http://www.corridorkitchen.com Necessity is the mother of invention. Tue, 23 Feb 2021 23:46:09 +0000 en-US hourly 1 https://wordpress.org/?v=4.0.38 http://www.corridorkitchen.com/2012/01/easy-lamingtons/ http://www.corridorkitchen.com/2012/01/easy-lamingtons/#comments Tue, 24 Jan 2012 20:43:58 +0000 http://www.corridorkitchen.com/?p=2901 The point is, whether it makes sense or not, that is what a lamington is. I will defend to my death the authentic/traditional ‘Strayun lamington recipe as made perhaps not on its first occasion but ever after. Here’s how it goes- sponge cake, chocolate icing and dessicated coconut. I cannot stress this enough. It is integral to both the flavour and texture of the lamington. But recently, in trendy cafes and even, shock, horror, on food blogs (even ‘Strayun ones), I have come across furry, rather than fuzzy lamingtons - they have been using shredded coconut, not dessicated. For shame.]]> http://www.corridorkitchen.com/2012/01/easy-lamingtons/feed/ 14 http://www.corridorkitchen.com/2012/01/mars-bar-slice/ http://www.corridorkitchen.com/2012/01/mars-bar-slice/#comments Mon, 16 Jan 2012 04:41:04 +0000 http://www.corridorkitchen.com/?p=2808 You know, I’d like to just open this post by saying that mars bar slice kicks chocolate crackles’ arse. If there was ever a fight to the death (a fight of deliciousness, that is) between treats containing rice bubbles, there would be no contest. Maybe it has something to do with copha, that gritty vegetable shortening that holds a chocolate crackle together (ew). Or maybe it’s the contrast between chewy/crunchy/salty/sweet that mars bar slice has. And if melting down a a shitload of mars bars and butter doesn’t seem decadent enough, maybe it’s that extra layer of chocolate on top that really seals the deal. ]]> http://www.corridorkitchen.com/2012/01/mars-bar-slice/feed/ 26 http://www.corridorkitchen.com/2011/04/cocoa-raspberry-brownies/ http://www.corridorkitchen.com/2011/04/cocoa-raspberry-brownies/#comments Thu, 28 Apr 2011 22:32:34 +0000 http://www.corridorkitchen.com/?p=1491 ]]> http://www.corridorkitchen.com/2011/04/cocoa-raspberry-brownies/feed/ 8 http://www.corridorkitchen.com/2011/03/hazelnut-biscotti-two-ways/ http://www.corridorkitchen.com/2011/03/hazelnut-biscotti-two-ways/#comments Thu, 03 Mar 2011 19:23:39 +0000 http://www.corridorkitchen.com/?p=1036 The word biscotti comes from the latin for ‘twice baked’ and this is the time consuming part. After mixing up a dough, forming it into two logs and baking them for nearly an hour, the logs are thinly sliced and then each slice needs to be dried out in the oven.]]> http://www.corridorkitchen.com/2011/03/hazelnut-biscotti-two-ways/feed/ 4 http://www.corridorkitchen.com/2010/12/italian-paneforte-with-an-aussie-twist/ http://www.corridorkitchen.com/2010/12/italian-paneforte-with-an-aussie-twist/#comments Thu, 23 Dec 2010 20:31:57 +0000 http://www.corridorkitchen.com/?p=465 It’s no secret that Christmas is all about eating, and not just the day of. People often make (or buy) and give treats as gifts, anything from shortbread to jam; rich, wintery foods that will keep for months but when you think abou it, make little sense in the context of an Australian (summer) Christmas. Let’s face it, there are only so many chutneys and flavoured oils you can fit in your pantry. I never really understood why people would make food to give on the most food-laden day of the year. It's certainly not something I could be bothered doing.]]> http://www.corridorkitchen.com/2010/12/italian-paneforte-with-an-aussie-twist/feed/ 9