Spicyicecream

Pickled Red Onions with Pink Peppercorns

If you’re just starting out on your journey of making things from scratch, these pickled red onions are a great jumping off point.

I’ve gone down many Youtube and TikTok rabbit holes about homesteading lately. I have so much respect for people who grow and preserve enough food to last for months. If my parents convince me to move with them to their rural property, I’ll be making content like this one day – but for now, I’m a city girl who enjoys making small batch jams and pickles. I love picking up a kilo of ripe fruit from the farmers market, or finding creative ways to use things I’ve grown in my little garden. This recipe requires just two onions and makes 3 small jars of pickles.

Why make your own Pickled Red Onions?

These pickled red onions are one of the quickest pickles to make. They can be ready to eat in as little as 30 minutes! If you want your onions to pickle very quickly (like in the time it takes to cook the rest of your dinner!), I would recommend slicing very very thinly with a mandoline – just be careful of your fingers! This ensures your onion slices are super thin and even. I used a sharp knife and just took my time to get the slices as thin as possible. My slices were a little thicker and my pickles were perfect on a sandwich the next day.

Pickled Red Onions are so delicious and versatile! They’re sweet but tangy, giving a little bit of brightness, zing and colour to anything you wish to put them with. Pop them onto your avocado toast or eggs. Add them to your salads or tacos. They’re also absolutely delicious on a juicy burger or sandwich. And also give a pop of bright pink colour on a cheeseboard. Honestly, I think I need to keep a jar of these in my fridge at all times!

Preserving helps combat food waste AND helps your budget. There is nothing more frustrating than seeing slimy vegetables in the bottom of the fridge! This recipe actually came about because I had to buy 1kg of red onions when I only needed one or two. I didn’t want to waste the rest – so I made these pickles instead! Now they will last for much longer in the fridge. I love a fancy artisan pickle from the farmers market as much as the next foodie, but they can be so expensive. Making your own is so worth it!

You can customise your pickles however you like! I used pink peppercorns in this recipe, in part because of their pretty colour. But I also love their flavour, which is a little more mild and fruity compared to black pepper. But of course, this recipe is just a starting point and you can get creative with flavours. I’ve seen versions with star anise, mustard seeds, fresh thyme, garlic, bay leaves or sliced chilli. Seriously, almost anything goes! Play around with the types of vinegar and the proportions. You can really make this recipe your own.

How to make Pickled Red Onions

The formula you need for pickling almost anything is pretty simple – salt, sugar, acid (in most cases vinegar) and whichever herbs or spices you like for flavour. Vinegar is a magical ingredient that preserves vegetables by both slowing down their decomposition, and inhibiting the growth of microorganisms like bacteria and mould. Sterilising your jars is also an important step in the process. I have instructions below.

These pickled red onions do not require a lot of prep work. Peel and slice your onions carefully, either with a mandoline or a sharp knife and pack them into the sterilised jars tightly. I added 1/2 teaspoon of pink peppercorns into the top of each jar.

Then make your brine in a saucepan with water, white vinegar, sugar and salt (the full recipe is below), bringing just to the boil and stirring until the sugar has completely dissolved. Allow to cool.

Pour the cooled brine over the top of the onions, covering completely. Seal with lids and place into the fridge for as little as 30 minutes. The pickles will be good, flavoursome and crunchy after this short time but the flavours will continue to develop and improve over time. I also highly recommend labelling your jars with the name and date.

That’s it! These pickled red onions are easy to make and so delicious. Yesterday I made a pastrami and swiss cheese sandwich, with a little mustard and some of these onions and it was *chef’s kiss*. I can’t wait to eat them with basically every meal from now on!

Related Post: My Favourite Zucchini Pickles

Pickled Red Onions with Pink Peppercorns

Pickled Red Onions are perfect to try if you are just starting out making pickles! They are absolutely delicious, quick to prep and versatile enough to add flavour to many kinds of dishes, from sandwiches, eggs, burgers, tacos, salads and more!

Course Pickles

Keyword Pickles, Vegetarian

Prep Time 10 minutes

Cook Time 5 minutes

Pickling Time 1 hour

Total Time 1 hour 15 minutes

Servings 3 x 200ml jars

Ingredients

2 red onions
2 cups white vinegar
2 cups water
1/2 cup sugar
1 tablespoon salt
1 1/2 teaspoons pink peppercorns (I used 1/2 teaspoon per jar)

Instructions

First, sterilise your jars. Wash jars, metal lids and bottles in hot, soapy water. Rinse thoroughly. Boil in a large pot of water for 10-15 minutes. Remove with tongs. Dry upside down on a clean towel or in a low oven (about 120°C/250°F) for 10-15 minutes until completely dry. Remove carefully with oven mits or a tea towel as the glass is very hot.
Peel onions and slice thinly, either using a mandoline or sharp knife.
To make the brine, place the white vinegar, water, sugar and salt into a saucepan over medium heat and stir until the sugar and salt completely dissolve. Set aside and allow to cool.
Pack the onions into the jars and add 1/2 teaspoon of pink peppercorns into the top of each jar. Pour the cooled brine over the top of the onion to fully cover. Secure the lids and place into the fridge to pickle.
Very thinly sliced pickles will be ready in 30 minutes – 1 hour. Thicker sliced onions should be ready by the next day. They should be bright pink in colour and tender with a slight crunch when ready. Keep refrigerated and use within about 2 weeks.

Recipe Notes

Note: I used 3 x 200ml jars for this amount of onions and had a little brine leftover.

Cherry Pie Crumble Bars

You guys, it’s been a little while since I was this excited to share a recipe! These Cherry Pie Crumble Bars are everything I love in a dessert. I go all heart eye emoji for baked fruit desserts, especially those where fruit bubbles up around a pastry, crumble or biscuit topping. Even better if it’s got a wacky name like a Pandowdy, Cobbler or Slump. They feel a little nostalgic in that retro Americana way of cherry pie slices and milkshakes at the diner.

I absolutely love cherry desserts, but my brain always associates cherries with Christmas here in the Southern Hemisphere. I had a million ideas for festive themed desserts, but the season whooshed past so fast. These Cherry Pie Crumble Bars just feel like summer. We still have quite a bit of warm weather left to enjoy down under! I could have made a cherry pie, of course, but I wanted to try something different. And I don’t know about you, but sometimes making the pastry and weaving the lattice crust feels a bit too difficult.

These Cherry Pie Crumble Bars have 3 components…

… but each one is very simple. I love the blend of flavours and distinct textures. It’s so satisfying to get all three elements in one bite.

