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17.01.2022 A little bit of normal. It’s so nice to be out and about.

17.01.2022 Another cheesecake! I was watching TV last week and was inspired by Karen Martini’s lemon cheesecake recipe. She used a combination of cheeses that I would not normally have on hand so I played with what I had in the fridge and found that as long as you keep the ratios the same, you can substitute the cheeses/cream with whatever you have. This is such an easy mix cheesecake, it’s light and fluffy - and gluten free! I have adapted it from Karen’s recipe which is linked in the ...comments. 150g almonds 1 tab linseed or chia 50g gf plain flour 60g butter 50g sugar Zest of half lemon Blitz the almonds, seeds, sugar and flour until fine. Add the butter and zest and blend on SP 5 until well mixed. Press into a lined 23cm tin and bake for 15 mins at 160 dC. 375g smooth ricotta cheese 250g cream cheese (or 625g combination of both) 200g yogurt or sour cream (or a mix of both) 4 eggs 150g sugar Zest of half a lemon Pinch salt 2 tabs cornflour 90g lemon juice Blend all of the filling ingredients on SP 4 until well mixed and pour onto the base. Bake for 60 minutes at 150dC. Cool in the oven for at least 1 hour before removing.

16.01.2022 This is what my banana cake looks like when it’s finished cooking in my rice cooker. Steamed on the top with a golden crust on the bottom. It’s light and tasty and not too sweet. Yum!

14.01.2022 Happy Mother’s Day to all the mums out there! I’m making chocolate brownies today...

13.01.2022 Who knew you could get homemade Sfogliatelle this good outside of Brunetti’s (Melb)? You need to run, not walk to this place! Lucky I only live around the corner - or maybe my waist says unlucky.... they do fabulous cannoli too. Delicious!

12.01.2022 The best avocado on toast you ever did see!

11.01.2022 Feeling nostalgic, I had a hankering for sweet and sour pork! Remember that bright orange fried batter concoction you got from a Chinese takeaway? My version uses pork belly, not fried or battered, and much much less sugar. I use black vinegar which has a much softer taste than ordinary vinegar. You can find it in the Asian section of the supermarket. It’s a great dipping sauce for steamed dumplings too. This recipe is so easy: bung everything into the pressure cooker and it...’s done in 40 mins. Quicker than Uber eats! 1 tab oil 750g pork spare ribs, cut into 6cm chunks (pork belly slices) 1 large knob of ginger, julienned 1 onion, sliced 50g sugar 2 tabs Shaoxing wine 3 tabs soy sauce 2 tabs tomato sauce (ketchup) 2 tabs black vinegar 150g water 1 star anise (optional) 1/2 teas dried chilli flakes (optional) 1 red or green capsicum, cut into 2cm pieces 225g can of pineapple pieces, drained Heat oil in your pressure cooker on ‘sear’ mode and add the sugar and wine. Bring to the boil then add onion, soy, black vinegar, tomato sauce, ginger, chilli and star anise and then add the pork and coat in the sauce. Add water and Pressure cook on high for 30 minutes. Allow to slow release for 10 mins. Once cooked, remove the meat from the bowl and set aside. Set cooker to sear mode and reduce the sauce by half*. Add the capsicum and pineapple and cook for a further 10 minutes then return the meat to the sauce. Serve with steamed rice, and garnish with finely sliced spring onion. *If you prefer a thicker sauce, thicken with 1 teas of cornflour mixed with a tab of water.

10.01.2022 My sweets craving is on overdrive. Time to make these babies: https://theclevercooker.wordpress.com//dairy-free-caramel/

08.01.2022 It’s great having a professional baker in the house! Thanks for this pumpkin bread Julian x

06.01.2022 It’s apple pie weather!

06.01.2022 The last few months have seen me totally fall off the wagon. I made this today and I forgot to add the yogurt. It is still delicious!! https://theclevercooker.wordpress.com//my-birthday-cheese/

02.01.2022 Desperate times call for desperate measures....

02.01.2022 Feeling like a savoury something, I ransacked my fridge to find a few odd vegetable ends: cabbage, carrots and celery. I could make coleslaw..... but didn’t really feel like it, so I produced these slaw muffins. They are yummy and light, and readily use up any variation of vege mix you have. I added a tablespoon of pesto and chopped sun dried tomatoes because I had them in the fridge, feel free to add any additional flavour bombs you have. Such as Olives, ham, walnuts etc...... 120g shredded vegetables (cabbage, kale, carrots, zucchini, celery etc) 120g gluten free SR flour 3 eggs 60g shredded cheese 25g oil 70g milk of choice, or water 1/2 teas salt Mix together and spoon into small cupcake pans. Bake for 15 mins at 200dC* serve warm with butter! * I baked mine for 10 mins in my air fryer.

01.01.2022 Wow, it’s actually cold in Brisbane!! Seeking comfort food: hot chocolate, cinnamon doughnuts and fluffy blankets - and a cat on the lap! https://theclevercooker.wordpress.com//get-your-hot-cinna/

01.01.2022 I didn’t get into the studio today, but I did get into the kitchen! Feeling completely out of whack, I decided on a festive treat today: Malaysian love letters, made in my pizzelle press. I would normally make Italian pizzelle as Christmas gifts in December but deciding on an Asian flavour, I dug out my old recipe for kuih kapit - love letter biscuits, made with coconut cream. I haven’t made them for years and I’d forgotten how easy they are - and they’re gluten free and dai...ry free! If you happen to have a pizzelle press or waffle iron here is the recipe! (I’m sure that you could cook them as thin crepes in a pan, until golden on both sides. They are soft and malleable when hot, but crisp up perfectly when they cool.) 3 eggs 150g sugar 70g tapioca flour 170g rice flour 250g coconut cream 120 g water Blend all ingredients by hand or in your TM until you have a smooth batter. Leave to stand for 1 hour and then cook them in your waffle or pizzelle press. I used a 40ml scoop and cooked mine for 2 mins. I used a timer so they would all be the same colour.