This dessert cake makes excellent use of in-season rhubarb, and is really scrumptious. I like to serve it with steaming hot homemade custard, but it is also good served with ice cream or cream. Enjoy.

Ingredients (serves 6-8):
60g unsalted butter
100g brown sugar
500g rhubarb (coloured stalks only), chopped into 2cm pieces
Cake mixture:
2 eggs, lightly beaten
125ml buttermilk
1 teaspoon vanilla extract
125g unsalted butter, softened
225g caster sugar
125g self-raising flour

Method:
1. Preheat the oven to 180°C.
2. Heat the butter in an oven-proof sauté pan (if you don’t have one of these, use a regular saucepan and transfer the rhubarb mixture to a prepared cake tin). Add the brown sugar and stir over a medium heat until the sugar is dissolved. Remove from the heat, add the rhubarb and stir until it is just coated in the sugar. Set aside.

3. Place the eggs, buttermilk and vanilla in a measuring jug or small bowl and mix together.
4. In a bowl, cream together the butter and the caster sugar until light and fluffy. Gradually add the contents of the jug, beating well after each addition. Fold through the flour with a large metal spoon.
5. Pour the cake mixture over the rhubarb and bake in the pre-heated oven for 30-35 minutes or until cooked when tested with a skewer.
6. Remove from the oven and allow to stand for 5 minutes. Carefully turn the cake out onto a serving plate. Slice and serve with hot custard, ice cream or cream.

Recipe: Rhubarb Upside-Down Cake is a post from: entertaining made easy

Apart from being incredibly easy to make, this banana bread has a gorgeous texture and actually tastes like bananas. In this recipe, there are no added spices or other flavourings to dominate the taste of this banana bread. Of course you could add cinnamon, mixed spice or cardamom if you like, or even some walnuts or other nuts. Whatever you decide, do use well ripened bananas, as they are easiest to mash and provide the best flavour.

This banana bread is lovely served either toasted with butter, as a dessert with a dollop of thick Greek yoghurt and drizzled with honey, or a la natural.

Ingredients:
1 cup mashed ripe banana (about 3 bananas)
1 cup caster sugar
1 egg, lightly beaten
80g butter, melted
1 1/2 cups self-raising flour
1/2 teaspoon salt

Equipment:
Loaf pan, greased and lined with baking paper.

Method (10 mins prep and 45 min baking time):
1. Preheat oven to 170°C.
2. Place the mashed bananas, sugar, egg  and butter in a bowl and mix well.
3. Add the flour and the salt and stir until just combined.
4. Pour the batter into the prepared pan and bake for 45 mins or until a skewer inserted into the centre of the cake comes out clean.
5. Enjoy.

Recipe: Banana Bread is a post from: entertaining made easy

Even though the prep time is minimal, allow at least 2 hours marinating time. Then it’s just a matter of baking it in the oven for 40 minutes.  Too easy.

I like to serve Chicken à la Provençal with cooked risoni (rice-shaped pasta) tossed with a little fresh pesto. Oh, and washed down with a glass of dry rosé

Ingredients (serves 4):
¼ cup olive oil
¼ cup fresh lemon juice
5 cloves garlic, peeled and crushed
¼ cup freshly chopped basil
2 tablespoons baby capers, drained
1/3 cup sun-dried tomatoes in oil, drained and chopped
1/3 cup kalamata olives, sliced
200g button mushrooms, sliced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
4 chicken breast fillets, trimmed of any fat
½ cup dry white wine

Method (20 mins prep + min 2 hours marinating time + 40 mins cooking):
1.    Place the first 10 ingredients in a large bowl and mix well to combine. Add the chicken breast fillets and combine thoroughly. Cover and marinate in the refrigerator for a minimum of 2 hours, up to a maximum of 12 hours.
2.    Preheat the oven to 180°C.
3.    Place the chicken and marinade ingredients in a baking dish and pour over the white wine.
4.    Bake for 40 minutes or until the chicken is cooked through. Baste with the pan juices occasionally and turn the chicken fillets halfway through cooking.
5.    To serve, spoon the marinade ingredients over the chicken.