First, on the bottom is a very simple shortbread base with just three ingredients. Butter, flour and icing sugar come together to make a biscuit-like texture on the bottom layer of these bars. It is sturdy enough to hold all the elements together but also slices really easily. I used this shortbread base in my Creamy Calamansi Bars and it’s perfect here too. Next time I’d really like to try using brown butter. I think that would be insanely delicious.

Next up is the cherry pie layer featuring beautiful in-season cherries. They’re cooked with a little sugar, lemon zest and juice and lots of vanilla until they release their juices. The mixture is then thickened with a cornflour slurry, making it the perfect texture for a dessert like this. The cherries still have some shape and texture. This layer is more like a classic fruit pie filling than a jam. Be careful not to take the mixture too far when you’re cooking it.

Dark, sweet cherries are the most common variety that we have available here in Australia but this recipe would certainly work with other kinds. I absolutely loved the Rainier cherries I tried in the US and wish they were more common here! If you are using a tart cherry variety, consider adding a little extra sugar to balance the flavour.

Finally, there is a cinnamon-scented crumble on top. The crumble is made by rubbing brown and caster sugar, flour, cinnamon and butter between your fingers. That’s it! Then, the crumble is scattered over the top and baked. It turns golden brown while the cherry filling bubbles up all around it.

You will need to wait patiently for the bars to cool before slicing them up. Preferably, they would be chilled in the fridge. This helps to ensure that everything is set and you will have perfect, even cuts.

I used a 21cm square baking tin with straight sides and a removable bottom, lined with non-stick baking paper. It sliced up into 12 perfect bars which I thought were the perfect size. You could also slice into 9, 12 or 16 squares if you prefer!

These Cherry Pie Crumble Bars can be served warm, room temperature or chilled. This makes them perfect for taking along on picnics, beach days and BBQs. They taste perfect on their own, but a scoop of ice cream makes them even better!

Related Post: Strawberry and Rhubarb Crumble Cake

Cherry Pie Crumble Bars

These Cherry Pie Crumble Bars are everything I love in one bite – buttery shortbread base, delicious sweet cherry filling and crunchy cinnamon crumble.

Course Bars, Dessert

Keyword Bars, Dessert, Summer

Servings 12

Ingredients

Shortbread Crust

1/2 cup icing sugar (70g)
1 1/2 cup plain flour (230g)
170 g butter, room temperature

Cherry Pie Layer

4 cups cherries, pitted (about 700g)
1 lemon, zest and juice
3/4 cup caster sugar (165g)
1 teaspoon Vanilla bean paste or vanilla extract
3 tablespoons cornstarch (25g)
1/4 cup water

Cinnamon Crumble

1/4 cup sugar (60g)
1/4 cup brown sugar (50g)
1/3 cup plain flour (50g)
1 teaspoon ground cinnamon
55 g butter, softened

Instructions

Preheat the oven to 180°F (350°F) and line a 21 x 21cm (8 inch) square baking tin with non-stick baking paper.
To make the shortbread crust, sift the icing sugar and flour into a bowl and beat in butter on a low speed with a stand mixer or hand-held electric mixer until a smooth dough forms. Transfer the dough to the prepared baking tin.
Press evenly into the bottom and sides of the pan. Use the back of a spoon or the flat bottom of a jar to press down firmly and evenly. Line the crust with a sheet of non-stick baking paper and fill with pie weights. Bake for 25-35 minutes until it is an even deep golden brown, making sure to rotate the pan after about 15 minutes to ensure it bakes evenly. Remove the baking weights and set aside.
While the crust is baking, make the filling. Add pitted cherries, lemon zest and juice, caster sugar and vanilla into a large saucepan and stir over medium heat until sugar is dissolved. Reduce the heat to low and cook for about 20 minutes, or until the cherries are softened and have released a lot of their juices.
In a small bowl or cup, mix the cornflour with water until fully combined and no lumps remain.
Turn the heat up to high and bring the cherry mixture to a boil. Drizzle in the cornflour and water mixture and stir vigorously to combine. The filling should start to thicken immediately. Stir for 2 minutes and then remove from the heat and allow to cool slightly.
To make the crumble topping, combine the sugar, brown sugar, flour, cinnamon and butter. Rub butter into the mixture with your fingertips until a crumble forms.
Add the cherry filling mixture in an even layer on top of the shortbread base. Scatter the crumble evenly across the top.
Bake at the same temperature for about 30-40 minutes, or until the crumble has become golden and the filling is bubbling.
Allow to cool completely and then place in the fridge until cold.
When cold, slice with a large knife (wiping off with a clean damp cloth in between slices) and serve. I cut mine into 12 bars.
Store in an air-tight container in the fridge. You can enjoy these Cherry Pie Crumble Bars warm, at room temperature or warmed up, plain or with ice cream or custard.

Pesto Pasta Salad

This Pesto Pasta Salad is such a vibrant, delicious dish packed with flavour. I feel like this salad screams warm weather, summer BBQ’s and eating outdoors. Pasta Salad is a perfect side to make for a party or pot luck because it’s always a crowd pleaser, pretty economical and can be made ahead of time. Ticking all of the boxes! It also makes great meal prep for work or school lunches – especially if you add some grilled chicken for extra protein.

When I think of pasta salad in general, what comes to mind first is the creamy pre-packaged supermarket kind. I’m not a pasta salad snob, and will definitely demolish some of that on occasion. But this version is my own personal favourite. In fact, writing this post is making me hungry all over again!

It has homemade pesto, fresh cherry tomatoes, crispy bacon, creamy bocconcini and baby spinach. When you get a little bit of everything in one bite, it’s so delicious. The flavours are inspired by Caprese Salad. It’s a classic for a reason – these flavours work so well. This salad tastes really fresh, not heavy with too much oil or mayonnaise.

Here’s what you’ll need to make Pesto Pasta Salad

Pasta – When making pasta salad, I like Spiral pasta aka Fusilli, Curls or Elbows. These pasta shapes are fun to eat and hold onto the sauce perfectly. But of course, use what you like the best or what you have on hand. When making pasta salad, you will want to cook your pasta a little over al dente. Really! Pasta will naturally harden slightly as it cools, so to have the best salad at room temperature, cook the pasta a little more than you regularly would. You could also substitute a different type of pasta such as gluten free or high fibre/high protein to cater for any alternate dietary needs.

Bacon – I love some crispy fried diced bacon in this salad. Sausage, chicken, salami or prosciutto would also work well here. However, if you’d like a vegetarian salad, just simply leave out the bacon and continue with the rest of the steps as written below.

Cherry Tomatoes – I just love cherry tomatoes and pesto together so I had to add a generous amount to this salad. I love getting the colourful varieties but this is optional. Cut them in half or quarters, depending on their size.

