A culinary journey of a foodie from Down Under
Is it a cake or confectionery? Well, this Chocolate Panforte is a bit of both. It’s a traditional Tuscan Christmas cake which combines dark chocolate, nuts, fruits and spices, held together with a sticky honey syrup, giving it its distinctive soft chewy texture.
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Want something a little different for Christmas Day? You might like to try this White Christmas Eggnog Chiffon Cake.
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For some odd reason, I’ve never particularly liked Belgian Biscuits, or Belgium biscuits as they’re sometimes called. I’ve never been overly impressed with the flavour of the commercial brands, but then I tried making my own and discovered just how tasty they can be.
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It was the big family get together this last weekend, which is always a good excuse to break out the food magazines and cookbooks and find something delicious to make.
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Something about this Coffee Roulade with Cannoli Cream called my name when I spotted it recently in a food magazine.
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Here’s something a bit new for me – chia jam. Chia is a true wonder food – it’s incredibly nutritious, being high in omega-3 fatty acids, rich in antioxidants and a good source of fibre, calcium and iron.
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Oh my. What is there to say about this Banana Tarte Tatin with its hints of cinnamon and orange, doused in caramel sauce and sitting on a bed of home-made crisp rough puff pastry? Nothing… Coz, words just don’t do it justice!
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This recipe for Middle Eastern Basbousa – a sweet, dense semolina and coconut cake – arrived in my inbox through the week and I was immediately intrigued.
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There’s an Indian restaurant where I live that makes the most amazing Mango Lassis. Of course, I love their Chicken Korma and Garlic Naan, but it’s their Mango Lassis that really rock my world.
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The brother – ever on the look-out for interesting recipes for me to make and him to eat – sent me this little cracker of a recipe for mini bounty bars to make in my non-existent down-time! A lover of bounty bars from way back, and curious about the fact that these were supposedly semi-healthy, I decided to make them on a whim.
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