{My Top 10 Favourite Recipes}
Fruit & Vegetable Super Juice
Individual Lamb Shank Pies 
Spicy Zucchini Soup
Salmon Ceviche
Chicken & Vegetable Pie 
Pulled Beef Burritos
Zuppa di Pesce alla Ligure
Sticky Date Pudding with Caramel Sauce
Triple Choc Chip Cookies
White Chocolate Rocky Road

{Beverages}
Fruit & Vegetable Super Juice
Green Juice
Immunity Booster Juice
Zesty Lime Cordial

{Breakfast / Brunch}
Spinach, Mushrooms & Poached Eggs on Turkish

{Starters & Canapes}
Fig & Goats Cheese Salad
Individual Lamb Shank Pies 
Individual Margherita Pizzas 
Oysters – Three Ways
Parmesan & Thyme Chicken Tenders
Salmon Ceviche
Pulled Pork Buns with Caramelized Onions & Coleslaw 

{Soups}
Chilli Crab Wonton Soup 
Green Pea Soup With Feta Croutons
Spicy Zucchini Soup
Spiced Cauliflower, Leek & Potato Soup 

{Dinner}
Broccoli Pesto Pasta
The Best Hamburger
Chicken & Vegetable Pie 
Eggplant Pasta, Two Ways
Fish Tacos
Green Stir Fry
Macaroni & Cheese with Spinach
Moroccan Lamb Shanks
Pasta con Piselli Pancetta Brasata
Potato Wedges {the best ones}
Pulled Beef Burritos
Pumpkin & Fetta Fettuccine
Pumpkin & Sage Ravioli
Spinach & Ricotta Cannelloni
Swiss Chard Gratin
Zucchini Pesto Spaghetti
Zuppa di Pesce alla Ligure

{Snacks}
Roasted Eggplant & Chickpea Dip 
Tamari Nut Mix

{Sweet Treats}
Anzac Biscuits
Apple Tea Cake
Banana Cinnamon Biscuits
Chocolate Fudge Cupcakes with White Chocolate Icing
Christmas Puddings (Individual size)
Citrus Tart
Cookies & Cream Dinosaur Eggs
Date & Almond Muesli Slice
Fig Gelato
Fig Tart
Flourless Orange Cake with Candied Orange
Gingerbread Cookies
Hedgehog Slice
Italian Hot Chocolate
Lavender Shortbread Biscuits
Lemonade Scones
Macaroons (and again)
Passionfruit Sponge
Pumpkin Lemonade Scones
Sticky Date Pudding with Caramel Sauce
Turkish Delight
Triple Choc Chip Cookies
Valentines’ Day Cupcakes
White Chocolate Rocky Road

{Breads & Pastas}
Fresh Pasta
Hot Cross Buns 
Wholemeal Bread 

{From garden, to plate}
Corn, Hot Grilled
Eggplant, Marinated
Eggplant, Parmesan
Lavender Shortbread Biscuits
Mint Tea
Rosemary Flavoured Salt
Sorrel Puree
Spinach & Feta Pie

{Conserve & Preserve}
Grilled & Marinated Eggplant
Hot Sauce
Strawberry Jam 

 

8 Comments on Recipes

  1. marty stipanov
    June 17, 2013 11:32 am at 11:32 am (4 years ago)

    Hi Jess, mum mentioned your blog a while ago and encouraged me to check it out some time, great work. I like the clarity and you have great taste. Thought of a couple of things you might like to check out too.

    Reply
    • brownpaperbelle
      June 17, 2013 2:35 pm at 2:35 pm (4 years ago)

      Hey Marty – thank you so much! I am eternally curious about things so would love to hear what I should check out.

