Fruit in the Clouds Decadent Dessert

For regular readers, you’ll be happy to know that Paula of Eat Taste Love Tasmania has developed two more children’s recipes for my blog posts. Paula developed the Macaroni cheese recipe for us all which is sensational. Who has tried it?

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Not Salmon Cakes and Jam Drops

This week’s blog comes with quite a story. I hope you love stories. I love stories, my grandmother always told us stories and I would relish in every word. Its book review week and I am reviewing a very special book this week that unfortunately isn’t for sale. It’s a family cookbook of my best friend from school’s grandmother. Penny Curtis and I have been friends since we were eleven. We both grew up in the Northern Territory. We loved our grandmothers and talked of them fondly. They both lived elsewhere mine in New York state and Penny’s in Herberton, Queensland.

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Chocolate Raspberry Cup Cakes with Cashew Cream and Chocolate Mousse icing (gluten free)

It’s celebration week this week for Veet’s Vegan Cooking School. On the 19th May 2008 I first started my business. Wow that feels so long ago, much longer than twelve years. It was huge for me to go out on my own and create a business as I had always been in paid employment and came from a family who were in paid employment.

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Citrus Cream Pudding

Hope you are all having a good week despite all the uncertainty in the world right now. Also hope you are having more time to cook. Let me know what’s cooking at your house. Isn’t it time for a sweet recipe? It’s been a while since I last posted a sweet recipe so here I am with a delectable treat. It is also book review week again. Wow the months go fast yet when I think about what has happened in this last month it feels like a year ago.

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Frozen Fruit Ice Cream

Hello Everyone, hope you are all safe and well and those of you affected by bushfires, my prayers, thoughts and love are with you. This is my first blog post of 2020. It was lovely to have a few weeks break from sending out newsletters and I am so excited to be writing again. Someone asked me if I like doing my blog posts and my reply was “I love it, I love sharing recipes and I love writing. What I struggle with is getting photos that are good enough to attach to the blog posts. Photography is not one of my strong points. Anyway it is not stopping me. I have great plans for regular blog posts in 2020 with fantastic recipes. So keep those requests coming in.

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Trifle Turned Vegan and Gluten Free

Its recipes for children week. This week’s recipe is vegan trifle just in time for Christmas. I am not sure if all children like trifle but guess what, I loved it. It was one of my favourite parts of Christmas growing up.

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Lemon Slice

If you haven’t already been, I highly recommend going to Canberra and visiting one of my all time favourite cafes ever; Sweet Bones Bakery and Café . It’s in the city suburb of Braddon and sells the most delicious everything. The café is hip yet down to earth and I feel so at home when I go to eat there. Emily and Russell Brindly are the owners of Sweet Bones and along with bringing up two small boys; Banjo and Bo, they do an epic job of serving up not only great food, drinks and cakes but also making celebration and wedding cakes. All vegan of course.

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Chocolate Banana and Raisin Layered Cake

Prior to going on my holiday I found my well loved copy of Zorba the Buddha Cookbook. I had misplaced it for more than a year and was really missing it. When I found it I was almost tempted not to go on holiday so I could recreate all the recipes and make them vegan as a lot of the recipes in Zorba the Buddha are laden with dairy. I resisted staying home but on return from India I started experimenting. This is the second recipe I have adapted and it’s a winner.

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Brown Rice Pudding

Twenty years ago when I was living in London my best friend (hi Penny) and I took a side trip to Switzerland, Austria and France. We ended up in Paris for our last night with barely a Franc to rub together. The thought of dining in any fancy French restaurant was long abandoned. Instead we bought a baguette and some cheese (in those days I was only vegetarian) and picked up two pots of riz au lait (rice pudding) for dessert.

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Cardamon and Date Slice

Once a year I have the privilege to cater for Deva and Miten’s ecstatic Chant retreat, which was attended by two hundred and seventy people. As it’s a super hot time of the year and the kitchen we cater in reaches at least 10°C hotter than the outside temperature, I am always on the look out for recipes that don’t involve baking.

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