taste.com.au Cookbooks

We’ve seen an outpouring of love of late for the types of treats and desserts we grew up with. Perhaps, it’s because we’re all spending more time at home with the family and want to offer them a dose of comfort – a feel-good pudding, crumble, pie chocolatey slice or something else just as nice. Our parents and grandparents really knew how to tart up a tart with in-season apples, or whip up a batch of jam biscuits or a simple slice to take to the school fundraiser. I remember those goodies used to fly out of the stalls ... and into our mouths as soon as we kids returned home! And then there were the cakes. So many come to mind. However, in this cookbook, we’ve made them a true celebration…

passionfruit & lemon condensed milk slice “Easy, perfect for afternoon tea. Will use this recipe again.” Woodsgirl makes 18 | prep 15 mins (+ overnight chilling) | cooking 15 mins the prepared pan, filling gaps with the reserved biscuits, cutting to fit. 3 Whisk the condensed milk, passionfruit pulp and lemon juice in a bowl until well combined. Pour over the biscuits. Bake for 15 minutes or until the edges are slightly bubbling and the top layer is set. Set aside to cool to room temperature. Place in the fridge overnight to chill. Cut into pieces to serve. 14 plain digestive biscuits2 x 395g cans sweetened condensed milk125ml ( 1 /2 cup) fresh passionfruit pulp185ml ( 3 /4 cup) fresh lemon juice, strained 1 Preheat oven to 180°C/160°C fan forced. Line a 19 x 29cm…

coconutty coconut ice cake serves 10 I prep 45 mins (+ cooling) I cooking 50 mins 50g desiccated coconut400ml can coconut milk1 tbs coconut essence270g (1 3 /4 cups) plain flour21 /2 tsp baking powderPinch of salt250g unsalted butter, chopped, at room temperature285g (1 1 /3 cups) caster sugar3 eggs, at room temperatureRose pink liquid food colouring, to tint500ml (2 cups) thickened cream100g pure icing sugar, sifted200g coconut flakesCoconut ice, mini meringues and mini marshmallows, some halved, to decorate 1 Preheat oven to 180°C/160°C fan forced. Grease two 7cm-deep, 14 x 24cm (base size ) loaf pans. Line the bases and sides with baking paper. 2 Place desiccated coconut, 250ml (1 cup) coconut milk and 1 tsp coconut essence in a small saucepan over low heat. Heat through. Set aside to cool. Place the…

vegan lemon tarts makes 6 | prep 30 mins (+ cooling & 1 hour chilling) | cooking 20 mins the coconut oil in small pieces into the bowl. Use your fingertips to rub the coconut oil into the flour until the mixture resembles coarse breadcrumbs. Add the vanilla and water, and use a knife to mix until a dough forms, adding another 2 tsp iced water, if necessary. 2 Gently knead the dough and divide into 6 equal portions. Roll out 1 portion between 2 sheets of baking paper large enough to fit an 8.5cm (base size) tart tin with removable base. Transfer pastry to the tin and gently press into base and side. Trim overhanging pastry. Use your thumb to gently press the pastry around the side until it reaches about…

gluten-free bread & butter pudding with honey-nut crumble serves 8 | prep 20 mins (+ 15 mins soaking & 10 mins cooling) | cooking 1 hour 5 mins 300g (8 slices) gluten-free wholemeal bread40g butter, at room temperature4 eggs2 tbs honey, plus extra, to serve625ml (2 1 /2 cups) milk1 tsp vanilla bean paste50g ( 1 /3 cup) dried cranberries, choppedNatural yoghurt, raspberries and edible flowers, to serve (optional)1 tbs mixed seeds (pepita & sunflower)1 tbs honey30g chilled butter, coarsely grated1 /2 tsp ground cinnamon1 /2 tsp ground cardamom1 tbs coconut flour 1 Preheat oven to 180°C/160°C fan forced. Lightly spread bread with butter. Cut each slice into 4 triangles. Arrange in the base of a 1.75L (7 cup) ovenproof dish. 2 Whisk the eggs, honey, milk and vanilla in a large jug. Pour…