This is not a simple recipe but it’s worth it! It’s from the cookbook, “Kaffeehaus: Exquisite Desserts from the Classic Cafés of Vienna, Budapest, and Prague” by Rick Rodgers. It is composed of six thin, nut meringue layers made with a mixture of ground hazelnuts and almonds (you can also use just almonds or just hazelnuts). The layers are filled with a kirsch buttercream and the top layer is covered with an apricot glaze and is then covered with a faux fondant icing which is feathered with melted dark chocolate (it looks like a Napolean). You can make this 2 days ahead, cover and refrigerate.
This recipe is a favourite with white rice, however the brown rice adds a more chewy texture and flavour that will please many.
Make and share this Avocado Smoothie recipe from Food.com.
This has been one of my recipes for ages. I got it from a magazine, but I’ve no idea which one. It is very simple to make, and looks very impressive as part of an antipasto platter. Cooking time is refrigeration time. I prefer to use field mushrooms because they have more flavour, but it has a more dramatic visual effect if you use the buttons. They also soak up a lot of flavour from the dressing. Since the dressing is so simple, it relies on good ingredients. Please use fresh everything for optimal results.
My friend Vicki is from Australia, and my daughter Adiya adores her. Possibly the only thing she adores more than Vicki are Vicki’s cookies (only kidding Vicki, she does love you more). These are basically ANZAC biscuits, but a bit different. Vicki uses slightly more coconut than what I’ve seen in the ANZAC biscuit recipes here on Zaar, and since golden syrup is hard to get here in Israel, she substitutes maple syrup. It’s not often my Didi brings home recipes from other mothers, so take notice of this one, it’s good! Thanks, Vicki, for sharing these with Didi (and me).
