Category: World Cooking

Bombay Potato Snacks

Let’s talk about what makes the best snacks the best.  They are crunchy, salty, crispy, fried, spicy, sweet, creamy, fresh or sour right?  So, what if you could combine all of those tastes and textures into the one dish?  Wouldn’t that make it THE. BEST. SNACK.EVER?  Yes. It would. And the only thing that stops me from claiming this for these Bombay Potato Snacks is that there is a little bit of work involved in making them which is kind of contrary to the idea of the snack….however, persevere with me.  They’re worth the effort!  And also very pretty!

Bombay Potato Snacks 2I probably should have cropped this photo a lot more.  However, I really liked the shadows of the plants on my kitchen windowsill.  And you have to take your little pleasures where you find them right?  And for you pernickety people, there’s a cropped version down below.

So, Bombay Potato Snacks.  First time I made this, I totally forgot to strew the Bombay mix (or Sev as it is called in Sri Lanka over the top).  Doh!  It was actually still pretty tasty but you know…really just a potato snack which is totally not enough for all of you delightful and snack hungry RFFMT readers.  Cos you all deserve the bomb!  Eh?

Bombay Potato Snacks 3Okay.  Even by my standard of bad puns, that last one was just a little bit too shit.  So, let’s quickly forget it ever happened and talk potatoes.  In this case oven roasted with a bit o’ salt and cayenne pepper but you could totally pan or deep fry them should you so desire.  Once baked or fried, arrange them on a place.  I chose to place mine in a circle.  Then, add a dollop of Greek Yoghurt, and top that with a dollop of Indian Chutney.  I chose to use a home-made Mango Salsa Chutney from Kylee Newton’s wonderful book The Modern Preserver but you could use your favourite bought chutney.

Bombay Potato Snacks 4We’re then going to sprinkle a little bit of tomato salsa over the top of all of this – tomato, red onion, chilli, coriander, mint, lemon juice to add some freshness and zing and pow!

Bombay Potato Snacks 5And then, if this is not already tasty enough, we’re going to top this off by just throwing a handful of Bombay Mix all over the top!  That is five layers of awesome on your plate.  This is not just a Yeah! dish.  This is a HELL YEAH! dish!

And totes vegetarian for those who care about those things.  You could also very easily make it vegan by swapping out the dairy yogurt for a soy or coconut yogurt.  Actually, vegans please make this.  And give it to your non-vegan friends and defy them to say that this vegan dish is not as tasty AF.

Bombay Potato Snacks 6Serve this on a platter and let your guests dig in.  Or…eat it all by yourself.  I won’t judge you.  I promise. I may have even done that myself.

We’re doing Indian in Tasty Reads in April and May…and also there was an awesome Indian inspired Shepherd’s pie made on My Kitchen Rules this week, which I am totally going to adapt to my own tastes so stay tuned for more Indian inspired dishes in  future.

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Bombay Potato Snacks

Ingredients

Scale
  • 5 large potatoes cut into 1cm slices
  • 2 tbsp vegetable oil
  • Salt and cayenne pepper to taste
  • 100 ml Indian Chutney of your choice – I used a home made mango chutney
  • 125ml Greek yoghurt

Salsa:

  • 2 Roma tomatoes, seeded and diced
  • 1/2 red onion, finely chopped
  • 1 tbsp mint leaves, chopped
  • 1 tbsp coriander leaves, chopped
  • 2 tsp lemon juice
  • 1 red chilli, chopped, seeds removed (less or more depending on your love of heat)

Instructions

  1. Preheat oven to 200C.
  2. Place the potato slices, the salt, cayenne pepper and oil in a large plastic bag and toss to coat.
  3. Place the slices in a single layer on a baking tray and roast for 30 minutes, flipping them over half way through.
  4. Remove from tray to a wire rack and allow to cool.

For The Salsa:

  1. Combine all ingredients in a bowl.
  2. Add salt and pepper to taste.

To Serve

  1. Spread the potato slices around the platter.
  2. Add a dollop of Yoghurt into the middle, top this with a dollop of chutney.
  3. Sprinkle the salsa over the top.
  4. Top with the Bombay mix.
  5. Eat. Enoy!

