Recipe Scene: Asian Coleslaw

June 6, 2018 Kate Delbridge

When I’m making this coleslaw I often just use whatever veggies I ah vein the crisper, so long as it includes wombok and carrot. The dressing is what really brings it all together, along with the garnishes. I usually make a double batch of it as we all love it so much. […]

Recipe Scene: Healthy Lemon Pie Bites

May 30, 2018 Kate Delbridge

This recipe is lifted from Lola Berry’s The 20/20 Diet Cookbook. Although I’d love to eat cake and biscuits all the time I acknowledge that at times a healthy treat is required. These little bites really fit the bill. They are pretty quick to make and are really nice. I make a batch and put half in the freezer at work for when the shortbread creams are calling me but I feel I should resist. Don’t be tempted to leave the mint out, it adds a really great dimension. My only adjustment is that the recipe calls for the juice of 3 lemons, but I just add one – you still get the lemon taste but the mixture is a little firmer and eaiser to work with. […]

Recipe Scene: Double Chocolate Oatmeal Biscuits

May 23, 2018 Kate Delbridge

For some reason oatmeal biscuits sound so much better that rolled oats biscuits. Nonetheless, regardless of the name these bikkies are great. The recipe makes a lot, so there will be plenty left over biscuits to give to friends or keep in the freezer for when you’re struck with your next biscuit emergency. If you like you can substitute half the choc chips for raisins, sultanas or nuts, use dark chocolate instead, whatever – go wild. […]

Recipe Scene: Fairy Bread Lamingtons

May 16, 2018 Kate Delbridge

A friend told me about these and I had to give them a go. Although they are a bit fiddly and time consuming to make they are well worth it – not just for the wow factor, but because they taste delicious. I use Margaret Fulton’s basic butter cake recipe but you can of course use any cake recipe you like. The icing recipe is from Taste online. The icing will look very runny but it is supposed to be a thin consistency. Make sure you drain each cake really well before dipping in the hundreds and thousands, or else the icing and hundreds and thousands will run off. As with most baking, I think you can’t beat doughnut jam for the filling, but if you don’t have any then any raspberry jam will be delicious. […]

Recipe Scene: Maple Glazed Gingerbread Doughnuts

May 9, 2018 Kate Delbridge

This is actually just a regular cake recipe that I cook in doughnut tins. I also use this really good recipe to make individual gingerbread puddings that make a great dessert when served with a scoop of ice cream. The batter is pretty runny, but don’t be tempted to add any more flour. If you’re making these in doughnut tins, remember to grease the tins well and only half fill with batter – if you over fill they will rise too much and you’ll lose your doughnut hole. You can of course also make this in a regular cake tin. I’m sorry there’s no quantities for the icing, I just guess. […]

Recipe Scene: Hamburger Buns

April 18, 2018 Kate Delbridge

If I’m pressed for time I buy hamburger buns, but I usually make my own for all the usual reasons – I know exactly what’s in them, they are healthier, cheaper, smaller green footprint and air miles etc. You just need ot make sure you have about 2 hours earlier in the day for prep and cooking, though the actual work time is about 10 minutes – quicker than it takes to go to the shops and buy some! You can brush the tops with milk before cooking for a soft bun, or brush with water and top with sesame seeds if you prefer that. Brushing just plain water on the top will give you a crustier top. Alternatively you can dust with flour or just leave plain. […]

Recipe Scene: Flourless Orange Syrup Cake

April 11, 2018 Kate Delbridge

This cake is super easy – once the oranges have been poached you just throw 5 ingredients in the food processor. After it has cooked you can cover it with the orange syrup, top with caramelized orange slices or dust with icing sugar. Because it’s so moist it keeps really well. Like all dessert cakes it should be served with cream and / or ice cream. Just don’t buy reduced fat cream as i accidentally did last night, as it will never thicken! […]

Recipe Scene: Splice Cake

March 28, 2018 Kate Delbridge

With lime and coconut, this cake has the flavours of my favourite icy pole. I got this recipe from a free Coles supermarket mag, and it’s a cracker. All I did to change it was adjust the cooking time as the original recipe suggested to cook the cake at 160 degrees for 2 hours, but I prefer to cook my cakes slightly higher and for less time. It’s delicious, makes a really large cake and it keeps well as it is so moist – ticks all the boxes! You can decorate it however you like. I’ve just piped circles on the top of this one, but I have also topped it with lime slices and also flaked coconut. Anything that carries on the lime/coconut theme works well. […]

Recipe Scene: Mixed Berry Pavlova Wreath

March 14, 2018 Kate Delbridge

Wreath-shaped pavs seem to be all the go at the moment. They are of course just a regular pavlova mix shaped differently. If you don’t have any raspberry essence you can just make a regular vanilla pavlova. Top with whatever fruit is in season. As a tip, make sure you measure your largest serving plate before making the wreath, you don’t want to be in the awkward position of not having a plate big enough to put the pavlova onto. I also mark out the shape I want on the back of the baking paper first – for me making an even circle shape is harder than it seems! […]

Recipe Scene: Sticky Caramel Chicken Rice Paper Rolls

February 21, 2018 Kate Delbridge

Rice paper rolls don’t really need a recipe – veggies, noodles, meat, whatever, wrapped in rice paper. However this chicken recipe is great, and adds extra depth to rice paper rolls. The veggies I’ve listed are of course just a suggestion, use whatever you have to hand. I tend not to put noodles into my rolls, but if you like you can cook up a pot of thread noodles and add them to the mix. Regarding herbs, any combination of Vietnamese mint, coriander or regular mint works really well. If you’re pressed for time and can’t make the sticky caramel mix you can just poach or pan fry the chicken thighs, or just use a BBQ chook. […]

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