RECIPES
Here are some of Tonya’s recipes. Enjoy…
My Grandmother’s Anzac Biscuits
Traditionally these ‘historic’ biscuits are served as rounded mounds, a modern alternative is to roll the mixture into a log, cut into slices and cook. 125g butter 1 tbsp golden syrup 2 tbsp boiling water [...]
Anzac Biscuit baking time again! Lest we forget….
Anzac Day is a time to remember the sacrifices made for us by our men and women during all of our wars. Tonight we are dining at our very nice local RSL in Nambour where [...]
Brandade De Morue de Nîmes made without potatoes
I use a couple of recipes for this great dish; this one based on Anne Willan’s recipe, from La Varenne Cooking School in Paris and Burgundy, is made without the potato, although other recipes of [...]
Brandade de Morue au Gratin made with the addition of potatoes
Servings: 8 - 10 This Provençal dish known as Brandade De Morue is a whipped salt cod gratin; it is a great example of how to elevate modest ingredients like salt cod and potatoes, by [...]
Caprilu Limone – lemon and almond ‘macaroons’ from the Isle of Capri
These treasures have a crisp, sugar dusted exterior, with a chewy, lemony-marzipan centre. Traditionally they are made with almonds, honey and lemons for that quintessential Italian citrus goodness. They go perfectly in dessert trio with [...]
It’s tomato time! So time to make your relish
Margaret’s ‘Inverlaul’ tomato relish This is our favourite tomato relish. A dear, old friend, Margaret Benjamin made this for her family for years. Now her family have to make it for themselves, and they continue [...]
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