This recipe makes two large slab cakes that can be cut into any shape to make a birthday cake. Here I turned it into a 50th birthday cake us …
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This is my mum’s Avgolemono (Greek Egg and Lemon Soup), made just the way her mother made it, using semolina rather than rice. The result is …
Category : Soups
Mushrooms, blue cheese, thyme and caramelised onions on a flaky pastry base is a winning combination.
Category : Entrees, Pastries, Pies and Tarts, Savouries, Starters
Baked halves of eggplant with a Sicilian style caponata filling make a delicious vegetarian main or tasty entree.
Category : Main Courses, Sides
These buttery fingers of nutty almond slice are just the perfect sweet treat with a cup of tea.
Category : Slices
This Italian slow-cooked classic will warm you right down to your bones!
Category : Main Courses
A layered butter cake filled with limoncello custard and smothered in soft meringue.
Category : Cakes
This quince preserve, fragrant with thyme and lemon, is delicious used as a relish in toasted sandwiches, to serve with chicken or as an acc …
Category : Preserves
The perfect breakfast for one….or two, or however many! Swap out the herbs or cheese to change it up as you like it.
Category : Breakfast & Brunch
Tender zucchini halves get the chargrill treatment and are perked up with sweet currants, golden pine nuts and the freshness of mint.
Category : Barbeque, Sides, Vegetables
This sensational dessert makes the most of Summer blackberries and mango with the zing of limoncello. I use small store-bought savioardi spo …
Category : Desserts
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