Feb 112012

I realise the festive season is rapidly becoming a distant memory.  But I think it is still worth posting about my Boxing Day foray into dessert.

I found this recipe via Not Quite Nigella. Her cherry, cranberry and almond galette was so beautiful and so festive I immediately bookmarked it for dessert over Christmas.  Don’t cherries just scream Australian Christmas to you?

I haven’t replicated the recipe here as NQN’s is very easy to follow.  The main difference is I only used cherries and skipped the cranberries (I just didn’t have any).  A very useful tip for pitting the cherries – use the small end of a chopstick, inserted into the top of the cherry and push the pit out that way.

Of course, this recipe doesn’t have to be used with cherries – almost any fruit would probably work, so be creative and use what you have!

Sep 262010

[singlepic id=137 w=500 h=333 mode=watermark float=left] We went mulberry picking the other day.  Foraging in local parks and community land is fun, free and easy if you know what you’re looking for.  We’ve been waiting for these mulberries to ripen for what seems like an eternity, but this weekend we were fortunate.  It did require some dexterity on J’s part, as the bushes had been stripped on the easily accessible side, so all the remaining ripe berries were overhanging the creek.  We persevered and ended up with about 500g of mulberries.  Not really enough to make jam, but the perfect amount for mulberry pie.

You’ll have to excuse the picture of the pie – it was delicious, but I haven’t quite mastered my pastry yet.  This pastry is extremely short, which means it was very crumbly and quite difficult to roll out.  I do think it’s worth the extra time and energy to make your own pastry, however if that’s too intimidating, store-bought will also work.

If you don’t have access to wild mulberry bushes, other types of berries would work well.  You might need to adjust the sugar levels depending on the natural sweetness of the berries.  Strawberries are in season in Brisbane at the moment and they are deliciously sweet.  I would probably reduce the sugar if using them.

[recipe-show recipe=mulberrypie]

Feb 082010

[singlepic id=40 w=500 h=333 mode=watermark float=center]

J and I rarely have big breakfasts, however a few weekends ago we were in the mood.  I had some mango in the freezer that needed to be used, so I decided to throw together some mango pancakes.

My inspiration came from a Women’s Weekly recipe for apple and cinnamon pancakes with maple syrup, found in “GoodFoodFast”.  Here is the recipe with my adaptations.  It’s actually fairly healthy if you don’t have ice cream!

[recipe-show recipe=mangopancakes]