Semifreddo al torrone e cioccolato

Semifreddo al torrone e cioccolato

Semifreddo translates to semi-frozen in Italian. It is an Italian frozen (ice-cream) dessert which doesn’t involve the use of an ice-cream machine.  The flavours here are nougat (torrone) and chocolate (cioccolato). The first time I ever made semifreddo (as a teenager) I remember thinking – how easy is this to make! I quickly included it…

Dulce de Leche

Dulce de Leche

Dulce de Leche is a caramel milk-based sauce.  Literally translated, it means “milk candy” or “candy of milk”. It is a South American confection prepared by slowly heating sweetened milk which gradually changes colour, texture and flavour. It is very similar in flavour to caramel, but differs however, as caramel is made by heating sugar. …

Rough Puff Pastry

Rough Puff Pastry

Rough Puff Pastry is an easier way to make a true puff pastry and is often called or known as a ‘cheats’ version of puff pastry. Large knobs of butter are mixed through dough and the dough is then rolled and folded to spread the butter through the dough. The result is uneven layers and…

Plain Scones

Plain Scones

It is tradition, in our household, that on every Mother’s Day & Father’s Day scones are made. As it recently was Father’s Day, I made plain scones served with strawberry jam and thickened cream for hubby.   However, you don’t need to wait for a tradition like ours to have scones.  They are great to have…

Lemon Curd

Lemon Curd

Lemons would have to be one of my all-time favourite ingredients.  You can use it a little to lift a dish or a lot to give a dominate lemon flavour in both sweet and savoury dishes. Lemon curd is a perfect example of a sweet with a strong lemon flavour.  It is sharp, rich and…

Frangipane

Frangipane

Frangipane is a baking staple!  It’s a filling made from or flavored with ground almonds. This filling can be used in a variety of ways including cakes, tarts and other assorted pastries, such as the Almond Croissants.  I mainly use it as a filling for my fruit tarts and also use it to make a…

Macaroon shells

Macaroons

There are 2 methods for making macaroons: French meringue (traditional way), or Italian meringue (modern way used by most pastry chefs and bakers as they are less fragile and more practical to use). I’ve used the French meringue method here as it’s not hard to do and the macaroon shells are soft and chewy and…

Roasted Balsamic Tomatoes

Roasted Balsamic Tomatoes

I hope you had a marvelous Christmas and start to 2014. It’s time now for lighter eating (after all that extravagant consumption) and utilising the abundance of fruit and veggies from our garden. Our tomato plants have been extremely generous for our first crop and there are many easy ways to employ them in the…