Author: Chef M
Haystacks are one of the most iconic American cookies, yet there’s no dough or even oven involved. The cookies, named for their telltale shape, are simply a combination of crunchy chow mein noodles, salted dry-roasted peanuts, and melted baking chips. We added vegetable oil just 2 teaspoons to the mix to create a thinner coating so it was easier to cover every inch of the noodles, and so the haystacks dried with an appealing sheen. We simply melted the chips in the microwave, stirred in the oil, folded in the noodles and nuts, and then portioned it onto a baking…
These bars pack in something for everyone and we mean everyone. With oats, coconut, walnuts, two kinds of chips, toffee bits, and a generous amount of blackberry jam to bring it all together, you’re sure to find your favorite cookie ingredient in the mix. We found the key to preventing these ingredients from weighing down the bars was to use each in moderation and to incorporate them in different parts of the bar. The oats and coconut, for example, dress up a brown sugar cookie base and streusel-like top. We parbaked the crust for a sturdy base that could support…
No matter how simple the dishes are, it’s all about the produce. In this case look for the reddest, plumpest rhubarb you can find, with leaves so fresh they look like they’ve just been pulled out of the ground. (But remember that rhubarb leaves are poisonous so don’t be tempted to utilise them or even give them to the chooks.) While almond milk is easy to buy commercially, check the label to make sure it doesn’t have added sugar or preservatives. Better still, have a go at making it yourself the taste is truly worth it. When you are making…
I love a good crumble and this is the richest one of all that I make. The marriage of pear and chocolate is a blissful one, and here the chocolate buttons melt in delightful patches throughout the crumble as it bakes. While I suggest making the crumble topping in a food processor, I do find that when I have time, rubbing the butter into the mix with the tips of my fingers is very good therapy!
This classic tropical pudding can be served simply with a good dollop of yoghurt or perhaps an ice cream made with extra virgin olive oil. In the photo we serve the rice pudding with grilled banana and a squeeze of lime but you could easily mash some ripe banana and fold it through the rice if you didn’t want to bother with the grill.
Desserts are far from a constant in my life but I’m always looking for ways to use the perfectly ripe fruit from our orchard. It’s also a great way to utilise less-than-ripe fruit as the roasting process softens the peaches and brings out their perfumed flavour. The warmth of the ginger counteracts the sweetness of the fruit. Depending on the ripeness of your fruit, you may need to extend the cooking time just keep checking them and take them out when you’re happy with the texture. It’s very difficult to buy soft fruits that are picked when perfectly ripe, but…
While this is my idea of a refreshing summer snack it can so easily be transformed into a dessert by serving it with fresh ricotta drizzled with honey and a piece or two of almond bread. I love making jellies in a jar and dipping into them when I’m a little hungry. The grapes encased in the jelly just pop in your mouth and the freshness of the verjuice works on the hottest summer day. You could use any fruit at all in this same way.