Ready to make the filling for Orange-Scented Anzac Biscuits with Dark-Chocolate Truffle Filling? If you're just jumping in here, you might want to pop on over to read Part One of this story to get caught up. Part One gives you a short history of ANZAC day and Anzac biscuits, along with my orange-scented version of … Continue reading Part Deux: Orange-Scented Anzac Biscuits with Dark-Chocolate Truffle Filling
Australian food -- not the new, ModOz cuisine of today's successful Australian restaurants, but the traditional Australian food that was made by my grandmothers and great-grandmothers -- is funny stuff. More often than not, recipes were the result of creative problem solving, a need to economize, and usually had a bit of folklore attached. Take … Continue reading Inspired: Making ANZAC Biscuits (Part One)
I was feeling a bit nostalgic for Easter treats this week and decided to pull something from the Gâteau et Ganache archives: passion fruit daisy marshmallows. For years I made a spring trio of fruit marshmallows -- strawberry, passion fruit, and lemon -- cut into daisy shapes and finished with a button of dark chocolate … Continue reading Marshmallows and Chocolate, Oh My!
Swiss chard is one of those vegetables that I keep meaning to try; it seems so interesting, with those colorful stems and strong green leaves. What can I say? I'm a sucker for a good-looking, seasonal organic vegetable.Lately I've been checking it out at the farmer's market and thinking "maybe, someday…" but always end up … Continue reading My Spring Fling with Swiss Chard
I'm kind of apathetic toward peanut butter and jelly. There, I said it. I know, I know...who doesn't love PB&J?! It's a uniquely American thing that's like mother's milk to kids who grow up in this country. But I didn't grow up eating peanut butter and jelly, so for me it's been an acquired taste. … Continue reading Inspired: Rethinking PB&J
Here I was thinking that I'd have to tuck this post away for a rainy day. Well, I'd like to thank Mother Nature for her excellent timing! As a followup to last week's post, Inspired: Food Waste, I'm sharing my version of Spring Vegetable Broth. Oh, I know what you're thinking: "uh, Anni, it's so much … Continue reading Spring Vegetable Broth