Bocconcini – Baby or cherry bocconcini is perfect in this recipe. Little pearls of fresh mozzarella add creaminess and amp up the Caprese vibe this Pesto Pasta Salad has going on. If you can’t find the smaller bocconcini you can tear or cut up the standard larger ball. Or break open a ball of burrata in the middle as you serve it! Crumbled feta could be a good substitution but it will change the flavour profile.

Baby Spinach and Basil – I love adding some greens for freshness and extra basil to round out the flavour. You can use rocket instead if you like. It will give a slightly peppery taste that would work beautifully in the salad too.

Pesto – Call me crazy if you want, but I’ve never liked store bought pesto (oh hey Susi!) But really though, homemade pesto is at least 500% better. Especially using fresh home grown basil from the garden. Pesto is actually really easy to make in the food processor or blender. I have a recipe for it below that I’ve been making on repeat for more than a decade. However, if you don’t have time to make it yourself, use a high quality store-bought version. I’d estimate starting with 1 cup and adding more if you like.

Mayonnaise – My secret in this recipe is to mix the pesto with a couple of tablespoons of good quality mayo. It really helps to give a touch of creaminess and help the pesto coat the pasta nicely so it doesn’t all stick together.

Other Additions – This recipe is pretty flexible. If you want to add other mix ins, feel free! I’ve used some red capsicum in the past for colour and crunch and it was delish. Other ideas are finely diced red onion, olives, chickpeas, sliced or diced cucumber. You could switch out the fresh cherry tomatoes for sun-dried or add in some marinated artichoke. Adapt the veggie mix ins the way you like it!

There are two ways to easily make this salad ahead of time. You can prep all of your ingredients separately and mix it together at the last minute, making sure to bring your pasta back up to room temperature. Or you can mix it together and store in an airtight container or covered well with plastic wrap until ready to serve. If the pesto is left exposed to air for too long it starts to lose its vibrant green colour so do make sure it’s covered well until you’re ready to use it. You can halve or double the quantities in this recipe, depending on how many people you need to cater for.

The first time I made this Pesto Pasta Salad, I brought it along to a casual BBQ with my cousins. It was a smash hit with everyone there! When I made it a second time to take these photos, I ate it for lunch for the next couple of days and it held up beautifully. The added mayonnaise helped to keep it creamy and definitely not dry. I prefer to eat this pasta salad at room temperature or very slightly warm. I hope you enjoy this recipe!

Pesto Pasta Salad

This Pesto Pasta Salad is the perfect crowd-pleasing side dish for summer BBQ's and pot lucks, but is also great for lunch or meal prep. It has homemade pesto, fresh cherry tomatoes, crispy bacon, creamy bocconcini and baby spinach. When you get a little bit of everything in one bite, it’s so delicious!

Course lunch, Pasta, Salad

Keyword Lunch, Pasta, Salad, Summer

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 6

Ingredients

Pesto

1 cup basil
1/4 cup pine nuts
1/4 cup grated parmesan
1/4 cup olive oil
2 cloves OR 1 heaped tsp minced garlic
Salt and pepper
2 heaped tablespoons mayonnaise
500 g spirals
250 g bacon, diced
300 g cherry tomatoes, halved
220 g cherry bocconcini, halved
Big handful baby spinach
Extra fresh basil, to serve
Balsamic glaze, optional, to serve

Instructions

To make the pesto, please the basil, pine nuts, parmesan, olive oil and garlic into a food processor and pulse to combine until mostly smooth. Season to taste. Stir through the mayonnaise and set aside,
Boil the pasta in a large pot of salted water until just over al dente. Drain and rinse with cold water. Set aside to cool slightly.
Fry the bacon in a frying pan until crisp. Drain on paper towel and set aside.
To assemble the salad, you will want all of your bacon and pasta to be cooled slightly or at room temperature. Combine pasta, cherry tomatoes, bacon, bocconcini and pesto in a large bowl and stir well so that all ingredients are coated in the pesto. Add the baby spinach and toss again to evenly distribute through the salad.
Transfer to a serving bowl and top with fresh basil and a drizzle of balsamic glaze, if you like. This salad can be made up to 1 day ahead. Store in an air-tight container or covered with plastic wrap until ready to serve. Bring back up to room temperature before serving for the best flavour and texture.

Rhubarb and Strawberry Crumble Cake

Every year, after a long cold winter, it brings me so much joy to see strawberries back in season. It means spring and warm weather are just around the corner. Plus a boat load of new recipe ideas always pop into my mind. This year I couldn’t stop thinking about pairing fresh strawberries with the beautiful pink stalks of rhubarb that I’ve been growing in the garden. And that’s how this Rhubarb and Strawberry Crumble Cake came about.

I like to think of this style of cake as a ‘casual’ one. Unlike a tiered cake or one with delicate ornate buttercream ruffles, this cake is unfussy and perfect for taking to a picnic, BBQ or afternoon tea. This recipe is based on a tried and tested one that I have loved for years. I’ve tried it with heaps of different fruit fillings like blueberry and peach. I can promise that it’s a crowd pleaser every single time.

This Rhubarb and Strawberry Crumble Cake has four components.

Each element has it’s place and they all work perfectly together. If you’ve never tried rhubarb and strawberries together, this is your sign to!

The cake layer is light and flavoured with a hint of cinnamon. You probably have all the ingredients already in your pantry! The cake comes together really easily and is perfect for beginner bakers. It gives the perfect base for almost any fruit you wish to use.

The fruit layer is where your real flavour comes from. I’ve been using this recipe as a base and changing up the fruit for a whole different cake every time. But I have to say I think this Rhubarb and Strawberry version might be the best one yet. It’s as simple as roughly chopping up some rhubarb and strawberries and scattering them in an even layer on top of the cake.

The crumble layer is my personal favourite. I am a crumble girlie at heart. I love getting my hands dirty and seeing the different ingredients combine to form a buttery crumble that bakes up perfectly crunchy and golden. This time I kept it nut free but in the past I’ve added pistachios or pecans for added crunch. Sprinkle the crumble over the top of the rhubarb and strawberries, and then into the oven it goes!

And finally, the glaze. THE GLAZE!! This actually the first time I’ve served this cake with a glaze, and I think it was the stand out! Everybody loved it and added on borderline excessive amounts to their own slices. It’s very simple to make – just icing sugar, milk and vanilla bean paste. While it’s very sweet on it’s own, it seemed to balance the tart rhubarb in the cake perfectly.

To recap…

Rhubarb and Strawberry is a delicious combination.
This Crumble Cake is so delicious and versatile.
Save this recipe for the next time you need a ‘casual’ cake.
Change it up and try it with your favourite seasonal fruit.
And most importantly, the glaze is NOT optional!

