I must credit this recipe to the fabulous Technical Director at Le Cordon Bleu New Zealand Sébastien Lambert.
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This lemon polenta cake is a great gluten free cake, enjoyed by those who are gluten free and those who aren't! I first started making it 18 years ago and it was the fastest selling item at the cafe I ran with Clarissa Dickson Wright.
I have been making meringues for years and this recipe was given to me by my dear friend Belinda Don in Edinburgh. It produces pure white beauties and I use the same recipe when making pavlova.
Shortcrust pastry has a short tender crumb and can be used in either savoury or sweet tarts and pies.
Delicious rich bread and chocolate buns. Great at any time of day - the kids will love you if they find them in their lunch box!
I bake regularly for a social enterprise group here in Wellington. This has been one of my quick go to recipes for years and is loved by everyone that tastes it. I love the smiles of gratitude that I receive when I deliver the box of deliciousness to the receiving charity.
This is my favourite go to hot cross bun recipe. It can easily be adapted to make chocolate or traditional versions. You can find how to video see below in tips and tricks for the link.
This is a quick and easy chocolate cake that only has six ingredients. I’ve been making it for over 25 years and it never fails to get a yummy response! Delicious served with yogurt or cream and berries