recipe
Best recipes from the Feast community cookbook for your home kitchen.
From Tree to Tummy!
This journey began years ago with a simple love for cherries. My grandma loved cherry anything! Anytime a new flavour of food or beverage came out in stores in cherry or anytime she was offered a cherry dessert, she was always on board. One time that even included us as children tricking her into eating a sour cherry warhead, the most intense sourness you have ever experienced. My grandma made quite the noise when she realized what we had given her as “just a candy,” but it all ended in laughter and a memory that has lasted a lifetime.
By True North7 years ago in Feast
Fettuccine di Parma
Chef notes: The foundation of this recipe—and the sauce technique—is based on a well-known Roman dish, Cacio e Pepe, that is making a fast comeback in chef and foodie circles. It is known for minimal ingredients and, when perfected, its incredible yet simple flavor. The key to perfecting the sauce is to slowly add very finely grated cheese to the emulsified olive oil and pasta water BEFORE adding the pasta or any other addition. Trust me on this one. This allows the sauce to become creamy and blended, coating each strand perfectly once the pasta is added. This recipe is how to build on that basic pasta technique by adding color and depth of flavor with the rapini, a touch of brightness from the lemon, and texture with the crispy prosciutto.
By Jess Lewis7 years ago in Feast
Baking Fish
When I sent this picture to my mom, I could envision her jaw dropping receiving her reply: "You made fish???" Growing up, I always frowned upon fish. I liked shellfish, but nothing else coming out of the ocean. Until one day, I moved to Los Angeles and a friend made me salmon on the stove with sweet potatoes. My mom is a great cook, but for some reason, I only started appreciating her love for fish after I was 10 thousand miles away from home. I started tasting different type of fish differently than I used to, and now I simply love eating fish. Trying different ways of cooking and baking, I found the easiest way for someone to make a delicious and healthy meal in less than 30 minutes. The picture shows a red snapper fillet delivered from Omaha Steaks with wild rice, but you can basically bake any kind of fish fillet this way and add any side. The lemons are from the neighbor's tree and the herbs from the garden.
By Venus Leone7 years ago in Feast
Custard Apple Ruffled Pie
I've seen the custard apples on the shelves in the Supermarkets every winter for as many years as I can remember, and I've always thought they looked really interesting, but for some reason have never picked one up... Until today! So for a bit of backstory, I have had a couple of disasters in the kitchen this week. I know things can’t always go exactly as planned, but one bake was so disastrous that it was too bad even for the chooks, and I swore I wouldn't step in the kitchen again (that lasted two days...) but when I saw the Custard Apples today, I just knew they would be my saving grace. I was not going to let the kitchen defeat me a third time!
By Dayna Hoskin7 years ago in Feast
Whole Baked Jersey Caramel Apple Parcels
I remember when I was in primary school, my mum would regularly bake muffins for us to pack in our lunch boxes. White chocolate raspberry was always a popular choice, but on occasion, we would score some Jersey Caramel muffins, and these were my favourite kind! The Jersey Caramels melted into a gorgeous caramel goo, not quite a sauce, but no longer a Jersey Caramel either, and it was sooo delicious! I lived for those muffins! So when I decided to do my own take on baked caramel apples, I knew that this childhood flavour of gooey Jersey Caramels was going to be at the center of it… literally.
By Dayna Hoskin7 years ago in Feast
Apple and Rhubarb Baked Rice Pudding
When I originally created this recipe back in 2018, My friend Sarah and I had eaten 90% of it before I thought to take a recipe photo, so this baked rice pudding recipe was in desperate need of a re-shoot, and what better time to bake a coconut rice pudding than in the middle of winter, and amidst our apple feature!
By Dayna Hoskin7 years ago in Feast
Applesauce Cookies
I have a love-hate relationship with baking cookies. They’re both my favourite thing to bake, because I can easily trial multiple different baking styles, times, ect… but I ALWAYS end up with a stomach ache because I’ve eaten too much dough. I know, why don’t I try practising some self control… it’s not that easy ok, cookie dough is my FAVOURITE! I remember whenever we would bake cookies when I was a kid, my little sister and I would roll a cookie and then sneakily (well we thought we were being sneaky) turn around and eat it instead of putting it on the baking tray. Cookie dough has been a problem of mine for a really long time, ok!? Don’t judge! And this applesauce cookie dough, is EPIC!
By Dayna Hoskin7 years ago in Feast
Speculaas Spiced Pear Scrolls
Well, last nights weather was a little wild! From about 9:00 PM we were battered with 100km per hour winds and non-stop rain. Safe to say that the puppies were not happy with this weather arrangement, and neither was I when I had to trudge 50kg of chicken feed across the sloshy backyard this morning! BUT now, as I sit snuggled under countless blankets waiting for our little house to warm up, these warm, fluffy Speculaas spiced little scrolls are warming my soul! If you've ever eaten anything containing the spice mix that is Dutch Speculaas, you know exactly what I mean, it's such a warm, homely, comforting spice, and no matter what you put it in, be it cake, cookies or pear scrolls, it's the perfect weapon to fight off those Winter blues. Last year, a family member came from Egypt to visit us in Australia, and during her time here she made what was by far the most delicious cinnamon scroll recipe I’ve EVER had the pleasure of eating! What made her cinnamon scrolls so great? Well, they were really small, so the bread didn’t dull the taste of the gorgeous filling, which was PACKED with god only knows which spices, but there was definitely copious amounts of cinnamon in there! And then it was all drenched in a thick, gooey glaze, and I mean DRENCHED! So when I decided that I was going to bake Speculaas Spiced Pear Scrolls, I knew that Latifas little masterpieces were to be my inspiration. So, I kept the scrolls small, I almost tripled the recommended amount of spice for a LARGE scroll, yes you heard right, these little babies are packing a real spice punch! and then I drenched the finished product in an oober sticky glaze. The result? Does my spiced pear scroll recipe stand up to Latifas’ originals? y turned out to be quite the treat if I do say so myself! The small chunks of pear nestled within this pear roll offer a welcome burst of sweetness in amongst the powerful Dutch spices, and the freshly baked bread makes for a soft and fluffy base on which all the flavours can be happily married. But you’ll just have to bake them and be the judge of that yourself.
By Dayna Hoskin7 years ago in Feast
