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  In my part of the world flour has become a scarce commodity, and to scratch my baking itch I decided to make a recipe that used buckwheat flour, all that was available for me to buy this week. I found a few recipes and eventually made an amalgam of my own, using as as a base a recipe by Nigella Lawson and another by David Lebowitz. They are really rich, and soft and ultra chocolaty. They were also the best gluten free cookie I have made; it’s really hard to make a good, chewy-soft gluten free cookie, so it was a double win. Ingredients: (makes 12) 125 g dark chocolate (70% cocoa solids) 25 g cocoa powder 125 g buckwheat flour 1/2 teaspoon baking powder 60g soft butter 125 g soft brown sugar 1 tablespoon strong espresso 1 teaspoon vanilla paste 2 eggs 150 g dark chocolate chips 1/2 teaspoon sea salt (I prefer Maldon) Preheat oven to 170 C. Melt the dark chocolate in the microwave or over a pan of simmering water. Sift the cocoa, buckwheat flour and baking powder together. Beat the...

  If you are looking for a salad packed with goodness, and full of delicious and colourful ingredients (and there is a saying that the more colourful your meal, the healthier it is) then this is a salad for you. Topped with crispy-on-the-outside, oozy-on-the-inside haloumi it stands on its own as a vegetarian lunch, or a wonderful accompaniment to some grilled lamb or chicken. The dressing is quite sharp and tangy to contrast with the saltiness of the haloumi and adds zing and a little bit of heat to the whole salad. Ingredients: (Serves 4-6) 120 g mixed salad leaves 1 each of medium-sized red, yellow and green capsicums 2 carrots 1 medium-sized fresh beetroot 250 g mixed cherry tomatoes 2 cobs fresh corn handful fresh flat-leaf parsley 1 small bunch chives 1/3 cup pepitas 1/2 cup pecan nuts 180 -200 g block of haloumi 3 tablespoons extra virgin olive oil juice of 1 large lemon 2 teaspoons capers 1/2 teaspoon chilli flakes sea salt and black pepper Heat oven to 180 C. Place the pep...

  My husband used to say that the only purpose of cauliflower was as a vehicle for cheese sauce. Given his childhood memories of soggy cauliflower cooked in the pressure cooker – limp, transparent and almost tasteless – it has taken me some time to excite him about the wonders of cauliflower when it is roasted, grilled and used in warm salads. I made this recipe to revisit the principal treatment of cauliflower from my childhood, served with lashings of thick cheese sauce, but I wanted to make it something more luxurious and unctuous. So, no bechamel sauce, just double cream, roasted cauliflower, walnuts and some strong cheddar cheese. We scarfed it down for dinner and vowed to make this our go to winter comfort food. Hope you do too. Ingredients: (serves 4 as a side dish and 2 as a main) 1 head of cauliflower, broken into medium-sized florets 1 tablespoon olive oil sea salt and freshly ground black pepper 2 sprigs fresh thyme 1/3 cup walnuts, chopped into small pieces 160 ml doubl...

  Far from being the traditional Italian dessert you assume it is, tiramisu is actually a fairly recent invention. It seems it first appeared in a recipe book as late as 1981, and was created in the 1950s at the earliest. Like most recipe origin stories, sources disagree over who should take the credit, but most agree it originated in the northern town of Treviso. You can read about it in this article in The Guardian,   How to make the perfect Tiramisu   and this one from the Washington Post,   The trail of tiramisu All I want to say is that if made well, a trifle of sponge fingers, coffee, liqueur, a light yet rich creamy filling and chocolate is a glorious thing, and I love it! My recipe tries to balance richness and lightness with the addition of a couple whipped egg whites in the cream layer. I also advocate not soaking the sponge fingers until they are soggy and giving several hours in the fridge for the flavours to combine and the texture to be just right ...

  A great marriage is one where each person, without agenda, celebrates the unique and distinctive characteristics of the other, and lovingly helps them be the best possible version of themselves. When I see a couple who express this in their relationship I am always moved and inspired, because they are so much more together than they could possibly be individually. In my world I have a number of friends whose marriages have worked out this principle for many years and each day they bring joy to each other, and those in their sphere of influence. In a very roundabout way, this is an introduction to the marriage of ingredients and this recipe. Tomatoes and basil, chocolate and coffee, peas and mint are ingredients that belong together, and, when paired in a recipe with love, care and a little finesse, bring out the very best in each other while still maintaining their individual and distinctive flavours. Potatoes and rosemary are another such pairing, and in this...

By:  mawarre   May 16, 2020   dinner ,  recipes Baked chicken with cider and smoky bacon Once in a while i am struck all over again by just how blue the sky appears on wind-played autumn mornings, blue enough to bruise a heart. The weather has turned in my part of the world, and autumn has rushed in with crisp mornings, clear azure skies and the promise of cool evenings. It’s a short season, and every day is to be cherished. It’s a joy to be cooking food for the season – warming and hearty – stews and soups, roasts and puddings, root vegetables with earthy herbs like thyme, tarragon and rosemary. This casserole is rich and filling; perfect for the season, especially after a day in the outdoors. When making it try and find cider made from fresh apple juice, rather than concentrate, and look for a dry, not sweet variety. We love drinking cider in the summer, and the brew from the  Barossa Cider Co.  is one of our favourites. It is perfect for this dish. ...

  I love slightly unusual cakes – my   pistachio and walnut crumbly cake   and   gingerbread cake with blood orange syrup   are two examples of my leaning towards not-too-sweet, spiced, no-icing cakes that are better suited to grown-ups than the under eights in your household. And this cake is another in that category. There is texture from the polenta, spice with the inclusion of star anise in the syrup and beautiful perfume from a judicious sprinkling of orange blossom water. But it is a simple cake to make, and would be a wonderful finish to dinner with friends, served with some Greek yoghurt or a dollop of cream. Serves 8-10 200 g butter, at room temperature 200 g demerara sugar 3 large eggs 200g ground almonds 100 g fine polenta zest of 2 large oranges 1 teaspoon orange blossom water* 1 teaspoon baking powder 1 teaspoon icing sugar, for decoration Orange and star anise syrup 250 ml orange juice juice of 1 lemon 125g caster sugar 1 teaspoon orange blossom wa...