Persimmon and Passionfruit SorbetPersimmons are an Autumn fruit almost past their best now that Winter is here. You can pick up a tray of really squashy persimmons for a few dollars at the market right now and these are perfect for making sorbet. I... -

Ingredients:5 tbsp instant coffee350g caster sugar3 vanilla pods or 3 tsp vanilla extract240g shelled walnuts240g ground almonds380g unsalted butter, diced5 eggs100g plain flour1 tsp baking powderbutter for greasingcocoa powder for the tin1. Grease... -

I scored a huge bunch of kale in my Food Connect box today. Rather than risk not getting to it quickly enough and thus wasting it, I made some kale pesto from a recipe on the internet which I basically followed. Recipe ingredients:Clove of garlic... -

With the new school year less than a week away it was time to stock the pantry with yummy snacks for the first week back.First on the list was Banana Bread with date and Walnut. Very easy to prepare... the thermomix blades make chopping dates and... -

This may not be the quickest cake to make, but as they say "something worth having is something worth waiting for"... And the smell of this cake baking is fantastic.Ingredients:500g plain flour40g fresh yeast or 20g instant yeastabout 1/4l milk in... -

Once I had made junket the next simple step was to make fromage frais by gently cutting the junket into chunks and allowing it to drain through muslin.In 1996 I was fortunate to be at a class at Sunnybrae Restaurant given by Richard Thomas on... -

What should you do if a loved one has a poppy seed prominently caught between their teeth in public" I have always thought it best to let the person displaying the offending poppy seed keep talking until a natural pause in the conversation, then... -

Ingredients:2-3 lemons, skin on, washed, cut in halves1000g water100g sugar10 ice cubes1. Add the lemons, water and sugar to the TM bowl. Insert the TM cup and hold it. Setting: /Turbo/2 seconds. Taste and add more sugar if desired.2. Insert the... -

Well soft being the theme for the week, I immediately thought of otak otak. A dish that I have had a few times in various forms, but then ones that I particularly prefer are the soft, squishy ones that remind you of the texture of brains. After all,... -

Christmas Day was a lot of fun, particularly when my next two plastic bag creations were happily whisked away by my delighted mother and sister.As is generally the way, these creations have surpassed the initial... -

Joanna over at -

A quick salad to accompany some pork sausages.Preparation time 1 minuteCooking/Mixing time 10-12 secondsThis recipe calls for 1/4 cabbage, 1/2 a big carrot, 1/4 small onion , 1/2 stick celery, a couple of tablespoons of mayo and salt/pepper to... -

I have just made my last batch of Raw Shortbread. While I have enjoyed eating these sweet balls, I am not sure that I?ll buy any more lucuma powder after paying more than $20 for 250 grams in 2009. So it?s just as well that I have some carob powder... -

The Pasta dough was made with Semolina flour my wife purchased during the week The result was a nuttier taste with Spaghetti that held together very well. Ingredients 3 free range eggs at room temp 300g Semolina Flour 10g Extra Virgin... -

(from Fast and Easy Cooking Cookbook)Ingredients:250g - 1000g double cream, coldSea salt (optional)Herbs (optional)1. Add double cream. Whip at Speed 5 until the butter separates from the buttermilk, stopping to scrape down the sides of TM bowl if... -

Tonight was a great class at Savour School with Janice Wong from 2am : dessertbar in Singapore.I am not much of a dessert fan, but this was really an interesting exercise. There were many fascinating techniques and ingredients used to effortlessly... -

These tiny shell-shaped cakes have been around in France since the early 18th century. They originate from the Lorraine region of northern France. Their shape comes from the shell-shaped mould in which the batter is cooked, but why they are called... -

Well, yes, it is past Christmas, but I made this from a book that I received from Santa. The book is the latest from Armando Percuoco and David Dale called -

 Hummus is always a pleasant addition to a nibble or a meal. This raw version based on a recipe from the book ?12 Steps to Raw Foods? by Victoria Boutenko can make a nice side dish or stand as a meal on its own. It is deceptively simple to make and... -