Rhubarb and Strawberry Crumble Cake

This Rhubarb and Strawberry Crumble Cake is a delicious, simple recipe perfect for picnics and afternoon tea. There are four delicious components – cake, fruit, crumble and an amazing glaze!

Course Afternoon Tea, Cake, Dessert

Keyword Afternoon Tea, Cake, Dessert, Spring, Summer

Servings 9

Ingredients

55 g butter softened
¾ cup sugar (150g)
1 egg
2 teaspoons vanilla extract
1 ½ cups plain flour (235g)
1 teaspoons baking powder
½ teaspoon salt
1 1/2 teaspoons ground cinnamon
¼ cup milk
¼ cup pouring cream
250 g fresh strawberries, cut in halves or quarters
75 g fresh rhubarb, cut into 2-3cm pieces
Icing sugar, to serve

Crumble

¼ cup sugar
¼ cup brown sugar
1/3 cup plain flour
1 teaspoon ground cinnamon
55 g butter softened

Glaze

1 1/2 cups icing sugar
1 teaspoon vanilla bean paste or extract
1-2 tablespoons milk

Instructions

Preheat the oven to 180°C (350°F). Grease a 20 x 20cm (8 x 8 inch) pan. Cream together the butter, sugar, egg and vanilla extract.
Combine flour, baking powder, salt and cinnamon in a medium bowl. In another bowl or jug, combine milk and cream. Add flour mixture to the butter in thirds, alternating with milk, starting and ending with flour. Pour batter into the pan. Top with a layer of strawberries, and then a layer of sliced rhubarb.
To make the crumble topping, combine the sugar, brown sugar, flour, cinnamon and butter. Rub butter into the mixture with your fingertips until a crumble forms. Sprinkle evenly over the strawberry rhubarb layer.
Bake for 30-40 minutes until crumble is golden brown and a skewer inserted into the cake comes out clean. Cool in the baking tin for 10 minutes before cutting into slices.
To make the glaze, sift the icing sugar into a medium bowl. Add the vanilla and milk 1 tablespoon at a time until the desired consistency is reached.
Serve the cake with a dusting of icing sugar, a drizzle of glaze and extra glaze on the side.

Sheet Pan Gnocchi with Sausage and Cherry Tomatoes

Some days, you just need your oven to do all the work. Even better is when you can throw all of your ingredients onto one pan and save on dishes too. That’s where this Sheet Pan Gnocchi with Sausage and Cherry Tomatoes comes in. Cooking gnocchi on a sheet pan like this means there is no boiling required!

This dish was a lifesaver for me earlier this year. Dinner done in 30 minutes is a win, whether you’re a busy mum or getting home exhausted from work. Or grieving like I was and just trying to stay afloat and eat a vegetable every now and then. This simple dinner is delicious, easy and adaptable. I hope it will become a regular in the dinner rotation for you too. I just know that this is one dish I’m going to keep making over and over.

One of my best hacks for easy and affordable dinners is using sausages. A little seems to go a long way and there are so many delicious flavour options available now. If you’re on a budget, they are quite often marked down so keep an eye out. I like to freeze them in zip lock bags containing 2 or 3 sausages and defrost them for quick dinners like this. Just cut them down the middle and form into tiny meatballs. I love the texture as they cook and you can use them on pizza or in pasta dishes.

Here’s what you’ll need to make Sheet Pan Gnocchi

Gnocchi, of course! You can find gnocchi either in the supermarket fridge or on the shelf in the pasta section. It’s also usually common to find a gluten free version or even variations like pumpkin, sweet potato or cauliflower. I generally use the super affordable shelf-stable kind. I always have some on hand to make quick dinners like this.

Cherry Tomatoes – I love to use a mix yellow and red cherry tomatoes, but this is optional. I also grow cherry tomatoes in the garden every summer and this is a delicious way to use them up when I have an abundance. As they cook, the tomatoes release their juices and become a little saucy to help to coat everything.

Sausage – I like the Italian pork flavoured sausages, usually containing fennel seeds and herbs. Of course you could use any kind you like. There are so many options – beef, lamb, chicken, chorizo or veggie. The sausages become crisp as they cook. Delish!

Fresh Thyme – The flavour goes perfectly with the pork sausage. I always have it on hand in the garden and it comes in handy in so many recipes. You could substitute dried thyme, rosemary or mixed Italian herbs.

Extra Virgin Olive Oil – Adds a great flavour, healthy fats and is essential in getting the gnocchi to be beautiful and crisp.

Pine Nuts – Pine nuts are scattered over when the dish is partly cooked, then returned to the oven for the final 10 minutes to get a little toasted. I love the flavour and slight crunch they give to this dish.

Baby Spinach – I like adding greens and lots of fresh basil because busy girls need vegetables!

Mozzarella – The final touch is some fresh mozzarella, burrata, bocconcini, feta or whatever you have on hand for some creaminess. Shaved parmesan works here too! The residual heat of the cooked dish helps to slightly melt the cheese. So delicious!

And optional but highly recommended – a generous drizzle of balsamic glaze and a pinch of red chilli flakes. The sweetness and spice help to bring all the other flavours together.

I keep most (if not all) of the ingredients for this Sheet Pan Gnocchi on hand to make this dish in a pinch. The gnocchi keeps well for ages and I usually have sausages in the freezer as I mentioned. While it’s great for a quick delicious dinner, you can also make it for meal prep lunches.

If I am making it ahead of time, I add everything except the spinach into glass containers. When I want to serve, I heat it up in the microwave and then stir through the fresh spinach leaves and balsamic. Adding extra spinach makes the recipe more like a pasta salad and will stretch to make four lunches.

Sheet Pan Gnocchi with Sausage and Cherry Tomatoes

Sheet Pan Gnocchi with Sausage and Cherry Tomatoes is a delicious dinner that comes together in around 30 minutes. Cooking gnocchi on a sheet pan like this means there is no boiling required!

