I saw these easy to make quiches on a Facebook page and thought they were genius. The recipe uses stand 'n' stuff tortilla shells instead of pastry for the base. They will save you a heap of time and are healthier too! When I compared the nutritional values of the tortilla shells to my frozen shortcrust pastry, I got a nice surprise. The tortillas had a lot less kilojoules, fat, carbs and sodium per serve. Quiche is now back on the menu at our house!

 

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I have baked hundreds of cakes for Christmas and celebrations. This fruitcake always gets rave reviews so I have decided to share the recipe. There looks to be a long list of ingredients and some unique instructions, but this is an easy fruit cake. For best results start the cake three days in advance by soaking the mixed fruit in about half a cup of sweet or cream sherry. Use a plastic container with a tight sealing lid so you can flip it over each day to let the alcohol marinade through every piece of fruit. Don’t faint when you see the cooking time, fruitcakes need a long slow bake for best results.

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I was given a Mad Millie Cheesemaker kit for my birthday last year which I finally got around to opening on the Australia Day long weekend. I’ve never made cheese before so thought I’d start with something simple – ricotta. Although you don’t need an incubator to make ricotta, the Mad Millie kit comes with the ricotta basket, cheesecloth and of course the recipe which is handy. 

 

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I haven’t hidden my love for the Sydney Markets. One of the reasons why I think they are so great is because I’m always finding weird and wonderful ingredients there. This weekend’s unusual find was breadfruit. I’d never seen it nor heard of it before but after a quick google search I thought ‘what the heck, I’ll give that a go’.

 

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We recently visited a small, rustic café. The walls were styled with exposed brick, corregated iron, timber and tiles. The seating area was a covered green house, surrounded by hanging ferns. You’d be forgiven for thinking that this hole in the wall café was located in somewhere like Balmain, but in fact it’s in western Sydney’s Liverpool.

Read more: Brunch at Ristretto and Co