Next up though, we’re slipping and sliding, stepping and stomping into the letter S from The A-Z of Cooking.  And for once, the heading is not completely random.  Leave a comment if you’d like to have a guess at what it might be!

It’s your week…make it fab!

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Consider The Mutton Curry

Today we are taking a huge step back in time and heading back to  the time of gas lamps, hansom cabs and thick London fogs.  How nice then in this cold inhospitable atmosphere to pop into the Oriental Club for a spicy mutton curry to warm your cockles on a cold winter’s night!  Just think, Arthur Conan Doyle could have tucked into this curry as he pondered the intricacies of the first Sherlock Holmes story.

And now you can too!

19th Century Curry 2 Our mutton curry comes from  1861  from The Oriental Club’s chef, Richard Terry who made use of the ingredients from the first Asian grocery warehouse in  London to recreate a curry recipe he had learned from Indian cooks.  It is also indicative of Britain’s and Briton’s long-lasting love of curry!

This is certainly not a curry in a hurry!  There are several parts to making this, which is time-consuming but if you have the patience, it is well worth the effort.  Also, whilst the original recipe called for mutton, I used lamb.  I could not find mutton anywhere – not even dressed as lamb.  Funnily enough though, my mum says that in Sri Lanka when any recipe called for lamb or mutton, what they actually used was goat so use what you can get.

19th Century Curry Powder ingredientsFirst up, you need to roast up some spices to make a curry powder.  This will make more than you need for one curry so you will have supplies if you want to make this again or you can use it in other curries.

19th Century Curry PowderOne thing that is strange about this curry is that you not only need a curry powder but also a curry paste.

Whilst we’re roasting and grinding those spices, let’s talk Sherlock!  I am a HUGE fan of the BBC series with Benedict Cumberbatch, Martin Freeman and Andrew Scott because who doesn’t love a bad boy right?  And I am over the moon excited to see Series 4.  Tom Hiddleston! Colin Farrell! This series is  going to be AWESOME!

19th Century Curry Paste IngredientsNow, a very weird thing about this curry paste is that it contains lentils which you grind up.  I have never heard of this technique before but…hey, if it’s good enough for the The Duke of Wellington, who was the President of the Oriental Club back in the day, it’s good enough for me!  The genius stroke is that they help to make the gravy lovely and thick.

Mutton curry (maybe even one based on this recipe!) features as a clue in a Sherlock Holmes story.  In The Adventure of Silver Blaze, which not only contains the phrase”Consider the mutton curry,” the title of this post but also “the curious incident of the dog in the night-time”, a mutton curry is doused with powdered opium, putting the stable boy meant to be guarding the race horse Silver Blaze into a stupor and hence rendering him unable to do his job.

19th Century Curry Paste

The paste mix will also make more than you need for one curry but will keep in the fridge for months.

Sadly, Sherlock Holmes may not have been a fan of curry.  At least not according to the 1946 film, Terror by Night.  This however is not based on a Conan Doyle story so this is open for debate.  Terror By Night is also available for free download here.  Personally, I think Sherlock would have been a fan of this mutton curry…with or without a garnish of powdered opium.

19th Century Curry 2

The 19th Century Mutton Curry was delicious, dark and spicy, thanks to those lentils, the gravy was lovely and thick and the meat was tender.  This was a winner!  And hey, I’ve got paste and powder left so I’ll definitely be making it again!

Best served with an ice-cold beer! Whilst watching Series 4 of Sherlock!

Any leftovers?  A curry jaffle is THE best hangover food known to man.  Just sayin’. Tis the season after all!

Oh and by the way, the Oriental Club still exists and curries still feature on the menu.  I am adding to the list for a trip to London next year!

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19th Century British Mutton Curry

A delicious mutton curry from the days of The Raj, Queen Victoria and Sherlock Holmes!

