A very simple but effective concept that really delivers in terms of looks and taste. Use best quality eggs and bacon or ham and everyone will be very happy! Click here for: Blog post – Lockdown Tryouts – Eggs!
This Basque version of cheesecake doesn’t have a crumbed biscuit (cookie) base so it is easier to make. It is cooked at high heat and thus tends to come out rather browned but it has an appealing creamy centre! Click here for: Blog post – Lockdown Tryouts – Eggs!
The buckle cake is a North American recipe which calls for lots of fruit – lots! While berries are typically used, other fruits can be substituted! Click here for: Blog post – Rhubarb and Strawberry Buckle Cake
Batons of marzipan are hidden in the almond meal and marzipan batter, and then topped with batons of rhubarb! Click here for: Blog post – Rhubarb and Marzipan Torte
Spread the feta and cream mixture evenly inside the scored pastry border. Line up the asparagus spears on top in a decorative manner, brush them with olive oil, top with dill and bake! Click here for: Blog post – Asparagus
Their ham and cheese sandwich, which came topped with a fried egg, was so impressive and memorable! Click here for: Blog post – Toastie
A French gourmand told us it was inconceivable to make an omelette using a mixture of both butter and olive oil. We soon converted him! Click here for: Blog post – Mont Saint-Michel
We grated the truffle and stirred it through the egg mixture before cooking in the normal manner. But was it an “out-of-this-world” experience? With Australian truffles now widely available, give it a try and decide for yourself! Click here for: Blog post – Europe 2016 – Part 10
The crème renversée produces one of those magical moments of cooking when you discover that the hard toffee base has liquefied under the cream! Click here for: Blog post – Europe 2016 – Part 5 Recipe pdf – Crème Caramel
A cheese soufflé is great fun to do and not as difficult as you would think. And its delicious of course! Click here for: Blog post – Europe 2016 – Part 5 Recipe pdf – Cheese Soufflé
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