by Marita Reynolds
Ingredients
155g Granita biscuits
75g butter
825g can fruit salad in juice
1 tablespoon powdered gelatine
375g cream cheese
½ cup caster sugar
1 cup whipped cream
Directions
Grease the bottom and sides of a 9-inch (23 cm) springform cake tin.
Crush the Granita biscuits (I place them in a plastic bag and crush them with a rolling pin) and place them in a small mixing bowl.
Separate the fruit salad … Read more »
by Marita Reynolds
Ingredients
½ lb (227g) butter or margarine (softened)
½ lb (227g) white sugar
4 eggs
4 tablespoons golden syrup
1 lb (454g) plain flour
3 teaspoons mixed spice
4 teaspoons ground ginger
1 teaspoon bicarbonate of soda
1 cup (237ml) milk
Directions
Pre-heat the oven to 350 degrees F (180 degrees C). Grease and line the bottom and sides of a … Read more »
by Wendy Tucker
Is this one of the best Writers Festivals in Australia? I think so. An amazing selection of disparate authors, easy to access venues, not too crowded and a whale frolicking at the lunch hour, stretch-the-legs walk.
The big names are in the bigger hall and these sessions are livestreamed to wider audiences in libraries so bookworms who are further away from Tathra can enjoy some of the festival. I’m not sure who decides which … Read more »
by Deb Worgan
Ingredients
½ cup of medium or robust olive oil
1 kg potatoes, peeled
Salt and fresh black pepper
Method
Preheat oven to 220º C.
Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
Drizzle a roasting tray with a little olive oil. Put the potatoes in the pan and push down on each with … Read more »
by Deb Worgan
Ingredients
¾ cup mild or delicate olive oil
2 or 3 garlic cloves peeled and chopped
A large pinch of salt
1 egg yolk, at room temperature
Juice of half a lemon
½ tsp salt and a pinch of black pepper
Method
Place garlic, a dash of oil and salt in a food processor or a blender. Pulse for 2 seconds.
Add the egg yolk and pulse on … Read more »
by Deb Worgan
Ingredients
½ cup medium or robust olive oil
3 very ripe tomatoes
salt and pepper
bread stick
Method
Grate the tomatoes into a bowl (it tastes better grated rather than blitzed).
Mix in the olive oil, salt and pepper to taste.
Cut the bread stick into diagonal, thin slices and toast very gently.
Spread a generous serving of the
tomatoes on the toast to serve.