Recipe: Chicken à la Provençal is a post from: entertaining made easy

Ingredients (makes about 30):
2 sheets frozen puff pastry, partially thawed
1 egg, lightly beaten with a little cold water
1 cup grated cheese (cheddar, parmesan, gruyere, or a combination)
2 tablespoon finely chopped mixed fresh herbs (eg. thyme, rosemary, oregano, etc)
½ teaspoon of paprika

Method:
1.    Preheat the oven to 200 degrees C. Line baking sheets with baking paper.
2.    Place the sheets of puff pastry on a floured surface. Brush the surface of the pastry with the egg. Sprinkle each sheet evenly with the cheese, herbs, a little paprika, some freshly ground black pepper and a little sea salt.
3.    Using a rolling pin, lightly press the cheese and herbs into the puff pastry. Cut each sheet into 1½ cm strips using a sharp knife or a pizza wheel. Using both hands, gently twist each strip and lay on the baking sheets.
4.    Bake for 12-15 minutes, or until lightly browned and puffed, turning after 10 minutes of cooking. Cool and serve at room temperature.

Recipe: Cheese and Herb Pastry Twists is a post from: entertaining made easy

Ingredients (makes 12 muffins):
250g self raising flour
150g caster sugar
60g shredded coconut
1 teaspoon baking powder
2 eggs, lightly beaten
1/2 cup of freshly squeezed lime juice
1 tablespoon finely grated lime rind
150g butter, melted and cooled
Extra shredded coconut (about 1/3 cup)

Equipment:
12 x 1/3 cup capacity muffin pan, brushed lightly with butter

Method:
1. Preheat the oven to 180°C.
2. Mix the flour, sugar and 60g shredded coconut together in a bowl.
3. Place the eggs, lime juice, lime rind and melted butter in a measuring jug or small bowl and whisk with a fork.
4. Pour the contents of the jug into the dry ingredients and fold together using a large metal spoon in as few strokes as possible.
5. Spoon the mixture into the prepared muffin pan. Spinkle the top of each muffin with a heaped teaspoon of shredded coconut.
6. Bake for 20 minutes or until a fine skewer inserted in the centre comes out clean.
7. Leave to cool in the muffin pan for 5 minutes before turning out onto a wire rack to cool completely.

Recipe: Lime & Coconut Muffins is a post from: entertaining made easy

Ingredients (serves 4):
¼ cup olive oil
750g onions, sliced
1 tablespoon fresh thyme leaves
16 anchovy fillets, halved lengthways
12 black olives, halved lengthways
2 sheets frozen ready-rolled puff pastry, partially thawed

Method (prep 15 mins, cook 50 mins):

1.    Heat olive oil in a large lidded frypan, add the sliced onions and ½ teaspoon of sea salt and cook over low heat for 20 minutes, covered, stirring occasionally.
2.    Preheat oven to 220°C (200°C fan-forced).  Line a large baking tray with baking paper.  Stir the thyme leaves through the onion mixture and cook uncovered a further 10 minutes, stirring occasionally.
3.    Seal the puff pastry sheets together and trim to make a 35cm x 24cm rectangle.  Place on the prepared baking tray and fold the edges in 1cm to form a raised border. Spread the caramelised onion over the pastry within the border. Criss-cross the anchovies over the onion, then put a half-olive in each diamond. Bake for 20 minutes or until pastry is crisp and golden.  Serve with a salad.

Recipe: Caramelised Onion and Anchovy Tart (Pissaladière) is a post from: entertaining made easy

Ingredients (serves 4-6):
¾ cup chopped fresh mixed herbs
1kg beef fillet, trimmed
3 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper
3 cloves garlic, crushed
1/2 cup aioli (garlic mayonnaise, available from supermarkets and delis)
1-2 tablespoons hot water

Garnish: baby rocket leaves

Method (15 mins prep, 30-40 mins cook):
1.    Preheat oven to 200°C (180°C fan-forced).
2.    Spread the chopped herbs on a sheet of baking paper.
3.    Brush the beef with 2 tablespoons olive oil, season with salt and pepper, spread over the crushed garlic then roll in herbs to coat, pressing in with your fingers.  This can be done up to 3 hours prior to cooking).

4.    Heat the remaining 1 tablespoon olive oil in a flameproof baking pan over a medium-high heat.
5.    Add the beef fillet, sear each side  until evenly browned, about 3-4 minutes.
6.    Transfer to oven and cook for 20 minutes for rare (meat thermometer should read 60°C), or 30 minutes for medium (meat thermometer should read 65°C).
7.    Cover the beef loosely with foil and let rest for 10 minutes.
8.    Meanwhile, add a little hot water to the aioli so it is of a pouring consistency.
9.    Thickly slice the beef, then transfer to plates or a platter.  Drizzle with the aioli and garnish with the rocket leaves.

