Have a jar or two of Candied Quinces in your larder, some whipped cream or ice cream and you’ll have a delicious dessert on the table in an instant. Or use them, as we’ve done, in our Quince and Almond Cream Cake, or our Candied Quince and Ricotta Cake. Try replacing the rhubarb with Candied Quinces in our Rhubarb, Orange and Almond Tart ….
I make a lovely honey mousse – yes, I know I shouldn’t be saying it myself – but it has a really luscious but melting texture..
n the lead-up to a wedding in the family, (catering for a completely gluten-free reception for 40 people, but more of that later) my husband came home with some shopping, beaming, because he’d managed to score 14 punnets of beautiful strawberries for $7.50...
I’m very lucky to live near the Sydney fish markets. I try to time my shopping to avoid the weekend rush and the madness of the carpark, but in the middle of Chinese New Year...
A ripe pear is notoriously difficult to purchase so we always seem to have a number, in various degrees of ripeness, sitting in our fruit bowl …. just in case. This week a few rapidly ripening offenders were put to very good use in our Pear, Ginger and Honey Cake which we topped with Pears Poached in Mead ....
Easy to whip up and even easier to devour, our gluten-free, Pear, Chocolate and Vanilla Cake is as delicious eaten warm as it is at room temperature. But don’t be put off by its modest appearance. A slice will deliver wafts of vanilla, sweet and juicy slices of pear and bursts of chocolate all in a moist, sweet gluten-free cake ….
Most of our recipes for pastry - and we do have a few of them on the blog – are made with a blend of flours that work together to replicate the characteristics of wheat flour. This one is unusual because it uses only buckwheat flour, along with the usual butter, sugar, egg, etc. Whether it’s serendipity, chemistry or both, the buckwheat flour behaves beautifully, just like wheat ….
These Orange, Almond and Vanilla biscuits are delicious and can be made in any shape and iced in any way for any occasion. However, we at The Coeliac’s Revenge have produced them in ‘YES’ shapes and in the colours of Aboriginal Australia to show our support for a YES outcome in our upcoming vote for constitutional change in Australia ….
f you’re on the lookout for a sweet little chunk of gluten-free deliciousness, and you’re partial to ginger, whip up some of this Ginger Hazelnut Crunch. Each small bite has a layer of smooth ginger topping on a crunchy hazelnut biscuit base, which makes it great company for a coffee or to round off a good meal ….
I’ve been making this cake for many years now and I can’t quite remember from where the recipe originated. What I do know is that it is very well liked and often ‘just another small slice, please’ is guiltily requested. To decorate, either go the full bling by applying some gold leaf to the ganache frosting or simply dust with icing sugar ….
We know that lots of people love a cheesecake so here we’re offering a baked Cherry Mascarpone Cheesecake for you to try. With the use of a food processor it’s very simple to make so maybe this is one to try with your enthusiastic little cooks. They’ll just have to wait overnight until it chills in the fridge ….
Years ago, the Byron Bay Cookie Company used to make some very decent gluten-free Macadamia and White Chocolate Cookies. In those days, when there wasn’t a lot of gluten-free on the market, they were a stand-out. Sadly, the quality of the product didn’t last, but if you like a good cookie, please try a batch of our Macadamia and White Chocolate Cookies ….
