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/2012/06/lemon-meringue-pie/ http://www.corridorkitchen.com/2012/06/lemon-meringue-pie/#comments Sat, 23 Jun 2012 00:05:30 +0000 http://www.corridorkitchen.com/?p=3771 I haven’t made this pie since I was a teenager, but I was always a big fan of the combo of tart, sweet lemon butter and fluffy sugarry merignue. I remember dragging out my mother’s 1970’s Australian Women’s Weekly Cookbook from which you could cook anything from scones to Beef Bourginon, falling apart at the spine and gaffer taped together, and making this time consuming but satisfying pie. I assume the recipe I’ve used here is the same one.]]> http://www.corridorkitchen.com/2012/06/lemon-meringue-pie/feed/ 19 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/2011/05/a-beautiful-disaster-raspberry-upside-down-panettone-trifle/ http://www.corridorkitchen.com/2011/05/a-beautiful-disaster-raspberry-upside-down-panettone-trifle/#comments Thu, 19 May 2011 20:15:03 +0000 http://www.corridorkitchen.com/?p=1627 ]]> http://www.corridorkitchen.com/2011/05/a-beautiful-disaster-raspberry-upside-down-panettone-trifle/feed/ 6 http://www.corridorkitchen.com/2011/03/fairy-bread/ http://www.corridorkitchen.com/2011/03/fairy-bread/#comments Thu, 10 Mar 2011 21:51:17 +0000 http://www.corridorkitchen.com/?p=1062 Yesterday Lorraine over at Not Quite Nigella described the special treat of being given 20 cents to buy something at the school fete and tossing up between honey joys, pikelets, toffees and other assorted goodies, eventually choosing whichever was the biggest. This reminded me of another nostalgic gastronomic occasion – kids’ parties, where the unfettered appetites of small children are allowed to run wild. When I was a child, my parents would let me and my brothers have a party with our friends every second year, and we’d always get to choose a cake out of the Australian Women’s Weekly Kids’ Birthday Cake Cookbook, which, incidentally is one of The Age’s most influential Australian Cookbooks. The cake, be it a train, a Disney character, a doll or a swimming pool filled with green jelly (this was way back in the olden days before blue jelly was invented) would take centre stage amongst the mini frankfurts, party pies, sausage rolls, butterfly cakes and fairy bread on the table. This was one of my favourites, I think I had it for my 5th birthday.]]> http://www.corridorkitchen.com/2011/03/fairy-bread/feed/ 18 http://www.corridorkitchen.com/2011/02/lemonade-scones/ http://www.corridorkitchen.com/2011/02/lemonade-scones/#comments Thu, 24 Feb 2011 18:59:13 +0000 http://www.corridorkitchen.com/?p=977 However, memories of my father cooking when I was a child are few and far between. I remember him standing over his home-made barbie in front of the veggie patch, searing sausages and steaks while my mum prepped the classics- potato salad with mayo and hard-boiled eggs, ‘normal’ salad of lettuce, tomato, carrot and tasty cheese, and my least favourite, cold curried rice, with those dreaded sultanas. The only other thing I remember my Dad making was scones. Or should I say, his version of scones, which is pretty much damper. The ingredients are self-raising flour, water, or sometimes milk if he’s feeling particularly decadent, and sultanas, which he mixes into a dough, shapes into a mound, bakes, slices and serves piping hot with margarine and honey.]]> http://www.corridorkitchen.com/2011/02/lemonade-scones/feed/ 12