Sep 12
Recently the age old question of who made the first pavlova seemed to be finally laid to rest when the Oxford dictionary made the ruling that it was indeed New Zealand, with it appearing in a book in 1927 (whoop whoop). There are so many dodgy pavlova recipes out there. Often they are little more …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/09/12/pavlova-and-a-little-comfort/
Sep 12
Peppermint layer Ingredients 4 eggs 200 g white chocolate 2 tablespoons peppermint essence (add more or less according to taste) 1 tablespoon Caster sugar 300 ml cream Green food colouring if desired Method Break up chocolate and melt in a bowl over a saucepan of simmering water until smooth. Allow chocolate to cool to lukewarm. …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/09/12/after-dinner-mint-mousse/
Apr 03
Chocolate Sponge 4 eggs 3/4 cup caster sugar 1/2 cup corn flour 1/2 cup custard powder 1 teaspoon cream tartar 1/2 teaspoon bicarbonate soda 1 1/2 tablespoon cocoa powder Filling 650 g jar morello cherries 2 tbs caster sugar 1 tbs cornflour 600 ml cream ¼ cup grenadine 200g dark chocolate (I used a huge …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/04/03/chocolate-gateau/
Feb 20
Dominion Pudding on page 214 is a simple steamed pudding recipe with jam added or raisins. As I usually do I added the first option, jam. I chose strawberry jam because I have a personal issue with pips. Yuck! The pudding batter is a basic cake batter. The ol’ cream the butter and sugar, add …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/02/20/dominion-pudding/
Feb 01
Melrose cream is one of those “why is this a thing?” recipes. It’s a custard/jelly dessert which when made has a watered down milk kind of taste. My first attempt was a disaster. I followed the directions to the letter but for some reason it just didn’t set. The next day, not wanting to be …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/02/01/melrose-cream-page-209/
Jan 20
Oh flummery, what can I say… According to Wikipedia flummery was a starched based dessert popular in Britain and Ireland from the 17th to 19th century. Post world war two, Australia came up with its own version using evaporated milk, gelatine and sugar. Another variation using jelly crystals. The taste of this dessert is definitely …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/20/flummery-sigh/
Jan 10
Right, so here we go. Friday’s dinner was a bit special as it was for a birthday. So I really wanted to make something I don’t usually make to mix it up a little. The birthday boy requested steak (he is the quintessential cave man – meat ugh!) So it was time to tackle a …
Permanent link to this article: https://www.sometimesfoodsnob.com/2016/01/10/i-have-to-start-somewhere/