Posts Tagged ‘Dessert’
Recipe: Limoncello Semifreddo
December 17, 2012 | 
Author It looks like we’re in for a hot dry summer in Noosa, and nothing cools you down better than a frozen dessert (except maybe a dip in Laguna Bay). Semifreddo means “half-frozen” in Italian and this creamy yet light dessert has the texture of a frozen mousse. It’s not complicated to make and unlike many frozen desserts an ice-cream maker is not required. Accompanied with macerated berries, it’s a perfect dessert for the festive season. Serve with a glass of ice-cold limoncello.
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Recipe: Rhubarb and Strawberry Compote
There has been some gorgeous rhubarb available at the Noosa Farmers Market the past few weeks, and I have been cooking with it in a number of different ways. Whilst most people think rhubarb is a fruit it is actually a vegetable! Known for its tart, tangy and slightly sharp taste, rhubarb marries beautifully with strawberries, which are readily available at present.
Recipe: Tropical Tarte Tatin
With the weather cold and chilly at this time of the year (yes, even on the Sunshine Coast!), this dish will add a bit of summer to your winter table. Tarte Tatin is an upside-down tart, made most commonly with apples, where the fruit is caramelised in sugar and butter prior to baking. I created this version replacing the traditional apple with local pineapple and passionfruit, which are readily available at the Noosa Farmers Market year round. It’s a tropical twist on an old favourite and tastes really good!
Recipe: Strawberry Ricotta Cheesecake with Macerated Strawberries
Strawberries are so plentiful on the Sunshine Coast currently that they are almost giving them away. Last Sunday at the Noosa Farmers Market I paid just $6 for 3 x 500g punnets! When strawberries are this inexpensive, I am busy making strawberry jam, strawberry daiquiris, strawberry muffins, and one of my favourite desserts – Strawberry Ricotta Cheesecake with Macerated Strawberries. This light and luscious cheesecake is not too sweet, and because it doesn’t have a biscuit base like many cheesecakes it is lesser in calories (you could use low-fat ricotta for an even lower fat option). It’s also gluten free if you use gluten-free cornflour. If you’re serving a wine with it, a Late Harvest Riesling is a good match. Enjoy!
Recipe: Strawberry Clafoutis
Living on the Sunshine Coast brings a multitude of culinary benefits, one of which is access to the amazing strawberries that are grown in the region. Sunshine Coast strawberries are currently in season, and some of the best can be found at the Noosa Farmers Market on Sunday mornings. I incorporate strawberries into my cooking in many ways, but because it’s winter and a particularly cold one, I thought I’d share my recipe for Strawberry Clafoutis.
Recipe: Key Lime Pie
Limes are abundant on the Sunshine Coast, and my lime tree at home is currently full of ripe fruit. I’m a big fan of seasonal cooking, so felt it necessary to share my recipe for Key Lime Pie.
This tangy and delicious dessert originates from Florida in the US and traditionally uses key limes, a more tart and bitter lime not easily found in Australia. My version of Key Lime Pie uses regular limes, and is super-easy to make. It’s an ideal dessert for your next dinner party or barbeque as the whole thing can be made in advance. Enjoy!