All posts filed under: In the kitchen

Crunchy Cranberry Cookies

What better way to get everyone together for that morning coffee with a freshly made oatmeal crunchy cookie,with succulent bits of cranberries. There’s something about the atmosphere of that warming fire in the family room, the cooler mornings and the sweet smell of baking in the kitchen. Having the day to myself I had a few household things to do…and do just that some baking…

After Dinner Choco -Mint Cupcake

Cupcakes have been around for age’s, I think everyone has tried one recipe or another. I have to admit this is my first. I wanted to make something a little different for a dessert,not too sweet, chocolate, fresh and satisfying. And so that’s how I arrived at this special treat. Chocolate and mint has always been a great combination. Table Eights- After Dinner Mint has always been a decadent finish to a dinner party, so enjoy my after dinner mint cupcake. Finding a recipe for a quick chocolate cupcake wasn’t too difficult…I decided on this one bowl recipe, I can see why cupcakes are a quick choice for many home making cooks, preparation time was a whizz, cooking time was quick, no cleaning of tins, and definitely a buzz whipping these things up. I however, didn’t want the normal look of a cupcake,(cake and frostinf) it wasn’t for afternoon tea,but an after dinner dessert. So knowing how delicious our gelato (ice-cream) is I put together this combo. Read on for the recipe…

Saucy Sweet Chili

Chilies are everywhere at the moment…sweet,hot,and fiery, couldn’t resist making a sweet chili sauce…not too hot, with just enough kick to spice things up… I used both red and orange hot peppers, so the sauce wasn’t a rich red colour,however tastes delicious just the same…

Seasonal Pizza

This pita bread pizza has contrasting tastes the sweetness of pumpkin combined with the intensity of the mild aroma of red torpedo Tropea onion. An Autumn seasonal delight. Put some colour into your middle of the week evening meal or that quick dashing lunch. These seasonal colours and vegetables,pumpkin,Tropea onions,silver beet and feta cheese make a delicious combination, Sweet Red Onions Of Tropea One of Italy’s prized onions, it’s super sweet, and has the added bonus ,the lowest lacrimal factor, the onion which dose not make you cry.A great bonus, don’t you think, slicing onions without burning eye’s. It’s grown in region of Calabria, Italy , along the coastline between Capo Vaticano and Vibo Valentia. It has a slightly elongated shape and a deep red, wine color. The onion itself is not only famous in Italy, but is known all over Europe for its unusually sweet and mild flavor. Read on for the recipe…

Grape Pound Cake

Why is it called a pound cake, well…originally all the ingredients were equal parts,a pound of butter,a pound of sugar,a pound of eggs and a pound of flour. These days although the same ingredients are used, we’ve diversified the quantities and added a few more. Today’s pound cakes are still buttery, rich and moist with a golden crust. In Italy this cake is called Bussolano or Ciambella Mantovana – Mantovana Ring cake. It’s usually made plain or chocolate flavour and served in the morning for dunking into coffee or hot milk.I found this recipe with it’s twist of using seasonal grapes both white and red and adding a glass of sweet white wine to the mixture. It has a delicate taste, nothing sweet at all to it, moist with the golden buttery crunchy crust. You’ll love it! Read on for the recipe…

The King of Mushrooms

The perfume of mushrooms open the Autumn season, as does the season for mushroom hunting through the forest. Rising early morning, with a slight chill in the air, old jeans and long sleeve shirt, boots and double socks, walking stick and woolen cap, ready are those who go on Sunday’s morning stroll  in search of mushrooms. Dampness, moss, old leaves and abandoned tree trunks, the perfect undergrowth of the forests environment to find these wonders. Italians call Porcini mushrooms “un trionfo di bosco” meaning the triumph of the forest. Porcini mushrooms fresh with their flavour, perfume and meat-like texture are just an exquisite and overwhelming flavorsome mushroom.  These  large capped mushrooms are also easily found in dried form available in supermarkets. Dried Porcini with their concentrated flavour and aroma can be added to risotto, sauces and soups.  A few facts about Porcini mushrooms.How do know the best of the best for their freshness? Signs of aging are if the undersides of the caps have a yellowish-brown tinge, the mushrooms are over-ripe. Best those ones leave …

Polenta Cake

So an Italian without polenta in their pantry, not likely! Polenta is the name given to both cornmeal and the dish made from it. This recipe is all yellow my friends, cornmeal, lemons and eggs. I was a bit skeptical about the amount of eggs in this recipe there’s eight…but in the end all turned out fine, and one single piece left for the photo and the rest is crumbs! Polenta is a major Italian staple dish. Dry polenta ( a coarsely ground cornmeal) is added to boiling salted water or stock and stirred using a wooden spoon, until it’s thick and creamy. These days a one minute wonder polenta can be purchased, so it’s cooked in a flash, otherwise the normal grounded polenta can take up to twenty minutes. Read on for the recipe…

Pumpkin Soup

This is my favourite of Autumn soups, warming the soul, soothing the chill in the air and giving a wonderful perfume to the kitchen. Capturing the midday sunrays, enhancing the warming colours of this plate,I served it with petite cheese sandwiches… A light creamy texture with a dollop of natural yoghurt and a sprig of thyme…read on for the recipe…

Pumpkin and Walnut Damper

Each and every season has its colour palate and Autumn is no exception. Vivacious oranges and reds, yellows and burnt ambers… With all these wonderful warming hues, I couldn’t resist buying some fresh butternut pumpkin and making this recipe of pumpkin and walnut damper. Read on for the recipe…

#3 Butterscotch Pudding

Handwritten Recipes This recipe was handwritten and sent to me from one of my dear special friends.We’ve known each other from college boarding school days and have kept in touch since then. I have to admit I was a fish out of water with this recipe as I’d never before made a self saucing  pudding…what’s the right dish to use? what should the sauce look like before pouring on top of the pudding mixture?… …but trusting my friend, knowing she had made the effort to write down this recipe and send it over the seas… I continue on her directions… …continuing every five minutes checking the oven, I was thrilled at the result.This is absolutely mouthwatering and I’ll admit it I went back for seconds.Read on for the recipe…