Too pink do you think? This platter of mini iced vovos, jelly cakes and mini Victoria sponges were on their way to the Custard Club's morning tea. They didn't seem to mind the profusion of pink at all. The platter started out as just jelly cakes, but things went awry with the icing for the … Continue reading Pretty And Tasty Pink

As promised the recipes from last evening's discussion with Renee Krosch in ABC Sydney, Evenings. Iced Vovos This dough can also be used to make old-fashioned kiss biscuits. For the biscuit bases 125g butter, softened 125g sugar 1 egg 125g plain flour 125g self raising flour ½ cup raspberry jam, approximately 1 cup desiccated coconut, … Continue reading Mini Iced VoVo. rum balls and little dog treats – recipes

Kasoundi This preserve is an Indian style chilli oil pickle.  You will notice that the finished product has some oil floating on top.  Please don’t be tempted to remove it, as it is an essential ingredient for the preserving. Once the jar is emptied of pickle, this oil will remain to some extent in the … Continue reading Recipe from todays ABC talkback at Royal Tasmanian Botanical Gardens – Kasoundi

This cake was discussed last evening in the food segment with Renee Krosch, ABC Sydney Evenings. With mangoes now in season, it's the ideal time to bake it. Honey caramel mango upside down tray bake 600 to 800g mango flesh (thinly sliced or cut into 1cm cubes) For the honey caramel 125 g butter 125 … Continue reading Mango Upside Down Cake recipe

Wednesday it is, hooray!. For the Custard Club this morning, an upside down honey caramel apple cake. I am SO pleased we preserved jars and jars of diced apple in autumn. They are always so handy for cakes, muffins, crumbles and pies. The tray bake style cake looked great when it came from the oven, … Continue reading A lovely Hony Apple Cake (with recipe)

Shock, horror. I ran out of Worcestershire sauce! So yesterday it was imperative to remedy the situation. Last summer we preserved some beautiful red cherry plums (so big I'd assumed they were blood plums). However, as can be the way with cherry plums, they turned out to be very bitter after processing. With more than … Continue reading The calamity of the Worcestershire sauce (or rather the lack of it)

Offerings for the Custard Club and another group of friends over the next couple of weeks. I adore baking treats for them. Plus they are the best test tasters ever. First - cream buns, an extended version, as I wanted to showcase the three jams I'd made that week This Wednesday for the Custard Club, … Continue reading Baking for friends of the Wednesday kind

Wednesday, my favourite day of the week. I never actually plan what I'll bake for the Custard Club's morning tea, but somehow something always occurs to me. I had some stewed apple cooked and a bowl of custard, destined for dessert for visitors, to accompany an apple crumble. So .... why not apple custard yeasted … Continue reading Apple Crumble Custard Buns and more

I was inspired by someone else's post on Facebook this morning, reminding me how good bagels are, so I thought I'd make a batch for lunch. Once shaped and boiled, then glazed with egg yolk wash, do you think I could find the sesame seeds to sprinkle over? Not likely, even though I know I … Continue reading Bagels – a great thing to make on a foggy, rainy day in Molesworth

Last night's segment with Renee Krosch (ABC Sydney Evenings) revealed that yesterday was World Coconut Day. Here are two of my favourite recipes. No photos sorry - I will try to get some up by the end of today. Coconut Crunch Apple Slice 1 egg white, lightly whisked For the pastry base 125g butter, softened … Continue reading World Coconut Day – recipes