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Recipe: Strawberry Ricotta Cheesecake

It’s strawberry season, and this season is a particularly good one so I thought it was about time I shared this delectable recipe.  I created this recipe a number of years ago and it is still one of my favourite desserts. It is always a big hit in my cooking classes, and my students are amazed that not only is it gluten free but low fat!   This light and luscious cheesecake is not too sweet, and because it doesn’t have a biscuit base like many cheesecakes it is lesser in calories. You could use low-fat ricotta for an even lower fat option, and for a gluten free dessert make sure you use gluten-free cornflour.  If you’re serving a wine with it, a Late Harvest Riesling is a good match. Enjoy!


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Recipe: Cherry Tomato, Olive and Onion Jam Tarte Tatin

This creation was a result of my participation in the Meat-Free Monday initiative. As much as I enjoy vegetarian food, my husband is a self-confessed carnivore, so to keep him happy it is necessary for me to come up with interesting and tasty meat-free meals on Mondays. I love the idea of a savoury Tarte Tatin, and this was put together based on what I had in the fridge. It’s lovely served with a simple rocket and parmesan salad, and it also makes a gorgeous lunch dish.

Cherry Tomato Tarte Tatin

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