Baked Dove Recipes
Delicious baked dove recipes recipes from www.nonnascooking.com
Bacon and egg pie
Bacon and egg pie | This is a delicious savoury pie that really makes the most of the winning partnership between egg and pork. I love the way the whole eggs are hidden beneath the crust – if you get one when you cut into it, it’s like winning a prize. Serve this hot for supper or cold for lunch.For this recipe you will need a 20cm/8in loose-based cake tin that is 4cm/1½in deep.
Blueberry and coconut paddle pops
Blueberry and coconut paddle pops | "So often we think that when we start following a healthier lifestyle that we’ll miss out on things we love. In this case I’m talking about ice-cream. Luckily you don’t have to give this one up. I’ve created a brain-boosting recipe for you using 100 per cent plant-based whole food ingredients that will nourish you from the inside out. This dairy-free, raw, vegan and paleo-friendly ice-cream alternative contains blueberries that are high in antioxidants that su
Set vanilla milk with cherry compote and hazelnuts
Set vanilla milk with cherry compote and hazelnuts | The set milk in this recipe is based on one of my favourite desserts ever that Phillip Searle used to make at Vulcans in the Blue Mountains. His was set in terracotta pots and was the most amazing texture – the perfect balance of sweet and slight sourness that I love which also allows you to eat more dessert than you really think you can. This version is quite simple to make but does require patience and a good thermometer.
Chilli and fennel seed oil
Chilli and fennel seed oil | This chilli oil is based on a Sichuanese recipe that's a staple for many of their fiery sauces. The heating of the oil in the beginning adds a smoky undertone to the spicy chilli flavour. I've added fennel seeds which impart a slight sweetness and that delicious aniseed flavour I love so much. This amount gives you far more than you will need, but it lasts for a couple of months and is a handy condiment that can be used for any number of things. It's a
Hristina’s sour cherry strudel
Hristina’s sour cherry strudel | This stunningly easy recipe comes from a wonderful cook and friend, Hristina, who lives in Hobart and harvests and pits her own cherries in the Huon Valley every January. If you’re using frozen cherries, let them half-defrost only before using, as they will leach too much juice into the pastry. I used a packet of filo pastry and made three strudels each to serve about four people. Hristinas's recipe is based on the traditional strudel, or layered pastry with a sw
Chocolate chip cookie dough pots
Chocolate chip cookie dough pots | My children love a chocolate chip cookie so gooey on the inside that I can’t really make the outside firm enough to let the cookies keep integrity of form. This, then, is the solution: a cookie dough you bake in a little dish, and then eat with a spoon, dolloped with ice cream or crème fraîche as desired. For this recipe you will need 6 ramekins approximately 8cm/3¼in diameter x 4½cm/1¾in deep (approximately 200ml/7fl oz capacity)
Comforting semolina halva
Comforting semolina halva | " This halva isn’t sexy or pretty but it is delicious and a favourite. Traditionally, this halva would be made on holy days as a prasad, an offering to the gods, which once blessed we would eat. It is a really quick-to-make pudding in a world where desserts can take hours or even a day. I remember as children we used to love watching Wimbledon and would always watch the finals at our cousins on the Sunday. It was often the case that we would support opposing players a
Russian Easter bread (kulich)
Russian Easter bread (kulich) | My grandma would start the dough the night before, let it rise overnight and wake up well before dawn to make all kinds of goodies – filled pastries, sweet and savoury, cinnamon buns and kulich. Waking up to the sweet aroma of freshly baked bread is one of my favourite childhood memories. My grandma’s baking was the best – none of my friends’ grandmas came even close. Unfortunately, she never wrote down any recipes. I didn’t think any recipe could top my grandma’s
Chopped apple cake
Chopped apple cake | My great grandmother referred to this as apple bread. I love that about her. I also love that nearly ninety per cent of her recipes in her box are for baked goods. This cake is wonderfully simple and takes no more time to make than it does your oven to pre-heat. In the future, I plan to experiment with some other flours and sugar, but this morning I wanted this cake just as Grandma enjoyed it.
Baked ricotta, orange blossom and date pie
Baked ricotta, orange blossom and date pie | This pie is very close to being my absolute favourite in the book. I love the classic Middle Eastern pairing of orange blossom and dates. There is a natural sweetness to the dates that means the pie filling doesn’t need to be overly sweet. I also love the pattern we created on top of the pie. We had seen a photo of a cheesecake a while ago, which at first glance looked as though its filling had been piped into the pastry case in a circular fashion and
Chocolate peanut butter brownie
Chocolate peanut butter brownie | Popular in America since the first half of the 20th century, this dense chocolate cake is slightly under-baked and cut into individual servings. This decadent recipe pays homage to the American love of peanut butter, which is swirled through the base and added as a topping.
Hazelnut meringue cake with chocolate sauce
Hazelnut meringue cake with chocolate sauce | If you love meringues try this nutty meringue cake recipe. Ground toasted hazelnuts are folded through meringue and then baked to create layers for a cake. Finished with dark chocolate cream and sauce it's irresistable!
Upside-down apple tart (tarte Tatin)
Upside-down apple tart (tarte Tatin) | Originally invented by the Tatin sisters at the beginning of the 20th century, tarte tatin recipes have become a French classic. The classic apple tarte tatin recipe can also be done in many different variations with pear, banana, pineapple or mango. "This is a sticky, sweet and pretty damn decadent dessert that can stand up to quite an intense dessert wine. You want to make sure that the wine has good balance, which means plenty of natural acid to keep the
Lemon curd, mascarpone and almond layer cake
Lemon curd, mascarpone and almond layer cake | We know you all love this recipe, as so many have baked and sent us pics of this gorgeous sunny cake. The trick with layer cakes is to put the cooled cakes in the freezer for 40 minutes and then cut each in half. It makes it much easier to handle and you won't have too many crumbs.
Almond-glazed tall breads (kulich)
Almond-glazed tall breads (kulich) | Traditionally, this towering Russian bread is baked in disused coffee or fruit cans; the white icing symbolising snow atop a church dome. You’ll need 4 x 11cm-deep, 10cm round pans for this recipe. Alternatively, use any small pans, and adjust the baking time.