A kitchen bible in many Australian homes is The Cook’s Companion by Stephanie Alexander. It’s a book I turn to when I have an ingredient which I don’t know how to cook or when I simply want to revisit the food of my childhood in Australia. Stephanie’s recipe for pikelets is one which I now make from memory, especially since it was one of the few things my little one would eat when he
For me, it was love at first sight. The moment I laid my eyes on a Sophie Conran casserole pot at John Lewis, I knew I had to have it. I loved its round and compact shape, and I loved even more the elegant and wavy ridges, somewhat reminiscent of fragile Japanese porcelain but with a distinct nod to handmade English pottery. Nevermind that I was in London for only 12 hours for
A delicious recipe for Blueberry Lemon Cake using crème fraîche, sour cream or natural yoghurt to produce a fluffy and moist cake. Bake it in a bundt tin to make it extra special! Blueberry Lemon Cake Strangely, I have always associated blueberries with muffins. And pancakes. Of course, you can eat them just as they are, as nature intended, but I’m sure most of us are more acquainted with blueberries in cakes and
I ought to rephrase the title of this post because there is no such thing as a quick trip to Brittany. Set in the far north western corner of France, there is never a quick route to visit our family and a train journey from Zurich typically takes 12 hours door to door. And making this trip with an 11-month old baby somehow feels twice as long. But the trip is always worthwhile
These no-bake Mini Cheesecakes with Passionfruit & Raspberries are super easy to make. Each glass is layered with crushed digestive biscuits, a luscious and creamy cheesecake filling, and topped with seasonal fruits. A fancy but simple dessert. This is the ultimate “minimum effort, maximum effect” dessert. Served in little pretty glasses, these deconstructed cheesecakes will fool your guests into thinking that you have been labouring away in the kitchen Top Chef-style when, actually, they
Since my last post, I’m happy to report that our cocktail party went off without a hitch and the evening was a roaring success, if I may say so myself. Our large buffet in our dining room was actually used as a buffet for the first time ever, where we laid out bowls of homemade hummus and black olive tapenade with Swedish crisp breads. On offer was also my Chicken Liver Pâté with
