Strawberry Cake…. without the eggs
Like any proud strawberry one should aspire to be plumb, firm, well rounded and have a solid natural red colouring that delivers a sweet delicate flavour. The Queensland strawberries I’ve been enjoying lately have been just that, and frankly, I can’t get enough of them.
Read MoreBalsamic Strawberry and Goats Cheese Bruschetta
Lucky me took some time off work last week. My family and I organised to meet in the beautiful coastal town of Woodgate and we all had the most wonderful time. Woodgate, for those of you who don’t know is about 20 minutes out of Bundaberg. Woodgate Beach itself offers an uninhabited 16km stretch of soft white sand lined with graceful she-oaks and is home to many, many kangaroos.
Read MoreKate’s Week – Peppered Figs & Seared Tuna Salad
A party of flavours with Kate’s menu tonight! To start we enjoyed an entrée of Peppered Figs, a reciped adapted from George Calombaris’ Hellenic Kitchen Cookbook. A visual feast to behold, the peppered figs with its honey, spices and balsamic glaze went perfectly with the grilled haloumi. The recipe called for dried baby figs which I admit Kate found somewhat challenging to find here in Brisbane. One of our Wednesday Girls Dinner originals Jenny came to the rescue though;
Read MoreDisaronno Amaretto and Lime Soufflé
Apparently Miss Foodie doesn’t cook enough desserts, so as any good food blogger would have it, I have listened to my foodie friends and adventurously created my first ever soufflé for you all. Not having attempted soufflé before I searched through my cookbooks for an easy to follow recipe. Featured in my French Classics Made Easy cookbook was a delightful Grand Marnier Soufflé recipe. Apparently the soufflé au Grand Marnier as it’s known is one of the most popular dessert soufflés in France. Not having any Grand Marnier on hand, I opted to give mine a little Miss Foodie twist by using...
Read MoreCrumbed Pork Loin w Sautéed Apples, Potatoes and Sage
Surfing around for something different to do with pork loins I stumbled across a tasty crumbed pork recipe to be served with sautéed apple, potato and sage -sounds scrumptious doesn’t it? Is it the crumb that makes it so inviting do you think? It certainly pulled me in. The recipe called for fresh breadcrumbs and to be honest, I’m usually a bit lazy when it comes to making breadcrumbs. However, on this this occasion I made an exception using some left over spelt baguette which I processed in the blender. Then it was just the simple step of lightly toasting in the oven. For a 5...
Read MoreGourmet Lunch Box
If you’ve ever renovated a house before you will understand how one feels giving their beloved weekends up to sanding and painting *sigh*. The weather was magnificent at the weekend and although my Saturday was taken from me, I wasn’t about to let painting take away my Sunday too! Deciding on a bush walk, I thought I’d have a bit of fun transforming the traditional lunch box into a gourmet lunch box on the go. I envisioned a gourmet baguette filled with luscious roasted vegetables, homemade chips and fruit kebabs with yoghurt. My first step was organising a custom spelt baguette from my...
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