Popular in South American countries, Dulce De Batata is usually served as an accompaniment to cheeses: a twist on quince paste, if you like…
2kg sweet potato
1.6kg sugar
30ml vanilla essence
40g gelatin powder
¼ cup warm water
Boil potatoes in their skins until very soft. Peel and mash well (or pass through a sieve/potato ricer/mouli)
In a large pot, add sugar, mashed sweet potato and just enough water … Read more »
The French shallot comes from the same family as onions, but has a milder, sweeter flavour. They are popular in French and Asian cuisine, contain a good amount of vitamin C and are a source of dietary fibre.
600g shallots
2 tbsp olive oil
25g butter
4 tbsp balsamic vinegar
2 tbsp brown sugar
4 sprigs thyme
375g sheet puff pastry
Heat oven to 200C.
I love autumn: it’s my favourite season of the year. Time to take a ramble through a pine forest. Go early in the morning after rain at this time of year and hunt for pine mushrooms, also known as Saffron Milk Caps. Go with an experienced hunter. Now pumpkins of all shapes and sizes are appearing on roadside stalls. Inspiration to make pumpkin gnocchi with the classic pairing of sage butter sauce. And ending this autumnal feast, … Read more »
Served warm, this light fruit sponge is pure comfort. Extra good with custard or whipped cream.
About 2-3 cups of cooked sweetened fruit of your choice
2 eggs
2 heaped tbsp of sugar
2 tbsp of flour
1 tsp baking powder
Preheat oven to 190C. Place fruit in a shallow baking dish and put into oven to heat while preparing sponge. Beat the eggs and sugar until very thick and creamy. Add sifted flour and … Read more »
800g pumpkin
140 g all-purpose flour
1 egg
salt and pepper to taste
nutmeg to taste
60g butter
8 leaves of sage
60g grated Parmigiano Reggiano cheese
Begin by preparing the pumpkin. Cut it in half, without removing the peel, rub with olive oil and place in a baking dish. Roast in a175°C oven for about 45 minutes or until … Read more »
Linda Sang
During the Cobargo Folk Festival I billeted 4 performers. They were all lovely people and it was a pleasure to host them. I asked them if there were any food preferences and intolerances or allergies. Luckily no allergies but there were a number of preferences. High on the list was gluten-free. I cook occasionally for groups of people and I find gluten-free dishes are the safest bet … Read more »
