00

I have joined the Daring Bakers' and Daring Cooks', a spinoff from Daring Bakers. So this is my very first challenge - the June 2009 Daring Cooks' challenge which has been hosted by Jen from use real butter. Jen has chosen Chinese Dumplings/potstickers and has given excellent instructions, photos and a discussion about them on her blog post. Thanks Jen for a great first challenge.I have eaten

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com12tag:blogger.com,1999:blog-8031813939215572717.post-11647823945071079452009-05-13T21:51:00.028+10:002010-01-01T20:48:48.554+11:00

What a beautiful gesture. This is the best possible dining experience I have ever had. Five friends have taken me to lunch at Vue de Monde (Melbourne) to celebrate my birthday. The modern French food was sublime. The service was impeccable and yet still charming and friendly. To top it off, we were invited for the ultimate experience of sitting at the Chef's Table in a semi private alcove with

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com5tag:blogger.com,1999:blog-8031813939215572717.post-58137192957344269882009-05-12T20:02:00.009+10:002009-05-13T21:51:13.004+10:00

My lovely friend, Judi, made a flourless chocolate cake for my birthday. Dark cooking chocolate and large eggs make this cake light and delicious. Melt together in heatproof bowl over simmering water: 120g butter200g dark cooking chocolate100g sugar1 Tab brandy1 Tab strong black coffee 100g ground almonds/almond meal (or hazelnuts)4 large eggs (separated)Preheat the oven to 180C (360F). Stir

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com1tag:blogger.com,1999:blog-8031813939215572717.post-4747141135667309302009-05-09T09:31:00.017+10:002009-05-09T16:40:05.322+10:00

I received my Scrape-a-Bowl blade on Wednesday evening (3 days ago) and so far I have only made banana-banana cake and soft gingerbread dough (another post). I didn't think it creamed the butter and sugar as well as I would have liked for the gingerbread. It may have been that the recipe called for granular sugar. I normally use castor sugar for my recipes as the smaller particles aerated the

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com2tag:blogger.com,1999:blog-8031813939215572717.post-70419369340873440732009-05-03T19:36:00.037+10:002010-01-01T20:49:40.188+11:00

I've just spent a fabulous weekend up at Halls Gap for the Grampians Grape Escape - the wine and food festival. It was a three hour drive from Melbourne and worth every minute of it. We arrived at 11am with a great start to the day with the fabulous blues music of Nick Charles.Nick is a virtuoso of acoustic roots music and well known both on the Australian and international scene. Later we were

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com1tag:blogger.com,1999:blog-8031813939215572717.post-72118562830041220172009-04-13T11:17:00.026+10:002010-01-01T20:50:37.632+11:00

"Gerbeaud" (Zserbo in Hungarian) is perhaps the best known pastry in Hungary and has a history of 125 years. The slice originated from the legendary Gerbeaud Cafe in the heart of Budapest, Hungary, one of the most traditional and famous cafe-confectioners in Europe. It is baked for celebrations and special occasions such as birthdays and weddings. The word "Gerbeaud" is never translated as it '

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com8tag:blogger.com,1999:blog-8031813939215572717.post-80555479842251325632009-04-12T22:50:00.009+10:002010-01-01T20:51:27.709+11:00

I've wanted to make David Lebovitz's Dulce de Leche Brownies for some time. I also needed something nice to take along to our extended family for our Easter celebration. I just happened to have a tin of Nestlé Top'n'Fill Caramel in the pantry in anticipation of making them one day. I was ecstatic when I saw the Nestlé Top'n'Fill Caramel on the supermarket shelf. I didn't know it was available. My

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com4tag:blogger.com,1999:blog-8031813939215572717.post-90802354936366775692009-04-10T17:16:00.010+10:002010-01-01T20:52:14.580+11:00

I was browsing through the Australian Women's Weekly "MIX - cakes, muffins, biscuits + puddings" when I came across the Date and Walnut Rolls. I hadn't eaten this since I was a child. It reminded me of my mum and baking every Sunday. It is delightful with lashings of butter and jam.This recipe requires two loaf tins and makes 20 slices.60g butter1 cup (250ml) boiling water1 cup (180g) chopped

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com0tag:blogger.com,1999:blog-8031813939215572717.post-24936447300522819432009-04-04T22:27:00.011+11:002010-01-01T20:53:06.515+11:00

Now that the weather here in Melbourne is starting to get cool, it makes sense to cook up a batch of quick and easy soup in the evenings.2 tablespoons butter2 medium onions1 clove of garlic1 medium cauliflower1 large potato1 ½ liters chicken stocksalt and pepper to tasteGarnish:chopped broad-leaf parsleyHungarian PaprikaDice the onion and garlic and sautè in the butter until they are translucent.

