Kitchen Alchemy

At the weekend I was using a recipe I found on a blog to cook Karelian Pasties, a popular treat from Finland. It had multiple elements to be cooked, and two out of the three had problems with the actual recipe. Instead of having fun cooking something delicious I found myself correcting problems with the recipe at every turn. I would like to assure you that the recipes I post on this blog have been cooked over and over again in my home kitchen. Some of the recipes have been made for my family and friends for over 20 years. If you find a problem with any of my recipes, please let me know. My aim is to ensure every Kitchen Alchemy recipe you cook is not only fun to make, but delicious to eat.

I was at Ikea on the weekend, scouring the shelves of their food section to look for ideas for Scandanavian food. I was surprised to find a pre-mix pack for Lingon Berry Bread, and it was so cheap, I thought I’d buy it and give it a go. The mix itself was quite dark and very heavy on rye. It was quite bitter to the taste and I expected the bread would come out quite bitter as a result. Having worked in a bakery as a teenager, I know how much hard work is required to produce a really good loaf of bread. I’ve taken to using my Kitchenaid with the dough hook attachment to do a lot of the work dough requires to develop the glutens and made it taste great. After ten minutes of working the dough I sat it next to the heater and let it rise for half an hour. I could hardly wait to get to the next stage, which is where you punch down the dough to knock out the air it's acquired is it rises. Then I divided the dough into two and formed the pieces into loaves by kneading it in a ro

I As part of my review of seventies recipes, I've checked a great Aussie favourite - chocolate caramel slice - a bit of a revamp. Chocolate Caramel Slice entered the scene in the seventies when The Australian Women's Weekly first published its recipe cards. But since then some things have changed. The size of the tin condensed milk comes in, for one. And slice tins seem to have changed too. These days the brownie tin is easier to find than a traditional old slice tin. Although in the original CCS recipe, they do call for the slice to be assembled in a lamington tin! I've made some revisions of Chocolate Caramel Slice, and I have to say I'm pretty happy with the result. One important note: the quality of your slice hinges on your choice of chocolate for the top. If you choose a cheap chocolate, you'll get a very ordinary result. Try and choose cooking couveture that has at 70% cocoa content - your slice will be so much better for it. Ingredients 1 cup s

I have been watching the news unfold about the humanitarian crisis in Somalia and have been horrified at how desperate the situation is, not only in Africa, but in other places in the world too. While I am at home in my kitchen, dreaming up culinary creations, there are people in the world who have never seen the inside of a supermarket. Yet i can go to one any time I like, buy any food I like, and eat as much of it as I like. This seems incredibly wrong to me. I am so grateful for the privilege of being born in Australia, where food is abundant and where I will never experience the anguish of famine. But I am also aware that because I'm privileged, it's my responsibility to make a difference to those who are not. So I've registered for the 40 Hour Famine - a World Vision initiative that has been going on since I was a little girl. On August 19 I will stop eating food for 40 hours in an effort to raise money for people starving across the world. This year the 40 H