'These pecan nuts are so good, they're not at all bitter,' Peter commented as he munched into a larger-than-normal serving of green beans with pecans. 'That's because they've been candied and they are most likely super fresh,' I replied, adding that nuts can turn rancid and bitter very quickly. 'Oh?! Well, you've got to make them then,' he said, nodding his head and pointing at the plate with absolute determination. Floriade, Canberra’s world-class floral extravaganza, returns to Commonwealth Park for its 27th year in September, promising another fantastic program of events inspired by the 2014 theme: Passion. In addition to the outstanding flower displays, visitors to Australia’s largest celebration of spring can pick up gardening tips from experts; learn to recognise the different spice and herb profiles in wine and food; listen to inspiring musical performances; enjoy delicious culinary demonstrations by world-renowned chefs; and keep the youngters entertained with a fun line-up of activities. Allow me please to introduce you to 'Chocolate Fluff' — a soufflé-like, delicately-flavoured chocolate sponge cake — one of the absolute favourites on my baking repertoire. Every time I make it, I'm reminded of how very, very good it is, and I always find myself going in for seconds, as do my guests who sample it. It's simply one of 'those' cakes. From time to time during the latter years of his life — particularly when my mother's health began to deteriorate — my wonderful father would don an apron and take over the kitchen for the afternoon. Slow-roasting was one of his particular specialities and I have yet to share a couple of his recipes here, but will certainly do so in the fullness of time. 'I'm going to take a stroll along the boardwalk,' I said to Peter as I headed out the door of our holiday apartment. 'Oh, are you,' he replied, turning his gaze away momentarily from an action-packed movie he'd been watching. 'Yes,' I replied. 'And if I'm not back within half an hour, you'll find me at Berardo's having oysters and cocktails.' Before I launch into this snippet, I would like to thank Bellatrix, Nymphadora, Minerva and Poppy, the lovely ladies (or 'laid/ies') who provided the eggs which made this story possible. Named after females in the Harry Potter books, the hens are owned by my good friend 'The Dog' and his family, and must admit I had a chuckle when I heard about their individual personalities. A quirky new café opened recently at the village shopping centre just five minutes from The Blue House, so Peter and I were quite eager to check it out. To our delight, we discovered that the service is cheerful and prompt, the food is fresh and tasty, as is the coffee — and there's a delicious selection of reasonably priced cakes and slices. Needless to say, we've popped in a few times already. 'Simple is a word not often honoured in today's busy lives. However, it was this very word that inspired me to start writing a daily recipe blog. Petite Kitchen was created purely to share my passion and vision for wholesome, nourishing food. Every recipe in [my] book encapsulates my experiences of research, trial and testing, resulting in each recipe being created as nature intended it to be — simple!'. 'Cut a lemon and taste its juice — it's as though the sun is exploding on the surface of your tongue.' — Stefano Manfredi on lemons, Seasonal (Fairfax, 2007) Legend has it in certain Australian kitchens that a clever farmer's wife would always keep an eye on the farm gate. If she saw visitors arriving at the gate, the fire went on and a scone dough was mixed, cut and in the oven before the vehicle pulled up outside the front verandah. Practice makes perfect, apparently. |
Welcome...Üdvözölöm
Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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