The key to a delicious toastie is the quality of the ingredients, and it all starts with great bread. Bread is king!
But what about all those people with intolerances to gluten? Unless you’re actually medially diagnosed as coeliac, there’s probably nothing wrong with eating real bread. The key is – keep it real. Once upon a time ago, all bread was real. It was made with good quality unbleached wheat, and more importantly it was fermented (aka leavened or proved) for at least 8 hours. Everything changed in . . . → Read More: Bella’s Low Gluten & Low Lactose “Grilled Cheese”, as seen on The Morning Show
Yay it’s national chocolate day!
The Aztecs are credited with discovering the wonderful cacao bean. Today being National Chocolate day we wanted to celebrate this delicious food by sharing a recipe for traditional Mexican Hot chocolate to pay homage to its ancient history. When first discovered, cacao beans were roasted and ground to make a bitter chocolate drink that was known to revitalize and even as an aphrodisiac. It then started to be made with sugar and became more palatable to European countries and its popularity soared all around . . . → Read More: Sammy’s Ancient Aztec Hot Chocolate, as seen on The Morning Show
We are so proud to have had the opportunity to share some of our favourite polish recipes with the guests of the Sydney and Melbourne Good Food and Wine Shows last month!
As children, we were lucky enough to visit Poland and meet all our family (only mum and dad live in Australia). One of our favourite memories was driving up north to the lakes district, Mazury, a mecca for polish families in the summer (and for my sailing obsessed uncle). The drive up was a sea of red… . . . → Read More: Mus Sernikowy – Polish cheesecake and poppyseed mousse, as seen at Good Food and Wine Show
The kitchen can be a dangerous place… and legend has it that a German baker was stung by a bee while making this cake!
This is an incredibly delicious cake which has been made in Germany for hundreds of years. It’s a sweet, yeast-risen cake, filled with vanilla crème patissiere, and topped with the most decadent honey almond crunch. It can be found at all the best pastry shops, and in the kitchens of all the best Oma’s (Grandmother in German) who have made this a family favourite for . . . → Read More: Bella’s Bienenstich Kuchen – German Bee Sting Cake, as seen on The Morning Show
If you thought your nanna made the best scones… then you might just have to give her a run for her money with this recipe!
The Country Women’s Association has long been the toughest judge when it comes to scones. They should be light and fluffy, rather than dense and stodgy, and have a light crusty top. For this, make sure you:
don’t overwork the dough make sure the dough isn’t dry – it should be slightly sticky cut using a floured cooking cutter or knife, to help them . . . → Read More: Bella’s Spiced Fig and Almond Laucke Scones, as seen at Good Food and Wine Show
The traditional Italian breakfast is very different from what we’re used to in Australia. Brekky is always sweet, and always accompanied by a cappuccino! Across Italy, the cornetto (essentially, a croissant) is most popular, but today we’re cooking a regional specialty from the island of Sardinia.
Seadas (or sebadas) are a fried pasta, filled with fresh young unripened sheeps milk cheese and drizzled with local honey. These local treasures are eaten at any time of the day, including breakfast!
If you can get it… young pecorino sheeps milk cheese . . . → Read More: Seadas, Sardinian Pastry with Ricotta and Pecorino, for Barilla at Good Food and Wine Show
Coming from a Polish background I know how popular apples are so it’s no wonder that there are so many polish dishes with apple in them. Growing up there was nothing I loved more than my mothers Apple pancakes. When I’m feeling a little homesick it’s the first thing I’ll cook to cheer me up.
Over the past few years I’ve adapted my mothers recipe, by adding another typically Polish ingredient, poppy seeds. Then I finish it off some stewed rhubarb which is in season over winter.
The secret to . . . → Read More: Sammy’s Apple and Poppy Pancakes with Rhubarb and Jalna Sweet and Creamy Yoghurt, this weekend at Good Food and Wine Show SYDNEY
The world cup begins very soon and many of us will have a few early mornings waking up to watch the football matches before work or school. To celebrate the host country and also fill our tummies in the early hours of the morning I’m going to share my favourite recipe for a Brazilian Acai berry bowl.
Acai is a native Brazilian berry that’s extremely high in antioxidants making it a bit of a super food. These nutritious berries can be found growing on a species of palm in . . . → Read More: Sammy’s Brazilian Acai Breakfast Bowl, as seen on The Morning Show
Vic Asks: I am wanting to create a topping for a plain yoghurt with a New York theme and another with an Australia theme. Can you suggest anything that goes together well and is easy to source?
I just LOVE yoghurt, and you definitely need to start with a great quality yoghurt. Many products on the market contain everything that you don’t want. I just looked up 1 popular supermarket brand of mango flavoured yoghurt and it contained: less than 2.5% mango (shock!), 4 different types of . . . → Read More: Bella’s Macadamia, Coconut and Mango Muesli, as seen on Lifestyle Food
A classic French omelette has to be the best go to quick meal. I for one am extremely guilty of enjoying a quick omelette for dinner every now and then. The perfect omelette should be soft and fluffy on the outside and the center should be soft and gooey. Simple flavorings are my favorite. I usually see what fresh herbs I have in the garden, but I usually choose between chives, tarragon, parsley, or even basil. A little butter while cooking adds a nice flavor to the omlette but . . . → Read More: Sammy’s Simple Classic Omelette, as seen on Food For Life