This ginger slice recipe is a cross between a traditional ginger crunch and an ANZAC biscuit. It’s oaty base adds a little more texture and substance to a normal ginger slice.
This delicious slice is my go to lemon flavoured treat. It is like a gooey, sponge like tart that is either perfect just on its own or served with a dollop of natural yoghurt.
ANZAC biscuits are a New Zealand tradition and are often made in remembrance of the war every year. I’m not a big fan of your typical ANZAC biscuit but this recipe from Little & Friday is more of a cookie than a biscuit. I like to make them into large round ball shapes so that they remain soft on the inside yet crunchy on the outside.
Pear and blue cheese is a winning match and both flavours work well with pork. This recipe is very easy to prepare and the flavours speak for themselves. Great Autumn recipe to warm the cooling nights.
This curry paste is packed full of herbs and adds great flavour to any curry. When coriander and basil are in season I will make this paste and freeze into ice cube trays. This way I can pull out a couple of cubes and add to coconut milk for an instant fragrant curry.
These cakes are the ultimate treat this Easter. I have adapted my favourite banana cake recipe to make these easter nest cakes. I have added toasted coconut and mini pastel easter eggs to fit in with the theme.
I am still not a master of caramel but I am slowly getting there. I think the trick is to not have too much water and ensure that you take the sugar of the element early enough that it doesn’t burn as it continues to cook.
I recently attended the Strawberry Fare Bake School and learnt this divine recipe for one of my favourite desserts… Creme Brulee.
This dessert is the ultimate entertainer as all prep can be done ahead of time so there is no stress. Great in summer when fresh berries are available. You can serve this dessert out of glasses, ramekins or even teacups. Just whatever suits your theme.
White chocolate and macadamia is a common match up. This slice embraces that while adding a tint of caramel from the baked condensed milk. It is a very simple slice and easy to whip up if you don’t have much time.
This slice is very moorish and even I cannot eat too much of it. I originally made this recipe with my cousin Rosa a couple of years ago. This recipe is adapted from the Baradene School cookbook, my aunty Shayne was on the committee that created the book and there are some great recipes in there.
This silky dessert is super easy and the combination of mint and dark chocolate is a great way to finish the night. You can whip it up in 20 minutes earlier in the day so it is great for entertaining. This dessert can be served as a large cake (pictured below), in large muffin tins or deconstructed in cool jars.
These little delights are super easy to make and a great bite sized treat for dinner guests. It will satisfy your sweet cravings without weighing you down. Perfect for parties!