Ingredients

Scale

19th Century British Curry Powder

  • 2 tbsp ground turmeric
  • 5 tsp ground coriander
  • 2 tsp ground ginger
  • 2 tsp cayenne pepper
  • 1 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp ground cardamom seeds
  • 1/2 tsp ground cloves

19th Century British Curry Paste

  • 4 tbsp whole coriander seeds
  • 2 tbsp yellow split peas
  • 1 tbsp whole black peppercorns
  • 1 1/2 whole cumin seeds
  • 1 tbsp whole brown mustard seeds
  • 1 tbsp ground turmeric
  • 1 tbsp cayenne pepper
  • 1 1/2 tsp minced ginger
  • 2 tsp salt
  • 2 tsp sugar
  • 2 cloves garlic, peeled and minced
  • 120ml cider vinegar
  • 6 tbsp corn, peanut or olive oil

Curry

  • 675g bones lamb, cut into 2.5cm cubes
  • 2 tbsp 19th Century British Curry Powder
  • 1 tbsp 19th Century British Curry Paste
  • 200g onions, peeled and finely chopped
  • 4 tbsp corn, peanut oil or ghee
  • 3/41tsp salt

Instructions

For The 19th Century British Curry Powder

  1. Combine all the ingredients in a jar. Mix. Cover with a tight lid.
  2. Store away from heat and sunlight.
  3. Makes 7 tablespoons.

For The 19th Century British Curry Powder

  1. Put the coriander seeds, split peas, peppercorns and cumin into a medium cast iron frypan and set on medium heat. Stir and roast until the split peas are reddish, the coriander has turned a shade darker and all the spices begin to give off a roasted aroma.
  2. Empty them into a bowl and allow to cool.
  3. Put the roasted spices and the mustard seeds into a spice grinder or food processor and grind as finely as possible. Place in a bowl.
  4. Add thee turmeric, cayenne pepper, ginger, salt, sugar, garlic and vinegar.
  5. Stir to mix.
  6. Pour the oil into a small non-stick frying pan and set over a medium heat.
  7. Add the spice paste.
  8. Stir and fry for around 5 minutes or until it browns slightly.
  9. Cool, then empty into a jar.
  10. Cover tightly and refrigerate until needed.

For The Curry

  1. Put the oil or ghee in a heavy, wide, lidded pan. Set it over a medium high heat.
  2. When the oil is hot, stir in the onions and fry them until they are lightly browned.
  3. Add the curry powder and curry paste.
  4. Stir a few times then add the meat and half the salt.
  5. Stir and fry for a few minutes until the meat is coated in the spice mix.
  6. Cover and reduce the heat to low.
  7. Cook for 10 minutes, stirring occasionally.
  8. Add 600ml water and increase the heat/ Bring to the boil.
  9. Cover, reduce the heat to low and cook for an hour until the meat is tender and the sauce is thick.
  10. Season to taste and serve.

Notes

  • If the sauce is not thick enough, remove the lid and let it boil down.

Have a great week!  Enjoy your holidays if you are on them, enjoy Sherlock S4 if you are watching.  Let me know if you are, we can compare notes after!

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Turning Japanese – 1989 Japanese Snack Plate

Konichiwa dear people o’ the Internet.

Today we are exploring the first part of a two-part series taken from the pages of Vogue Entertaining October / November 1989 with a gorgeous Japanese snack plate.

japanese-snack-plate

On the plate today we have Japanese Fried Chicken, Prawn Canapé’s, Radish Canapés, edamame beans, wasabi and mayo!  This is so pretty, perfect for a Spring brunch!

The magazine comes from a time when ingenious recipes and inventive ideas may have involved giving your guests a bowl of roses to munch on.  Yummy!

vogue-entertaining-oct-1989

Roses aside,  we are putting some Spring flavours in full bloom on today’s Japanese snack plate. Just as an aside though, guess which day the J key on my laptop decided to break, meaning  it had to be hit about four times harder than all the other keys.  The sound track for the writing of this post was tap, tap, tap THUMP tap, tap, tap THUMP.

Minor typing difficulties aside, lets turn our attention to some hors d’œuvres for our Japanese snack plate.

Japanese Stuffed Radishes

Could not be simpler and the crunchy peppery radish is delicious with the salty punch of the caviar. Simply slice your radish down the middle of the stem, then scoop out a small hollow in your radish and fill with caviar.  I think nowadays if you were making this you would use tobiko instead of normal caviar but maybe that was readily available in 1989.  Come to think of it, I have no idea if it is readily available now!

japanese-snack-plate2Stuffed Prawns

Pardon me for having two things stuffed with caviar in this post but seeing as I had to buy it specially, I wanted to get some bang for my buck.  Also, if it was good enough for Vogue Entertaining in 1989 its good enough for me!

japanese-snack-plate3This is also very tasty with this time a contrast between the sweet prawn meat and the salty caviar.  Add a dob of pungent wasabi and some creamy mayo and you have perfection!  The original recipe had the prawn heads left on.  I took mine off.  I just think it is easier to eat with head and shells gone.

