Received an unusual gift of some Sakura salt from Japan. Teamed it with two heaped teaspoons of matcha and 100g dark chopped chocolate added to a batch of blondies. Scattered the top of the raw mixture with the salty flakes,
Enjoy a biscuit, but take a minute to reflect on tradition, loss and sacrifice. Made a crispy batch, noting that the image alongside the recipe reads ‘MUNCHIES or ANZACS’: my grandmother always called these munchies.
Another year has flown past. Are these my best Easter buns ever? Begin the recipe the night before you plan to bake the buns.
Embraced the Easter season and a warm Autumn Melbourne morning with a batch of Karen Martini’s Hot Cross Buns. Made the dough in the KitchenAid – holding back a 100g or so of flour to prevent the mass from climbing
Harvested a bowl of cucamelon, chilled for an hour or so, then halved each lengthwise. Tossed with the juice of 1 or 2 limes, a clove of microplaned, peeled garlic, a handful each of shredded basil and mint, and a generous
Tossed a salsa together with some chilled and halved cucamelon, a ripe, cubed, fleshy tomato, a handful of sliced spring onion, and sesame-soy-garlic dressing inspired by Chinese Smashed Cucumbers With Sesame Oil and Garlic.
Baked the NYT’s Chicken Potpie for the Modern Cook and made a batch of Rough Puff to top it off (without the curry powder, but included the turmeric for its comforting, medicinal properties and a golden hue).