Recipe Scene: Ricotta, Pear and Macadamia cheesecake

November 22, 2017 Kate Delbridge

When we moved house recently my kids bought me a cookbook as a housewarming gift. It was Low and Slow by Louise Frane. I’ve cooked several things from it and they have all been sensational, but this dessert got the most raves. Like all cheesecakes it’s best made the day before and left in the fridge for the flavours to develop. I get it out of the fridge at least an hour before serving, as I think it works best at room temperature. […]

Recipe Scene: Apricot Rough Slice

November 15, 2017 Kate Delbridge

I love using dried fruit in slices, and apricots are one of my favourites. This slice is really great, and has converted several people who believed that they hated dried apricots. I’ve also made a cherry ripe version using glace cherries, but this is my favourite. It also freezes well – I often make two slices, and freeze the second one, cut into bars, so I can grab a couple of pieces out as required. […]

Recipe Scene: Pretzel Tim Tam Rocky Road

October 25, 2017 Kate Delbridge

The only rule about rocky road is that there are no rules. Well, maybe one – that lots of delicious things are held together by chocolate. Everyone has their favourite sort of rocky road, and this one contains all my favourite things – except nuts as I was sharing it with someone with a nut allergy. […]

Recipe Scene: Lemon Yoghurt Drizzle Cake

October 18, 2017 Kate Delbridge

I love the combination of citrus and yoghurt in a cake. When this cake has the lemon drizzle poured over it it looks great, especially of prepared in a bundt tin. If using a bundt just be careful to grease vey generously and then dust with flour as this will help the cake come out. If it does stick – and it does happen – a good way to get it out is to cover the top of the tin with foil and place in the kitchen sink. […]

Recipe Scene: Peanut Butter Chocolate Cheesecake

October 11, 2017 Kate Delbridge

This delicious recipe is slightly adapted from Nigella’s Kitchen cookbook. By all means have a go at making hers, but I like this one a little better because the base is a bit simpler, I don’t think you need the extra 3 egg yolks in the filling and instead of having a sour cream topping I poke chopped up peanut butter Oreo’s into the batter. But whatever works for you. […]

Recipe Scene: Pineapple Upside Down Cake

October 4, 2017 Kate Delbridge

I think most people love an upside down cake, despite the slightly daggy 70’s association. Sweet fruit in a sticky caramel glaze atop a fluffy butter cake – yum. You can decorate this however you like – just the pineapple, or you can add glace cherries and angelica for the authentic look. You can also replace the pineapple with fresh or tinned pears, peaches or other stone fruit. […]

Recipe Scene: Reeses Pretzel Biscuits

September 27, 2017 Kate Delbridge

I make these biscuits with Reese’s peanut butter chocolate spread, but you could easily make them with Nutella or a similar product. They will never, ever win any health awards, but who cares. These bikkies are so good that I generally make a double batch, as a single batch gets polished off too quickly. The biscuits spread quite a lot, so make sure you don’t place them too close together. I use a mini scoop to shape the mix, that way they all end up a uniform shape and size. […]

Recipe Scene: Rich Almond Cake

September 20, 2017 Kate Delbridge

This recipe is from Belinda Jeffery’s Tried and True recipe book. It is one of my absolute favourite cakes to eat – the page is covered with splatters, a testament to how many times I’ve cooked it. The decoration on the top makes it look so fancy some people think the cake is shop bought. But it’s not – it’s easy to make at home and only has 7 ingredients. […]

Recipe Scene: Rosemary Shortbread

September 13, 2017 Kate Delbridge

I have absolutely no problem with the plethora of sweet, sugary food on offer for Christmas, but sometimes it is nice to have something savoury. This shortbread is great – it has a little sugar in it but not too much, just the right amount to offset the salt and rosemary. You can cut it into whatever shape you like, but I quite like the petticoat tails. […]

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