It is important to skewer the prawns so they stay straight.

japanese-snack-plate4To make these you will need:

  • 12 medium green king prawns
  • 2 tsp salt
  • 25g black caviar

Place a satay stick through the body of each prawn to keep it straight.  Bring a large pan of salted water to the boil. Drop the prawns in and cook for 3-5 minutes.  Remove from the water and leave to cool.

Remove the satay sticks and remove the heads and shells, leaving the tail.  Split the prawns down the back with a sharp knife and remove the digestive tracts.  Fill the tract cavity with a little caviar.  Repeat.

Soy and Ginger Edamame (loosely adapted from A Moveable Feast by Katy Holder)

These are not from Vogue Entertaining Oct /November 1989 but make a tasty and colourful addition to the snack plate.

  • 200g edamame in pods
  • 1/2 tbsp Japanese rice vinegar
  • 1/2 tbsp light olive oil
  • 1/2 tbsp mirin
  • 1 tsp soy sauce
  • 1 tsp grated ginger
  • pinch of sugar

Cook the edamame in boiling water  for 2 minutes.  Drain and refresh under cold water.  Pop the beans from their pods.  Combine all the other ingredients in a bowl, stirring well to dissolve the sugar.  Pour over the edamame and sit for at least an hour to let the flavours absorb.  Strain and add to the plate.

japanese-snack-plate5

Japanese Fried Chicken

I did not make this for the snack plate.  We had it for dinner the night before but I made extra so we could have it on the plate.  This is so good.  Huh…it’s fried chicken, like it was ever going to be bad!  This was great hot from the fryer in the evening and also super eaten cold  the next day – it was not too greasy like a lot of fried chicken as leftovers and still quite crispy, although it is not a thick southern style coating.

japanese-snack-plate6Here’s the recipe!

 

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Japanese Fried Chicken

A delicious Japanese take on fried chicken

Ingredients

Scale
  • 500g chicken breast meat, skin on
  • 3 tsp freshly grated ginger
  • 1 clove garlic, chopped finely
  • 1 spring onion chopped finely
  • 2 tsp sesame oil
  • 2 tsp Japanese soy sauce
  • 1 tbsp mirin
  • 1 tsp wasabi paste
  • 1 small dried chilli, chopped
  • pinch of black pepper
  • 1 egg white, lightly beaten
  • 2/3 cup cornflour
  • vegetable oil for deep frying
  • Mayonnaise, wasabi to serve

Instructions

  1. Cut the chicken into bite sized pieces.
  2. Make a marinade of the ginger, garlic, spring onion, sesame oil, soy sauce, mirin, pepper and chilli.
  3. Marinate the chicken for at least 1 1/2 hours.
  4. Mix eggwhite and cornflour well.
  5. Add the chicken and marinate.
  6. Heat the oil.
  7. Deep-fry spoonfuls of the chicken mixture until golden brown.
  8. Drain onto crushed kitchen paper and keep hot whilst the rest of the mixture is cooked.
  9. To serve, spread on platter with dobs of mayo and wasabi

That’s it from me, have a great week!

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REPOST FROM 2014 – Adam’s Big Pot

“I hope somewhere in this book there is a dish or two that you choose to serve to your family.  Something that gets asked for again and again, and each time you make it, it becomes a little more your own.  Then one day, years from now, when the people you cooked for have left and live their lives and come back to visit, you make that meal for them again.  And that’s what makes them feel like they’re home”  Adam Liaw, Adam’s Big Pot

Okay.  Now that there’s not a dry eye in the house we’ll talk Tasty Reads.

 

Golden Rings - Salt & Pepper SquidOur latest theme has been Asian food and I kind of lucked out in that I already owned one of of the book choices, the absolute classic Charmaine Solomon’s Complete Asian Cookbook.  But ‘s that’s not what we’re going to talk about today.  Because, on high recommendation, I bought Adam’s Big Pot.

