This is an easy creamy curry dish that can be made in advance and like most curry dishes tastes better after it is reheated. For a stronger flavour use more ginger, some chili flakes and cayenne pepper.
Thursday, December 29, 2011
Sunday, December 25, 2011
Christmas 2011
It’s been an exciting year writing on the blog and generating 130 recipes with over 3000 hits, thanks for all your support, I wish you all a very Merry Christmas and a Happy New Year.
Best regards, Alex
Gingerbread A-frame House with Trees 2011
Merry Christmas Gingerbread Heart
Saturday, December 17, 2011
Gingerbread Dough
In December every year C.EX Coffs holds a member’s Christmas party for which I make the Christmas fruit cake used for dessert plus a display cake with scenery for cutting. Below is the 2011 Christmas cake with gingerbread trees, men, snow and canes.
Saturday, December 10, 2011
Christmas Fruit Mince Scones Scrolls
Fruit mince is the filling usually used for a fruit mince pie. It is a small British sweet pie traditionally served during the Christmas season. Characteristically the ingredients for the filling were a mixture of minced meat, suet, a range of fruits and spices such as cinnamon, cloves and nutmeg. Today’s fruit mince filling has evolved and is readily available in some supermarkets. It is easy to make your own, try this recipe below.
Sunday, December 4, 2011
Fruit Mince Scones
It’s starting to look a lot like Christmas and off course each day ought to be like Christmas, it is the occasion for being happy, a moment in time when you think of people you love and the people who love you, I also adore the aroma of exotic cooking spices around the house.
Thursday, December 1, 2011
Christmas Choc Pistachio Petit Fours
A published article Thursday 1st December 2011 featuring myself as “Sweets with Alex Petersen, Pastry Chef” in the December/January issue of “Xcite” C.ex Group Magazine presenting my “Christmas Choc Pistachio Petit Fours” is displayed below with story and recipe.
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