The kids love the taste and design of these cookies, and don't realise nor care that they are not eating chocolate! The adults are a bit partial to them, too.
This is a dairy-free recipe, though they work just as well with butter. It came from Sue Dengate's food intolerance website. Prep time includes chilling time for dough.
I made these tasty little mouthfuls from a recipe from this month's Super Food Ideas (Dec/Jan 2007) - for a mums and kids morning tea party. Everyone loved them. So quick and easy to make. (Prep time includes the 15 minutes cooling time for the onion mix.)
One of those dinner creations inspired by the contents of my fridge, this is a really nice vegetarian twist on an old favourite. Quantities are a little inexact, and really depend both on the size of your baking dish and your tastes.
From a super little book called "Quick Breads", this lovely aromatic bread is delicious spread with butter and honey. You MUST use fresh grated nutmeg, not that insipid dried stuff. It is also a terrific way to use up an open can of coconut milk (or cream). Very easy to make, too.
Another from Tessa Kiros' lovely book, "Apples for Jam". I haven't yet tried it, but love using buttermilk and expect it won't be long until I do! Any fresh berries will do - Tessa says frozen ones tend to be a bit too mushy and will collapse.
This just came together last night as I wanted to use some of our beautiful home-grown cherry tomatoes. The balsamic vinegar seems to enhance the flavour of the tomatoes (much as it does with strawberries).Quantity is only fairly small as I made it for myself and DH - it was perfect as a side dish.
There seems to be 2 types of biscuits/cookies that go under this name. These are the Australian version, old-fashioned meltingly soft buttery shortbreads sandwiched together with a butter icing. This recipe came from Super Food Ideas, and it is perfect.
This is Jackie French's (Australian writer/TV personality/gardener) recipe, and it is delectable! I made it for myself with vanilla soy milk (I don't have regular milk) but I still used real butter (can't beat the flavour!) The hint of orange rind in the aroma and taste of this rich but light cake makes it really special.
This is great picnic food, as it's good to eat hot or cold. An improvisation based on the fridge contents one day, this gets the green light (no pun intended) from my meat-eating hubby. You can substitute any veges you have on hand, and of course substitute homemade shortcrust pastry for the frozen - enough for one pie base and the lattice for the top. Cooking time includes pre-baking pastry base.
Don't let the colour put you off (nor the spelling - I'm Aussie...that's 'color' for some of you!)! This salad looks and tastes beautiful, and comes from Jamie Oliver's vibrant and inspiring book "Jamie's Kitchen". (Prep. time includes cooling time for the potatoes.)
Julie Stafford's wonderful muffin recipes revolutionised my baking. She introduced me to apple juice concentrate, which contains only 66% sugar and lots of vitamins, minerals and fibre not found in other sweeteners. You can make your own by boiling down pure apple juice to a syrup-like reduction, but good health food stores should have it. This is my absolute favourite muffin, moist and full of flavour....thanks, Julie!
An Aussie version of Pineapple Cream Pie, this beautiful dessert pays tribute to the gorgeously aromatic white-&-gold tropical frangipani flower. I love coconut, so I've jazzed up this Golden Circle recipe with coconut milk and shredded coconut...mmmm! I use a simple biscuit crumb crust, but any favourite pastry shell will do. The time for the preparation of the shell is not included.