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. […]

Recipe Scene: Corn Bread

February 14, 2018 Kate Delbridge

Strictly speaking, I don’t know that this actually is corn bread in the true sense of the word. It doesn’t contain cornmeal, it’s really just a standard loaf of bread with a tin of corn added. But it’s none the worse for that, it has a delicious flavour, is beautifully soft and is equally good fresh or toasted and spread generously with butter. I sometimes add some finely chopped jalapenos and some cayenne pepper to add a little kick to it. It’s also good with a few handfuls of cheese added. Perhaps just don’t serve it to anyone form America. […]

Recipe Scene: Chocolaty Nutella Bread and Butter Pudding

February 7, 2018 Kate Delbridge

Bread and butter pudding has to be up there in terms of comfort food desserts for lots of people – smooth, silky custard and squidgy bread with crispy, crunchy tops. Sometimes I love just a plain pudding, but it’s also nice to up the ante with this chocolaty version. If you want to make it super chocolatey you can add some melted chocolate to the custard mix, or throw a handful of choc bits into the pudding. And the leftovers taste fabulous for breakfast. […]

Recipe Scene: Raspberry Ripple Slice

January 31, 2018 Kate Delbridge

This slice has 3 stages but it’s well worth giving a go because it’s delicious. You can change it around pretty easily by omitting the cocoa and having a plain base and switching the essence and food coloring around – lemon essence and yellow colouring for a chocolate lemon slice, orange essence and orange coloring to make jaffa etc. The top doesn’t have to have the swirls of chocolate, but I think it adds to it. […]

Recipe Scene: Marbled Caramel Slice

January 24, 2018 Kate Delbridge

Allow to cool completely, then top with chocolate. Melt the chocolate in two separate bowls. Add the oil to the milk chocolate and stir until very well combined. Pour evenly over the caramel, then drizzle with the white chocolate. Use a skewer or the tip of a knife to create marbled patterns through the chocolate. Allow to set completely and slice into squares. […]

Recipe Scene: Coffee Scrolls

January 17, 2018 Kate Delbridge

I think most people love a coffee scroll. I know I have strong childhood memories of getting one as a special treat from the school canteen – they always seemed huge back then. In this tradition I like to continue to to make my scrolls pretty generous, but you can make them smaller if you like. However that probably just means that people will have two. […]

Recipe Scene: Vanilla Pear Cake

January 10, 2018 Kate Delbridge

This is a really quick and easy cake to make, and is a great way to use up pears. I often end up with one or two pears that are too squishy to eat, but it seems a shame to throw them away. By stirring them through a vanilla cake batter, you get a delicious pear flavour to the cake, plus you can feel virtuous for not having thrown the pears in the compost. […]

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