Cake is our family’s generational weakness. I mean, most of us would walk a thousand miles for the waft of a carrot cake in the oven. And this recipe certainly doesn’t disappoint. It has a custard-like base with a crisp coconut top. A nice combination of textures as well as flavours. Cake Ingredients Icing Ingredients…
Tag: recipes
Curried Nut Rice
Taste was Rosemary’s muse. It didn’t matter how basic or preserved (tinned) the ingredients were – her focus was how could you get the best taste out of them. Often, the freshest foods weren’t always available. This is typical of recipes she liked to collect, elevating a simple boiled rice dish to give it a…
Passionfruit Flummery
This was the first ever grown up dessert that I ever made, and it took me a few goes to get it right. Mum used it for special dinner parties as it was light, tasty, whimsical and creamy. Sorry that I couldn’t find an image to approximate it. But think of a buttery-looking blanc mange,…
French Onion Meatloaf
Meatloaf is a great winter meal to serve with mashed potato. It backs up well cold, and sometimes Rosemary would put it in sandwiches for us the next day. It’s one of the first recipes she taught me to cook. The very first lesson she gave me was how to make a piping hot cup…
Rose and Stan
Here is a photo of Rosemary and her beloved husband, Vicomte Henri Jaques Stanley de Pierres. They had a wonderful, enduring marriage built on a bedrock of respect, love, hard work and fun. This must have been taken around the 1940’s, either just before or just after they were married. Stan was the son of…
Peach Kuchen Country Style
This was one of her all time favourites. I loved it, but found it extremely rich after about the third slice! The image shows more of a peach pie, but Rose made her kuchen in a lamington tin, so it looks like a peach slice. I still have the very same tin in my kitchen,…
Ro’s Scones
Rosemary’s scones filled many a hungry stomach on the farm at morning tea time. Whether she was making them for a team of shearers or her visiting city friends, she would bundle them up in a bright, fresh tea towel, pop them in a basket, and serve them with jam, butter, and cream and steaming…
The Flying Vicomtesse 