Articles by 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. […]

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. […]

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. […]

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 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. […]

As a housewarming present once my brother gave me a box of 36 Reese’s Peanut Butter Cups. Yum. What a great brother. Given I had so many I experimented a bit with using them in cooking. This slice is really great – buttery and scuity with chunks of peanut butter cup scattered throughout. If you want the slice to be soft, cook for 30 minutes. If you’d prefer it to be more crunchy and firm then leave it in the oven for an extra 5-10 minutes. […]

If you like bananas it’s generally a given that you love banana cake, and having a couple of dark bananas in the fruit bowl gives me the perfect reason to make one. There are lots of things you can add to a banana cake to jazz it up, but I really like the simplicity of adding a bit of maple syrup for extra depth. If I’m feeling a bit healthy I use whole meal flour instead of white, but either is delicious. If you
want a bit more of a caramel flavour replace the white sugar with brown. […]

I’m always a bit anxious when it comes to unmoulding an unbaked cheesecake –
will it have set, or will it form a liquidy pool on the serving plate? This si a very
good recipe and works every time – no need to fear with it. I do however always
use full fat Philadelphia cream cheese as I worry that the lighter version won’t
have the staying power. If you don’t want to do the raspberry swirls you can
leave it as a classic vanilla cheesecake, or add a little lemon or lime juice to give it
a hint of citrus. I’ve included enough crumb mixture to go up the sides of the
cheesecake, however I usually make less and just have it on the base. And as
always, make sure the cream cheese is room temperature or it won’t incorporate
properly. […]

This recipe is based on one I found online at www.delcious.com.au. I’ve adjusted it slightly and changed the icing to a fudge frosting. I first made this when I bought a large box of Maltesers but left them in a hot car and they all melted together into one big Maltesery block. But once they were chopped and scattered over and inside this cake no one was any the wiser. The cake is easy to
make and has a delicious flavour. If you don’t want to make the frosting you could easily whip cream and stir thorough crushed Maltesers and use this to fill and top the cake. Equally as delicious. […]

I adapted this recipe from one I found in Super Food Ideas magazine. It’s a really good brownie recipe, topped with a kind of coconut ice type layer that is briefly baked in the oven, then covered in chocolatey topping with a further scattering of coconut. I think you will find yourself quite popular if you make a tray of this. […]