Course Dinner, Pasta

Keyword Lunch, Pasta, Simple Dinners

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 3 (or 4 for lunch)

Ingredients

3 pork sausages (I used Italian style pork sausages with fennel and garlic)
500 g potato gnocchi
320 g cherry tomatoes, optional mixed colours, sliced in half
1 tablespoon fresh thyme leaves (2-3 sprigs)
2-3 tablespoons olive oil
Salt and pepper, to taste
1/4 cup pine nuts
Fresh baby spinach leaves (as much as you like)
Fresh basil
1 ball fresh mozzarella, roughly torn
Balsamic drizzle, optional
Red chilli flakes, optional

Instructions

Preheat your oven to 180°C (350°F).
Slice the sausages lengthwise and peel off the casing. With clean hands, pinch off small “meatballs” of sausage with your fingertips. Set aside.
On a non-stick baking tray or a tray lined with baking paper, spread the potato gnocchi, halved cherry tomatoes and sausage in an even layer. Scatter over the fresh thyme, season with salt and pepper and drizzle over the olive oil. Toss to coat the ingredients in olive oil. Bake for 20 minutes.
After 20 minutes, remove from the oven and toss well to mix the ingredients. Scatter over the pine nuts and return to the oven for 5-10 minutes or until gnocchi and sausage have crisped up.
While still hot, scatter over the fresh spinach, basil leaves and torn mozzarella. Serve with an optional drizzle of balsamic glaze and a pinch of red chilli flakes.

Blood Orange Crinkle Cookies

These Blood Orange Crinkle Cookies are just as delicious as they are adorable! Keep them plain or turn them into thumbprint cookies with a dollop of homemade Blood Orange Curd for an extra burst of flavour.

I first made Crinkle Cookies in 2019 with this Pandan flavoured version. Since then, they have become the most popular recipe on the whole site! I get comments all the time saying how much people all over the world have loved them.

At first I really thought of these as strictly a Christmas cookie because their powdered sugar exterior looks snowy and festive. But the flavour ideas are endless! They are so delicious that I now think they should absolutely be enjoyed all year round. I’ve tried a bunch of different flavours, from chocolate to raspberry to bright purple ube.

They have all been so delicious! It doesn’t matter what flavour I make, these cookies are always massive crowd pleasers and everyone always loves them! Personally, I love their soft cake-like texture and how each one looks special with it’s own crinkle pattern.

These cookies come together with mostly staple ingredients that you’re likely to already have on hand. When it comes to the flavouring, that’s where it becomes more unique. Usually I use store-bought flavour extracts (such as coconut or peppermint) and sometimes a few drops of colouring. But this time the taste came 100% from fresh blood oranges from my Nanna’s garden. I rubbed the zest into the sugar with my fingertips to release the oils and aromas prior to adding it into the mixture. I also added fresh blood orange juice for even more flavour.

Then I turned half the batch into fun thumbprint cookies with my Blood Orange Curd. I’m thrilled to say they turned out so good! They looked super cute and tasted amazing. To make the thumbprints, make the cookies as normal, but remove from the oven at the 10 minute mark. I used the underside of a teaspoon measuring spoon to make an indentation in each cookie and then placed a heaped teaspoon of Blood Orange Curd into each “thumbprint”. Then just bake for another 5 minutes to set the curd.

Tips and Hints for making Blood Orange Crinkle Cookies

This recipe is quite simple but I’ve learned a few tricks along the way to help you make perfect crinkle cookies every time.

Double dip in sugar. One tip I have faithfully followed since the very first time is to first dip the cookies in regular granulated sugar before dipping generously in icing sugar (also known as powdered sugar). The first dip helps the icing sugar stick to the cookies and not just dissolve into the dough in the heat of the oven. This helps to get the signature crinkles perfect every time.

Depending on what time of year you make these, you may need to chill your dough briefly. If your dough is too warm it can be difficult to roll them easily. I first made these in summer and found that a 10-15 minute rest in the fridge was perfect. If you try to bake these cookies from cold, they won’t spread to get that signature crinkle pattern. If you are making these outside of summertime, you probably do not need to chill the dough at all.

Lower your oven temperature. I found that by lowering the oven temperature to 160°C or 320°F, the cookies didn’t overbake or brown at the edges. This is extra important when you’re baking lighter or coloured cookies. 10-15 minutes is the perfect baking time for these.

Store the cookies in an air-tight container for 4-5 days and stay delicious and soft. Regular crinkle cookies can be stored at room temperature. However, it’s safest to store the thumbprint cookies with curd in the fridge. I think these cookies somehow taste even better the next day!

Blood Oranges are in season right now here in Australia so it’s the perfect time to make these gorgeous cookies. If they’re not in season, this recipe would also work well with an equal amount (zest and juice) of another citrus. Lemon, lime, calamansi or grapefruit could be substituted in the recipe below.

Related Post: Strawberry Cheesecake Cookies

Blood Orange Crinkle Cookies

These Blood Orange Crinkle Cookies are just as delicious as they are adorable! Keep them plain or turn them into thumbprint cookies with a dollop of homemade Blood Orange Curd for an extra burst of flavour.

Course Cookies

Keyword Cookies, Easter, Spring

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 20 cookies

Ingredients

1/2 cup caster sugar
2 teaspoon blood orange zest
112 g butter, softened
3/4 cup brown sugar
2 eggs
1 teaspoon blood orange juice
2 1/3 cups plain all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup caster sugar
1/2 cup icing sugar powdered sugar/confectioner’s sugar
Optional : 1/2 cup Blood Orange Curd (linked in post above)

Instructions

Preheat the oven to 160°C (320°F). Line 2 baking trays with non-stick baking paper.
Place caster sugar and blood orange zest into a bowl and rub together with your fingertips to infuse the flavour into the sugar
In a large bowl, cream together the butter, brown sugar and infused caster sugar until light and fluffy. Add the eggs one at a time, scraping down the bowl and beating well to fully combine.
Add the blood orange juice and mix to combine.
Sift in the flour, baking powder and salt and then mix again until combined.
Fill two smaller bowls with caster sugar in one and icing sugar in the other. Use an ice cream scoop or tablespoon to scoop cookie dough. Roll the balls in caster sugar first and then into the icing sugar to coat generously. You can’t really use too much icing sugar here. Place on the baking tray, leaving at least 3-4 cm gap between them for cookies to spread in the oven.
If making regular Crinkle Cookies, bake for 10-15 minutes until cookies have a crackled top but are still a little soft in the center. Allow to cool completely. Repeat with remaining mixture until all cookies are baked.
If making Blood Orange Curd Thumbprint Cookies, bake for 10 minutes and remove from the oven. Use a teaspoon measure to make an indentation into the middle of each cookie. Add a heaped tablespoon into each indentation and return to the oven for 5 minutes until curd has just set. Allow to cool completely. Repeat with remaining mixture until all cookies are baked.

Blood Orange Curd

This gorgeous, silky blood orange curd is sweet, delicious and so easy to make! A curd is one of many ways to preserve fruit. The juice is cooked with sugar, eggs and butter to make a creamy spread. Citrus fruit is most commonly used – you have probably tried lemon curd before – but you can also use passionfruit, mango, berries or cranberries. Fruit with a slightly tart flavour seems to work really well.

