Author: Caterina Borg, Good Food Gourmet
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All Zucchini, Zucchini Bread
Zucchini bread is one of those items that creative moms developed years ago to make use of extra vegetables, kind of in the same vein as carrot or pumpkin cake. It is a delicious treat usually made in the summer when an abundance of zucchini is available or in most cases, when you’ve not had…
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Homestyle Babaganoush
My family arrived in the USA from Australia in the early 1970’s and had to learn their way around a new country all over again. We had lived in a few other countries that seemed a little easier to maneuver because of the easily accessible mass transit system — but the largesse of the USA…
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Memories of Panzanella
In previous posts, I have often shared parts of my childhood while growing up in Australia. I was four when we moved to Australia from Brazil, and the first little town we lived in was a place called Moonee Ponds. Like most small towns, it had one main street — and ours was Puckle Street.…
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Quick & Easy Pocket-less Pita
Pita bread is one of those items I grew up with at home. As a matter of fact, I don’t ever remember having anything but pita bread in a variety of different sizes or a crusty loaf of artisan bread. There are two different types of pita breads — one has wafer thin layers that…
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Brie Filled Donuts (Loukoumades) With Strawberry Sauce
I wasn’t one of those people who always liked Brie and Camembert cheese. I remember trying them for the first time on a crudite platter many years ago and not really finding the texture of the outer sheath very appealing. I was encouraged by others to keep trying it with hopes that it would grow…
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The Elvis Lamington
I recently made a batch of traditional Aussie lamingtons, and as always, everyone simply loved them. If you’ve never heard of them before, let me just say that lamingtons are the Australian counterparts to American cupcakes. Lamingtons can be found in every bakery and café across the country, and like the cupcake, they have recently…
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Herbed Garlic & Parmesan Monkey (Pull Apart) Rolls
In all the years that I have been writing about food, the most popular posts involve dough based items. Whether it’s a loaf of bread or a delicious old school donut, these items will almost always draw the most attention. For me, these items have always been my weakness and are difficult to stay away…
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How About Some Stromboli
If you are someone who regularly follows my posts, then you know that my mantra when creating new items involves taking an existing recipe and tweaking it as necessary. I only have a handful of what I call core recipes that I then modify to create many different items. After all, why re-create the wheel?…
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Double Baked Almond Croissants
When I was in France last year, I enjoyed one of the truest guilty pleasures that anyone could ever enjoy—almond croissants filled with a frangipane cream. They were always on our table for breakfast every morning along with other fresh pastries, yogurts, thinly sliced meats and fresh fruit. Some of the croissants had the almond…
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Dark Chocolate Orange Stracciatella Semifreddo
I’m always trying to find any excuse to make homemade ice cream. I always love to create new flavors using the semifreddo base I have come to depend on over the years. I tweak the recipe slightly to accommodate the flavor profile that I want to create and over the years, I have made many…
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Raising The Bar On Banana Cream Pie
I love to create versatile dessert recipes that can be put together quickly for the family or slightly tweaked to follow a more elegant meal. One that fits resoundingly well in this category is something you may not have considered – banana cream pie. You may be more familiar with this type of dessert in…