Author Archives: Sally Park



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Sally Park

Consumer, creator and photographer of food who loves to travel (and scuba dive!)

Chocolate self saucing pudding
in Dine in

Chocolate self saucing pudding

There is something magical about making a self saucing pudding. Somehow a mixture of batter, sugar and hot water turns into a wonderfully moist pudding with a delicious thick sauce. Minimum effort for maximum results! The trick is to find the right size dish for your recipe, it needs to be big enough to allow for the pudding to expand, but not so big that you end up with a thin strip of pudding like one puts vegemite on toast. I make the batter in advance with the sugar and cocoa sprinkled on top and set it aside on the...

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15 Jul 2015
Green harissa chicken
in Dine in

Green harissa chicken

I think I need to make a Buzzfeed style post – “The 10 best receipes for your cast iron casserole dish” because I am posting yet another recipe featuring my hard working cream pot. This meal is easy to make for a weeknight, and is even tastier if you allow the chicken to marinate overnight, which leaves next work for the next night (bonus!). I modified the recipe to only use one pot – more steps but less washing up. It makes it a delicious one pot meal, served with steamed greens or on a bed of baby spinach. Make...

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12 Jul 2015
Gourmet beef casserole on Sunday
in Dine in

Gourmet beef casserole on Sunday

My Mum made this casserole regularly during winter when we were children. I have fond memories of the fall apartĀ beef, thick gravy and crusty on the top and soft on the bottom bread with a mustardy kick. I’m pretty sure the recipe is from Mum’s Joy of Cooking recipe book which is ancient, worn and slightly food splattered (the sign of a well used cook book – never trust one that doesn’t have food spots!). Stuart has grown very fond of this recipe too and it’s a great one to do for a crowd. You can “spin it out” as...

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12 Jul 2015
Lemon yoghurt cake
in Desserts, Dine in

Lemon yoghurt cake

I make this lemon cake when I need a sweet treat that uses one bowl and takesĀ no time to make. Most of the ingredients I have on hand and if I don’t, I have made substitutions with equal success. Vegetable or rice bran oil, even a smidge of olive oil in a pinch. Yoghurt, buttermilk, sour cream, smidge of milk to spin it out – totally fine! One bowl means hardly any washing up, so there really aren’t any excuses not to make it! The crumb is moist and light, with a sharp lemon tang balanced with some sweetness. The...

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28 Jun 2015
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