Maybe a week more of mango gluttony, then it’s over for another year. So here’s the mango upside down cake recipe, so I remember it for next year.
My favourite dish to take to a party is always little tarts. They make such easily transportable finger food, so easy, and they look so party-food. Simple shortcrust pastry, lightly blind baked, then half filled with a slightly lemony cheesecake mix, topped with mango jelly. Recipe:
This makes just a dozen little canape sized rolls, not baked but shallow fried so they come together fast. Recipe:
The low-light photo doesn’t do it justice. Usually I don’t post something the first time I make it, but this will be the last time for the season too. Enough pickles on the shelf, and no tahini in the pantry for baba ganoush, and a batch of chick peas cooked for felafel. So I tried something different. And now there are no more eggplants till next year to do it…
The recipe makes 12 tartlets. They are perfect for lunch boxes, or party finger food – which is where these went. These are really quick and simple, and they were a party hit
My friend Joe is gluten intolerant, and not very dairy tolerant either which makes making dessert for him a pain in the ass but I love him so here is my best, Joe friendly dessert recipe.
This recipe fills two dozen wonton wrappers – what we get in a packet of wrappers from the supermarket. Using bought ones makes the recipe really really fast and easy, but making your own isn’t hard especially if you use a pasta machine, so I’ll include the wrapper recipe too.
Guavas are in glut right now and I keep seeing unharvested trees everywhere. Guava jelly, which can be made as jam to spread on toast (just by using half the quantity of sugar) but is spectacular as a firm jelly to eat with cheese on crackers is the only really good thing I know to do with a glut of guavas, but it’s a really good thing to do with…
Bunya nuts are in season, and it is easy to see why aboriginal people arranged festivals around bunya season. I took these to a party last night. I actually took a couple of dipping sauces. The mayo and harissa one was very good, and lemon butter with parsley is nice, but this was the one that won the day.
I’ve been making this a bit lately and it makes a great dip and sandwich spread too, but last night I found it’s true vocation – on a pizza. Recipe: