A culinary journey of a foodie from Down Under
As you’ll figure out from my blog, I’m pretty attached to old-fashioned puddings and treats – particularly those I grew up with. Sago pudding, with its comforting sweet custardy texture and delicious gelatinous sago pearls was always a favourite in our family. We kids used to call sago ‘fish eyes’ – hardly an appealing description, but we loved it regardless.
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Is there anything more sublime than gelato? That delectable Italian ice cream, with its silky texture, is my idea of heaven. Frankly, I’ve been remiss in not making it before now.
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Oh, I’m such a sucker for lemon meringue pie! Yes, it would be right up there with my all-time favourite desserts – Chocolate Mousse, Tiramisu and Baked Alaska. There’s something just so undeniably delectable about the combination of mouth-puckering lemon and sweet meringue.
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Wow, two months since my last post! The fact of the matter is, my focus is rather divided these days. I’m studying a post-graduate diploma in arts therapy and it’s full-on – barely any kitchen time these days, other than to rustle up some basic (and very boring) meals. But hey, I finally caught a break this weekend and got to make these decadently divine Banoffee Tarts.
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Stroopwafels (strope-wahfels) are surely one of the yummiest Dutch treats so far as I’m concerned. Caramel filling sandwiched inbetween two ultra thin wafers – what’s not to love?!
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There’s something so lady-like about these sweet little scallop shaped French cakes. Up until a few years ago, I’d never heard of Madeleines let alone made them. But as soon as I did, I hot-footed it to the nearest bake-ware shop and bought my first Madeleine pan and promptly made Double Chocolate Madeleines.
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There’s something pretty impressive about a tarte tatin – not only does it impress taste-wise, but it really does show off a bit of expertise in the kitchen, if I do say so myself.
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I’m a lavender lover from way back but, let’s be honest… lavender belongs in the garden and in potpourri sachets right? I mean, who wants to eat something that usually perfumes your knicker drawer?
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When all is said and done, I’m an absolute sucker for the plainest of plain sponge cakes sandwiched together with fruit jam and lashings of whipped cream. Always have been; always will be.
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Here’s one of those quintessential American desserts that we’ve all heard about – Banana Cream Pie. It’s not something we tend to see here in New Zealand, though we are quite partial to its cousin, Banoffee Pie with its combination of bananas and caramel.
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