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Daring Kitchen
Daring Bakers Challenge, Pandan Bombe Alaska with Durian & Coconut Icecream
The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours.
Traditional Pudding, Daring Bakers Challenge
I have to admit, I’m a little bit obsessed with the DBC, these days my favourite day of the month is the 1st. It is on the 1st of every month, a new challenge is revealed. The April 2010 Daring Bakers’ challenge was hosted by Esther of The Lilac Kitchen. She challenged everyone to make a traditional British pudding.
Daring Cooks, Risotto
The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.
Tiramisu (Pyramisu), Daring Bakers’ February 2010 Challenge
This months Daring Bakers Challenge was a tiramisu, but I changed things up a little bit and created a ‘pyramisu’. It’s a tiramisu in a chocolate pyramid, with momofuku inspired cereal milk ice cream and cereal milk crumbs thrown in for good measure.
Daring Bakers Challenge, Nanaimo Bars
I know I’m very late in posting up the result of my DBC for this month, however, I have a legitimate reason for this. With the majority of the month spent overseas, I arrived back home 2 days ...
Daring Cooks, Pork Satay
The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day. The timing for this month’s challenge was perfect as I needed to provide a quick and easy side dish for our New Years Eve BBQ party.
Daring Baker’s Challenge, Cannoli
My first experience which soon developed to an obsession with Cannoli started precisely 4 years ago. It was 4 years ago, that I started a new job at a shop which was directly opposite to a beautiful Italian patisserie. Each morning, my request would be a ricotta filled cannoli with a medium cappucino. I can remember precisely how the cannoli tasted, with it’s crispy shell encasing an airy mixture of ricotta cheese, douse in a little sprinkle of icing sugar, it brings back great memories.