Articles by Kate Delbridge

About Kate Delbridge
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.
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Food & Lifestyle Scene

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.

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Food & Lifestyle Scene

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.

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Food & Lifestyle Scene

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.

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Food & Lifestyle Scene

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.

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Food & Lifestyle Scene

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.

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Food & Lifestyle Scene

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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Food & Lifestyle Scene

Recipe Scene: Spinach and Feta Filo Pie

September 6, 2017 Kate Delbridge
This easy and delicious vego dish is form the fantastic The Dinner Ladies cookbook. Well, it’s a modification of their recipe – the first time I made it I forgot to buy the ricotta that’s supposed to be in it, so used double the feta instead. It tasted great, so now I keep making it this way. You can of course use whatever cheeses you like (or have in the fridge) and you can also play around wit the herbs.

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Food & Lifestyle Scene

Recipe Scene: Sticky Peanut Butter Pecan Buns

August 30, 2017 Kate Delbridge
I adore peanut butter – love it in savoury satay sauces, sweet things or just straight form the jar. This recipe comes from the cookbook The Ultimate Peanut Butter Book. I’ve changed the dough recipe to make it quicker, and they put raisins in the filling. Feel free to do so, but I felt there was enough going on without adding them. You can use crunchy or smooth peanut butter, I favour smooth. These buns smell divine as they are baking, and are best eaten while still slightly warm with the deliciously sticky topping running down the sides.

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