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Ricotta Lattice Cheesecake June 4, 2022
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Ricotta Lattice Cheesecake

Ricotta Lattice Cheesecake

Shavuot: Sour Cherry Slice

Shavuot: Sour Cherry Slice

Charoset Ice Cream

Charoset Ice Cream

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Shavuot: Sour Cherry Slice

Shavuot: Sour Cherry Slice

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May 9

A super exciting announcement - we have our second Monday Morning Cooking Club grandchild❤️ and I am now a granny ❤️❤️

Welcome to the world beautiful baby Ellie - and hugest mazal tov+congrats to Lindsay and Andrew. Can't believe I'm a granny!!! It's really been the most special time (she's 7 weeks old!) and I am LOVING every single second of holding this delicious bundle in my arms. Might give up cooking for a while and just sit and look at 👶🏻Ellie all day...❤️❤️

Happy Tuesday all!
👵🏻Lisa 😘😘

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Apr 24

The Space Between the Stars.

A book of love, joy, loss, grief and healing.
And two mischievous little girls swirling in a blue brocade 'sari'.

I laughed and I cried. A beautiful and seriously heart warming book from the very special @dearindira. Thank you Indira for sharing your pain, your hope and the wonders of nature which will pave the way forward for many readers. May Stargirl's memory be a blessing❤️❤️❤️.
Lisa x

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Apr 23

We will commemorate and celebrate Anzac Day here in Aus on Monday 25th April. Part of the Anzac day tradition is to bake and eat Anzac biscuits - a lovely moreish bickie made out of flour, oats, coconut and golden syrup.

Here's a delicious, oaty and square (different-to-the-usual!) version from the kitchen of Saranne Chait called Crunchies. You can find the full recipe below - it's from our most recent book, Now for Something Sweet.

INGREDIENTS:
275 g (1 1⁄2 heaped cups) plain flour⁠
110 g (1 cup) rolled oats
175 g (¾ cup) caster sugar
⁠85 g (1 cup/3 oz) desiccated coconut ⁠
1⁄4 teaspoon salt⁠
220 g unsalted butter⁠
2 heaped tablespoons golden syrup⁠
1 teaspoon bicarb soda

Preheat the oven to 160℃(320℉).
Line a 32 x 22 cm (quarter sheet) baking tin.

Mix the flour, the oats, the sugar, the coconut and the salt together in an extra large bowl.

In a medium saucepan over medium heat, melt the butter and golden syrup together and then stir in the bicarbonate of soda.

Once it froths, pour onto the dry ingredients and mix well with a wooden spoon.

Use your fingertips to separate any clumps that form. Tip into the prepared tin and smooth the top, pressing down just a little.

Bake for 40 minutes or until golden.

Allow to cool for 10 minutes before turning out and slicing into squares.

Place the cut squares onto a flat baking tray into the still-warm oven (it should be switched off) for 2 hours or until crunchy. If you prefer them more chewy than crunchy, don’t put them back in the oven.

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