Cheese and Black Lime Relish muffins…
Muffins are one of the most versatile baked goods — want to eat cake for breakfast? Muffin. Need a snack? Muffin. A smaller snack?...
Three cheese rice cake
My mother-in-law introduced me to this recipe and I’ve always loved it – a satisfying savory dish that’s gluten free, a meal in itself,...
Storm spoils
January has been a month of fires, storms, heatwaves, and the odd torrential downpour. The result has been substantial crop loss and food spoilage....
Mango and Coconut Financiers
These are gluten and wheat free. Choose a sweet mango for this recipe as there are only a few slices of the fruit on...
Coconut crepes
Makes 5-6 crepes
Ingredients
1/2 cup plain flour, sifted
2/3 cup coconut milk
2 eggs, lightly whisked
40 g butter, melted and cooled
Method
Place the flour in a bowl making...
Lemon and Rosemary Madelienes
From the Jeanne d'Moore Kitchen
You will need a madeliene pan for this recipe. Makes 12 large madelienes.
INGREDIENTS:
Butter and flour for pan
1/4 cup olive...
Chicken tajine with preserved lemons and olives
Essentially the Moroccan version of a casserole dish, a tajine is an earthenware pot with a pointy lid. It is used to cook and...
Chestnut and Apple Soup
Velouté de chataignes
This classic soup has stood the test of time in France. A great winter warmer, this soup is a specialty of the...
Beetroot Kvass
To make Beetroot Kvass:
Use organic beetroot, wash well and leave the skin on (it contains valuable nutrients, bacteria and yeasts). Cut beetroot into 2...
Rack of lamb on black barley salad
Last time he cut up our Tanamerah Farm lamb, I asked Dan at the Gingin butcher to prepare some rib racks. They looked great...
