Articles by 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! […]

I’m very keen on Ferrero Rochers – chocolate and hazelnut, what’s not to love? This is a really nice brownie recipe, that I stir Ferrero’s through to make it even more decadent and delicious. I think you will find yourself quite popular if you make a tray of this. […]

This is a super easy version of this beautiful cake, recipe from taste.com. Usually a Persian love cake is made by preparing a basic mix and using that as a sort of base, and adding yoghurt and a few other tings tot the remaining batter to make the rest of the cake. This recipe however is really quick, as you just throw everything in. It still retains the essence of the traditionally prepared cake, but takes half the time to prepare. […]

No one in my household ever wants to eat the crushed Weet bix in the bottom of the box – myself included. I often make the delicious marshmallow-topped Weet Bix slice, however I make these […]

These Greek almond shortbreads, drenched in icing sugar, are one of my favourites. The recipe is very straightforward, however they are a little time consuming to make, depending on how pedantic you want to be with getting all the crescents to look the same.  Also they can make a bit of a mess due to all the icing sugar, and the need to work fairly quickly once they come out of the oven.  Despite this they are well worth the effort.  Give me a cup of coffee and plateful of these and I’m a happy woman.  […]

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. […]

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. […]

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. […]

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. […]