For those of you who have not heard of him, Adam Liaw was the winner or runner up or something in Master Chef a few years ago.  But you don’t need to know that.  What you do need to know is that apart from his annoying man-bun, Adam Liaw is immensely likeable.

I on the other hand am not intensely likeable, in fact, I am a contrarian at best and part of my reason for choosing this book was to take it down,  It was SO highly recommended I thought there was no way it could live up to the expectations that had been set.

I stand corrected.

This book is AWESOME.

I have not been so excited about a Tasty Reads book since Persiana  – only 17 recipes to go after I totally botched the baklava on the weekend.  But we’re not here to talk about my cooking disasters.

OK, fine, seeing as you insist.  I overcooked the sugar syrup so when I poured it over the pastry it set like toffee so the top of the baklava is tooth breakingly hard and the bottom is as dry as dust.   My fault entirely, because after cooking the syrup for the requisite amount of time I thought it looked too watery.  And because having made Baklava precisely…let me see…never before, I considered myself a bit smarter than the recipe.  (Sigh, eyeroll, face palm).

But lets not focus on the bad, let’s talk about why I am excited by this book!

Adam’s Big Pot – Highlights

  • This is a very good primer in Asian food, lots of counties are represented – Japan, China, Thailand, Vietnam, India.  A great variety without being too daunting.
  • There are lots of super photos
  • Adam’s descriptions of each recipe are great
  • He’s not too prissy – he offers lots of alternatives – eg if you don’t have a master stock handy, use chicken.
  • His tips are great
  • The book is beautifully presented
  • The meals are quick, easy and approachable
  • Cooking from this book is like cooking with an old friend.  He’s just so damn likeable!
  • The food is super delicious.  I have only made one thing I didn’t like (see Dishes Made below).

Adam’s Big Pot – Weaknesses

I feel like I’m being super picky here but you know, just so you know this isn’t paid for by Adam or anything (ha!  I wish!).

  • If you were utterly unfamiliar with Asian cooking and you wanted to try a lot of the recipes in here you may have to buy a lot of ingredients that you may not use again if you did not love the dish and / or they may make you break out into hives (see below).
  • I think the Bits and Pieces section which is the very first in the book and contains the recipes for the curry pastes, the stocks and all the other base ingredients would have been better placed at the end of the book.
  • No bread!  No roti, chapati, naan or paratha! I would have LOVED at least one bread recipe in here!

Adam’s Big Pot – What I’ve Cooked

Carrot and Cumber Som Tam.

So good.  This is Adam’s version of my favourite, green papaya salad.  Lovely, fragrant, spicy, fresh.

Adam's Big Pot - Som Tam (2)Tuna Takaki Salad.

Just divine!

Adam's Big Pot - Tuna Tataki SaladTuna, Corn And Avocado Salad

This is on high lunch rotation!  I have made it pretty much every week since finding this recipe.  The recipe calls for raw corn, I have used tinned and leftover grilled corn.  All super.

Adam's Big Pot - Tuna SaladChicken and Cashew Nuts

Something in this recipe made me break out into a horrible rash and massive hives.  I suspect it was the dark soy sauce because it was the only thing I have not used before.  This probably says more about the excitability of my skin than a real flaw with the recipe because the fussiest eater in the world was perfectly fine.  He had seconds and took it to work the next day.

Adam's Big Pot - Chicken & CashewsTandoori Chicken

Starting with homemade tandoori paste!  I was RIDICULOUSLY proud of myself for making this. Who makes their own tandoori paste?  Isn’t that  what supermarkets are for?  But it was so easy to do.  I will never buy it again!  And you know, seeing as I am Ms Allergic to the World, the more things I can control in my diet the better!

Adam's Big Pot - Tandoori PasteAnd then the chicken:

Adam's Big Pot - Tandoori ChickenSalt and Pepper Squid

I love squid.  The Fussiest Eater in the World will, however, not touch it with a ten-foot barge pole. So, I quite often make it for one.  Adam’s recipe is so quick to cook, it is a great after-work meal for one or many! It’s also why I bought rings instead of tubes – easier to control portions.

I also had absolutely no idea that Salt and Pepper Squid was not a thing everywhere.

