by AWIA | May 8, 2018 | Recipes
This is divine served barely warm as pudding with perhaps just a splash of pouring cream or best vanilla ice cream, or equally good cold with tea. For the best flavour, use well-ripened bananas. Serves 8-10 Ingredients 175g light muscovado sugar 175g unsalted butter...
by AWIA | May 8, 2018 | Recipes
Keep the kids happy and put some variety into their school lunches. Use this as a spread for their sandwiches. Keeps for a week in the refrigerator if kept in a sealed container. Just put all the ingredients together in a food processor and blend until they are...
by AWIA | May 8, 2018 | Recipes
from the ABC’s “The Cook and the Chef”, March 5, 2008 Serves 4 dependant on size Ingredients 375 g puff pastry (makes 8 rectangles) 100g crème fraîche 200g sharp cheddar, finely grated (Vintage Mersey Valley is perfect for this dish) 100g whole...
by AWIA | May 8, 2018 | Recipes
Walnut cakes feature in French, Greek and Eastern European cooking, ranging from simple, rustic creations to elaborate filled and layered tortes and gateaux. Ground walnuts are not available commercially as they turn rancid easily. Grinding your own walnuts is...
by AWIA | May 8, 2018 | Recipes
Among the many culinary applications the French developed for the walnut are bread and a spread. Nuts used in bread are typically broken or misshapen and not of sufficient quality for other uses. Walnut bread traditionally is served with pâtés, foie gras and cheese....
