Most people love ice cream and lets face facts, it refreshes you when you are hot, keeps the kids happy, and solves absolutely every heartache without exception. Semi freddo means “half cold” in Italian and is a fluffy, sliceable ice cream which is ideal to make in a loaf tin or to be scooped as you wish. It maintains a soft, velvety texture, even right out of the freezer. And since you don’t need an ice cream maker or any other special equipment, anyone can make it.
When I tell you this deliciously rich, no bake Chocolate nut and raspberry fridge cake is the ultimate treat, and super easy to make, I really mean it. Plus as an added bonus it has some surprisingly healthy ingredients in it. So break out a slab of dark chocolate or two and get your freshest nuts for an overnight cake that will knock the socks off any other chocolate dessert you have tasted in a very long time.
I have been traveling in Australia for the past 5 weeks, and as you all know I love to visit food markets around the world. When I found out that the Sydney Fish Market was the largest of its kind in the Southern Hemisphere AND the world’s second largest seafood market in terms of variety outside of Japan, I made sure it was one of our stops in Sydney.
“A stunning Anzac Day tribute to the 8 million horses, donkeys and mules that died faithfully supporting their respective armies in World War 1. Faithful to the end. “Lest we forget the soldiers who served, and the animals that helped them.”
Whilst I am here in Australia, I thought it was fitting to share a delicious traditional Anzac Biscuit recipe together with a short history behind them, on this 100th anniversary of the ANZAC landings at Gallipoli . Anzac Day 25th April.
Rice pudding, whether eaten hot or cold is an old fashioned comforting dessert that is perfect for young and old. Add a white peach compote to it to bring in another delicate element. This rice pudding is lightly sweetened and simmered gently with cinnamon and a touch of lemon zest to give a subtle hint of citrus.
Crème Brûlée is a classic dessert that never disappoints, and is one of my favourite old recipes that has stood the test of time. It’s a symphony of sweet, creamy perfection and a great dessert for entertaining as it needs to be made ahead of time. It can keep for up to 4 days in the fridge, and at the last minute, just a sprinkling of sugar to caramelize will seal the deal.
For keen gourmets and home chefs alike, one of the best ways to really get to know a new country, is by immersing oneself in its culinary tradition. While gourmet dining in fancy restaurants is one good way of discovering tried-and-tested recipes presented in a contemporary fashion, so, too, is heading for the source of it all: the market.