bunyip's Profile

From: Melbourne, VIC Australia

Joined: December 27th, 2009

About me: I've been cooking for over thirty years, and I can remember the days before EVO, couscous and (ghasp!) microwaves. My cookbook collection reflects this personal and national gastronomic history. My own cooking has actually got simpler over the years, and I can do much of my repertoire without looking at a recipe. But I still love collecting cookbooks, although these days I'm a bit over food porn with great big colour photos - I really prefer food writing to recipes.

Favorite cookbook: The Cook's Companion

Salmon with macaroni from A Year of Good Eating: The Kitchen Diaries III

Simple but delicious. Poaching the fish in 600 ml of cream (that's two bottles), which is then poured over the fish and pasta, sounds richer than it is. This is partly due to the dill in the crumb topping. I... read more >

recipe reviews (225)
book reviews (106)
useful review votes (103)

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bunyip's Reviews

6 recipe(s) reviewed. Showing 1 to 6Sort by: Title | Date | Rating

Decadent Desserts Spring, Summer, Autumn & Winter

By Beverley Sutherland Smith
The File Mile Press - 1996

Lighter than the classic versions, more custard than pancake batter. I always stone the cherries, but.

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Now this one is decadent. It's a chocolate loaf, with a sort of firm truffle texture. Dark and milk chocolate, held together with eggs and ground almonds. Do not attempt unless you are using finest quality chocolate, in my case Haigh's.

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Luscious variation of bread and butter pudding.

Even easier if somebody has given you a jar of lemon butter (curd). You can actually make lemon butter in the microwave if you take care to go very gently so you don't end up with lemon scrambled eggs.

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Dead easy and looks gorgeous. Just yellow peaches poached in a sauterne syrup. Steep a punnet of raspberries in the syrup while you slip the skins off the peaches - sticky but delicious work! (Unless of course you've lucked it for the dreaded unskinnable variety.)

There is a minor problem that when this book was published cheap sauterne was still readily available. Changing tastes have put an end to that - $40 they wanted the other day when I thought I'd give this a go! Use whatever light dessert wine you can get hold of.

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Best made with blood plums. You press the fruit into the wonderfully buttery batter, which rises over it. Serve with cream and hang the cholesterol!

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Strawberries are suggested for the mix, which is unusual. What is really unusual is adding gelatine to the syrup, but it makes the pudding foolproof. Regular recipes always make me nervous at the point of turning out.

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