All Blog Posts — Recipes

Phillippa's Easter Biscuits

Phillippa's Easter Biscuits

A sablé-style biscuit with aromatic lemon and tangy currants. Ingredients 140g salted butter 115g caster sugar 1 tsp finely grated lemon zest 2 egg yolks 225g plain flour 35g currants Pinch mixed spice or cinnamon Glaze: 1 egg white, whisked lightly; Caster sugar or raw sugar. Method Have all ingredients at room temperature; cream butter, sugar, zest and yolks together. Mix in remaining ingredients but do not over mix. Form into a ball and refrigerate for 20 minutes. Heat oven to 190c/170c fan. Sprinkle bench with a little flour, roll out dough to 4-5 mm thick; cut into circles about...

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Grandad's Pikelets

Grandad's Pikelets

This recipe is a treasured inheritance, as Grandad’s pikelets were simply the best. He insisted that the eggs had to be at room temperature and they must be beaten with the sugar to form a creamy, mousse-like mixture. His favourite way to serve hot pikelets was with butter and strawberry jam. We sometimes make a double batch on rainy Sunday afternoons and enjoy them covered in butter and a dusting of icing sugar. The rest we pack into lunchboxes on Monday. Ingredients (makes 20-24) 150g plain flour 1 teaspoon baking powder 1 egg 60g caster sugar 180ml milk 30g butter, melted and slightly cooled butter, extra,...

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Picture-Perfect Pavlova Recipe

Picture-Perfect Pavlova Recipe

Phillippa's Pavlova is the ideal meringue dessert with a crisp crust and soft, light inside - best topped with whipped, pure cream and seasonal fruit. Serves 10-12   Ingredients: 6 egg whites (can use frozen whites) 90ml cold water 470g caster sugar 2 tsp pure/natural Vanilla essence 2 tsp white vinegar 2 tbsp. corn flour  Method: Turn oven to 150c, 140c fan, with rack in the centre. Beat egg whites until stiff but not dry in a scrupulously clean and dry glass or stainless-steel bowl. Whisk in the caster sugar a third at a time. Depending on the speed of your...

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Peach Melba Trifle with Hazelnut Macaroons

Peach Melba Trifle with Hazelnut Macaroons

This pretty Peach Melba Trifle looks and tastes devine. Serve it in a large glass bowl or 12 individual glasses as a bright, delicious dessert.   For the Custard 250ml full cream milk 250ml pure cream 80g sugar 2 vanilla pods, split 6 egg yolks Warm the milk and cream gently for 10 minutes with vanilla but don't allow it to boil. Mix yolks and sugar, pour the strained warm cream over and whisk over medium heat until it thickens enough to coat the back of a spoon. Do not allow it to boil or curdle. Remove from heat and cool....

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