      Reply
      • marty stipanov
        June 17, 2013 3:42 pm at 3:42 pm (4 years ago)

        Hi Jess,
        thought you’d like these. I saw a picture of the most amazing looking cinnamon rolls while browsing online from India. After much digging I discovered they’re called Kanelsnurrer, and are from Norway. Had to wait months til I got back to be able to make them, they’re absolutely amazing and turned out perfectly the first time I made them which is a good sign.

        google images for Kanelsnurrer to get an idea, the way they’re twisted with threads of dough into a knot intrigued me, and it’s actually easy to do.

        here’s a great clip from 2 brits visiting a famous bakery where they make them,
        Morten Schakenda’s , bakery in Lom
        http://www.youtube.com/watch?v=N5inYTB1zGM

        blog with Morten’s recipe for Skillingbollar, translated into english! same dough used for Kannelsnurer
        http://www.ferdakost.com/2011/10/skillingsbollar.html

        I don’t eat eggs so left that out, substituted 1egg=60ml milk. I make one quarter this recipe and it makes 4 cinnamon rolls. I also brushed mine with milk, (you could use egg,) and sprinkle with more cinnamon sugar before baking. I don’t think you can have too much cinnamon and sugar. The key is to get the dough really smooth and soft, as a baby’s bum as they say, so you do have to knead it at least 10 mins, then add the butter and knead another 10 mins. if it’s at all stiff before you add the butter, add a dash more milk, squish it up and knead it in. A bit of a workout for the forearms, but it’s worth it. mine took about 3 hours for the dough to double in size, don’t put it in a warm place or it’ll be too rushed, then leave them for another hour to rise again after you’ve formed the rolls. for baking, that all depend on your oven, and if you have a fan etc. you should be able to tell, and will know for future times if they were a bit doughy or too dry.

        some pics I found of rolling/cutting kanelsnurrer
        http://www.flickr.com/photos/annehufflepuffs/5950035634/in/set-72157627089729252/

        The other thing i thought might interest you is marbled paper, maybe you saw it when you were over in Italy, often used for book covering or cards. takes a lot of knowledge to be able to perfect the technique, much is kept secret. My folks had a woman stay when I was up visiting a couple of years ago who does it, she left a big roll of seconds as a thank you. probably still sitting in a cupboard somewhere.
        Incredibly fine detail, and intriguing to hear how it’s created. A poor immitation can be done with oil paints on water, but to get really fine detail it’s done with a tray of water with some special gum from carageenan to slightly thicken it. watercolour paints are dropped on, which have had ox gall added (a synthetic substitute is used these days) which makes the paint sit on top like oil would and not bleed or mix in. then rods with pins are drawn across the surface in various ways to create the design by drawing out the paint drops into the most intricate and incredibly fine patterns. Then a big sheet of paper treated with alum is placed on the surface, then peeled off, bringing the paint with it. you’ll have to see these papers some time, the paint gets drawn out into hair fine patterns, really incredible. because the materials are pretty expensive it’s not something you’d use say for wrapping presents, more for higher value things, covering diaries, etc. I think they varnish them when used covering books, to make the paper durable. You get some idea from her website:
        http://www.marbledpaper.com.au/
        ok, that’s all from me, hope you enjoy
        marty

      • brownpaperbelle
        June 21, 2013 8:37 am at 8:37 am (4 years ago)

        Marty,
        Thank you SO much for sending through. The Kanelsnurrer look incredible and I’m planning to give them a try this weekend. Will let you know how I go. The marbled paper is also very intriguing – it’s quite spectacular how it turns out. Thank you so much! If you come across anything else you think I might enjoy – please share!
        Jess

  2. aghowker
    June 24, 2013 3:13 pm at 3:13 pm (4 years ago)

    Some of your recipes look absolutely yummy, I can see myself being busy in the kitchen for the foreseeable future!
    Anne

    Reply
  3. susanwennerstrom
    June 27, 2013 8:59 am at 8:59 am (4 years ago)

    Thank you for visiting my blog – am looking forward to some time to look through yours!!

    Reply
    • brownpaperbelle
      June 28, 2013 8:50 am at 8:50 am (4 years ago)

      No problem at all – I loved looking through all of your photos of the ranch! That cocktail area is something else – just beautiful.

      Reply

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