Jamie Oliver’s Fruit Scones Adapted from Fruit Scones, p. 331, Jamie’s Food Revolution (thanks to Rachael/La Fuji Mama for letting me cut and paste this recipe!) Makes 10 scones Jamie says: This is a cracking recipe for scones which uses dried cherries as well as the more traditional raisins. However feel free to substitute any […]
Anna Olson’s Sour Cream Apple “coffee” Cake Yield 6 Light or low-fat sour cream, while ideal for topping things, is not ideal in baking recipes. Use regular sour cream in all your baked goods. Ingredients: Cake • 1/2 cup unsalted butter, room temperature • 1 cup sugar • 2 eggs • 1 teaspoon vanilla • […]
Jamie Oliver’s Bolognese Sauce Ingredients Serves 4-6 2 slices of smoked bacon, preferably free-range or organic 2 medium onions 2 cloves of garlic 2 carrots 2 celery stalks (we added mushrooms – about a cup of finely sliced button mushrooms) olive oil 2 heaped teaspoons dried oregano 1 lb good quality ground been, pork or […]
Donna Hay’s Blackberry Cheesecake Pots Ingredients • 250g cream cheese • ¼ cup (55g) caster (superfine) sugar • ¼ cup (60ml) pouring (single) cream • 1 teaspoon vanilla extract • 120g fresh blackberries • 8 biscotti, to serve Method Process the cream cheese, sugar, cream and vanilla in a food processor until smooth. Add half […]
James Peytons’ chipotle enchilada sauce Featured in the March 1991 issue of Texas Monthly The cooking of Northern Mexico got its spark from ranching culture, in which food was prepared with indigenous ingredients and cooked over a wood fire. Ingredients •3 to 6 canned chipotle chiles; reserve adobo sauce •3 cloves garlic, minced •1 teaspoon […]
… to the next installment of the International Incident parties – this month we’re bringing DUMPLINGS! More on that later. Since it’s my (40th) birthday, I thought you could indulge me with a few paragraphs and pics about me. Because if it can’t be all about me today, when can it? 😉 A few facts […]
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