Recipe: Herb & Garlic Crusted Fillet of Beef with Aioli is a post from: entertaining made easy

Ingredients (makes 40):
250g cream cheese, at room temperature
125g smoked salmon, roughly chopped
Finely grated rind of 1 lemon
Juice of ½ lemon
2 tablespoons finely chopped dill
1 tablespoon finely chopped chives
Pinch of salt
Freshly ground black pepper
40 ready-made small pastry cups (available from supermarkets and gourmet stores)
Garnish:  dill sprigs

Method (10 minutes):
1.    Place all ingredients in a food processor or blender and process until combined (if you don’t own a food processor, this can be done by hand).
2.    Taste for seasoning, adding more salt and/or pepper if necessary. Cover and refrigerate if not serving immediately.
3.    When ready to serve, spoon a heaped teaspoon of the spread into each pastry cup and top with a small dill sprig.

Recipe: Smoked Salmon Spread in Pastry Cases is a post from: entertaining made easy

This is a simple yet impressive dessert, made with minimal ingredients and can be easily put together when unexpected guests drop in. If you’re preparing this dessert for a dinner party, you can prepare to the end of step one several hours in advance and then 20 minutes before you are ready to eat dessert, proceed from step 2.

I’ve entered this recipe into a competition being run by King of Fruit 100% Australian Pineapples, where $1000 and a year’s supply of pineapples are up for grabs for the recipe that receives the most votes. I would be very grateful to have your vote – you can do this by clicking here and entering your name and email address. Thank you

Ingredients (serves 4):
50g unsalted butter
½ cup caster sugar
Pulp of 2 passionfruit
1 small ripe pineapple, peeled, cored, halved lengthways and cut into 1 cm slices
1 sheet ready rolled frozen puff pastry, thawed
To serve: cream or ice cream

Method:
1.    Preheat the oven to 200°C (180°C fan-forced).  Place the butter, sugar and passionfruit pulp in a 22cm ovenproof frypan and stir over a medium heat on the stove until the mixture comes to a boil. Arrange the pineapple slices in a concentric circle over butter mixture. Cook over a medium-high heat for 10 minutes or until the sugar starts to caramelise and turns golden brown. Remove the frypan from the heat.
2.    Trim the puff pastry into a circle 2cm larger than the sauté pan. Place the pasty sheet over the pan and tuck in the edges. Prick the pastry several times.
3.    Place the frypan in the oven and cook for 15-20 minutes or until the pastry is golden. Remove from the oven and allow to stand for 5 minutes. Invert onto a serving plate, cut into slices and serve warm with cream or ice cream.

Recipe: Tropical Tarte Tatin is a post from: entertaining made easy

Ayam’s products range from coconut milks and creams, to sauces and condiments, noodles and desserts. Their coconut milks and creams are exceptional – rich and creamy, not watered down like many inferior brands. I use their coconut products when making a curry and the result is always superb. One of my favourite Ayam products is their Palm Sugar, which is conveniently sold in a liquid form, ready to use. Say goodbye to time-consuming grating blocks of palm sugar and getting in a mess!

Another great feature about Ayam products is that many of them are gluten-free, including their soy sauce. You can view their range of gluten free products here. Participants that attend our Gluten-Free Cooking Class are thrilled to discover that they have access to such a large range of gluten free products.  Ayam products are also free from artificial colours, flavours (including msg) and the majority of them are preservative free.

Ayam products are readily available, stocked by all major supermarkets and many smaller independent stores.

Try this simple and delicious Thai-inspired recipe, made using Ayam products. The beef becomes very tender and falls off the bone due to the long cooking time.  Don’t trim the fat from the beef ribs, as it adds to the delicious flavour of the coconut sauce.

Beef Ribs Baked in Coconut

Ingredients (serves 4):

600ml Ayam coconut milk
3 tablespoons Ayam palm sugar
2 tablespoons Ayam Thai fish sauce
2 lemongrass stalks, bruised with a mallet and cut into 3
5 cm piece ginger, sliced
4 birds eye chillies (small red chillies), seeded and finely chopped
5 garlic cloves, peeled and finely chopped
1 large lime, rind finely grated and juiced
3 star anise
2 cinnamon sticks
1.5 kg beef ribs, with bone

To serve: steamed jasmine rice

Method (prep 15 mins, cooking time 90 mins):

1.    Preheat the oven to 180°C (160°C fan-forced).
2.    Place all ingredients except the beef ribs in a large casserole or baking dish and mix well. Add the ribs and baste with the sauce. Cover and bake for 60 minutes, basting and turning occasionally. Uncover and cook for a further 30 minutes or until the meat is tender and falling off the bone, turning once.
3.    Serve with steamed jasmine rice, spooning the juices over the meat.

Beef Ribs Baked in Coconut, made using Ayam Asian products is a post from: entertaining made easy