A Food & Travel Blog

Sholeh Zard – Persian Saffron Rice Pudding

17/03/2017 | By

Sholeh Zard, Persian saffron rice pudding, is a golden, fragrant and delicious way to switch up your traditional rice pudding game.

sholeh zard

Well, as I predicted in my post a of a couple of weeks back, life without a kitchen has been “interesting”. 

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Roasted Rhubarb Shortcake

29/04/2016 | By

The weekend is coming up, so it must be time to bake. You can whip up my Roasted Rhubarb Shortcake in no time – but I’ll be busy at Tasting Australia!

recipe for roasted rhubarb shortcake

Things are hotting up here in Adelaide as it’s only three sleeps until our fabulous food festival, Tasting Australia, kicks off.

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Raspberry & White Chocolate Trifle

30/11/2015 | By

An extravagant & indulgent Christmas dessert, this Raspberry & White Chocolate Trifle is a tribute to four very special women.

raspberry and white chocolate trifle

Well look at me – getting all organised, just like a real food blogger, with another Christmas recipe up and ready to go. And it’s not even December yet!

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Super Speedy Avocado Mousse Recipe

27/02/2015 | By

Super Speedy Avocado Mousse

I really need to get a grip on myself when I do the shopping. I’m often guilty of breaking that golden rule and doing the food shopping when hungry, but if there’s no food in the house that’s when I need to do the shopping. Obviously.

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Pistachio & Rosewater Roasted Peaches

16/01/2015 | By

Pistachio Rosewater Roasted Peaches

Pistachio Rosewater Roasted Peaches

January is one of the hottest months of the year here in Adelaide. It’s usually around this time of the year that I’m to be found recumbent in a darkened room, under the gently swishing ceiling fan, whining about the heat and languidly waving away any requests from the ravenous family for me to attend kitchen duties.

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Orange Tres Leches Cake

22/11/2013 | By

tres leches cake

Like many good recipes, the origins of Tres Leches Cake are shrouded in mystery. The name literally translates to “three milks cake” and that is basically what it is – either a light sponge or a butter cake soaked in a blend of condensed milk, evaporated milk and whole milk. It is very popular in South America with some claims that it originated in Nicaragua, others that it was a Mexican invention and yet others that say it was developed by a canned milk company who printed the recipe on their labels. While the latter claim is true, doubt surrounds the timing of the labels and their appearance in relation to the appearance of the cake.

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