I love that it only takes a few basic ingredients to create a delicious curd that’s perfect as a cake, cookie or tart filling. Or you can use it as a spread on toast, pancakes or scones. Or even swirl it into cheesecake, ice cream or icing!

My lovely Nanna brought over a heap of home-grown blood oranges the other day and I wanted to make something special with them. I remember when my Grandpa planted this tree in the back garden when I was a kid. It is really special that we are still enjoying the fruit many (many) years later. Last year I made this lovely Loaf Cake studded with cranberries and flavoured with the zest of the gifted blood oranges. This year I knew I wanted to make a homemade curd and somehow it turned out even better than I expected!

Blood oranges can be any colour inside from orange to a deep dark red. The colour of the juice will affect the colour of your finished curd, anywhere from a pale orange to a pinkish or coral colour. Although the colour of these was not as vibrant red as I’ve seen before, they were so sweet and definitely distinctive from regular oranges. Their season goes from August to October in Australia, so now is the perfect time to try this recipe if you can get your hands on some fresh blood oranges! If you can’t get your hands on them, Cara Cara oranges are a good substitute. They also have a sweet taste and pinkish orange flesh inside.

As I said before, making curd is actually so easy and perfect for beginner bakers. You only need a handful of ingredients and a bit of arm power for whisking.

Here’s what you’ll need to make Blood Orange Curd…

Blood Oranges – this recipe will use both the juice and zest of the blood oranges. However if blood oranges aren’t in season where you are, you can substitute any other kind of citrus here. This recipe is very versatile. Switch the juice and zest component out for an equal amount of lemon, lime, calamansi or grapefruit.

Eggs – some recipes use only egg yolks but this one has 3 eggs and 2 egg yolks. The whole eggs help to thicken the curd to a lovely consistency that is perfect for use in other recipes. I also hate having a lot of egg whites leftover!

Sugar – Caster sugar is preferable but I actually didn’t have any this day. I used regular granulated sugar and it also worked just fine in this recipe. Sugar also helps in both the taste and chemistry of this recipe. It helps to balance out the tartness of whatever citrus you use and helps to stabilise the eggs while cooking.

Butter – Butter makes the curd silky soft and creamy. Is it controversial to say I use regular salted butter in almost all of my cooking and baking? A little bit of salt adds flavour! Unsalted butter is fine too, and adding a small pinch of salt is optional.

Silicone Whisk – Not an ingredient, but it’s important to know that metal whisks (and also reactive bowls or saucepans) can react with the eggs and lemon and impart a metallic taste. Luckily this can be easily avoided by using a silicone whisk. Mine looks like funfetti. I love it. Stainless steel, enamel and ceramic cookware is recommended too.

Whisk everything except the eggs in a saucepan until the butter has melted and the sugar has dissolved. In a separate bowl, whisk the eggs and egg yolks together.

Then you’re going to slowly pour in the warm blood orange juice mixture into the eggs while whisking constantly so that you don’t scramble the eggs. This is called tempering. Once combined, pour back into the saucepan. Whisk constantly over a low heat until the mixture has thickened to your desired consistency.

If you accidentally scramble the eggs, you can just strain with a fine mesh sieve. It’s important to store any kind of curd in the fridge, because it contains eggs and butter. It should last about 3 weeks refrigerated so you can make it slightly ahead of time if necessary.

I used this Blood Orange Curd in another recipe that I’ll be sharing soon – Blood Orange Curd Thumbprint Cookies! And yes they are as delicious as they sound. Stay tuned!

Blood Orange Curd

This gorgeous, silky blood orange curd is sweet, delicious and so easy to make! You only need a handful of ingredients and a bit of arm power for whisking.

Course Jams & Preserves

Keyword Jam

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 2 cups

Ingredients

175 ml blood orange juice
1-2 teaspoons blood orange zest
165 g butter
3/4 cup caster sugar or granulated sugar
3 eggs
2 egg yolks

Instructions

Place blood orange juice, zest, butter and sugar into a saucepan and whisk over medium heat until the butter is melted and the sugar has dissolved
Put 3 eggs and 2 egg yolks into a bowl and whisk them together. Pour the blood orange mixture over the eggs slowly and whisk them together.
Put the mixture back into the saucepan and whisk continuously for 6-7 minutes until it has thickened and coats the back of a spoon.
Pour into sterilised jars and store in the fridge for up to 3 weeks. Makes about 2 cups/jars.

Raspberry and Nectarine Frangipane Tart – for Dre

This post is a hard one to write. Because as much as I would love to tell you all about the delicious Raspberry and Nectarine Frangipane Tart, this is going to be a bittersweet story.

This is the last thing I baked for my boyfriend before he passed away two months ago.

It was a random Saturday afternoon, and he popped over to surprise me. My kitchen was a mess with ingredients, lighting and camera gear everywhere. While the tart was in the oven, we put the harnesses on the cats and took them for a frolic outside to enjoy the gorgeous sunny afternoon. I don’t know who loved the frolics more – him or the cats!

Back inside, I took these photos while we listened to some jazz. The original videos still have his voice in the background. That’s his hand doing the pouring shot. It all felt so normal and natural and comfortable. Just like any regular weekend.

When the photos were done, we shared this slice of the tart and he proclaimed it one of the best things I’d made this year. Cooking and words of affirmation are my love language. He loved to eat and treated everything I cooked like a gourmet meal. We were an excellent match.

I wasn’t sure that I was ever going to share this recipe, but he loved it so much and I am so grateful that we had that beautiful afternoon together. One of many over our 11 years together, and almost 20 years of friendship. But at the same time it feels like never enough time. Of course, there’s a huge loss and a cavernous empty space the last two months. I miss his loud booming laugh, protective hugs, movie nights, walks, talking about anything and everything. He treated everything I cooked like it was a gourmet feast. I even miss the things that used to annoy me!

I’ve talked a lot about gratitude here on the blog, as a practice that has helped me through tough times in the past. I got him into the gratitude journaling practice as well and that was something we would talk about almost every day. Once again, it has been invaluable in this journey of grief and eventual healing.

I’m grateful that I already had this habit as it has helped me to appreciate all the good times, even in the midst of the hardest thing I’ve ever been through. And if you’ve never tried it, please give it a go. Whether things are good or terrible in your life, seeing everything through a lens of gratitude for even the smallest thing just helps immensely and re-trains your brain to look out for positive things everyday.

A short note on the recipe itself. This Raspberry and Nectarine Frangipane Tart is absolutely delicious. If you like almond croissants, you’ll definitely like the frangipane filling of this tart. It’s got an absolutely delicious buttery almond flavour that is the perfect backdrop for the sweet fruit.