Adam says

“You could argue that salt and pepper squid is Australia’s national dish.  It’s universally loved and you can buy it in just about any pub, Vietnamese, Thai or Chinese restaurant or Italian café around the country.  On top of that, it’s not commonly found in any other country.  It’s a truly homegrown favourite”

So, here it is rest of the world.  What are you waiting for? Make this tonight.  And thank me later!

Salt and Pepper Squid

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Salt & Pepper Squid

A super quick, easy and delicious dish from Adam’s Big Pot.

Ingredients

Scale
  • 2 litres peanut oil for deep frying
  • 500g squid tubes, cleaned (or rings)
  • 3 tbsp rice flour or cornflour (cornstarch)
  • 2 cloves garlic, peeled and thinly sliced
  • 1 bird’s eye chilli, thinly sliced
  • 2 spring onions, trimmed and sliced
  • 1 tsp salt flakes
  • 1/4 tsp freshly ground black pepper
  • Coriander leave, lemon wedges and aioli to serve

Instructions

  1. Heat the oil to 200C in a wok or large saucepan.
  2. Cut down one side of the squid tubes and open them flat. Lightly score the surface in a cross -hatch pattern, cut into bite sized triangles and toss in the flour.
  3. Shake off excess flour an deep fry the squid din batches ffpr about a minute per batch or until just cooked and lightly golden.
  4. Drain well.
  5. Remove the oil, leaving about a tbsp in the wok. Heat the wok over medium heat and add the garlic, chilli and spring onion.
  6. Toss in the wok for about a minute, or until the ingredients are lightly browned.
  7. Add the squid and toss constantly scattering with the salt and pepper.
  8. Remove the squid from the wok, scatter with coriander leaves and serve with lemon wedges and aioli.

 

What to cook Next?

I have some of the tandoori paste left so it would be sensible to make the tandoori chicken again.  And the naan and the rojak I made from the Charmaine book when I made the tandoori chicken were super and the flavours went really well together.

However, with so many other delicious recipes still left to cook, including:

  • Prawn and Grapefruit Salad
  • Tom Yum Fried Rice
  • Kuku Paka which is an African chicken curry
  • Whiting With Nori Butter
  • Tiger Skinned Chicken
  • Baked Thai Fish Cakes
  • Canonigo which is a Filipino desert made from meringue, orange custard and caramel

D0 you cook Asian at home?  What is your Asian favourite cuisine?  What is your favourite Asian recipe?  You know I’m nosy and love to know your business so please leave comments!

Anyhoo, I’ve loved cooking from this book and I’m awarding it Five Golden Rings of Squiddy Delciousness!

Let’s see if the rest of the Tasty Reads crew agrees!

Have a great week!

 

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Torta Mimosa

Happy International Women’s Day!

Today we are celebrating with an Italian treat called a Torta Mimosa.  In Italy, men give the women they love a sprig of mimosa on International Women’s Day (March 8th).  In Australia, it is autumn and we will not have mimosa (what we call wattle) for another six or so months so swapped in some gorgeous lilies instead.

The Torta Mimosa is also traditionally served on International Women’s Day in Italy. Or as the Italians would say, Festa Della Donna – it sounds so much more glamorous when you say it like that doesn’t it?

Torta Mimosa2The Torta Mimosa, as the name suggests is meant to look like a sprig of mimosa.  I’m not entirely sure that it does but damn it tastes good!

Torta Mimosa

It’s a sponge cake, filled with creme pâtissière (and I added some lemon curd), then covered with small squares of sponge to create the mimosa look.

It’s light, fresh and a lovely way to celebrate all the wonderful,amazing women in your life!

Torta Mimosa4

I am so very lucky to have a many inspirational women in my life – from family, friends, work mates, the tasty reads crew, friends from the gym, to the people who I have met through doing this blog.  I feel privileged to know such a number of smart, witty, sassy, strong women, each of whom help to make my life, and the lives of all around them better and brighter.

Torta Mimosa3

Oh boy…this recipe is not hard to make but there are lots of parts.

  • I made Margaret Fulton’s sponge cake from The Great Australian Cookbook.  Twice.
  • I used the creme pâtissière from The Joy Of Cooking
  • And I also used some bought lemon curd in the layers to add some tanginess.

Here is a link to a very similar recipe on Epicurious:

Torta Mimosa

Torta Mimosa5To all you wonderful women, I wish you a very happy International Women’s Day!

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