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spring 2010

  • Orange Blossom Cookies
  • 125 grams of ground roasted almond
  • 125 grams of ground rolled oat
  • 2 tablespoons of oil
  • 2 tablespoons of honey
  • 1 pinch of salt
  • 2 teaspoons of orange blossom water
  • 2 egg yolks
  • Rhubarb Compote, to serve
  1. In a large bowl, mix together ground almond, rolled oat and salt. Make a well in the centre and add egg yolks, oil and orange blossom water.
  2. Knead quickly to combine all the ingredients and shape the dough into a ball.
  3. Wrap it with a plastic film and store in the fridge for 1 hour. Preheat oven to 190°C (374°F).
  4. Roll out the dough to around 3 to 4 mm thick on a dusted flour surface.
  5. Cut the dough with a cookie cutter.
  6. Then place cookies on a baking tray lined with baking paper. Bake for 7 to 8 minutes.
  7. Remove from oven and allow to cool on a wire rack.
  8. Serve the cookies along side a little stewed Rhubarb compote or jam.

  1. Words, Recipe & Images courtesy of Vanille atdownunder.com

Spring 2010 Front Cover Table of Contents Bron's Thoughts Turning Japanese Tsukemono - Pickles Furikake - Sprinkles
Smokey Chorizo and Broad Bean Skewers Lamb, Broad Bean and Rocket Salad with Mint and Feta Broad Bean and Avocado Dip with Tapenade Straws Savouring Salmon Salmon Cured with Elderflower Syrup Wasabi Pea and Salmon Tartelette
Crispy Skin Salmon with Lemon Chive Cream Baked Salmon with Fennel, Potato and Olives Salmon Rolls with Sweet Chilli Sauce Meringue Loves Lemon Lemon Meringue Pie Lemon Petits Pots de Creme with Meringue Hats
Frozen Lemon Eton Mess A Spring Picnic for Two from Vanille @ Down Under Gluten Free Crackers Fresh Asparagus Soup Buckwheat Crepes with Fennel and Grapefruit Orange Blossom Cookies
Classic & Creative Crepes Suzette Crepes Midori Teriyaki Sauce Taleggio Petits Fours
Pistachio and Lemon Macaron Lemon Pistachio Cheesecake Marbled Brownies Matcha Neenish Tarts Lemon Matcha Custard Cupcakes Uses for Saved Butter Papers Perfect Gohan - Japanese Steamed Rice
Vegetables and Fruit - October/November Bron's Loves A Look Back Tapenade Grilled Pork Fillet, Grapefruit and Lambs Lettuce Salad Lemon Curd Ripple Ice Cream
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