A culinary journey of a foodie from Down Under
One of the perks of being from Dutch stock is that we grew up on all sorts of traditional Dutch goodies. And, this Dutch Almond Ring is definitely high on the list of our faves. Served at Christmas time in the form of a wreath, complete with ruby red glacé cherries, it never fails to delight and satisfy.
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It’s Christmas Day; a day of celebration and togetherness. And, yes… if you’re lucky, lots of presents, copious amounts of food and plenty of eggnog.
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It was my brother’s birthday a couple of weekends ago and rather than make a cake I’ve made before, I thought I’d try something new. My mother, as per usual, asked if that was wise and once again I answered with, ‘Maybe not wise, but definitely more interesting!’.
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Time for the annual work Christmas party. My colleague and I thought it might be nice to give individually wrapped biscuits to every staff member as a little ‘thank you’ gift, and gingerbread seemed like the obvious choice.
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I love a good old English posset – they’re the most ridiculously easy dessert to make, yet they are surprisingly sophisticated in both taste and texture.
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Who doesn’t love pork belly? Okay, there might be a few of you out there, but for the rest of us pork belly is a luxurious treat. After all, what’s not to love about the combination of moist, succulent meat and crispy crackling! It makes my mouth water just thinking about it!
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Hands up who’d prefer a mouth-puckering citrus dessert any day over a chocolate one? If your hand’s up, join the club. Okay, chocolate has its place (who can argue that?!), but honestly, I’d much rather refresh my palate with citrus flavours after a meal (especially a rather hefty roast), wouldn’t you?
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Of all the desserts on a restaurant menu, a Creme Brulee always excites me the most. Well, I should say, ‘used to excite me’, that is until I had one too many over-cooked, rubbery custards. Nothing incenses me more than paying good money for a bad dessert. These days I simply make my own.
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The macaron-loving sister decided to pop in last weekend, and with some egg-whites handily sitting on the kitchen bench (having used the egg yolks for some other concoction), I thought what better time to make macarons?
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Possets have got to be the simplest desserts ever but, to me, they certainly rank right up there with the best of them.
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