Susie Posted on May 18, 2012 Going abit nutty can really be a good thing. I’ve got two terrific nut recipes to share with you from my wintry days in Rome. As the temperature continues to drop, I can highly recommend heading straight for your kitchen. My farm kitchen at Weka Weka is a refuge of guaranteed winter warmth. Home fires burning, hearty meals on dark, chilly evenings.
Susie Posted on May 6, 2012 All plans for my next recipe post hit the back burner literally, when I laid eyes on No.9. No 9. that is in the new Gourmet Traveller HOT 100 list. But in this case it's COLD. We’re told Sydney’s hip cafes are the place to enjoy the re-birth of an old favourite, ice-cream toasted sandwiches. It’s the Monaco bar gone gourmet. And it's heavenly.
As a delicious day of play in Sydney is not on my radar anytime soon (sob, poor me), I thought "let's make it at home, pronto!" I used top quality vanilla ice-cream and my quick homemade caramel sauce and... voila. Of course you can buy a loaf of freshly baked brioche to super express this recipe if you’d like. I’ve made mine cause good brioche is hard to find around here. Plus I adore baking bread and wanted plenty leftover for Mum’s classic Bread and Butter Pudding to share with you next time. It’s only the most popular cool weather dessert for the past 100 years or so.
Susie Posted on April 12, 2012 The humble almond kernel coated in sugar & spice became a little signature treat at our Pantry cafe. A few complimentary almonds on the saucer of a great coffee delighted many customers. But they came with a warning - "beware - highly addictive sweet crunch". Perhaps make this good sized batch and store in a cool dry spot in an airtight jar. Or halve the recipe if you don’t trust yourself and/or will be snacking alone. I’d love to hear how long they last at your place. Apparently they keep for up to a month, but I couldn’t say. 10 kilos of them disappeared each week before we could even get a pretty ribbon around the cello bag.
