Posts Tagged ‘Cream’

Brandy Snaps!!

December 25, 2008

Sorry, I don’t have a recipe for these since I got them free from work on Christmas Eve (sometimes its great to work in a bakery). But I did have to share with you all my absolutely delicious Christmas raspberries harvested especially for this dish, moments before this photo was taken:


I don’t know if the Northern Hemispherians have an equivilent Christmas bounty (the Pomegranate, maybe?), but for me it’s definitely my raspberries. I was going to make some mini pavlovas to go with my raspberries & cream, but with my free bandy snaps, I didn’t have to!


Spiced Apple Cake

August 31, 2008

I wanted something easy yet delicious to bake on a lazy Sunday afternoon, so I chose an old favourite of mine, an apple cake spiced with nutmeg and cinnamon. Great way to use up a few apples that are past their best, and the recipe can easily be adapted for use with other fruit. I have made this cake with pears before, but I can imagine it would be great with plums, apricots, or peaches, or you could try making it with nuts such as pecans or walnuts. Pecans, what a great idea!! I think I know what I’ll be making next Sunday.

Here are the ingredients:

2-3 Apples, peeled and sliced

250g Plain Flour

1 Teaspoon baking soda

170g Sugar

3 Eggs

120g Softened butter

150mL Milk

1 Teaspoon Vanilla extract

Ground Cinnamon and Nutmeg to taste

Pinch of salt

And, whipped cream to serve with:

Turn on your oven to about 180 degrees Celsius, and grease a medium baking tin.

Throw all ingredients into a bowl (excluding the apples) and beat with an electric mixer until combined. Taste test for cinnamon & nutmeggy-ness, then taste again because its just so good. Half-fill your baking tin with the cake batter. Arrange a layer of apple slices over the whole surface of the batter, and then pour the rest of the batter in. Closely arrange the rest of the apple slices over the surface of the cake (you will find that they spread apart a bit as the cake rises), sprinkle with a little sugar and some cinnamon, and then it’s ready to bake. Bake for 45-60 minutes (I kind of forgot how long I ended up baking mine for!!) let cool and enjoy with whipped cream, late afternoon sun and a hot cup of coffee.

Homemade fettuccini in mushroom baby spinach and cream sauce

July 8, 2008

Welcome to my very own blog, and welcome to it’s first recipe.

Anyone who knows me knows that I love a good cream sauce, and since I had time today to make some fresh pasta, what better sauce to go with it then a cream sauce. I will do a separate entry on making pasta, because I didn’t take any photos of it today, but it’s really easy with a hand-wound pasta machine.


Making pasta in this way is really quick, and only takes a couple of minutes to cook.

For the sauce I used:

One medium brown onion, finely chopped

4 large mushrooms, sliced

300mL cream

About half a cup of white wine

Cracked pepper to taste



Delicious locally grown baby spinach. These leaves are grown about half an hour north-east of Hobart’s city centre and are really fresh. You’ll need a few good handfuls as it seems to just melt into your cooking.

For cream sauces, I like to use butter to cook with rather then olive oil, as it compliments the other flavours and helps the sauce to thicken later.


Lightly brown the onion. Add mushrooms and wine, and, keeping the heat on, reduce the volume of the wine by about two thirds.


At this point I put my pot of salted water on to boil, but if you were using regular dried pasta you would have to put the pasta on to cook before you start cooking the sauce.

Time to add the cream. Down here in Australia you can buy little cartons of longlife cream, I always make sure I have a stash in the fridge or cupboard as they are also great for whipping to use in any dessert.

So, stir in the cream and cracked pepper (I actually add so much pepper to my sauce I grind it up in advance!) and salt to taste. Leave to simmer stirring occasionally while your pot of water starts to boil. Time to set up your bowls and cutlery, because once the pasta starts cooking you won’t have long to go. If using fresh pasta, tease it out a little before adding it to the boiling water, and add a little butter or olive oil to stop it from sticking together. I cooked my pasta for 2 minutes (after the water returned to the boil) and it was perfect.


This 2 minutes is also the perfect amount of time needed to wilt the baby spinach leaves in your sauce. Add a handful at a time and fold into the sauce, it only needs minimal cooking. Drain your pasta and return it to the pot, and tip your sauce into the pasta, and mix with a spaghetti server. Serve and enjoy!