digifish_books' Reviews
339 recipes reviewed. Showing 1 to 50Sort by: Book Title 
| Date | Rating | Recipe Title
Website: Waitrose Cooking and Recipes
www.waitrose.com/food/cookingandrecipes/index.aspx
A lovely, moist cake made with cherry jam (St Dalfour Fruit Spread), although other jam flavours would work equally well. The cake can also be served as a dessert with cream.
(Last made on Dec 01, 2009).
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Utterly Delicious Simple Food
By Belinda Jeffrey
- 2014
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The Thrifty Kitchen
By Suzanne Gibbs & Kate Gibbs
Lantern - 2009
I replaced the chopped walnuts with slivered almonds. The bars were very pleasant, although slightly too sweet and a little on the crumbly side. I would probably reduce the brown sugar to 1/4 cup next time and add slightly more melted butter and cook fractionally longer and at a cooler temperature.
(Last made on Jan 01, 2010).
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Website: Taste
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Website: Taste
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Website: Taste
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Website: Taste
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Sydney Food: Commemorative Edition
By Bill Granger
Murdoch Books - 2009
Sweet and slightly chewy cookies. To add some 'body' and improve the chewy texture I may add some shredded coconut or rolled oats next time. Chopped nuts could also be a nice addition. Makes 16.
(Last made on Oct 25, 2009)
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Delicious served warm with sliced banana, whipped cream and maple syrup (as a quicker alternative to the 'Honeycomb Butter').
(Last made on Jan 09, 2010).
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Sweet Old-fashioned Favourites ("Australian Women's Weekly" Home Library)
By Maryanne Blacker
ACP Publishing Pty Ltd - 1991
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A bit of trivia here. According to the cookbook, the addition of pineapple to fruit cake was typical of Australian pioneer cooking, where abundant local ingredients were incorporated into traditional British recipes.
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I believe a 'slice' is the Australian equivalent of the American 'tray bake'.
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I have made this cake numerous times over the years and it has never let me down :)
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Chocolate hazelnut brownies with dark chocolate icing.
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Makes about 30 cookies.
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Very quick and easy to make. Best served warm.
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Serve warm or cold with fruit of your choice.
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Makes about 18.
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Makes about 25.
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Makes about 25.
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Serve warm with butter or jam and cream. Makes about 15.
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Makes about 16.
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I replace the mixed peel with a little freshly grated lemon peel.
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Soups: 100 Recipes from Classic to Contemporary
By Bettina Jenkins
Apple Press - 2005
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Simply Bill
By Bill Granger, Petrina Tinslay
Murdoch Books - 2005
A great combination of flavours!
(Last made on May 04, 2009).
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Simple Cakes
By Mary Berry
BBC Books - 2014
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Sensational Barbecues (Step-by-step)
A lovely summer salad which is a great compliment to barbecued or roasted chicken.
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Seasons: The Best of Donna Hay Magazine
By Donna Hay
Harpercollins - 2009
A simple but delicious dessert. I used freshly squeezed orange juice with Cointreau and sugar for the syrup, and it was divine.
(Last made on Dec 17, 2009)
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Retro Favourites (The Australian Women's Weekly)
By Australian Womens Weekly
AWW - 2014
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Recipes to Remember (The Australian Women's Weekly)
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Rachel Khoo's Muesli and Granola
By Rachel Khoo
Weidenfeld & Nicolson - 2013
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The Pressure Cooker Recipe Book
By Suzanne Gibbs
Michael Joseph - 2009
I use a Tefal Pressure Cooker and agree that 35 minutes (high pressure) is necessary to ensure the meat is fully softened to a melt-in-the-mouth consistency. I tweaked the recipe slightly by adding an extra carrot and a little sugar as I found the stew slightly bitter. Looking forward to seeing how the flavours have melded in the leftover portion sitting in my fridge.
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