I bought a bag of limes especially to make this cake – the idea of mixing them with coconut and macadamias sounded really good. Like many Saturdays, I removed the butter from the fridge very early in the morning so it would become soft for my baking section. Then, reading the recipe and placing all the ingredients on the sink I stopped, read it again and then again – there’s no butter in the
Showing posts with label Bill Granger. Show all posts
Showing posts with label Bill Granger. Show all posts
Coconut, lime and macadamia cake - a surprising cake
I bought a bag of limes especially to make this cake – the idea of mixing them with coconut and macadamias sounded really good. Like many Saturdays, I removed the butter from the fridge very early in the morning so it would become soft for my baking section. Then, reading the recipe and placing all the ingredients on the sink I stopped, read it again and then again – there’s no butter in the
Iced cinnamon snail rolls and when less is more
I hadn’t made cinnamon rolls in ages and this recipe, from Bill Granger’s "Sydney Food", seemed easy and quick to put together. It was – I watched TV all afternoon and yet finished baking the rolls before dinnertime.
I tried to restrain myself and not eat one of the rolls right out of the oven, but ended up giving up the fight after 5 minutes: the warm, tender rolls, deeply perfumed with
Cinnamon crunch muesli and an important question for the readers
I have finished reading "The Girl Who Kicked the Hornet's Nest", therefore finishing the Millennium Trilogy – the books are fantastic and it’s a pity that Lisbeth Salander’s adventures have come to an end. My idea now is to go for one of the classics, maybe "Moby Dick", but I’m not sure yet. That is why I ask you for suggestions: would you help me out choosing the next book I’m reading? I’m all
Ginger cookies with lemon icing and acquired tastes in life
Certain things we learn to love really early in life, while others are an acquired taste. I remember going crazy for Scorsese right after watching “Goodfellas” (the first of his movies I ever watched), but not until I was a young woman I fully appreciated the beauty of “The Godfather”. Go figure.
Not a ginger fan until my late twenties, I can eat a bag of crystallized ginger in no time
Gooey chocolate cake with raspberries and something positive about getting old
Getting older is not a walk in the park – gray hair, anyone? – but there is definitely a positive side to it. I’ve become a more patient person, and let me tell you, patience was never one of my virtues.
After baking and unmolding this delicious cake – oh, it was really delicious and I’m no chocoholic – the result almost made me cry: the poor thing looked ugly as hell on the plate. A glance
Mini raspberry cheesecakes and trusting your instincts
Something I’ve been trying to do more often is to trust my instincts, but sometimes I fail miserably at doing so – and deeply regret it afterwards.
Take this recipe, for instance: the mini cheesecakes looked adorable on the book, but after reading the recipe I wasn’t so keen on the idea of making the batter using an electric mixer – it would add too much air to the mixture, so a food processor
Mini buckwheat pancakes
For some people, retail therapy means lots of clothes, shoes, DVDs... To me, it means ingredients for my recipes. :)
After buying this beautiful book, I went crazy and started buying lots of different types of flour: buckwheat, barley, rye... Time went by and I haven’t baked with them as I should have. Not good, Patricia. Not good.
Buckwheat flour begging to be used + Bill Granger’s recipe +
Linguine with peas and lemon - and our 6th anniversary
Joao and I celebrated our sixth anniversary last Saturday with a magnificent dinner – great food, some wine... Just beautiful. But all that indulgence called for a simple lunch on the following day – and this recipe instantly popped in to my mind: it’s so good – and quick – I’ve made it three times already.
Linguine with peas and lemon
from Holiday
1½ tablespoons olive oil
2 tablespoons (28g
White chocolate mousse with passion fruit
When I was a teenager I had this big dream of going to Australia to learn English; unfortunately, $$ was an issue then and I had to study the language here.
My love for Australia hasn’t changed – Joao and I plan to go there for vacation someday; while that doesn’t happen, I go on listening to Aussie bands and cooking recipes from Aussie mags and fabulous foodies. :)
White chocolate mousse
Bill’s cherry tart
I hope you all enjoyed the Christmas series!
I thought that this delicious tart would be perfect as my last post before Christmas: it’s pretty much a clafoutis with a crust – I am a crust kind of girl – and the recipe comes from one of my all time favorite cooks.
Happy Holidays!
Bill’s cherry tart
from Holiday
Pastry:
½ cup + 1 tablespoon (127g) unsalted butter, melted and cooled
1/3 cup
Almond and jam bars
You probably won’t believe me, but the universe conspired for me to make this recipe. :D
I was watching one of Bill’s shows – aren’t his daughters the cutest things ever? – and he made these bars. On the following morning, I found the exact amounts of almonds and jam in my fridge; I considered it a sign – you know how much I’m fond of signs – and started baking the bars right away. :D
Almond