I love versatile recipes that allow seasonal fruit to be the star. Instead of nectarines and raspberries, you could use rhubarb, strawberries, peaches, cherries, pears, apples or a combination! So no matter what time of year it is, you can adapt the fruit to suit the season. I based today’s recipe off a lovely Fig version that I made ten years ago!

This pastry is a reliable recipe that I use often and works with a variety of fillings. It comes together quickly and easily in the food processor and blind bakes beautifully. While you can make the entire tart in an afternoon pretty easily, you can definitely make the pastry and frangipane a day or two ahead of time and assemble and bake on the day you want to serve. I love a simple dusting of icing sugar and perhaps a drizzle of cream to serve. It makes the most lovely afternoon tea treat!

I hope you love this recipe as much as he did. It will always be special to me now as the last thing I baked for him. Raspberry and Nectarine Frangipane Tart – for Dre.

Raspberry and Nectarine Frangipane Tart

This delicious Raspberry and Nectarine Frangipane Tart will always have a special place in my heart and memories.

Course Afternoon Tea, Dessert

Keyword Afternoon Tea, Dessert, Pies & Tarts, Summer

Prep Time 45 minutes

Cook Time 50 minutes

Resting Time 45 minutes

Total Time 2 hours 20 minutes

Servings 8

Ingredients

Pastry

190 g plain flour
80 g caster sugar
80 g cold unsalted butter, diced
1 egg

Frangipane

150 g butter, slightly softened
150 g icing sugar
150 g almond meal
2 eggs
20 ml Frangelico or Amaretto liqueur
1 tablespoon vanilla extract
30 g plain flour
4 white nectarines, seed removed and cut into slices
125 g fresh raspberries
Icing sugar to serve

Instructions

To make the pastry, place the flour, sugar, butter and a pinch of salt in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add egg and process until dough just starts to come together. Turn onto a lightly floured surface and very gently knead until smooth. Flatten into a disc shape, wrap in clingwrap and place in the fridge for 30 minutes to rest.
Roll out the pastry to about 3mm thick. Line the base and sides of a tart tin with the pastry, and trim any excess. Place in the fridge for 15 minutes to rest. Line the pastry with baking paper and fill with baking weights or rice. Bake for 15-20 minutes at 180°C rotating at the halfway mark. When the edges are browned, remove from the oven and allow to cool completely.
To make the frangipane, cream butter and sugar until pale, light and fluffy (at least 5 minutes). Add the almond meal and beat until mixed. Add the eggs, liqueur, vanilla and flour and beat until combined. Mixture can be refrigerated covered for a couple of days or frozen. Allow the mixture to come to room temperature to soften before adding to pastry case.
Spoon enough frangipane into your cooled pastry case and use an offset spatula to even it out (do not fill more than 1/2 cm below the top of pastry case). Arrange sliced nectarines and raspberries on top of frangipane, pressing in slightly. Bake for around 20-25 minutes until frangipane is puffed, cooked through and lightly golden (it’s ready when the centre springs back). Remove tart and cool on wire rack. Just before serving, sift icing sugar over the top.

Maltesers Blondies

Maltesers Blondies! You just have to try today’s recipe for these easy-to-make, fudgy bars full of malt flavour inside and on top. I feel like Blondies are finally having their moment. I know, I know, everyone loves a classic Brownie, but there is just something about a Blondie that I love. They are starting to appear in the sweets cabinet at my favourite cafes and become one of the ‘trendy’ desserts. Better late than never!

So what is a Blondie?

I like to think of them as a Brownie, but without the chocolate. Their ingredients and method is very similar, but without any cocoa powder or melted chocolate, so they are lighter in colour when baked. Blonde, if you will. Reading up on dessert history, it appears that the original Brownie recipe actually contained no chocolate and was much more like a Blondie, however the name didn’t come about until the 1970’s.

The main flavour comes from the brown sugar, giving them a rich molasses caramel taste and slightly chewy texture. Apart from brown sugar, you’ll find the usual suspects – butter, eggs, vanilla, flour and baking powder.

But personally, I think the best blondies are full of fun mix-ins. You can add in almost anything you like – nuts, chocolate chips, spices, Oreos or Biscoff biscuits, fresh or dried fruit and many more. My Fruit Mince Blondies are a delicious Christmas themed version. And this Maltesers Blondies recipe that I’m sharing here today have both malted milk powder and Maltesers in the batter to really amp up the flavour.

One thing you need to know about me is that I love anything malt flavoured, especially Maltesers. If you’re overseas you may know them as Whoppers or maybe by another name. Maltesers are a small chocolate-coated malt balls with a melt-in-your-mouth texture. I think they’re the most elite movie snack and make me think of my childhood. I found it so hard not to snack on the Maltesers while making this recipe!!

Another thing I love about Blondies is that the recipe couldn’t be simpler – no mixer needed! All the equipment you need is a bowl, a spoon and a baking pan. You could whip up a batch of these Maltesers Blondies from start to finish in just over an hour. My only hint would be to show a small amount of patience and be sure to let them cool fully before slicing them up as they could fall apart.

A lot of Blondie recipes don’t have a glaze or decoration, but for these I felt like I had to make them look beautiful with a drizzle of melted chocolate and even more Maltesers on top.

They are an excellent homemade gift to package up for Easter, Christmas or any holiday in between. And trust me when I tell you, they’re a crowd pleaser! I did have to explain what a Blondie was a few times, but I definitely converted a lot of people and had a bunch of messages afterwards saying how delicious they were. I’ll call that a big win!

Maltesers Blondies

Maltesers Blondies – you just have to these easy-to-make, fudgy bars full of malt flavour inside and on top.

Course Bars, Cake

Keyword Bars, Brownies and Blondies, Chocolate, Dessert, Easter

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 12

Ingredients

225 g butter, melted
440 g light brown sugar
2 large eggs
1 tablespoon vanilla extract
250 g plain flour
2 teaspoons baking powder
55 g 1/2 cup malted milk powder
100 g Maltesers

To decorate

100 g milk or dark chocolate, melted
100 g Maltesers, roughly chopped

Instructions

Preheat your oven to 180°C (350°F). Line a 21cm (8 inch) square baking pan with non-stick baking paper.
To make the blondies, mix melted butter with brown sugar and beat until smooth. Beat in egg and then vanilla. Stir in flour, baking powder and malted milk powder.
Place half of the blondie mixture into the prepared baking pan. Place an even layer of whole Maltesers on top of the mixture, pressing in slightly. Add the remaining mixture over the top and smooth out to cover evenly.
Bake for 45 minutes – 1 hour, rotating the pan at the 30 minute mark. When ready, the blondie should be lightly golden on top and just set in the middle. A skewer inserted into the middle should come out clean or with very few crumbs sticking to it. Allow to cool completely before removing from the baking pan.
Drizzle with melted chocolate and scatter over the remaining roughly chopped Maltesers. Allow chocolate to set and then serve.

