Perpetual Consumption | Emma

Black Pepper, Rosemary & Fennel Biscotti

So I made these two days ago for the first time and they are AMAZING!  The savoury black pepper and rosemary go so so well with the sweet raisins (I used sultanas) and the almonds.  The fennel isn’t for everyone, I know, but you could easily leave it out or reduce the amount to half or a quarter.  Served with a strong gooey cheese (D’Affinois) and some fresh apricot it was O.M.G. Yum – a great little dessert, giving the sweets a break for one night at least!  READ MORE


Melopita (honey cake)

Sometimes I can’t get ricotta at the deli and end up having to buy a whole kilo from the cheese fridge at the supermarket.  If you find yourself with way too much ricotta, this is a great way to use it up.  It’s a really quick, easy and delicious little Greek cheese cake that’s kind of like a flan.  The cinnamon and honey add a great twist.  READ MORE


Salmon Log

Now for a bit of retro food glamour and a walk down memory lane.  My Nana used to make this dish a lot, and when I say ‘a lot’ I mean, A LOT.  She brought a salmon log along to every occasion, big or small and always had some spare logs stashed in her freezer for a rainy day, surprise occasion or drop ins.  Eating this really transports me back to being a child and young teenager – familiar flavours are very cool like that.  READ MORE