Photography by my lovely friend Virginia Woods-Jack I get mighty excited about making bread. It is my favourite fermented food and I never tire of watching the dough rise slowly throughout the day or the smell it creates during baking. I love how unique each loaf is when it is finished baking and pulled from the oven. Over the past couple of years I have slowly saved up and purchased a few bread-making tools […]
When a friend has had a baby I like to make these bars as a little treat. They are allergy-friendly for most people and a bit more nutritious than a standard slice or biscuit. They also don’t require exact ingredients so you can often make them with what you have lurking in the pantry. I buy a big 1kg tub of tahini from Pak N Save for about $13, which is more cost effective than the smaller […]
This bread recipe is the version I make using instant yeast instead of sourdough starter. For any of you who don’t have a sourdough starter, or if you forgot to feed the starter before bread-making day, this recipe doesn’t require any preparation and still produces a beautiful bread with a great flavour and minimal effort.
These are so much more than a muffin and they really do taste as good as they look. Very moist, and surprisingly delicate for a polenta cake. Not dense or heavy at all and much more simple to throw together than a standard polenta cake. The rose and cardamom is a classic pairing with lemon and is delicous. The honey lemon curd cream is a bit like guilding the lily, but hey, I love a good bit […]
I wanted to share a recipe for some delicious biscuits my friend Greta brought around for me a few weeks ago. These cookies are not what you would expect! They taste and feel like a classic chocolate chip cookie but are made with unconventional ingredients. Perfectly chewy and a great option for people on a plant-based diet or those who want a gluten-free, dairy-free, egg-free and nut-free cookie.
I have to thank my fabulous neighbours for introducing me to these delicious cheesy poofs. These cheese balls are best when eaten a few minutes after they come out of the oven, however, my son still loves them a few hours later in his school lunch. The dough can be made in advance and frozen into balls ready to be baked from frozen when needed.