Strawberry Cheesecake Cookies

These Strawberry Cheesecake Cookies are a variation on one of my favourite cookie recipes of all time. Just picture: a tender, soft cookie baked to enclose a delicious strawberry cheesecake filling. It’s a winning combination!

I just realised that I’ve been making different versions of these ‘stuffed’ cookies for more than 10 years. I keep thinking up new flavour combinations and they are amazing every time. Trust me, there will be many more stuffed cookies in the future. From the cookies and cream cheesecake stuffed to a candy cane version for Christmas, they’ve all been winners. This version is no exception!

Instead of making a chocolate cookie, I just replaced the cocoa powder with an equal amount of flour. The rest of the recipe stayed exactly the same and had the same soft texture. For the cheesecake filling, you want to get maximum flavour without adding a lot of moisture into the mix. This time instead of using fresh strawberries, I used freeze-dried and they worked perfectly! I used the brand Frisp (which is available in supermarkets here) but I have also seen them at Costco or Amazon.

I blitzed the strawberries in my Nutribullet to get a fine powder that mixes in to the cream cheese perfectly. The concentrated flavour imparts a lovely taste and pretty pink colour. This is my first time baking with freeze dried fruit but it worked out so well I can imagine a lot of ways to use this versatile ingredient!

When I tell you they’re a crowd pleaser, believe me. They are one of my most popular recipes both on the blog and amongst my friends, family and friends-of-friends. I’ve made them so many times that I have basically memorised the recipe. These cookies are easy to make and require no mixer, rolling pin or cookie cutters!

Tips and Hints for making Strawberry Cheesecake Cookies

Make your cheesecake filling first. In past versions of this recipe the filling could be shaped into little ‘patties’ by rolling out teaspoonfuls of the cheesecake. This version was a lot softer so I just put small spoonfuls of the filling directly onto the base of the cookie.
Add the flour in batches to the cookie dough – maybe 1/2-3/4 cup at a time. You want to mix it until no floury patches remain. Be prepared – it’s quite an arm workout!
Refrigerate your cookie dough to make it easier to shape. If you’re in a hot climate or your hands are too warm, pop your dough back into the fridge for a few minutes.

Bake 6 cookies per tray x 2 trays as they do spread slightly. Don’t try to squeeze too many onto one tray.
Don’t forget the sprinkling of fleur de sel or flaky salt! It really helps to bring out the flavour in the cookie. For this version I also sprinkled a little extra freeze dried strawberry before baking.
Don’t over-bake these! I find that based on my oven, I switch the trays at the 8 minute mark and they are ready at ~13 minutes when the top is very slightly cracked.
Store the cookies in an air-tight container and they stay fresh for about a week, if they last that long!
I’ve also made a video for this recipe to show the step by step process. If you make these, please tag me on Instagram or TikTok!

https://www.instagram.com/p/C4_mVJThIYL

These Strawberry Cheesecake Cookies would be delightful in spring or summer, but because they use the freeze-dried strawberries, they can be enjoyed any time of year. I also think that they would make a lovely homemade Mother’s Day or Easter gift.

Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies – a tender, soft cookie baked to enclose a delicious strawberry cheesecake filling. It’s a winning combination!

Course Cookies

Keyword Cookies

Prep Time 20 minutes

Cook Time 15 minutes

Chill in Fridge 30 minutes

Total Time 1 hour 5 minutes

Servings 12

Ingredients

Strawberry Cheesecake Filling

125 g cream cheese, at room temperature
1 tablespoon caster sugar
1 teaspoon vanilla extract
30 g freeze dried strawberries

Cookies

110 g butter
1 1/2 cups light brown sugar
2 eggs
1/4 tsp salt
3/4 tsp baking powder
2 1/2 cups all-purpose flour
Fleur de sel (flaky salt) to sprinkle

Instructions

To make the cheesecake filling, pulse the freeze-dried strawberries in a Nutribullet or food processor to form a powder. Reserve 1 teaspoon of powder to sprinkle on top of cookies. In a medium bowl, mix the cream cheese, caster sugar, vanilla and remaining strawberry powder together until well combined. Place in the fridge for at least 30 minutes.
Line two baking trays with non-stick baking paper. Preheat your oven to 180°C (350°F).
In a medium saucepan or microwave, melt the butter. Take off the heat and stir in the brown sugar and eggs. Then add the salt and baking powder and stir until well combined. Add the flour in batches, and stir until no floury patches are left. Place the mixture into the fridge for 30 minutes to firm slightly and make shaping the cookies easier.
Take 1 heaped tablespoon of dough and flatten into a circle on the baking tray (6 per tray). Place 1 teaspoon of cheesecake filling on top. Take another tablespoon of dough and flatten it with your fingers to form a disc wide enough to cover the cheesecake. Place on top and seal the edges. Repeat until you have twelve cookies.
Sprinkle the tops with fleur de sel (flaky salt) and strawberry powder and bake for 8-13 minutes. Allow to cool on trays and when completely cool, store in an airtight container.

Page 1 of 56
1
2
3
...
56
→

Why make your own Pickled Red Onions?

How to make Pickled Red Onions

Pickled Red Onions with Pink Peppercorns

Ingredients

Instructions

Recipe Notes

These Cherry Pie Crumble Bars have 3 components…

Cherry Pie Crumble Bars

Ingredients

Shortbread Crust

Cherry Pie Layer

Cinnamon Crumble

Instructions

Here’s what you’ll need to make Pesto Pasta Salad

Pesto Pasta Salad

Ingredients

Pesto

Instructions

This Rhubarb and Strawberry Crumble Cake has four components.

Rhubarb and Strawberry Crumble Cake

Ingredients

Crumble

Glaze

Instructions

Here’s what you’ll need to make Sheet Pan Gnocchi

Sheet Pan Gnocchi with Sausage and Cherry Tomatoes

Ingredients

Instructions

Tips and Hints for making Blood Orange Crinkle Cookies

Blood Orange Crinkle Cookies

Ingredients

Instructions

Here’s what you’ll need to make Blood Orange Curd…

Blood Orange Curd

Ingredients

Instructions

Raspberry and Nectarine Frangipane Tart

Ingredients

Pastry

Frangipane

Instructions

So what is a Blondie?

Maltesers Blondies

Ingredients

To decorate

Instructions

Tips and Hints for making Strawberry Cheesecake Cookies

Strawberry Cheesecake Cookies

Ingredients

Strawberry Cheesecake Filling

Cookies

Instructions

spicyicecream