A good fruit mince pie is a perfect balance of pastry and mince. But it’s not really about that at all – it is ALL about the fruit mince. A generous blob of rich fruity goodness – with its flood of flavours and aromas on the first bite. Read more…
Not cross buns
Not a lot beats warmed hot cross buns with lashings of butter at Easter. I started this ‘tradition’ a few years ago and now feel that becuase it is a ‘tradition’ I need to make them every year. It’s a burden I have created for myself, I know, but one Im happy to bear 🙂 Read more…
Roasted Lamb Cutlets with Balsamic Glaze and Red Onions
This recipe is great for a crowd. I used to sear the cutlets in a frypan before baking it all but to be honest, that was just extra work. Now I throw them all into a pan and bake the lot together. Be generous with the onions, tomatoes and rosemary as the leftovers cook down to a lovely ‘jam’. Read more…
Vegan Rice Puddidge
This was originally made with a large batch of leftover rice as an Indian style sweet rice pudding. The leftovers from that first pudding were then eaten like a porridge for breakfast. Everyone agreed it made a wonderful breakfast – but could do with less sugar. The recipe was refined and the Rice Puddidge was born. Read more…
Kit’s Anzac Biscuits
High in fibre, and half the sugar of usual Anzac biscuits these bickies are made with wholemeal flour. While Anzac biscuits are an Australian tradition – you can add sultanas or even chopped nuts for more flavour and eat them anytime of the year. Read more…