Recipe Scene: Salted Caramel Cream Cheese Swirl Brownies

November 14, 2018 Kate Delbridge

I found this recipe on David Lebovitz’s blog. He has many delicious-looking recipes there, but this is the only one I’ve made so far. The brownies are very rich and super delicious. David made his own caramel which of course you can do, however they taste just as good if you use a store bought caramel sauce or dulce de leche. […]

Recipe Scene: Honey Joys

November 7, 2018 Kate Delbridge

I think probably pretty much every Australian kid had honey joys at their birthday parties. Even though my boys are well into their teenage years they still get pretty pleased when I make these. They are really quick and easy to make, and only have a handful of ingredients. Though no matter how many times I’ve made them I’ve not been able to work out how to stop them from sticking to the bottom of the patty pan. […]

Recipe Scene: Cherry Pineapple Upside Down Cake

October 31, 2018 Kate Delbridge

I hadn’t made this for ages, then I was invited to a 70’s themed do and felt this would be the perfect thing to take along. Sweet fruit in a sticky caramel glaze atop a fluffy butter cake – yum. You can decorate this however you like and can also replace the pineapple with fresh or tinned pears, peaches or other stone fruit. If using fresh fruit, replace the 1/3 cup tinned syrup with any other fruit juice that would complement the type of fruit you have chosen. It’s best eaten on the day, served with cream, ice cream or custard. Or all three. […]

Recipe Scene: Foccacia

October 24, 2018 Kate Delbridge

I feel that focaccia has gone a bit out of vogue, people seem to be replacing it with Turkish bread. While I love Turkish bread, I still really enjoy eating a lovely piece of focaccia either as a toasted sandwich or an accompaniment to dinner. You can of course top a focaccia with anything you fancy. I’ve gone for the classic rosemary, cherry tomatoes and rock salt for this one. […]

Recipe Scene: Flourless Cashew and Chocolate Cake

October 17, 2018 Kate Delbridge

This cake is a cracker – really easy to make, works every time, and I’m yet to meet someone who didn’t love it. You can use any type of ground nutmeal, though I think cashews work really well. Other nuts that are delicious are hazelnuts, pistachio or macadamia. This is another ever-reliable Women’s Weekly recipe, copied almost word for word from their big yellow Bake cookbook. To get a great chocoaltely flavor I always use Dutch pressed cocoa – you can use any cocoa, but the Dutch really does have the best flavor, and makes for a darker, richer cake. […]

Recipe Scene: Blueberry Scrolls

October 10, 2018 Kate Delbridge

Who doesn’t love a sweet fresh scroll, warm from the oven. Yum. I’ve filled this batch with a blueberry almond filling, but you can put whatever you like in – other crushed berries mixed with almond meal, mashed banana and Nutella, cinnamon, whatever takes your fancy. I have been known to make two batches in short succession, as they really are eaten up quickly. […]

Recipe Scene: Oatmeal Ganache Biscuits

October 3, 2018 Kate Delbridge

I hope Arnott’s don’t have a go at me for using their biscuit name here, but these taste remarkably like Kingstons. They have a similar oaty, golden syrupy flavor and are sandwiched together with a delicious chocolate ganache. If I’m pressed for time and don’t make the ganache drizzle with melted chocolate when they are cooked. Oh and I always make double this amount. Always. Once you taste them you’ll know why. […]

Recipe Scene: Cherry Danishes

September 26, 2018 Kate Delbridge

This is an easy, cheats version of a cherry Danish. To make proper Danishes takes quite some time – all that flaky pastry rolling and folding. For this version however I use bought puff pastry. If you’ve got the time then by all means make your own pastry, but if not a good quality butter puff pastry works really well. I make my own custard, but if pressed for time you can use shop bought. I’ve made these with cherries, but they are equally delicious with any fresh or tinned fruit. […]

Recipe Scene: Spiced Blueberry Cake

September 19, 2018 Kate Delbridge

I found this recipe in the Australian women’s Weekly Simply Bread cookbook. I’ve copied the recipe as is except I renamed it a cake as to me it is definitely more cakey than bready and I adjusted the cooking time. They instructed to cook it for 1 hour and 45 minutes, but it only needs 45 minutes. Also I
substituted the molasses for golden syrup. The cake ahs a beautiful spiced flavour and the blueberries add another really delicious dimension. They suggest it I served with butter, but I really don’t think it needs it, it is a terrific cake as is. It also makes lovely little cakes as well – I often cook this batter in friands tins. […]

Recipe Scene: Apricot Rough and Cherry Ripe Truffles

September 13, 2018 Kate Delbridge

These are so ridiculously easy, once you have made them you will keep them in
your repertoire. With only 4 ingredients that you probably have in your
cupboard, the only slightly time consuming bit is dipping the truffles in
chocolate. But if you’re in a rush you can simply roll them in desiccated coconut
or dust with icing sugar. Or if you’re REALLY in a hurry you can form the mix
into a log, roll in coconut then slice into discs. Sometimes I make a batch of each
variety – when they are coated in chocolate you can’t tell which is which so you
can either decorate them each with different piping, or decorate them all the
same and make it a lucky dip! […]

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