Coffee butter cake

Coffee butter cake

Like any butter cake, this is a highly recommended cake for people who like normal, sweet butter cakes with that rich and oh-so-sweet buttery icing. So we added coffee, but you could just as easily add lemon, lavender or even chocolate.

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Strawberry foccacia

Strawberry focaccia

A strawberry-topped focaccia makes the prefect breakfast bread, or a great morning tea with coffee (or tea). It’s like having ready-made bread with jam. It is a deliciously not-too-sweet but sweetish focaccia-style bread.

Kabac mucveri

Kabak mucveri

These deep fried balls of zucchini goodness have been a favourite restaurant menu item for longer than we’ve been married. Their kabac mucveris are bigger, fluffier and deeper-fried than ours, but you can’t expect miracles from a small home kitchen that doesn’t do deep frying at all. We do shallow frying and baking with an unhealthy amount of oil, and they’re all good.

Asian-style coleslaw

Another Asian-style slaw

This Asian-style coleslaw, courtesy of the Paddington Foodie, has become a favourite for summer lunches and for packed lunches for work. Its healthy, filling and it has a perfect combination of tart and sweet with an underlying crunch that makes it a joy to eat.

Almond-apple mini-muffins

Apple-almond mini-muffins

This one is for those who love muffins. It’s a simple mixture of almond, apple, egg and a few other ingredients to give a really delicious and moist muffin. As a bonus, it’s perfectly suited to those can’t tolerate gluten or any starch at all.

Guacamole, served with some extras to make a tasty little appetiser

Guacamole

Avocado is a bit of a luxury here, and guacamole is an absolute delicacy. Because of its specialness, our guacamole is really just mashed avocado with seasonings added: lemon juice, salt and pepper, and sometimes onion. That’s about it. If we have a few people, then it becomes a full-blown appetiser with some celery and tomato to…

Smoked salmon pasta salad

This summer pasta salad of smoked salmon, avocado, fennel, lime and preserved lemon managed the high accolade of ‘my favourite pasta salad ever’. It’s easy to make and filling. You can also leave out the pasta for an easy, grain-free option.

Tuna, tomato and basil pasta

We have a few standard car-camping meals, and the tuna, tomato and basil pasta is one of them. It tastes great, it can be cooked in a trangia (or over a campfire, but not in summer, alas), and it needs very little preparation. It’s also very healthy and full of calories, which is important when there’s another day of walking to come.

Grandma's jam drops in an original grandma buscuit tin

My grandma’s jam drops

My grandmother had a vast orchard, filled with dark plums. I’m sure there was more than one variety of tree, but it’s the dark blood plums I remember. And her dark plum jam, and her jam drops. This probably isn’t exactly the recipe my grandma used (the jam is rose petal jam for a start), but these jam drops match my memory of them perfectly: the shape, the size, the colour.

Rose petal jam: just rose petals and sugar

Rose petal jam (uncooked)

This delicious rose petal jam needs no cooking: it’s raw jam. It’s just a matter of grinding sugar and rose petals into a paste. It is unusual, and you need to be selective with the rose petals: pick the freshest and most fragrant ones you can find. but it’s well worth the effort.

Laksa, with a lot of coriander thanks to our garden

Laksa made with our own perfect paste

Laksa is easy to make, and it never fails, provided you have the right ingredients, including a good laksa paste. We now make our own paste that suits the tastes of a household heavily influenced by a variety of Asian restaurants around town.

Coleslaw an Asian style of dressing with coriander

Coleslaw two-ways (vegan)

It’s time for coleslaw. And not just any old coleslaw. This one comes with two options for dressing: one option is a recipe we’ve been using for years, uses a deliciously creamy, yet vegan mayonnaise, and everyone prefers it; the second one is now a new favourite and uses some much-loved ‘Asian’ flavours. Our new favourite is pictured here.