I just love Eton mess, there’s something so sensual about that velvety cream, punctuated with the wonderful crunch of meringue. It’s a great dessert for dinner parties too – as you can pre-prepare it in a sexy stemless wine glass the day before, it refrigerates well overnight. Alternatively, you can make it free-form, dolloping the lush cream over store bought mini meringue nests, and topping with the ginger spiced rhubarb. It’s certainly a grown up version of plain berries!
Really, you should be warned in advance that this Ginger . . . → Read More: Bella’s Ginger and Anise Stewed Rhubarb Eton Mess, as seen on Food For Life
Not all of us are confident in cooking fish well. We are often scared of over cooking it resulting in a less than delicious piece of fish that requires some serious lemon juice squeezing to bring back the moisture.
Cooking fish en papillote means to cook in a parcel. A gift-like presentation – here with white fish, fennel, fronds and all carefully wrapped in a round of parchment paper, then left to intermingle in the oven. Hmmm its warming us just thinking about it.
Once ready, tear . . . → Read More: Sammy’s Fish en papillote with fennel – as seen on The Morning Show
These crispy baked chickpeas are a terrific protein-rich snack you can take on the go or enjoy at home when you’re feeling a little peckish. You can also experiment with different seasoning combos to make your own signature flavour. For this recipe we use canned chickpeas which work perfectly and you’re bound to almost always have a can sitting in the pantry, then add few spices and some olive oil is all you need. Not only are these a great healthy impromptu snack but you could also make a . . . → Read More: Sammy’s Spiced Crispy Chickpeas, as seen on Food For Life
Panna Cotta is an Italian dessert which translates to cooked cream. It’s a deliciously creamy dessert which is enjoyed all over Italy and can be made with many different flavourings. Its served chilled and is a great recipe to add to your dinner party repertoire because it is pre made and you just turn it out last minute. Panna cotta made with cream can be overly rich and heavy so I decided to try using a combination of butter milk and cream to balance out the richness with the sourness . . . → Read More: Sammy’s Buttermilk Pannacotta with Blueberry Coulis, as seen on Food For Life
Is there anything more satisfying than relaxing on the couch at night with a warm cup of tea in one hand and a cookie or biscuit in the other? For many this is the perfect way to unwind after a long cold day at work and something that the whole family can enjoy doing together. Although if you’re getting a little tired of your standard digestive or scotch finger with your cuppa, why not try making your own cookies. The flavour combinations are endless and it’s a great way . . . → Read More: Sammy’s favourite adults and kids cookies, as seen on The Morning Show
“Fermentation” is such a buzz word at the moment, but it’s actually nothing new at all, especially to the hoards of Europeans who have been eating sauerkraut for centuries. Whatever language you say it in, the name of this dish translates to sour cabbage, and that’s exactly what it is. Polish people love “kapusta kiszona”, the Alsastians in the east of france can’t get enough of it, and even the Koreans have their own spicy version, Kim Chi.
Fermented cabbage has a host of health benefits… importantly, uncooked/fresh sauerkraut . . . → Read More: Bella’s Home Made Red Sauerkraut, Apple and Walnut Salad
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