Maddison Barry
Sometime, simple is best. For me, nothing beats a nice, rich, gooey chocolate brownie, and there are so many variations! Keep it simple, or add some chopped nuts, white chocolate chips or even dried fruit. This is a great base recipe to experiment with.
185g unsalted butter
185g dark chocolate, chopped
3 eggs
270g brown sugar
40g cocoa powder
85g plain flour
Preheat oven to 180C, grease and line a 20cm slice tin.
Linda Sang
Serves 5
3 egg yolks
85g caster sugar
300ml single cream
75g ground pistachios
Chopped pistachios for sprinkling
Cream the egg yolks and sugar together in a mixer until smooth thick and pale. Transfer to a large stainless steel bowl. Pour the cream into a small saucepan and bring to the boil over medium heat.
Gradually pour the hot cream over the egg … Read more »
Kate and Sally, Dignams Creek
We’ve always appreciated the pumpkin. It’s resilient and easy to grow, a comfort food, nutrient-dense and it can be enjoyed well beyond its season … it’s one of those foods that just keeps giving. But until we were blessed by our abundant harvest this autumn we were ignorant as to just how versatile the pumpkin is. In the past we’ve eaten pumpkin as … Read more »
This is like a carrot cake but made with grated pumpkin instead.
½ cup brown sugar
¾ cup olive oil (if you find olive too strong a flavour, try a combination of olive oil and grape seed oil)
½ cup honey or golden syrup
3 eggs
Vanilla (extract or bean paste)
1½ cup SR flour
½ tsp ground cinnamon
… Read more »
Georgina Adamson
(Apologies to Francesca at the gelato clinic!)
As well as lemon butter and limoncello you’ll need a packet of Italian Savoiardi biscuits, 600g thickened cream or 2 tubs mascarpone, and a little icing sugar.
1. Beat the cream or mascarpone with 1 tablespoon of icing sugar and stir in half a jar (or to taste) of lemon butter.
2. Brush each biscuit with the limoncello and line a dish with these. Spread a layer of the lemon cream … Read more »
Bhagya
A 23 cm pie pan lined with shortcrust pastry, lightly blind-baked
3 eggs
1 cup sugar
1 cup light corn syrup
1/3 cup melted butter
1/2 teaspoon salt
1 teaspoon vanilla or 3 tablespoons bourbon
1 1/2 cups pecan halves, lightly toasted
Preheat oven to 190 C.
Beat all the ingredient except the pecans until well blended. Add the pecans and pour into the pastry shell. You may want to reserve some of the prettiest pecans to decorate the top.
