Food index, v.02. As of April 2014.
Once in a while, I get into a flurry of organised-ness. This happened last Sunday night and this is the result.
There are categories or sub-headings, with all food-related posts placed under these headings. As you’ll see, there is a lot of baking, divided into sweet and savoury types; there are also quite a few salads. A few records of dinner parties, a few non-baking desserts, and so on.
I like to think there is method in this evolving madness, somewhere. Thanks for dropping by.
Categories: click to jump to the list
Sweet baking: cookies and everything else
Savoury baking: everything else
Savoury cooking: salads, pickles and vegetables
Savoury cooking: mains, dips, everything else
Dinner parties & cooking classes
Baking – pastries and tarts
When cheese pastry meets pineapple jam meets dumplings
Wanted: one egg, for an almond plum tart
Sicilian mince pie in a tart, frolicking with pasta frolla
A Sicilian Christmas: buccellato
Almost Dorie: lemon-glazed berry almond Danish, and a quick laminated dough
Butter, flour, magic: profiteroles with pandan pastry cream and star anise chocolate
A Winter’s Tale: sesame-almond, fig-raspberry tartlets
Home, and a homely pie with walnut pastry
Good things come in threes: fig jam, tart, ‘taschen
Croissants, or: how I learned to stop worrying and love the laminated dough
Baking – cakes, sweet breads and similar things
A Sicilian cocktail party, a lost recipe, the triumph of gluttony
Fiesta, Siesta, sprinkles, cake truffles!
Rash promises and kitchen derring-do: turkish coffee brownie layer cake
Ode to le weekend: coconut mango bundt-lettes
Gussied up elevenses: Marion Cunningham’s scones
Is it a cookie? brownie? double chocolate dog bones?
From ganache to molten chocolate cakelets
‘Donut forget’ blueberry-lemon-yoghurt mini bundts
Panforte, with skill, daring and panache
Not your average box mix brownies
Deconstructed rosewater savarin, black star pastry style
We love our bread and butter (and apple and pudding)
Musings on autumn and persimmon bread
From German chocolate cake to truffle
Ceci n’est pas une madeleine, here’s honey beer bread instead
Autumn, bringing plum blueberry yeast cake
Hot cross buns, or, how not to make rock cakes
Focaccia: blueberry, apple and caramel
Brioche scrolls, with dulce de leche
Christmas / Holidays Cakes roundup (intro):
- Double happiness cake
- Serious fruit cake (Philippe Rochat)
- “Twilight” Christmas cake (Delia Smith)
- Bahamian rum cake (David Lebovitz)
- Tu b’shvat cake
- Cannonball cake (made with Phil Vickery’s gluten free Christmas cake)
- Traditional apple fruit cake
- The “night before Christmas” cake
- Hot toddy Christmas cake
- Aussie panforte (with white chocolate and macadamia nuts)
Baking – cookies and other sweet things
Sunny-lemony ricotta cookies, because we cannot live on bread alone
Life in the popcorn lane: popcorn, chocolate chip, brown butter cookies
Is it a cookie? brownie? double chocolate dog bones?
Cookies plus fun: chocolate, sprinkles, and giantness
Making ma’amoul, a Syrian recipe for semolina and date cookies
What’s in a name? Cucidati and X cookies
Eurovision! brioche pockets, blinged-up cookies
Heavenly ambrosia: quince jam and Hungarian short bread
Ultimate highway season cookies
The thinking person’s caramel-mocha-cookie-bites?
