I am a keen baker – I love to spend a Saturday afternoon in the kitchen, up to my elbows in recipes books and cake tins. Often I am inspired by a recipe someone from the office has shared, or a new cookbook purchase; this cake was inspired by a bag of gorgeous coconut chips that made it into my trolley on my last trip to the supermarket.
As a child, one of Mum’s favourite summer-time desserts to make was strawberry granita. Though I am sure granita is not what we called it back then. I can still clearly recall the smoothness and the deep red blush of the pureed strawberry, the citrusy notes imparted by the addition of the lemon juice and the texture of the wee strawberry seeds
As I type I look out not through the bushy pot plants and into the wee kitchenette which runs along the back of the studio, but instead I see through the office kitchen, its expansive windows and out onto George Street in Dunedin. Sara and I took to the skies before the morning light filtered through the wintry sky and landed in this fair city just before 9am this morning.
Lately meeting new people has gone a little something like this “Hi nice to meet you, did you know that you can make banana ice cream with bananas only?” Since discovering this frozen dessert, I’ve eaten it nearly every evening and it still doesn’t fail to impress me that it contains only one ingredient. Who can say they have eaten ice cream every night for two months without gaining weight? I can!
Today Our Kitchen turns 3 – another year filled with delicious food! As we grow a little older and (hopefully) wiser, our repertoires bulge with yet more recipes, shared with us by family, friends and colleagues; dreamed up and tested, tweaked and tasted so that we can cook, style, shoot and share them. We have loved watching the effect our wee blog has had on our growing food culture here at Fisher & Paykel. We have enthusiastic guest posters who regularly contribute to the site, as well as a constant stream of recipe suggestions from our offices around the globe.
As a kid, my sweet tooth was legendary. Mum used to hide any treats in a variety of locations around the house: in her third drawer down, hiding amongst her woolens I once found a packet of jet planes. She sometimes hid the chocolate on top of the pantry, in the dusty gap between cupboard and ceiling.
This Easter, Kate and I thought we would try our hand at making Pashka to serve alongside Kurt’s Kulich. Akin to a crust-less cheesecake, this custard based treat is a Russian Orthodox dish made with ingredients that were forbidden during the fast of lent. It is traditionally made before Easter, and taken to the church to be blessed on Good Friday before being served on Easter Sunday. It is eaten spread on slices of Kulich.
Tiramisu’ is possibly the most well known and much loved of all ‘dolce” Italian recipes. When we think of something sweet with an Italian flavour, Tiramisu comes to mind. Every Italian’s obsession with dark and beautiful espresso, which is the key ingredient, gives this recipe a rich and beautifully rounded flavour. It can certainly help to perk up
This recipe was given to us by Jennifer, a regular blog contributor and creator of all things deliciously sweet. Jennifer is an amazing baker and so it happens writer; here are her beautiful words about strawberries and their transition into a shortcake. “Strawberries are one of the first announcements that summer’s bounty has begun
One of my fondest memories as a child is when my mum, sister and I would catch the bus to town and spend the day exploring the city. Usually we would take a packed lunch, but occasionally we were treated to lunch at the tea rooms, where we were allowed to pick a club sandwich and a treat from the cabinet
- Whittaker's Chocolate
- spelt flour
- rye flour
- Rice & Grains
- Pulses & Legumes
- Pasta & Noodles
- Nuts & Seeds
- ice cream
- Green tomatoes
- full cream milk
- Fish & Seafood
- Dutch process cocoa