Two ingredients that remind me of Spain are quinces and
almonds. This delightful cake fits perfectly with this time
of the year and will please all.
Ask most children what they like best about Easter and
undoubtedly the answer will be chocolate eggs!
These fritters are full of nutrients, texture and flavour.
You can easily add your favourite herbs or pulses to suit.
Silverbeet grows well in our climate and we are constantly
looking for ways to use it. I love this decadent dish, which
when served alongside any dinner casts a new light on a
sometimes overlooked vegetable.
This is pretty much my friand recipe but when made into a
cake it adds a wonderful moist texture. It is grape
harvesting time so any petite wine grapes will burst with
flavour into this cake.
I love this succulent, exotic salad. Anything that tastes so
delicious, is so little trouble to make and can be prepared
ahead of time has to be a winner.
This recipe is an old English one and with fresh blackberries
in season, it just seems right to partner the two.
Scones are popular in cafes these days, although few
people whip up batches at home as our grandmothers used to.
Charmian Smith and friends make some scones.
Corn has arrived and this homemade version of creamed corn is
simply irresistible. Serve it alongside grilled chicken or
pork, although I love it on hot buttered toast.
There was a time when my thoughts of chutney and pickles were
relegated to something my mother did that took all day, made
a mess and was generally only appreciated at the local
A&P show competition.
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