With my Hungarian, Czech and German background, spicy treacle or honey cakes, such as gingerbread, are a favourite. Peter and I have been taste testing gingerbread biscuits from various market stalls and bakeries recently and we have found that they are either bland or brilliant in flavour, depending on the combination of spices and the recipe used. Quality and freshness of the spices is essential, and I believe it is much better if you freshly grind the spices immediately before use
'Honey, I'm home,' I called out to Peter as I walked through the back entrance. 'Close your eyes, I have a surprise for you,' he responded, taking me by the arm and leading me down the steps, through the hall and into the kitchen. The rich, warm aromas told me immediately that he had been cooking. Woot!? My man had not only spent his one day off mowing the lawns and trimming the shrubbery, he had also become a Domestic God (as in Not Quite Nigel, apologies Lorraine), and turned his hand at baking.
Cooking and writing have been a lifelong passion.
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- Liz Posmyk
NB: I use Australian standard measuring cups and spoons in my recipes.