Good things come in threes: fig jam, tart, ‘taschen
Baking – savoury and with yeast
Bialys, and a cow-herding robot called Shrimp
Tuesdays with…Peter? Making Peter Reinhart’s challah
Pumpernickel, poems and party season
Fougasse with walnuts and fig paste (don’t mention the focaccia)
Pizza, Eastern Mediterranean, Syrian
Pierre, there’s butter in my brioche
Eurovision! brioche pockets, blinged-up cookies
Of potato loaves and giant yeasted gnocchi
Croissants, or: how I learned to stop worrying and love the laminated dough
Baking – savoury, everything else
This is just to say, I have eaten the savoury plum tart
Accidental healthiness: bird seed loaf (gf)
Feeding our wanderlust: honey, lavender, pepper oatcakes
Blue Mountains before bushfires, and the simplest granola cookies
Post-election goat cheese and pistachio loaf
Savoury galette and an almost catastrophe
Lazy sophistication in a goats curd, fig and walnut tart
Ceci n’est pas une madeleine, here’s honey beer bread instead
Honey, lavender, rosemary: surprise cookies
Savoury cooking: salads, pickles and vegetables
It’s (not) easy being green: Burmese green mango salad
Sun-drenched fig and zucchini salad
Kale salad with raisins, walnuts and pecorino
A beachside Christmas, a recipe for spicy cranberries and raisins
Meditation: sesame carrot greens from a Japanese temple
Beetroot and carrot and a feast of colours
Vampire-proof French garlic soup
Comfort: roasted caramelised whole garlic
Chillies radishes, Beijing, Dr Who
Vietnamese pickles, pate and mayonnaise (for banh mi)
Hand chopped pesto; stuffed walnuts
Savoury cooking: mains, dips and everything in between
O Cheese – whipped ricotta on a whimsical afternoon
It must be Australia Day: not-quite-poutine meets vegemite
A recipe for steamed egg custard
Vampire-proof French garlic soup
Comfort: roasted caramelised whole garlic and slow ribs
Bun and pork belly, Momofuku and me
Childhood pork and garlic chives jiaozi (dumplings)
Vietnamese pickles, pate and mayonnaise (for banh mi)
Hand chopped pesto; stuffed walnuts
Burmese golden egg curry (Naomi Duguid)
Farsumagru, king of Sicilian meat rolls
Dessert
O Cheese – whipped ricotta on a whimsical afternoon
Fiesta, Siesta, sprinkles, cake truffles!
Yam (no churn) ice cream – yes, yam!
From German chocolate cake to truffle
Playing with dessert: tim tam soil and macadamia ‘tayto
No-machine boozy ice cream (David Lebovitz)
Vanilla rum caramel pineapple (a whole pineapple!)
Lemon curd for breakfast and dessert
Dinner parties and cooking classes
Dinner with friends, orange blossom water, saffron, mouhammara
A beachside Christmas, a recipe for spicy cranberries and raisins
Making ma’amoul, a Syrian recipe for semolina and date cookies
Festival of jeune cuisine, Omnivore Sydney Masterclass
Chinese new year, a feast in words
Tuesdays with Dorie (TWD)
Rash promises and kitchen derring-do: turkish coffee brownie layer cake
Gussied up elevenses: Marion Cunningham’s scones
Bialys, and a cow-herding robot called Shrimp
Tuesdays with…Peter? Making Peter Reinhart’s challah
Is it a cookie? brownie? double chocolate dog bones?
Pumpernickel, poems and party season
Almost Dorie: lemon-glazed berry almond Danish, and a quick laminated dough
What’s in a name? Cucidati and X cookies
Butter, flour, magic: profiteroles with pandan pastry cream and star anise chocolate
Fougasse with walnuts and fig paste (don’t mention the focaccia)
A Winter’s Tale: sesame-almond, fig-raspberry tartlets
Pizza, Eastern Mediterranean, Syrian
Savoury galette and an almost catastrophe
Deconstructed rosewater savarin, black star pastry style
Pierre, there’s butter in my brioche
Eurovision! brioche pockets, blinged-up cookies
Heavenly ambrosia: quince jam and Hungarian short bread
Ceci n’est pas une madeleine, here’s honey beer bread instead
Of potato loaves and giant yeasted gnocchi
Hot cross buns, or, how not to make rock cakes
The thinking person’s caramel-mocha-cookie-bites?
Croissants, or: how I learned to stop worrying and love the laminated dough
Saucy Gander. Adventuress in the kitchen and beyond. Amateur cook, baker, traveller, occasional dinner party hostess. I read copiously, blog unprofessionally, and eat almost incessantly. I am an un-trendy resident of Sydney inner west, have never eaten a cake pop, and don't have a DSLR. 
Saucy gander 
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