Helen Goh

1 month ago | smh.com.au | Helen Goh

Step 1Line the base and sides of a 20cm round cake tin with baking paper. Preheat the oven to 175C fan-forced (195C conventional). Step 2To make the sugar crust, combine the ingredients in a small bowl and mix to the consistency of wet sand. Set aside. Step 3Sift the flour, baking powder, baking soda and salt into a medium bowl, then set aside.

1 month ago | smh.com.au | Helen Goh

10g softened butter for greasing the dish FOR THE BREAD CRUMBLE 200g stale, Italian- or French-style bread 80g light brown sugar 1 tsp ground cinnamon ¼ tsp ground nutmeg 50g unsalted butter, melted FOR THE FRUIT filling 80g caster sugar 20g cornflour finely grated zest of 1 lemon 1 tbsp lemon juice 1 tsp vanilla essence ¼ tsp fine sea salt 4-5 large peaches, halved, pitted, then roughly sliced (you should have about 550g) 450g raspberries pouring cream or ice-cream, to serve Step 1 Brush an...

2 months ago | glutenfreefoodie.com.au | Yotam Ottolenghi |Helen Goh |Verena Lochmuller |Tara Wigley

Source the larger butter beans, or judiones, for this, if you can. They’re softer, more buttery and much creamier than the smaller ones (which come in a tin). This dish works well as part of a mezze spread, or can be eaten as it is, with something like crumbled feta or olives on top.

2 months ago | kitchenprojects.substack.com | Helen Goh |Nicola Lamb |Susan Spungen |Ben Lippett

Valentine’s Day, love it or loathe it, is a good time to remind us of the things we enjoy in life. And even if you can’t stand it, you must admit that Valentine’s Day has a camp, 70s energy that cannot be denied. Its mascot is a costumed cherub, after all. So what, friends, could be better to behold this day than a newsletter dedicated to the most dashing cad of all things puffed and golden? THE VOL-AU-VENT.

2 months ago | smh.com.au | Helen Goh |Adam Liaw

Recipe collectionMany wonderful treats are offered during the Lunar New Year to usher in a sweet life for the year ahead: rice cakes and sesame balls, sweet dumplings and pineapple tarts, candied fruits and seeds. While I often have these to snack on during this period, it’s this beloved Malaysian sago pudding (pictured), an irresistible combination that I love to serve after dinner, either hot or cold —Helen Goh5 recipes, register or subscribe to save recipes for later.