Monthly Archives: March 2014

A Yummy Citrus Asian Salad Dressing

Would be great with some of the contents of our veggie box this week x


Asian Citrus & 5 spice salad dressing Asian Citrus & 5 spice salad dressing

It’s nice to have an easy standby salad dressing on hand that has a bit of WOW factor to turn an ordinary salad into something more exotic. This is a good one. Normally I would mix up a Thai inspired combination of fish sauce, lime & sugar to give a salad an Asian bent but I was getting a bit bored of that. This recipe still has all of the salty, sweet & sour components but has also the aromatics of sesame & Chinese 5 spice.

Chinese 5 spice is used to season meats or vegetables (mainly meats) and is the trademark blend used for Siew Yoke – the crispy pork belly that you see hanging in the Chinese roast shops. The basic components are Sichuan pepper, fennel, cinnamon, cloves, and star anise but there are variations that include nutmeg,  pepper, and ground ginger too.

It is a pungent…

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Coconut Frangipane Cake – Gluten free & Dairy free

This sounds great!
Gluten and dairy free too x


Coconut Frangipane Cake Coconut Frangipane Cake

This post will make my mother smile.

It is a cake that she used to cook for us when I was a child, that, I didn’t really embrace until I got older. Of course, this is a “healthified” version, the original being a basic butter cake with a sweet macaroon topping. The sweetness of the topping was the appealing bit as a kid and I would pick it off and leave the cake!! Just like the icing I guess!

The recipe came from my Nanna and was handwritten in her old spiral bound recipe compendium with a Bakelite cover. I have fond memories of that book and both my mother and I are devastated regretful of not knowing what ever happened to it. It got lost into the ether 30 years ago. Fortunately, I had already transcribed her Anzac biscuit & shortbread recipes before that happened.

This gluten-free, grain-free rendition…

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