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com0tag:blogger.com,1999:blog-8031813939215572717.post-33487493032344907192009-04-02T07:56:00.013+11:002010-01-01T20:54:01.350+11:00

These homely, simple looking plum dumplings belie the rich combination of sweet juicy angelina plums wrapped in a soft delicious potato dough. They are boiled in salted water then rolled in buttery toasted breadcrumbs and sprinkled with icing (confectioners) sugar. They are time consuming to make but well worth the effort as can be seen by the number of posts on the Web. My son requested these as

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com0tag:blogger.com,1999:blog-8031813939215572717.post-53398999358329489782009-03-16T21:28:00.012+11:002010-01-01T20:57:04.326+11:00

Beigli are the traditional Hungarian walnut or poppy seed roulades seen at Christmas time, Easter and for wedding celebrations. They have a firm tender crust, a crackled exterior and a moist filling. Extra fruit is added to the filling to give it extra moistness.In his wonderful book - Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague - Rick Rodgers explains

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com1tag:blogger.com,1999:blog-8031813939215572717.post-86124059133430149232009-03-14T04:55:00.038+11:002010-01-01T20:58:03.009+11:00

It's Miss Patricia's birthday (not saying which one - but it was the Big One) and we have taken her to the World's Longest Lunch 2009 at Crown Riverside - A celebration of Italian inspired cuisine - Melbourne Food and Wine Festival Presented by The Age.On arrival we are handed a bottle S. Pelligrino and of a glass of Opheilia Sparkling. On each seat was a recyclable shopping bag from 'The Age'

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com5tag:blogger.com,1999:blog-8031813939215572717.post-73931882352456100332009-03-02T21:01:00.008+11:002010-01-01T20:59:06.405+11:00

I've have just made Jackie Middleton's (Prahran Market's Harvest - best of the season) Fig, star anise and rosewater jam . It is divine and so quick and easy. I will be making other goodies soon to go with it which I will post. (Jackie Middleton has asked us all to please suppport Handmade Help. They are looking for contributions to a cook book that they are putting together in aid of the Red

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com1tag:blogger.com,1999:blog-8031813939215572717.post-52526332576596488782009-03-01T13:02:00.042+11:002011-08-15T22:32:01.682+10:00

This is an absolutely lovely moist cake. It looks fantastic & tastes even better. I usually make this recipe as a large cake using a kugelhopf tin (8 cup/2 litre). You could also use a fluted ring tin. I also love the idea of having individual little cakes for everyone to enjoy. It makes one feel as if it is a treat especially for you. Large or small? I found the Baker's Secret 12 cup

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com0tag:blogger.com,1999:blog-8031813939215572717.post-84064371897732974392009-02-16T21:33:00.044+11:002010-01-01T21:00:29.461+11:00

Having a Hungarian husband has it's advantages - fabulous food and great recipes in my repertoire.Hungarian food includes lots of fresh tomatoes, peppers and onions. Lesco, made from these ingredients is a very simple yet versatile ragout. It can be served as a side dish, served over rice or noodles, or it can be used as a base for many Hungarian recipes, such as goulash and paprikas. I will talk

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com3tag:blogger.com,1999:blog-8031813939215572717.post-68649595026523776032009-02-01T11:31:00.013+11:002010-01-01T21:01:27.160+11:00

The temperature has been soaring in Melbourne in the last few days (up around the 44°C mark) hence the need for simple low temperature cooking. This is my adaption of Jacques Reymond's fabulous Slow Cooked Ocean Trout which I sampled at the Taste of Melbourne 2008. The addition of a simple wasabi egg yolk sauce transforms this fish into a gourmet meal.Slow Cooked Ocean Trout with Wasabi

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com2tag:blogger.com,1999:blog-8031813939215572717.post-43529799798968954262009-01-25T13:59:00.009+11:002010-02-10T15:47:50.700+11:00

This is an elegant soup which I have adapted from a recipe by Beverley Sutherland Smith from her beautiful book 'A Taste of Class' (1980) which is now out of print. If you can find any of her books anywhere, grab them as she is a brilliant epicurean cook and author. Note: It is important to use green pears as ripe pears will make the soup too sweet. For the soup: 60g (2 oz) butter1 bunch

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com1tag:blogger.com,1999:blog-8031813939215572717.post-37683056476581324502009-01-25T07:36:00.049+11:002010-02-10T15:33:15.616+11:00

These lovely little morsels have been adapted from Loretta Satori’s Carrot Cake from 'The Cooks Book - Patisserie' (2004).  Loretta Sartori is described as a pastry-chef extraordinaire, and has the reputation as being Melbourne’s best-kept culinary secret. She has given lessons at (Accoutrement) in Mosman and The Essential Ingredient in Melbourne. Sartori's original recipe will make two 20cm

Corryhttp://www.blogger.com/profile/01705159900202562997noreply@blogger.com3