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Recipes

Apple Pie

Wilma’s Winning Apple Pie

Aug 19, 2011 | In The Hills | Desserts | Food

Veteran pie-maker Wilma Zeggil from Singhampton, who’s been making pies for 50 years shares her secrets.

Jessica Lacombe Chocolate Cake

Jessica Lacombe’s Chocolate Cake

Aug 19, 2011 | In The Hills | Desserts | Food

Jessica has been using this recipe for the Erin Fair since 2005, taking first prize three times and third prize once in the Chocolate Layer Cake with Icing competition. She uses the same recipe to enter the Chocolate Cake with Date Filling and Chocolate Icing competition, which she has also won three times, as well…

Homecraft classes can number in the hundreds. Photo by Liz Armstrong

Jean Denison’s Date Squares

Aug 19, 2011 | In The Hills | Desserts | Food

The secret ingredient is margarine. “Don’t think you can make them better by using butter,” says Jean.

Tom Wilson at Spirit Tree Cider Estate

Tom Wilson’s Red Fife Whole Wheat Bread

Aug 19, 2011 | In The Hills

Soon after market testing his earliest rustic breads, Tom was gratified. “People love them.”

Roll each piece along the back of a floured fork to create a marked gnocchi. Or form into 1-inch balls and press with a floured thumb. Place the gnocchi on lightly floured baking sheets and cover with a clean tea towel. Chill for 3 hours before cooking. Photo by Pete Paterson

Step by Step Potato Gnocchi

Aug 18, 2011 | In The Hills | Food | Main Dishes

Cook the potatoes in their skins, then peel afterwards. This produces a “drier” potato and increases the fluffiness of the gnocchi.

Golden pumpkin Photo by Pete Paterson

Squash Purée

Aug 18, 2011 | In The Hills

Squash purée also freezes well for later use.

Squash hummus Photo by Pete Paterson

Pumpkin Hummus

Aug 18, 2011 | In The Hills | Appetizers | Food

It is excellent as an hors d’œuvre with vegetable crudités or crackers.

Squash Pecan Bread

Aug 18, 2011 | In The Hills | Breads | Food

It freezes beautifully, so make both and put one in the freezer for later.

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